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BEEF 134

                       PEPPER BEEF
       
        1 tablespoon soy sauce
         2 cloves garlic, minced
         1/4 teaspoon crushed red pepper flakes
         1 lb.boneless beef sirloin, tenderloin or rib eye steak, cut 1 inch thick
         2 tablespoons vegetable oil, divided
         1 small red bell pepper, cut into thin strips
         1 small yellow bell pepper, cut into thin strips
         1 small onion, cut into thin strip
         1/4 cup stir-fry sauce
         2 tablespoons dry sherry
         1/4 cup coarsely chopped cilantro
         Hot cooked white rice
 Combine soy sauce, garlic and crushed red pepper in medium bowl. Cut beef across the grain into 1/8 inch slices; cut each slice into 1 1/2-inch pieces. Toss beef with soy sauce mixture.Heat wok over medium-high heat. Add 1 tablespoon oil; heat until hot. Add half of beef mixture; stir-fry until beef is barely pink in center. Remove and reserve. Repeat with remaining beef mixture; remove and reserve.Heat remaining 1 tablespoon oil in wok; add bell peppers and onion. Reduce heat to medium. Stir-fry 6 to 7 minutes until vegetables are crisp-tender. Add stir-fry sauce and wine; stir-fry 2 minutes or until heated through.Return beef along with any accumulated juices to wok; heat through. Sprinkle with
Cilantro. Serve over rice.Makes 4 servings

               BEAN THREAD AND CABBAGE BEEF
      
       1 package (3 3/4ounces) bean threads
       1 lb.boneless beef sirloin steak, cut 1 inch thick
        2 cloves garlic, minced
       1 teaspoon minced fresh ginger
       1 tablespoon vegetable oil
       1/2 cup beef or chicken broth
       2 tablespoons oyster sauce
       2 cups coarsely chopped Napa cabbage
Place bean threads in medium bowl; cover with warm water. Soak 15 minutes to soften; drain well. Cut into 2-inch lengths. Cut beef across grain into1/8 inch slices; cut each slice into 2-inch pieces. Toss beef with garlic and ginger in medium bowl.
Heat wok over medium-high heat. Add oil; heat until hot. Add beef mixture; stir-fry 2 to 3 minutes until beef is barely pink in center. Add broth, oyster sauce and cabbage; stir-fry 1 minute. Add bean threads; stir-fry 1 to 2 minutes until liquid is absorbed. Makes 4 servings

               FRAGRANT BEEF WITH GARLIC SAUCE
       
        1 1/4 lb.boneless beef top sirloin steak, cut I inch thick
        1/3 cup teriyaki sauce
        10 large cloves garlic, peeled
        1/2 cup beef broth
    Place beef in large plastic bag. Pour teriyaki sauce over beef. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours. Combine garlic and broth in small saucepan. Bring .to a boil over high heat. Reduce heat to medium. Simmer, uncovered, 5 minutes. Cover and simmer 8 to 9 minutes until garlic is softened. Transfer to blender or food processor; process until smooth. Meanwhile, drain beef; reserve marinade. Place beef on rack of broiler pan. Brush with half of reserved marinade. Broil 5 to 6 inches from heat 5 minutes. Turn beef over; brush with remaining marinade. Broil 5 minutes. Slice beef thinly; serve with garlic sauce. Broiling time is for medium-rare doneness. Adjust time for desired doneness. Makes 4 servings
             
         MING DYNASTY BEEF STEW
     
       2 pounds boneless beef chuck cut into1 1/2-inch pieces
      1 teaspoon Chinese five-spice powder
      1/2 teaspoon crushed red pepper flakes
      2 tablespoons vegetable oil, divided
      1 large onion, coarsely chopped
       2 cloves garlic, minced
     1 cup beef broth
     1 cup beer
     2 tablespoons soy sauce
     1 tablespoon cornstarch
     Hot cooked Chinese egg noodles
     Grated lemon peel, chopped cilantro and/or chopped peanuts for garnish
Sprinkle beef with five-spice powder and crushed red pepper. Heat wok over medium-high heat. Add 1 tablespoon oil; heat until hot. Add half of beef; brown on all sides. Remove and reserve. Repeat with remaining oil and beef. Add onion and garlic to wok; cook 3 minutes, stirring occasionally. Add broth and beer; bring to a boil. Reduce heat to medium-low. Return beef along with any accumulated juices to wok; cover and simmer 1 hour and 15 minutes or until beef is fork tender.  Blend soy sauce into cornstarch in cup until smooth. Stir into saucepan. Cook, uncovered, 2 minutes or until mixture thickens, stirring occasionally. Serve over
noodles. Garnish as desired.Makes 6 to 8 servings
            
             LEEKS AND TOFU BEEF
       8 ounces boneless beef sirloin, top loin or tenderloin steak, cut 1 inch thick
       2 cloves garlic, minced
       8 ounces firm tofu, drained
       3/4cup chicken broth
      1/4 cup soy sauce
       1 tablespoon dry sherry
      1 tablespoon cornstarch
     4 teaspoons oil, divided
     1 large or 2 medium leeks, sliced (white and light green portion)
      1 large red bell pepper, cut into short, thin strips
      1 tablespoon sesame oil
Cut beef across the grain into 1/8-inch slices; cut each slice into 2-inch pieces. Toss beef with garlic in medium bowl. Press tofu lightly between paper towels; cut into 3/4 inch triangles or squares. Blend broth, soy sauce and sherry into cornstarch in small bowl until smooth. Heat wok, over medium-high heat. Add 2 teaspoons oil; heat until hot. Add beef mixture; stir-fry 2 to 2 minutes until beef is barely pink in center. Remove and reserve. Add remaining 2 teaspoons oil to skillet. Add leek and red pepper; stir-fry 3 minutes or until red pepper is crisp-tender. Stir broth mixture and add to wok along with tofu. Stir-fry 2 minutes or until sauce boils and thickens and tofu is hot, stirring frequently. Return beef along with any accumulated juices to skillet; heat through. Stir in sesame oil. Makes 4 servings

 

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