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Stlr-fried Green Beans and Beef

1/2 pound flank steak, sliced across the grain in pieces 1/4 inch thick

1 teaspoon cornstarch

1 teaspoon soy sauce

1/4 teaspoon each salt and sugar

1 clove garlic, minced

oil for frying

2 green onions, cut in 1 1/2 -inch lengths


1 pound green beans, cut diagonally in 1 1/2 -inch lengths

2 tablespoons water

2 tablespoons oyster sauce

1 teaspoon soy sauce

1 teaspoon cornstarch mixed with 2 tablespoons water

Marinate meat with cornstarch, soy sauce, salt, sugar, and garlic for 10 minutes.

Heat wok , add 2 tablespoons oil and heat. Toss in green onion and cook for 30 seconds. Add meat and stir-fry over high heat for 1 minute or until browned on the outside, pink in the middle; remove from pan.

Heat 2 more tablespoons oil in wok, sprinkle with salt, add beans, and stir-fry over high heat for 2 minutes. Add 2 tablespoons water, cover, and cook for

1 V2 minutes. Remove cover and cook 30 seconds. Return meat and onion to pan, add oyster sauce and soy sauce. Stir cornstarch- water mixture to recombine; add to meat and give a quick stir until thickened.

Gingered Beef
1 tsp grated fresh ginger
1/3 cup soy sauce
2 tsp cornstarch
1 lb.rump steak, trimmed and thinly sliced across the grain
4 Chinese mushrooms, soaked in warm water 20 minutes
1/4 cup oil
2 inch piece fresh ginger, shredded
 4 oz.canned bamboo shoots,drained and diced
  In large bowl mix together gingre,soy sauce and cornstarch.Add steak and mix well. Allow to matinate for 1 hour, stirring occasionally. Drain mushrooms, remove stems and discard. Slice mushroom caps. Remove steak from marinade and reserve.Heat oil in a wok over moderate heat. Add ginger and stir-fry for 3 minutes. Add meat, bamboo shoots and mushrooms and stir-fry until meat is cooked. Add marinade and heat through. Serve with rice or boiled noodles.Serves 6
Egg Roll Skin Wrapped Beef
1/3 Ib beef fillet
 18 egg roll wrappers
 1 tbsp sesame oil
 18 thin rings of carrot, parboiled
 6 snow peas, stems removed,cut into thirds
 1 medium onion, peeled and finely chopped
  oil, for deep-frying
 shredded lettuce, to serve
1/2 tsp  chopped garlic
1/4 cup  soy sauce
1 tbsp  dry sherry
1/2 tsp  sugar
1/4tsp pepper
1 tbsp oil
  Chill beef and cut into 18 thin slices.Combine garlic, soy sauce, sherry, sugar, pepper and oil. Add beef and stir to coat. Marinate 1 hour.Discard marinade. Layout egg roll wrappers with one corner pointing towards you. Brush each sheet lightly with sesame oil. Place one slice of carrot, snow pea and 1/2 tsp onion in center of lower half of wrapper.Top with 1 slice of beef.Fold up lower corner to cover beef. Fold left and right corners to center. Fold lower section up once more to center line. Fold top corner down like an envelope and tuck in securely. Repeat until all the packages are made.Heat oil to 300*. Deep-fry a few envelopes at a time for S minutes. Drain well and arrange three envelopes each on six plates of shredded lettuce.SERVES 6
 Steak Chinese Style
3/4 lb. piece beef fillet
1 tbsp  soy sauce
1 tbsp  hoisin sauce
1 tbsp  dry sherry
pinch five-spice powder
3 tbsp   oil
1/4 tsp  salt
1 large onion, peeled and cut into eighths
1/2 tsp  chopped fresh ginger
1 tsp  chopped garlic
1 level tbsp cornstarch
1/4cup beef broth
 1/2 tsp sesame oil
 green onion tops, for garnish
   Freeze beef briefly until firm, then cut into thin slices. Combine beef, soy and hoisin sauces, sherry and five-spice, and marinate for\par
15 minutes. Remove beef and set marinade aside.Heat 1 tbsp oil in a wok.Add salt and onion and stir-fry 1 minute. Remove onion with a slotted spoon and set aside. Heat remaining oil in pan and add ginger, garlic and beef. Stir-fry 1- 2 minutes, until beef just loses its pinkness. Do not overcook or it will become tough. Return onion to pan. Blend cornstarch and stock and stir in to thicken. Sprinkle sesame oil on top and serve garnished with sliced tops of green onions. SERVES 6

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