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Wok With Me

BEEF

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Garlic Beef


Yield: 6 Servings


2 lb Round steak
1/4 cup Light soy sauce
1 cup Beef bouillon
1/4 tsp Ginger
2 Clove mashed garlic
1/4 cup dry sherry
4 tbs oil
2 Clove chopped garlic
1 1/2 cup Boiling water
3 lg Green peppers cut into 1/2 Inch strips
1 cup Sliced water chestnuts
3 tbs Cornstarch

Sesame oil
Hot boiled rice
Cut meat against the grain into 1/2 inch strips (this is easier to do if
meat is partially frozen). Make a marinade for the meat
by combining soy sauce bouillon ginger mashed garlic and
sherry. Marinate steak for 2-12 hours in the
refrigerator. Dry meat on paper towels. In a wok heat
peanut oil and saute chopped garlic until it turns
golden brown. Remove leaving at least 2 tablespoon oil
in wok. Add meat to oil and saute until brown (add just
a dash of sherry/sesame oil to meat while it's
browning). Add reserved marinade and 1 cup boiling
water. Simmer 45 minutes or less time if desired. When
meat is tender remove and keep in warm oven. Pour
marinade in separate pan and add cornstarch. Add
remaining 1/2 cup boiling water if needed. Simmer until
thick. Stir-fry green pepper and water chestnuts in
liquid remaining in wok. Add meat and marinade gravy.
Add dash sesame oil to taste. Serve over boiled rice.




Golden pepper steak


Yield: 4 Servings


1 lb Eye of round or other beef -steak cut into 1/8" slices -into 1x3" pieces
1 lg Red bell pepper cut into -1X3" Pieces
1 ts Freshly ground black pepper
4 Cloves garlic minced
1/2 ts Sesame oil
2 tb Soy sauce
1 1/2 tb or dry white wine
3 1/2 tb Vegetable oil divided
2 lg Yellow bell peppers cut 1/2" pieces
1 md Onion cut into 1x3" pieces
1/2 ts Salt
1 ts Oyster sauce
2/3 c Chicken stock
1 ts Cornstarch
6 c Cooked rice (enough for 4)

Combine the beef black pepper garlic sesame oil soy
sauce sugar and sherry in a large bowl. Set aside to
marinate for at least 1 hour but no more than 3 hours.
Heat 2 tablespoons of the vegetable oil in a wok over
high heat. Add the peppers onion salt and oyster sauce.
Cook stirring for 1 minute. Add the chicken stock cover
and cook for about 10 minutes or until the peppers are
tender. Meanwhile heat the remaining vegetable oil in a
large skillet over high heat until almost smoking. Add
the beef and brown on both sides about 1 minute per
side. Add the peppers to the beef. Dissolve the
cornstarch in 1 teaspoon of water and stir into the
mixture. Bring to a boil and immediately remove from the
heat. Serve with cooked rice.



Beef with Crunchy bean sprouts


Yield: 4 servings


1/2 lb Flank steak
1 tb Dark soy sauce
2 c bean sprouts
1 tb Dry sherry
1/2 md Yellow onion
Cornstarch paste(2 tbs cornstarch mixed in 1/4 cup cold water)
1 tb oil 2 ts Salt
1/2 c Chicken stock
1 ts Szechuan peppercorns

Preparation: Rinse bean sprouts; drain. Separate layers
of onion and slice into thin strips to match sprouts.
Cut steak into slices across the grain 1/4" wide by 2"
long. Mix stock soy sauce and sherry in a cup. Prepare
Szechuan pepper/salt: heat dry wok to medium and add
Szechuan peppercorns stirring constantly until
peppercorns exude a strong aroma; remove from heat.
Crush peppercorns with salt using rolling pin or
blender. Sift to remove coarse pieces. Store in closed
jar. Scalding: In large bowl cover onions with boiling
water; drain in 10 minutes. Add sprouts cover both with
boiling water; drain in 3 minutes. Sprinkle with about
1/2 tsp. Szechuan pepper/salt. Stir-fry: Add oil to hot
wok. When oil starts to smoke add steak and stir-fry
briskly for 1 minute or until meat loses pinkness. Push
meat aside in wok; add stock mixture and bring to boil.
Dribble in thin cornstarch paste until light gravy is
formed. Mix with beef. Pour over sprouts and onions in a
serving bowl. Serve.





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