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Fan Beef

1 lb Sirloin steak
Marinade:1 tbs soy sauce,1tsp sugar, 1tsp salt
1 Green pepper
1 large Onion
1/2 lb Tomatoes peeled
4 tbs Peanut oil
2 tbs Soy sauce
1/2 tbs Dry sherry
1/2 tsp Salt
1/3 cup chicken broth
1 tbs Cornstarch; dissolved in 2 tb Cold water

Slice meat against the grain 1/4" thin and cut into 1" by 2" strips. Add beef to Marinade and toss to coat.Cover and marinate for 1 hour in refrigerator. Cut green pepper and onion into 1" chunks; cut tomatoes into wedges and remove seeds. Heat oil in wok over high heat until very hot. Add meat; stir-fry for 1 minute. Remove and set aside.Heat remaining oil in wok over high heat. Add green pepper and onion and stir-fry for 1 minute. Blend in soy sauce sherry salt and broth or water; cook for 2 minutes. Add tomato wedges and meat and mix well. Stir in dissolved cornstarch; cook stirring constantly until thickened. Serve at once.Serves 6

Beef chow fun

10 ea Chow Fun Noodles
1 lb Beef flank steak sliced thin across the grain

1 tbs Dark soy sauce
1 tbs Cornstarch
1 Egg white
1 tbs oil
7 tbs oil for frying
2 Cloves garlic chopped fine
1 Slice ginger cut julienne
1 tbs Fermented black beans,rinsed
1 tbs Dry sherry
1/2 md onion peeled and sliced
1/2 Green sweet bell pepper, cored & cut julienne

1 tbs Dark soy sauce
1/4 tsp Sugar
1 tbs Dry sherry
1 pinch White pepper
1 tbs Oyster sauce
1 c Fresh bean sprouts
Chinese parsley (garnish)

Slice the chow fun noodles into slices about 1/2 inch wide. Slice the meat and mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 Tbs of the peanut oil. Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges. Remove to the serving platter and set aside. Heat the wok again and add 3 Tbs of the peanut oil along with the garlic and ginger. Stir fry for a moment and add the rinsed black beans and the sherry. Add the onion and green pepper,stir fry just until very hot.Remove to the serving platter. Heat the wok a third time and add 2 Tbs of the peanut oil and the meat. Stir fry on one
side only until it begins to brown. Return the vegetables the noodles and the sauce to the wok and toss with the meat until hot. Add the bean sprouts toss just a minute or so and serve. Garnish with Chinese parsley.Serves 6

Beef and Vegetables Stir-Fry

1 lb sirloin steak,cut into 1-inch cubes
1 tbs Dry sherry
1 tbs Cornstarch
1/2 tsp Sugar
2 tbs Plus 1/2 tsp oil
1/8 tsp black pepper
2 Cloves garlic; pressed
1 tbs Oyster sauce
2 Large stalks of broccoli;stems removed and cut into florets
2 Carrots; peeled and sliced on a diagonal
1/2 cup Beef orChicken broth
8 Spears water-packed baby Corn; drained
20 Fresh snow peas
1 Scallion; both white and green parts; chopped

Marinate the sirloin at room temperature in a mixture of sherry, soy sauce, 1 teaspoon of the cornstarch,sugar, 1/2 teaspoon oil,pepper and garlic for an hour. Heat 1 Tablespoon of the
remaining oil in a wok over high heat. Stir-fry beef quickly until the meat is brown outside and pink inside.Remove. Mix the remaining 2 teaspoons cornstarch with the oyster sauce,set aside. Reheat the wok with the remaining tablespoon oil. Add the broccoli and carrots; stir-fry for 30 seconds. Add the broth cover the wok and steam for approximately 1 minute or until the vegetables are tender but retain their crunch. Add the corn, snow peas, scallions, beef and oyster sauce-cornstarch mixture. Heat quickly until the sauce is clear and thickened. Serve immediately over rice or chinese noodles. Makes 4 servings.

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