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BEEF

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CANTONESE BEEF
5 tbsp oil
2 medium onions, peeled and finely shredded
4 large tomatoes, peeled, cut in eighths
1 tsp sugar
1/2tsp salt
1 tbsp fermented black beans,chopped
1 tsp chopped fresh ginger
1 tsp chopped garlic
1 Ib boneless steak, cut in thin strip
3 tbsp soy sauce
1 cup beef stock
I 1'/2 tbsp cornstarch blended with 2'/2 tbsp stock or water
greentops of green onions, sliced

Heat 3 tbsp oil. Add onions, stir-fry 2 minutes. Add tomatoes, sugar an salt; stir-fry 1 minute. Cover and cook until tomatoes are just tender and retain shape. Remove to a bowl. 1 Heat remaining oil, add black bean, ginger and garlic. Stir-fry 1 minute. Add beef and cook over high heat until color
changes,2-3 minutes. Add soy sauce, tomato mixture and beef stock. Stir in blended cornstarch and stock to thicken, without breaking tomato Piece
Serve garnished with green onion tops., : SERVES 6 ,

SURF AND TURF, CHlNESE STYLE
1 1/4 Ibs. boneless shell steak (New York cut)-
 Cornstarch to coat -
2 buncbes watercress
1/2 cup oil -
1thin Slice giger root -
12 large shrimp in the shell
Sauce
2 tablespoons tomato ketchup -
2 teaapoonsWorcestershire sauce-
1/2 teaspoon sugar -
1 teaspoon black soy sauce
2 tablespoons chicken broth -
1 teaspoon sesame oil-
 Freshly ground black pepper

Remove fat and tail piece (if left on) from steak. Cut steak in half lengthwise, then cut each half on the bias into 8 pieces. Place in a bowl, add the cornstarch and work it into the meat with the fingers. Refrigerate at least 30 minutes. Bring to room temperature before cooking. Wash waterscress and pat dry.Place heatproof bowl near the stove before starting to cook. Combine the sauce ingredients,set aside.
Heat wok on high heat, add the oil. Heat for at least I minute, then toss in the ginger. If it sizzles immediately, remove and add half the steak pieces. Stir and turn to coat with oil. Remove when the pieces begin to crust lightly. Allow oil to heat for 10 seconds, then put the pieces back in. Remove immediately to the work platter and cook remaining steak the same way.
Allow the oil to reheat for 10 seconds. Add the shrimp, stirring and turning constantly. Remove when the shells are pink- orange and the meat at the top is solid white. Drain oil into the bowl, leaving a thin slick in the wok. Reheat wok and add the cress; stir until wilted but not soggy. Remove and place around the perimeter of the serv- ing platter.
Spoon I tablespoon of the oil into the wok. Coat the bottom, then add sauce. Bring sauce to the bubble stage, add steak and shrimp, stirring to coat, then place in center of serving platter. Serve immediately. Makes 4-6 servings

Beef and Peppers in Black Bean Sauce
4 ounces Sirloin beef sliced thin or thick steaks-
3 green peppers- 1/2 small onion-
2 sticks of celery- 1/2 teaspoon of salt- 1/2 teaspoon soy sauce- 1 teaspoon black beans-2 cloves garlic- 1 teaspoon black beans- 3 slices ginger -
1/2 cup stock or hot water- 2 tablespoons oil for cooking

Marinade:
1/4 teaspoon salt- 1/2 teaspoon sugar-
1/2 tablespoon soy sauce- 2 tablespoons oil

Place the beef in a bowl, and stir in the marinade ingredients. Marinate beef for approximately thirty minutes.
While beef is marinating, prepare the vegetables. Cut peppers, onion, and celery into 1/2 inch pieces. Mix the garlic cloves and ginger with the black beans and chop finely.
Heat wok and add 2 tablespoons oil. When oil is ready, add 1/2 of the black bean, garlic, and ginger mixture. Mix and add the beef. Stir-fry until the beef is approximately 60 - 65 percent cooked. Remove the beef and set aside.
Add the rest of the bean mixture, onions and celery. Stir-fry for 3 - 4 minutes and add the peppers. Stir-fry for a couple of minutes longer and add 1/2 cup of stock or hot water. Bring to a boil, cover and simmer for a couple of minutes. Mix, taste, and adjust the seasoning if necessary. Add the beef. Mix and serve immediately.

Spicy Beef and Bok Choy
1lb. boneless beef sirloin steak
1/4 cup soy sauce
2 tbs.dry sherry
2 tsp. minced ginger
2 cloves garlic, minced
1 teaspoon sugar
1/2 tsp. Chinese five-spice powder
1/4 ttsp. red pepper flakes (optional)
1 Lg. head bok choy
2 tsp. cornstarch
2 tbs. oil, divided

Trim fat from beef; discard. Cut beef across grain into 1/8-inch-thick slices; cut each slice into 2-inch pieces. Combine soy sauce, sherry, ginger, garlic, sugar, five-spice powder and red pepper flakes in medium bowl. Add beef and toss to coat; set aside.
Separate bok choy leaves from stems. Stack leaves and cut crosswise into 1-inch slices. Cut stems diagonally into 1/2-inch slices. Keep leaves and stems separate.
Drain beef, reserving marinade. Stir reserved marinade into cornstarch in small bowl; stir until smooth. Set aside.
Heat wok over medium-high heat 1 minute . Add 1 tablespoon oil into wok and heat 30 seconds. Add beef; stir-fry 2 minutes or until beef is barely pink in center. Remove beef to large bowl.
Add remaining 1 tablespoon oil and heat 30 seconds. Add bok choy stems; stir-fry 3 minutes. Add bok choy leaves; stir-fry 2 minutes.
Stir marinade mixture until smooth; add to wok. Stir-fry 1 minute or until sauce boils and thickens.
Return beef and any accumulated juices to wok; cook until heated through.








Beef Fugi

2 tbs. oil
1 lb. beef steak( round,chuck or flank)
sliced in strips 1" wide then sliced into thin slices
1/2 lb. mushrooms sliced
1 small onion sliced
1/2 cup chicken or beef broth
1/4 cup soy sauce
1 tbs. cornstarch dissolved in 2 tbs. water
1 8 oz. can bamboo shoots
1 8 oz. can sliced water chestnuts
3 scallions cut into 1" lenghts
6 oz. sugar peas
1-1 lb. can sliced peaches drained

H eat wok over high heat add oil.Add beef,mushrooms and onions stir-fry 4 to 5 minutes.Add broth,soy sauce and cornstarch mixture.Cook stirring constantly until sauce thickens.Add bamboo shoots,water chestnuts,scallions , pea pods and peaches.Continue heating till the vegetables are heated through.Makes 4 servings



Title: ORANGE BEEF
Categories: Chinese, Beef
Yield: 4 servings

1/2 lb Top round steak, thinly
Sliced (like Brasciole)
2 tbs.Sherry
2 tbs. Cornstarch
2 Egg whites
6 tbs. Peanut oil
SAUCE
1 1/2 cup Beef stock
2 tbs. Light soy sauce
1 tsp. Sugar
1 1/2 tbs. Cornstarch
1 tsp. Red wine vinegar
5 Dried red chile peppers,
-Broken into pieces
8 Thin slices of orange rind
-(orange part only) or more
Fresh ground black pepper
-To taste

Whisk together the sherry, cornstarch, and egg whites
until the mixture is foamy. Add the beef and toss to
coat the pieces well. Set aside. Cut meat into
2x2-inch pieces. Heat 4 Tbs. peanut oil in wok. Fry
quickly, just until crispy and browned, remove to wok
rack to drain.

Add remaining 2 Tbs. peanut oil to wok. Add orange
rind and red peppers to hot oil in wok. Stir-fry until
orange rind begins to darken and aroma from oil
becomes pleasant. Add remaining ingredients and stir
until bubbly (add more beef stock if too thick). Add
fried beef and toss to coat with sauce. Serve at once
with steamed white rice.






Title: ANTS ON THE HILL (CHINESE STYLE BEEF)
Yield: 6 servings (Soar)
BINDER
2 tsp. Cornstarch
1/4 cup Chicken soup stock, or
Canned chicken broth
MARINADE
1 tsp. Sugar
1/4 tsp. Black pepper
1/4 tsp. Baking soda
2 tbs. Soy sauce
1 tbs. Oyster sauce
1 tsp. Sesame seed oil
1 tbs. Dry sherry, gin or vodka,
Optional
INGREDIENTS
1 lb Ground chuck, sirloin or
Beef stew
3 cup Fried cellophane noodles
3 tbs. Corn, vegetable or
Safflower oil
1 tsp. Minced fresh garlic OR
2 lg Cloves garlic, minced
2 tbs. Fresh scallions OR
1 Scallion with green top,
Diced
NOODLES
3 c Oil
2 oz Cellophane noodles
Before you start:Mix binder ingredients in cup or small bowl until smooth.Set aside.Mix marinade ingredients together in medium bowl until smooth. 1 Add beef to marinade in bowl and blend well.Set aside. 2. Spread fried cellophane noodles evenly on serving platter. 3. Heat skillet or wok on high for 30 seconds.Add oil and swirl to coat skillet for 30 seconds longer.Add garlic.Stir fry for 15 seconds. Add beef and marinade.Stir fry for 2 minutes,until beef loses its pink color. 4. Add binder to beef in skillet and blend well.Cook 1 minute. 5. Spoon cooked beef evenly over noodles.Garnish with scallions sprinkled
on top. Serve hot with rice and salad or vegetable of your choice. Yields 4 to 6 servings.
Noodles: 1. Heat 3 cups of corn,vegetable or safflower oil almost to smoking, about 375 degrees. 2. Unwrap and drop in one package (2 oz.) cellophane noodles. 3. Within 3 seconds,the noodles will puff up and turn white and crunchy. 4. With slotted spoon or wire mesh strainer,turn noodles over and deep fry for several seconds. 5. Remove from hot oil and drain on paper towels. May be stored in a tightly covered container
for about a week. Makes 5 cups fried noodles.








MONGOLIAN BEEF
1Ib. flank steak
2 tbsp. oil
2 tbsp. chopped garlic
2 scallions, slivered

Seasoning:
1 tsp. salt
2 tsp. sugar
2 tsp.light soy sauce
1 tbsp. oyster sauce
dash of pepper
1 tbsp. sherry
11/2 tbsp. cornstarch
Sauce: .
1/4 C. chicken stock
2 tbsp. hoisin sauce
2 tsp. catsup
1/2 tsp. crushed dried red chili pepper (optional)

Cut flank steak lengthwise {with grain of meat) into 3 equal strips each approximately 11/2" wide. Cut each strip across the grain into thin slices. Place in a bowl.Add seasoning to beef,mix well.Combine sauce ingredients,set aside. Heat wok and add oil. Add garlic and stir-fry for 30 seconds over high heat.Add beef and scallions and stir-fry for 3-5 minutes over high heat.Add sauce mixture. Mix thoroughly and cook for 1 minute. Serves 4