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BEEF

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  Black Bean Beef with Chow Fan Noodles
       
        1 teaspoon salt
        pinch of freshly ground white pepper
        1 1/2 tablespoons cornstarch
        white from 1 egg
        1 lb beef steak, cut into 1 inch slices
        4 tablespoons vegetable oil
        2 large onions, sliced into rings
        2 tablespoons salted black beans, soaked, drained and crushed
        1 1/2 tablespoons soy sauce
        2 tablespoons hoisin sauce
        4 tablespoons chicken stock
        1 lb fresh Chow fan noodles, boiled for 1 minute and drained
        1 tablespoon chopped scallions

     Mix together the salt, pepper, 1 tablespoon cornstarch and the egg white. Marinate the beef  slices in the mixture for 15 minutes. Heat the oil in a wok until smoking, then add the  oinions. Stir-fry for another minute then remove to a plate.Pour off all but 1 tablespoon of  the oil and reheat. Add the black beans. Stir over heat for 30 seconds then add the soy  sauce, hoisin sauce and half the stock. Stir together then add the remaining cornstarch  blended with the remaining stock. Add the noodles with the beef and onions and toss together until heated through. Sprinkle with scallions.

 Cantonese Style Steak
       
        2 slices root ginger, peeled and finely chopped
        3 scallions, finely chopped
        1 tablespoon dry sherry
        7 tablespoons water
        pinch of freshly ground white pepper
        2 tablespoons soy sauce
        1 lb steak, cut across the grain into 1/4 inch thick slices
        1 pint vegetable oil
        1 tablespoon plain flour
        1 1/2 tablespoons cornstarch
        1/2 teaspoon salt
        1 tablespoon tomato ketchup
        1 tablespoon Worcestershire sauce
        2 tablespoons sugar


 Mix together the ginger, half the scallions, the wine, 4 tablespoons soy sauce.Add the beef slices, mix well and  marinate for 15-20 minutes.  Heat the oil in a wok to  350 degree. Mix together the plain flour and half the cornstarch. Remove the beef from the marinade, dust with the flour and deep-fry for about 30 seconds. remove from the oil and drain on paper towels. leaving about 1 tablespoon.Reheat the. Heat another tablespoon of oil in the wok and add the remaining soy sauce,salt, the tomato ketchup, Worcestershire sauce and sugar. Blend the remaining cornstarch with the remaining water and add to the wok to thicken the sauce. bring to the boil then add the beef slices. Toss the slices until coated with the sauce.Sprinkle with the remaining spring onions and serve.                                                                                                                     

Fried Beef in Black Bean Sauce 
       
        2 1/2 tablespoons vegetable oil
        1 lb beef steak, cut into 1 inch slices
        3 teaspoons salted black beans, soaked in 3 tablespoons water for 20
        minutes
        1/2 teaspoon chilli sauce
        2 red or green peppers, cored, seeded and cut into 1 inch squares
        1 tablespoon cornstarch
        3 tablespoons water or beef stock
        1 tablespoon dry sherry

 Heat the oil in a wok until smoking and add the beef. Stir-fry quickly for about 1 minute, then remove and drain on paper towels. Add the black beans and the soaking water to the wok. Mash the beans in the wok then add the chilli sauce and peppers. Stir all together and return the beef to the wok.  Blend the cornstarch with the stock and stir into the wok to thicken the sauce. Add the wine and stir to mix until the sauce has thickened.
                            

MONGOLIAN BEEF

   Makes 6 servings

      1 lb   thinly sliced beef
      3 Tbsp soy sauce, divided
      1 Tbsp cornstarch
      2 cloves garlic, pressed
      3/4 cup  water
      2 1/2 tsp  cornstarch
      1 tsp  sesame seed, toasted
      1/2 tsp  sugar
      1/4 tsp  crushed red pepper
      2 Tbsp vegetable oil, divided
      2 medium carrots, thinly sliced diagonally
      1 bunch green onions, cut into 2-inch lengths
 with whites separated from tops

             Hot cooked rice

Cut beef across the grain into long, thin slices.Combine 1 tablespoon each of soy sauce and cornstarch with garlic in a medium bowl; stir in beef.Let stand 10 minutes.Meanwhile, combine the water, remaining 2 Tbsp soy sauce, 2 1/2 tsp cornstarch, sesame seed, sugar and red pepper; set aside.
Heat 1 Tbsp oil in hot wok or skillet over high heat.Add the beef and stir-fry for 1 minute; remove.Heat the remaining 1 Tbsp oil in the same pan.Add the carrots and white parts of the green onions; stir-fry for 2 minutes.Add the green onion tops and stir-fry for another minute.Add the beef and soy sauce mixture.Cook and stir until the sauce boils and thickens.
Serve immediately with rice.


    
  
      

 

          
  
      

     

 

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