beef stir fry recipes?

[killjoy]

Anybody have any stir fry beef recipes and directions that is induction safe?

I find myself bored with food choices and I feel like I'm going to throw up if I think about another egg but I'm sure it'll go away.

I have angus beef, small sausages, and shrimp in the fridge. Anybody know any good induction-safe recipes with those?

Thank you if anybody can help.

[not2late]

Hi.

Thinly slice your beef, so they cook quickly and evenly. Pick out whatever veggies you like to stir fry: red or green peppers, a bit of celery, bok choy, cabbage (chinese or the regular kind), broccoli, asparagus, etc. There really is no set carb count on this description I'm going to give you because it will vary with the veggies you pick.

Prepare your veggies: cut them into similiar sized pieces so they cook quickly and evenly. Set aside. Prepare your flavorings: I use about tablespoon chopped fresh ginger root (use less if you don't want a very gingery taste), a garlic clove chopped, some soy sauce and maybe a tablespoon or 2 of water: mix this in a bowl and set aside. To add variety, I'll sometimes throw in a couple of tablespoons of lemon juice and lemon rind, red pepper flakes, etc. I also use sesame oil or chili oil, but you don't cook that---just add a tablespoon of it after the dish is cooked.

Heat a frying pan (a cast iron skillet works great!). Add some oil and heat it up (turn the fan on too). Add your beef, stir fry it until it's medium rare. You may need to do this in batches, depending on how much meat you have because you don't want to over crowd the pan. Overcrowding will drop the temp of the pan and you'll end up steaming the meat rather than "Frying" it. If you use shrimp, cook the shrimp the same way and set it aside too.

Remove the meat to another bowl and set aside. Add a bit more oil, if the pan needs it, heat it back up and add the veggies. Stir the veggies until they are tender but still crisp. Add your meat to the veggies, cook until the meat is heated through. Add that mixture of ginger, garlic and soy. Mix thoroughly cook 1 or two minutes more. It won't make a pool of sauce, but it should thinly coat the meat and veggies. Take off the heat and add the sesame oil or chili oil. Mix and eat. Add more salt and pepper if you like.

This is how I do it. There are many variations on stir fry so different folks will have different recipes.

[NulloModo]

The thing about stir-fry is that you really don't need a recipe: just go into your kitchen and have some fun.

Pick out some veggies you like, a meat/protein source, and some spices/sauce that you like, and have at it. The general rules of thumb are: short cooking time, very high heat, things that cook the longest go in first, things that need to be cooked the least go in last, keep stirring nice and fast, keep the saucing/spicing light so as not to cover the natural flavors of what you are cooking.

Many Asian cultures try to balance salty, sour, sweet, and spicy all in the same dish, so think about things you can use such as soy sauce, fish sauce, or salt for the salty element, lemon juice or vinegar for the sour, the natural sweetness of veggies for the sweet (or even berries/fruits when into OWL), and some red peppers or spices for the hot element. Play around with it, see what you like, somethings will blow you away, some you will think 'blech' but you will learn a ton in the process.

[killjoy]

Thanks for the help but is soy sauce induction friendly?

[Naja]

Thanks for the help but is soy sauce induction friendly?

Soy sauce is not very carby especially in the small quantities needed for seasoning, but it's not specifically on the Induction safe list either. Perhaps it is mentioned in the book and I'm not catching it? It's a lot less carby than, say, throwing garlic powder into the mix.

To be totally safe you could use nuoc mam, a Vietnamese soy sauce like liquid which is made from fish instead of soy beans.

[SummerLove]

To be totally safe you could use nuoc mam, a Vietnamese soy sauce like liquid which is made from fish instead of soy beans.

Oh, nuoc mam! I love that stuff... my family is practically Vietnamese. We speak it in our household.

I haven't had any nuoc mam in a while, because in my brand [I think it's either squid or fish] there's high fructose corn syrup... it's the third ingredient, and I supposed it's part of the carb count.

Careful though... the smell of nuoc mam is very... strong? [for the lack of a better word]

But it's really good!

Speaking of Vietnamese food, I'm missing my banh bo and che khoai mon... I wonder if they're low carb versions of this? My grandmother made some mung bean desserts... so good, but I can't have any. :anger

[killjoy]

Yeah, the reason I asked was because I couldn't find it in the book. As for nuoc mam, I won't be having it. I'm going strictly by the book It's working great. I'll try the recipe tomorrow. I'm not a great cook so I won't be expecting anything delicious.

Thanks.

[ana]

I like to stir-fry ground beef with cabbage and soy sauce it always satisfys me. You can do just those simple ingredients or if you are on owl and can afford the extra carbs add a bit of green onion, red bell pepper and mushrooms make it oooh so good. and its really fast whip it up in just a few minutes.

[NulloModo]

No reason not to use red bell pepper, green onions, and mushrooms even on induction. All are fairly low-carb veggies, and you should be getting most of your daily carb intake from veggies anyway.