Stir-Fry

Orange Chicken Vegetable Stir-fry (easy To Make Paleo)

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Thai Noodle and Vegetable Stir-Fry with Grilled Beef

Thai Noodle and Vegetable Stir-Fry with Grilled Beef
Cuisine: Thai
Recipe type: Noodles
Serves: 2

Prep time: 
Cook time: 
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Stir-fries are some of the most flavorful and healthful dishes you can prepare—and they come together fast once the ingredients are prepped and ready to go. And that’s the key to stir-fry: make the sauce, chop the vegetables, and, in this case, grill the meat and cook the noodles before putting the flame under the wok. Thai sauces are typically spicy, as in this recipe, but they’re a little sweet and sour as well. White or brown sugar, plenty of fresh lime juice, and pungent fish sauce form the base of this delicious, flavor-loaded dish.

Ingredients
For the Sauce
  • 3 tbsp fish sauce
  • 3 tbs fresh lime juice
  • 2 tbsp white sugar
  • 1 tbsp sambal oelek (fresh ground chile paste)
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 3 tsp vegetable broth (or water)
For the Stir-Fry
  • 2 oz Thai rice noodle sticks
  • 1 8-oz New York strip steak (or rib-eye), about ¾-inch thick
  • sea salt
  • freshly ground black pepper
  • peanut oil for brushing, plus 1 tbsp
  • 2 Thai chilies, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1-inch piece of ginger, peeled and thinly sliced
  • ½ medium red bell pepper, coarsely chopped
  • 2 scallions, white and light green parts only, thinly sliced
  • 1 very small head of bok choy (or 2 baby bok choy stalks) coarsely chopped, leaves included

Instructions
For the Sauce
  1. Whisk the first 5 ingredients (through oil) in a medium bowl until the sugar dissolves. Combine the cornstarch and vegetable broth in a small bowl, stirring until the cornstarch dissolves. Whisk into the fish sauce mixture and set aside. (Re-whisk before adding to the stir-fry.)Sauce Ingredients
    Stir-Fry Sauce
For the Stir-Fry
  1. Bring a medium pot of water to a boil. Immerse the noodles in the water and remove the pot from heat. Cover and let stand 10 minutes. Drain in a sieve and rinse under cold water.Thai Rice Noodles
    Softened, Drained Noodles
  2. Heat a grill pan over medium-high heat and brush with peanut oil. Season the steak with salt and pepper and grill until slightly charred on the outside and pink on the inside, 3-4 minutes per side. Remove to a cutting board and let rest 5 minutes. Trim any visible fat and cut the steak on the diagonal into very thin slices.Steak Ready to Grill
    Grilled Steak
    Sliced Steak
  3. Heat a wok over medium-high heat and add 1 tablespoon of peanut oil. Add the chiles, garlic, and ginger and stir-fry 1 minute.Stir-Fry Vegetables, Ginger, and Garlic
    Ingredients Ready to Stir-Fry
    Chiles, Garlic, and Ginger Beginning to Cook
  4. Add the bell pepper, scallions, and bok choy and stir-fry 3 minutes, until all vegetables are crisp-tender.Vegetables Added to the Wok
  5. Add the beef slices and drained noodles to the wok and stir to combine. Re-stir the sauce and add to the wok. Stir to combine and cook until the sauce slightly thickens, 1-2 minutes.Beef and Noodles Added
  6. To serve, divide the stir-fry between 2-3 shallow bowls and serve hot.Thai Noodle and Vegetable Stir-Fry with Grilled Beef

 

Spicy Beef Stir Fry with Broccoli and Orange

Spicy Beef Stir Fry with Broccoli and Orange
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 pound sirloin steak, trimmed and cut in thin strips
  • 2 tablespoons vegetable oil
  • 2 carrots, thinly sliced on the diagonal
  • 3½ cups medium broccoli florets
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh ginger
  • ½ teaspoon orange zest
  • ½ cup freshly squeezed orange juice
  • 2 tablespoons soy sauce
  • ¼ teaspoon crushed red pepper
  • 4 scallions, sliced on the diagonal
  • salt to taste

Instructions
  1. Preheat a large skillet or wok over high heat.
  2. Season the beef strips with salt. Add the oil to the pan followed by the beef and cook until browned and cooked through, about 6 minutes.
  3. Transfer to a plate and set aside. Add the broccoli and carrots to the pan and cook until they begin to become tender, about 7 minutes more.
  4. Add the ginger, orange zest, juice, soy sauce, and red pepper then cook for 3 minutes more.
  5. Add the beef back to the pan and heat through.
  6. Sprinkle with the sliced scallions, then serve.

Spicy Beef Stir Fry with Broccoli

Spicy Beef Stir Fry with Broccoli

Orange Chicken and Vegetable Stir-Fry

Ingredients:

For the sauce:
•    1/2 cup orange juice
•    1 tbsp grated orange zest
•    2 big garlic cloves
•    1 tbsp oyster sauce
•    2 tbsps rice vinegar
•    2 tbsps soy sauce
•    1 tsp minced ginger
•    A dash of honey, sugar or agave
For the stir-fry:
•    1 lb chicken tender cut into strips
•    3 tbsp cornstarch
•    4 cups chopped mushrooms, celery, carrots, snap peas and broccoli – must be fresh.
•    1/2 cup chopped onion
•    1 tbsp olive oil
•    salt and pepper to taste

Directions:

1.    Put all sauce ingredients in a blender. Blend and taste if you’d like to add sweetness to it.
2.    Pour sauce into pan and heat for 5 mins, then put in a separate bowl.
3.    Wash the pan.
4.    Spice the chicken with salt & pepper.
5.    Add the cornstarch and rub the chicken with it.
6.    Boil the broccoli for about 5 mins, watch that it doesn’t get too soft, it stay firm.
7.    Place a paper towel on a plate and lay the chopped vegetables on it.
8.    Dry the pan.
9.    Cook the onion on olive oil and chicken for about 4 mins – make sure the chicken is cooked!
10.    Throw in the rest of the vegetables and stir-fry for 2 mins.
11.    Add drops of sauce between each stir.
12.    Repeat, adding a few tablespoons every 15 secs, for the sauce to cook down.
13.    Place the stir-fry over hot rice.
14.    Serve.