Easy dinner recipes: Stir-fried chicken, shrimp or beef in an hour or less

When I’m looking for a fast dinner solution, I often turn to the wok. Food cooks so quickly over the high heat, flavors building as each ingredient is tossed into the mix. Check out these quick ideas using shrimp, chicken and beef.

Ginger soy chicken wings: These Asian-inspired chicken wings are a tempting take on the classic finger food. The crunchy wings are deep fried before they’re added to a wok, glazed in a sticky-sweet soy reduction that gets its tang from fresh ginger. No dipping sauce necessary.

Yang Chow slippery shrimp: This slightly sweet, slightly spicy shrimp dish was introduced at the original Yang Chow, which opened in Chinatown in downtown Los Angeles in 1977. Start to finish, it’s ready in only 25 minutes.

Shaking beef salad: A salad version of the Vietnamese entree, this dish from Gingergrass in Silver Lake works perfectly as a one-dish meal combining the hot, sauteed beef over a cool watercress salad. Strips of filet mignon are marinated in a traditional combination of garlic, soy sauce, fish sauce and sugar. Shortly before serving, whisk together a light, ginger-garlic dressing to toss with a salad of crisp watercress and thinly sliced red onion. The beef is quickly sauteed in a wok or skillet until caramelized and aromatic, then arranged on the chilled salad and topped with chopped green onions. You can find the recipe below.

GINGERGRASS’ SHAKING BEEF SALAD

Total time: 35 minutes, plus marinating time | Serves 2

Note: From Gingergrass in Silver Lake. This makes slightly more dressing than is needed for the recipe; it will keep refrigerated for one week.

DRESSING

1 teaspoon minced garlic
1 teaspoon ginger powder
1 teaspoon sugar
1/8 cup distilled white vinegar
1/4 cup soy sauce
1/4 cup grapeseed oil
Pinch of freshly ground black pepper

In a medium bowl, whisk together the garlic, ginger powder, sugar, vinegar, soy sauce, grapeseed oil and black pepper. Set aside. Makes slightly more than one half-cup.

SALAD AND ASSEMBLY

8 ounces filet mignon, cut into 1-inch cubes
1 1/2 tablespoons plus 1 1/2 teaspoons minced garlic, divided
1 1/2 teaspoons fish sauce
1 1/2 teaspoons soy sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil
2 tablespoons diced yellow onions
1 tablespoon oyster sauce
1/2 bunch watercress, washed and dried
1/8 cup thinly sliced red onion
Scant 1 tablespoon dressing
3 green onions, chopped

1. In a nonreactive container, toss the beef with 1 1/2 teaspoons of the minced garlic, the fish sauce, soy sauce and sugar. Cover and refrigerate at least 2 hours, or up to overnight.

2. Heat a large saute pan or wok over high heat and add the oil. Add the beef and sear until browned on all sides, then remove and drain on paper towels.

3. Add the remaining 1 1/2 tablespoons minced garlic and diced onions and saute for 30 seconds, until aromatic.

4. Return the beef to the pan and add the oyster sauce, shaking the pan to distribute the flavors, then remove from the heat.

5. In a medium bowl, toss the watercress with the red onions and a scant tablespoon of the dressing (enough to just coat the greens). Arrange the salad on a plate and top with the cooked beef. Garnish with the chopped green onions; serve immediately.

Each serving: 379 calories; 26 grams protein; 9 grams carbohydrates; 1 gram fiber; 27 grams fat; 6 grams saturated fat; 71 mg. cholesterol; 969 mg. sodium.

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