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
