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Slice beef into very thin strips. Spray skillet with cooking spray and heat over medium-high heat 1 minute. Add beef and cook until browned, stirring often.
Meanwhile, in a small bowl, stir together the light soy sauce, vegetarian oyster sauce, sugar, Sichuan peppercorns and cumin. 4. In a large frying pan over medium-high heat, heat 1 cup of olive oil.
View Recipe. While not traditional, these protein-rich brown rice bowls take inspiration from Korean bibimbap, with a mix of sweet and spicy ground beef and sliced veggies topped with a fried egg.
2. Cook the beef in a 10-inch nonstick skillet over medium-high heat until it's browned, stirring often. Pour off any fat. 3. Add the asparagus, mushrooms and pepper to the skillet. Reduce the heat to medium. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
Dinner “Beef” and Broccoli Stir Fry. In a large skillet or wok over medium, heat 1 Tbsp olive oil. Add 1 cup cubed tempeh and cook until golden brown on all sides, 5 to 7 minutes.
Beef and Broccoli Stir Fry. Thinly sliced sirloin steak is perfect for quick cooking in this weeknight dinner. Give it a bit of heat by adding fresno chiles. Get Ree's Beef and Broccoli Stir Fry ...
Add the garlic, stir for 1 minute, and then stir in the cumin, 2 tsp salt, the thyme, oregano, Aleppo pepper, and cinnamon. Cook, stirring so the spices don’t burn, until everything is fragrant, about 30 seconds. Add the beef and cook it, breaking it into small chunks with a wooden spoon, until most of the pink color is gone, 2 to 3 minutes.
Cook, turning occasionally, until browned on all sides, about 8 minutes total. Transfer steak to a plate. In same skillet over medium heat, heat remaining 1 tablespoon oil.