Bbq beef stir-fry recipe | sandra lee

Step by Step

Step 1

Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate.

Step 2

To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry.

Step 3

Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator.

Ingredient

Yellow onion

2 medium 2 medium
Cider vinegar

2 tablespoons 2 tablespoons
Light brown sugar

4 cup 4 cup
Tomato paste

2 tablespoons 2 tablespoons
Hot sauce

1 teaspoon 0.17 fl. ozs
Canola oil

2 tablespoons 2 tablespoons
Pepper

8 teaspoon 1.33 fl. ozs
White button mushrooms

8 ounces 8 ounces
Celery

2 stalks 2 stalks
Freshly minced ginger root

1 tablespoon 0.5 fl. ozs
Freshly minced garlic

1 tablespoon 0.5 fl. ozs
Broccoli

1 head 1 head
Sauce

4 soy 4 soy
Chopped garlic

1 teaspoon 0.17 fl. ozs
Chopped ginger

1 teaspoon 0.17 fl. ozs

Bbq beef stir-fry recipe | sandra lee | food network

Step by Step

Step 1

Step 2

Step 3

Ingredient

How do you feel?

Related Recipe

Yellow tail snapper baked in a salt crust recipe | tyler florence | food network

Lamb chops with fennel and tomatoes recipe | food network kitchen | food network

L'osso buco a l'orange recipe | food network