Best 6 Japanese Beef Stir Fry Recipes

BEEF STIR FRY - ASIAN STYLE

Steps:

• In a medium bowl add 'marinade ingredients' (cornflour, mirin or dry sherry, sesame oil and reduced sodium soy sauce) and mix well.
• Add the meat to the bowl and mix, making ensure all the slices are evenly coated. Set aside for 15 minutes so the beef could absorb the flavours.
• Heat wok or frypan, add oil, heat and add onion, garlic and ginger cook until soft but not browned.
• Add thinly sliced beef with the marinade and cook over a high heat for 3 minutes.
• Add the greens of your choice (example broccoli, Chinese broccoli, snow peas, bok choy or Asian greens) and beans.
• Add water to the wok and mix scrapping the sauce on the bottom of the wok.
• Cook until the vegetables are just tender but retain their vibrant green colour (approximately 4 minutes).
• Enjoy.

ASIAN BEEF AND VEGETABLE STIR-FRY

Steps:

• Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
• Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
• Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
• Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.

JAPANESE BEEF TONGUE STIR-FRY

Steps:

• Rub 1 tablespoon salt onto beef tongue; place on a plate. Let sit until flavors combine, about 5 minutes.
• Bring a pot of water to a boil. Dip beef tongue into boiling water with a slotted spoon for 30 seconds. Remove, draining excess water; transfer to a plate.
• Heat sesame oil in a skillet over medium heat. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in onions; cook and stir until soft, 2 to 3 minutes. Add beef tongue and more sesame oil if needed; cook and stir until tongue is browned, about 3 minutes.
• Stir sake, dashi powder, salt, and pepper into the skillet; simmer until flavors combine, 2 to 3 minutes.

JAPANESE BEEF STIR-FRY

Steps:

• Using a sharp knife,held almost parallel to cutting surface,cut partially frozen flank steak into very thin slices.In 12" skillet over medium high heat,heat oil;add beef;cook 2 to 3 minutes,stirring frequently until browned.Using slotted spoon,remove meat to plate; keep warm.To drippings in skillet,add red bell pepper,onion,ginger, garlic and crushed red pepper. Cook about 4 minutes,stirring constantly until vegetables are crisp-tender. Add pea pods,escarole,soy sauce and brown sugar.Cook about 1 minute,stirring constantly until pea pods are heated through and escarole is wilted. Stir beef into vegetables. Makes 4 servings.

ASIAN BEEF AND NOODLES

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Add the contents of 1 ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside. , In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion.

AUTHENTIC ASIAN BEEF STIR FRY

Steps:

• Start by heating up you pan with the oil. Once heated add the garlic.
• Once the garlic has turned golden brown, add the 1lb beef. Cut the ginger in small slices. Using only an inch and a half long ginger cut to small slices.
• Once the red is almost gone from the beef. Add the sliced up 1/2 Onion and stir for 20 seconds.
• Add your Oyster Sauce and water and stir for 10 seconds.
• Add the sugar and fish sauce stir and taste
• If the taste is to preference add the cut green onions.
• If it needs more taste slowly add fish sauce and taste.
• Add steam rice in a bowl and serve with easy stir fry OR eat with sticky rice.
• You can also add in vegetables if you prefer in STEP 3.