Beef with Eggs and Tomato
2 stalks scallions
2 tbsp tomato sauce
2 lg. tomatoes
1 tbsp cornstarch
2 tbsp water
1/2 tbsp soy sauce
1/4 tbsp sugar
1 tbsp cornstarch
1/2 tbsp water
1/2 tbsps salt
2 tbsp sugar
1 tbsp soy sauce
Whisk the eggs, chop the scallions into few short stalks.
Cut the beef into thin slices, marinate for 10
Stir fry with 2 tbsp oil till cooked, remove and set aside.
Cut tomato into pieces, remove seeds.
Stir fry the tomato with 1 tbsp oil, add 1/2 cup of water.
Boil the tomato for 5 minutes in slow heat, add the tomato sauce
and seasoning 2.
Mix well, add the whisked egg without stirring until egg softly
Add the cooked beef when the egg is cooked, mix well slowly.
Add scallions and sauce, mix gently, dish up.
Beef with Noodles
8-ounces Chinese-style thin egg noodles, cooked and drained.
1/2 cup water
3 tsp. soy sauce, divided.
1/4 tsp. salt
2 tsp. instant chicken bouillon granules
1 lb. Beef rump steak, trimmed.
6 tbsp. oil, divided.
6 scallions, diagonally sliced
1 piece fresh ginger (about 1 inch square), pared and thinly sliced
2 cloves garlic, crushed
Place a clean towel over wire cooling racks. Spread cooked noodles evenly over towel. Let dry about 3 hours. Combine water,
2 tsp of the soy sauce, the salt and bouillon granules in small bowl.Cut beef across the grain into thin slices about 2 inches
long. Heat 4 tbsp of the oil in wok over high heat. Add noodles, toss until noodles are completely coated, about 2 minutes.Transfer
noodles to serving plate, keep warm. Heat remaining 2 tbsp oil in wok over high heat, add beef, scallions, ginger, garlic
and remaining 1 tsp soy sauce. Stir-fry until beef is cooked through, about 5 minutes. Spoon meat mixture over noodles and
serve. Makes 4 servings.
Beef with Peas and Cauliflower
1/2 pound flank steak, cut in strips 1/8-inch thick
1 tsp salt
1 1/2 tsp cornstarch
4 tbsp oil
1/2 head cauliflower
1/2 carrot, sliced thin
1/4 cup frozen peas
1tbsp dry sherry
2 tbsp light soy sauce
1/4 cup chicken broth
1/2 tsp sugar
1 tsp cornstarch
Combine beef with 1/2 teaspoon of salt, cornstarch, and 1 tablespoon of
oil. Mix well. Separate cauliflower into flowerets. Cook cauliflower and carrot in
boiling water 10 minutes,drain.Plunge peas into boiling water 1 second. Rinse with cold water,drain.Heat 2 tablespoons
of oil to 400º in wok. Fry beef 1 minute. Add sherry. Cook 1 minute. Remove,set aside.Combine sauce ingredients in a bowl.Heat
1 tablespoon oil to 400º in wok. Stir-fry carrots, cauliflower, and peas for 1 minute, adding the peas last. Add 1/2 teaspoon
salt. Add beef. Quickly pour in sauce mixture. Stir-fry 2 minutes at 400º.
Oyster Sauce Stuffed Mushrooms
20 dried black mushrooms
1 1/2-cups boiling water
1/2 lb minced pork, beef or any seafood
1/2 tsp salt
2 tbsp oil plus 1 tsp
1 tsp sugar
1 tbsp sherry
1 tbsp light soy sauce
1 tsp cornstarch
1 cup mushroom stock
2 tbsp oyster sauce
4 sprigs Chinese parsley or Celantro
Wash mushrooms and remove stems. Soak in boiling water, 1 hour.Cook 1 hour on low heat. Reserve 1 cup water for
stock. Drain mushrooms and dry.Combine meat or seafood with salt, 1 teaspoon of oil, 1/2 teaspoon of sugar, sherry, soy sauce,
and cornstarch. Mix well with hand.
Sprinkle a little cornstarch on inside of each mushroom (this will make mixture stick).Put 1 tablespoon of meat mixture in
mushroom and garnish with parsley leaves.Fry mushrooms in 2 tablespoons oil at 350 ºF, meat side down, until meat turns lightly
brown. Turn, add mushroom stock, and cook 10 minutes. Add oyster sauce and 1/2 teaspoon sugar.
Cook on high heat about 2 minutes until gravy thickens and coats the mushrooms. 20 Stuffed Mushrooms.