Daily Recipes: Stir Fry
Showing posts with label Stir Fry. Show all posts
Showing posts with label Stir Fry. Show all posts
Easy Beef and Broccoli Stir Fry – forget take-out! In 15 minutes you can have this insanely delicious beef and broccoli stir fry! Way better than any restaurant version!
I’m sure you all have your favorite recipes that you make often, if not on a weekly basis, mostly because you just love them so much and they’re easy. Well this is mine! It’s the easiest dish to put together and the flavors are out of this world. I remember the first time I made it, hubs thought I made a mistake and that’s why it turned out so good. Lots of faith he’s got in me, doesn’t he? But I showed him and made it over and over again, and every single time the same result. Absolute deliciousness.

The great thing here is that it’s quite affordable to put together too. You can use a cheaper cut of beef like a flank steak and then all you need is a head of broccoli. Most of the other ingredients should be right out of your pantry. But it’s not the beef nor the broccoli that I find are the stars of this recipes. It’s the sauce. It’s garlicky, as usual I put a lot of garlic, it’s salty from the soy sauce, it’s spicy, it’s smooth, it’s just complete yumminess.

The only secret here, if you could call it that, is to make sure you cut the beef in really thin pieces. I find it easier sometimes if the meat is a bit frozen it’s way easier to slice it thin. Then all you do is cook the beef for about 5 minutes in a little bit of olive oil, just until it starts to brown then you add that yummy sauce. You should see it start to thicken almost immediately from the cornstarch. If you don’t like or want to use cornstarch, you could use flour instead. Now if you’re no fan of broccoli, use any vegetable(s) you like, bell peppers would be nice here, maybe some carrots, you choose. I like to make a lot of sauce in this recipe, as you can see from the pictures, simply because I love the sauce on my rice or noodles, so this way it doesn’t feel like you’re just eating beef and broccoli and need extra soy sauce for your rice. There will be plenty of sauce here.

And that’s all there is to this little beef and broccoli stir fry. It’s so damn good, it’s way better than takeout, trust me and you know what ingredients go into it. You’ll love it! One thing I do want to point out to you is that please please use a low sodium soy sauce, otherwise this will be way too salty.

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!

Easy Beef and Broccoli Stir Fry

Easy Beef and Broccoli Stir Fry - forget take-out! In 15 minutes you can have this insanely delicious beef and broccoli stir fry! Way better than any restaurant version!

Course  : Main Course
Cuisine : Asian
Servings: 4
Calories: 395 kcal
Author  : Joanna Cismaru

Ingredients

1/2 cup soy sauce low sodium
2 tbsp cornstarch
3 cloves garlic minced
3 tbsp sherry
3 tbsp honey
1 tsp fresh ginger minced
2 tbsp sesame oil
1/4 tsp red pepper flakes
1 tbsp Sriracha sauce or to taste
1/2 cup beef broth or chicken broth, low sodium or no sodium
1 tbsp olive oil
1 lb flank steak trimmed of fat and sliced thin against the grain
1 head broccoli cut into small florets

Instructions

1.In a medium bowl, whisk together the soy sauce, cornstarch, garlic, sherry, honey, ginger, sesame oil, red pepper flakes, Sriracha sauce and beef broth. Set aside until ready to use.
2.Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and cook for an additional 2 minutes until broccoli is tender and sauce is thickened.
3.Serve over rice or noodles.

Recipe Notes

A good substitute for the sherry would be apple cider.
Nutrition information does not include rice or noodles.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
source : https://www.jocooks.com/recipes/easy-beef-and-broccoli-stir-fry/

Easy Beef and Broccoli Stir Fry

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe
It’s one of my big-time favorites, but unfortunately, our house is split 50/50 on who likes asparagus and who doesn’t. Since it’s usually a side dish in our house, so it’s not a big deal if I make it because I’ll usually add in another vegetable with our dinner so the non-asparagus eaters can enjoy something else. But having it as part of the main dish is a bit trickier.

 One of my favorite things about this stir fry is that it has equal amounts of shrimp AND asparagus — 1 pound of each. I also purposely keep it with use asparagus and no additional vegetables. Of course, you can change it up if you’d like, but I make other stir fry’s with lots of different veggies, so I like that this one has a short ingredient list.

 The shrimp is cooked first, in a frying pan, and then removed from the pan and set aside while the asparagus cooks. Towards the end, a bit of minced garlic is added, as well as some ginger (I used Gourmet Garden Ginger Paste, which makes this meal even easier).

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

  • Author: Brandie Valenzuela
  • Yield: 3 -4
Ingredients
  • 4 tablespoons olive oil (divided)
  • 1 pound large raw shrimp (peeled & deveined)
  • 1 pound asparagus (ends trimmed and each stalk cut into 2-3″ pieces)
  • 1/2 teaspoon salt (divided)
  • 1 teaspoon minced ginger (Gourmet Garden Ginger Paste)
  • 1 teaspoon minced garlic

Lemon Sauce

  • 2/3 cup chicken stock
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
Directions
  1. In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
  2. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with 1/4 teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.
  3. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with 1/4 teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.
  4. Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.
Source : https://homecookingmemories.com/shrimp-asparagus-stir-fry-lemon-sauce/

Shrimp and Asparagus Stir Fry with Lemon Sauce Recipe

Chicken stir fry nights happen often in my house! I add any vegetables I have on hand and try to use whatever’s in season. I love asparagus and lemon combo here, it’s perfect for Spring! I used a reduced-sodium Japanese soy sauce called Shoyu which is similar to Chinese soy sauce, but has a more full bodied flavored and a touch of sweetness that I’m really in love with. I like Eden, which is organic and non-GMO. You can use either one. We served this over brown rice to complete the meal.

CHICKEN STIR FRY TIPS AND VARIATIONS

  • I always peel and freeze my fresh ginger in a ziplock bag. It keeps for a few months and it makes it easier to grate. You can also buy grated ginger in a tube.
  • To make it gluten-free, use Tamari in place of soy sauce.
  • To make this Whole30 compliant you can swap the soy sauce for coconut aminos (affil link) and the cornstarch for arrowroot powder or tapioca starch.
  • Swap the asparagus for broccoli, mushrooms, snap peas, or a combination of veggies.

CHICKEN AND ASPARAGUS LEMON STIR FRY

1 Freestyle Points | 268 calories
TOTAL TIME: 30 minutes
This quick chicken and asparagus stir fry made with chicken breast, fresh lemon, garlic and ginger is the perfect fast weeknight dish.

INGREDIENTS:

  • 1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
  • Kosher salt, to taste
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium shoyu or soy sauce (Coconut aminos for GF, W30)
  • 2 teaspoons cornstarch (arrowroot powder or tapioca starch for whole30)
  • 2 tablespoons water
  • 1 tbsp canola or grapeseed oil, divided
  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 6 cloves garlic, chopped
  • 1 tbsp fresh ginger
  • 3 tablespoons fresh lemon juice
  • fresh black pepper, to taste

DIRECTIONS:

  • Lightly season the chicken with salt.
  • In a small bowl, combine chicken broth and soy sauce.
  • In a second small bowl combine the cornstarch and water and mix well to combine.
  • Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes.
  • Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
  • Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side.
  • Remove and set aside and repeat with the remaining oil and chicken. Set aside.
  • Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes.
  • Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1 1/4 cups
  • Amount Per Serving:
  • Freestyle Points: 1
  • Points +: 6
  • Calories: 268 calories
  • Total Fat: 7g
  • Saturated Fat: g
  • Cholesterol: 98mg
  • Sodium: 437mg
  • Carbohydrates: 10g
  • Fiber: 3g
  • Sugar: 0g
  • Protein: 41g

All images and text ©

Source : https://www.skinnytaste.com/chicken-and-asparagus-lemon-stir-fry/#_a5y_p=1364121

Chicken & Asparagus Lemon Stir Fry

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