¾ 1b. (340 g) beef ribs ¾ T. each: wine, soy sauce 1 egg yolk or ½ egg 3 T. cornstarch oil for deep-frying 1 t. each: minced green onions, garlic total of 1 c. (cut into pieces): onion, celery, red pepper 2 ¾ T. each: soy sauce, sugar, vinegar ½ c. water ½ T. cornstarch Cut ribs into 3-inch long pieces by cutting between each rib; mix with beef ribs, wine, soy sauce and egg yolk. Coat each piece with cornstarch before deep-frying.Heat oil then deep-fry ribs over high heat about 4 minutes; remove.Heat 2 T. oil; stir-fry green onions and garlic. Add onion, celery, pepper and stir briefly. Mix and add soy sauce, sugar, vinegar, water and cornstarch; bring to boil. Add ribs; stir-fry to mix well. Serve.
1 lb beef, 10 oz. kale, a little spring onion, a little ginger.1 T. soy sauce, 1 t. wine, 1 t. tenderizer, 3 T. water, 2 T. cornstarch.2. T. oyster sauce, 1 t. sugar, ¼ t. pepper, ½ t. sesame oil. Slice beef thinly against the grain. Marinate in soy sauce, wine, tenderizer, water and cornstarch for 10 minutes. Run through oil and drain.Remove hard stem of kale; stir fry in 2 T. oil until cook. Arrange on plate.Stir fry beef with ginger and spring onion in 2 T. of oil; add oyster sauce, sugar, pepper and oil. Quickly stir fry. Remove and place on plate.
¾ pound flank steak, trimmed 1 T. plus 2 T. soy sauce 1 T. rice wine 1 T. cornstarch 3 T. peanut oil 2 T. fermented black beans 2 hot green chili peppers 2 hot red chili peppers 1 T. finely minced ginger 1 T. finely minced garlic 1 t. red rice vinegar 1 t. sesame oil ½ t. sugar Slice the steak along the grain into 2-inch-wide strips. Cut each strip across the grain into ¼ -inch-thick slices. In a bowl combine well the beef, 1 T. soy, wine, and cornstarch. Stir in 1 T. peanut oil.Rinse the beans in several changes of cold water and drain. Using the back of a cleaver, mash coarsely. Wearing plastic gloves, stem the chilis and remove the seeds. Slice chilis into ¼ -inch-thick strips.Heat a wok over medium-high heat until it just begins to smoke. Add 1 T. peanut oil and beef, spreading it in wok. Cook undisturbed for 1 to 2 minutes, letting meat begin to brown. Then stir-fry rapidly for 1 to 2 minutes, or until browned but still slightly rare. Remove to a plate. Add 1 T. peanut oil to wok with the ginger, garlic, and beans. Stir-fry rapidly for 30 seconds, or until fragrant. Add the chilis and stir-fry rapidly for 1 minute, or until chilis are limp. Add the beef and stir-fry rapidly for 1 more minute. Add the remaining soy. vinegar, sesame oil, and sugar and stir-fry rapidly until beef is heated through. Serve immediately. Serves 4 to 6 as part of a multi-course meal.
1tlbs peanut oil 400g beef steak ,thinly sliced, 1 clove garlic, crushed, 1 medium (150g) onion, sliced, 2 sticks celery, sliced ,1tsp cornflour. 1/4 cup (60ml) black bean sauce, 1 tps teriyaki sauce Heat oil in wok. Add combined beef and garlic in batches. Stir-fry until tender, remove. Add onion and celery to wok , stir-fry . Add beef and blended cornflour and sauce , stir until mixture boila and thickens slighty.
¼ lb beef, 2 spring onions, 3 slices of ginger, 2 star anise, 1 T. hot bean sauce. 4 T. soy sauce, 2 T. sugar, 1 t. wine, 1 t. pepper. Cut beef into pieces. Blanch in hot water. Drain. Brown spring onion and ginger in 3 T. of oil. Add hot bean sauce. Stir fry til fragrant. Add beef; stir fry for a while. Add soy sauce, sugar, wine, pepper and star anise and water last. Simmer in slow heat until meat is tender.
¾ 1b. (300g) ground pork or beef 1 T. each: wine, cornstarch, flour ½ egg or 2 T. water ¼ t. salt 3 T. minced onion oil for deep-frying total of 1 c. (sliced): small carrot, mushrooms, broccoli 2¾ T. each: soy sauce, sugar, vinegar ½ c. water ½ T. cornstarch Mix ground pork with wine, cornstarch, flour, water, salt and minced onion; stir until sticky. form meat into meat balls by hand.Heat oil then deep-fry meat balls until cooked (about 5 minutes).Heat 2 T. oil; stir-fry carrot, mushrooms and broccoli until cooked. Mix and add; bring to boil; Add meat balls and mix well.
10 oz. fillet of beef, 5 oz. young ginger, 1 red chilli, 2 stalks leek, 2 shallots.To marinate meat, 2 t. soy sauce, 3 T. water, 1 T. cornstarch. 1 T. oyster sauce, ½ t. sugar, ¼ t. ½t. sesame oil, 3 T. water, 1 t. cornstarch.Slice beef thinly against the grain. Beat lightly and marinate in meat, soy sauce, water and cornstarch for 10 minutes. Run through warm oil. Remove when beef begins to change colour.Soak shredded young ginger and red chilli in water for 10 minutes.(to obtain the crispy effect) Drain and lineon plate.Brown chopped leek and shallots in 3 T. of oil until fragrant. Discard leek and shallots. Add beef, oyster sauce,sugar, pepper, oil, water and cornstarch. Stir fry quickly and remove to plate.
10 oz. beef, 1 green pepper.2 T. soy sauce, 1 t. wine, 2 T. water, 1 T. cornstarch.1 T. curry powder, 1 t. barbecue sauce, 2 t. sugar, 1 t. soy sauce, 2 T. water. Slice beef against the grain. Marinate in soy sauce, wine, water and cornstarch for 20 minutes. Run beef through warm oil until half cooked. Remove. Run shredded green pepper through the oil, too. Remove.Saute curry powder, sauce, sugar, soy sauce and water in 2 T. oil. Add beef. Stir fry quickly and arrange over the green pepper.
4 beef ribs, 1 1b. (450g) 3 T. soy sauce 1 T. each sugar, wine Cut ribs in half, making 8 ribs; marinate in beef ribs, soy sauce and wine at least 30min.Heat 2 T. oil; fry ribs over medium heat until both sides are golden brown and cooked (about 2 minutes for each side). Remove and serve with "Stir-fried Spinach".
2 ½ c. flour ¾ c. hot water 1 egg or ¼ c. cold water ¾ lb. ground beef ½ T. sugar 2 T. sesame oil 2 T. water 1 T. cooking wine ¾ t. salt ½ t. pepper 4 T. soy sauce 1½ T. vinegar ½ T. each: sesame oil, hot bean paste ¼ lb. green onions oil Skin: In a bowl, add boiling water to flour and mix. Add cold water (or egg) and knead into a smooth dough; set aside and let stand for 20 minutes. Filling: Mix beef and flour, hot water and cold water; add green onions and mix well. Divide the filling into 10 portions.Roll the dough into a long roll and cut it into 10 pieces. Flatten each piece with the palm of the hand. Use a rolling pin to roll each piece of dough into a 4-inch round piece. Place a portion of the filling in center of the dough; gather the edges of the dough together and pinch to seal. Roll the meat-filled dough into a ball and flatten it. Follow the same procedure for the remaining pieces of dough. Heat the pan then add 3T. oil; fry the pies over low heat for 15 minutes or until both sides are golden brown. Remove and sprinkle with dipping sauce; serve.
2 steaks, 1 1b. (450g) or 2 steaks with bone, 1 ¼ 1bs. (600g) 1 onion, shredded 2 T. each: soy sauce, wine 1 ½ T. ketchup 1 T. each: sugar, Worcestershire sauce ½ c. water ½ T. cornstarch Sprinkle ¼ t. each of salt and pepper on both sides of steaks.Heat 1 T. oil or steak fat then fry each side of steak 1 minute or until golden brown. Reduce heat to medium, fry each side of steak 2-3 minutes (adjust frying time as desired).Heat 2 T. oil then stir-fry onion until golden brown (about 2 minutes). Mix and add soy sauce, wine, ketchup, sugar, Worcestershire sauce, water and cornstarch; bring to boil to make sauce; remove.Heat an iron plate, place on a wooden mold. Put steaks on iron plate then pour sauce over them.
1 ¾ 1bs. (750g) beef, cut into pieces 1 each (cut into pieces), onion, tomato, carrot 3 T. wine 4 T. soy sauce 3 T. ketchup 2 t. sugar dash of pepper 2 T. water 1 ¼ T. cornstarch Heat 2 T. oil then stir-fry onion until fragrant; add tomato and stir briefly. 2. Add beef, carrot, wine, soy sauce, ketchup, sugar and dash of pepper; then add 1 cup water; bring to boil. Reduce heat to low and cook 1 hour or until meat is tender and liquid reduced to ¾ ; thicken with cornstarch. This dish is suitable to serve with cooked noodles.
2 ½ c. flour ¾ c. hot water 1 egg or ¼ c. cold water ¾ lb. ground beef ½ T. sugar 2 T. sesame oil 2 T. water 1 T. cooking wine ¾ t. salt ½ t. pepper 4 T. soy sauce 1½ T. vinegar ½ T. each: sesame oil, hot bean paste ¼ lb. green onions oil Skin: In a bowl, add boiling water to flour and mix. Add cold water (or egg) and knead into a smooth dough; set aside and let stand for 20 minutes.Filling: Mix beef and flour, hot water and cold water; add green onions and mix well. Divide the filling into 10 portions. Roll the dough into a long roll and cut it into 10 pieces. Flatten each piece with the palm of the hand. Use a rolling pin to roll each piece of dough into a 4-inch round piece. Place a portion of the filling in center of the dough; gather the edges of the dough together and pinch to seal. Roll the meat-filled dough into a ball and flatten it. Follow the same procedure for the remaining pieces of dough.Heat the pan then add 3T. oil; fry the pies over low heat for 15 minutes or until both sides are golden brown. Remove and sprinkle withdipping sauce; serve.
16 oz. Shahe rice noodles 6 oz. each of beef and towel gourd 1 c. oxtail soup 2 sticks lemongrass a dash of onion pellets 1 t. each of light soy sauce and sugar 1 dash each of oil, potato starch, pepper and chopped lemongrass 1 ½ t. potato starch 1 T. oyster sauce 5 T. water Cut the Shahe rice noodles into strips (thick or thin as you like); cut the lemongrass into lengths.Slice the beef, marinate it with marinade for half an hour; scald it in hot oil until tender and bring the serving sauce to boil. Cut edges off towel gourd, cut it into pieces and scald in boiling water.Bring oxtail soup to boil; add the lemongrass; boil over slow heat for 5 minutes; remove and add adequate amount of salt to season.Scald the Shahe rice noodles until cooked, put them separately in bowls, remove beef and towel gourd; pour the boiling oxtail soup in and sprinkle onion pellets over for serving.
1 slab of beef ribs, 3-5 1bs. (1350-2250g) 6 T. Hoisin sauce or sweet bean paste 4 T. each: wine, soy sauce 4 T. sugar 1 T. minced garlic Separate membrane of ribs with a knife; marinate in the ingredients. 1 T. white sesame seeds may be added as desired.Put ribs in a baking pan; reserve the marinade. Roast ribs at 450ºF 35-40 minutes or until cooked and golden brown; turn ribs over and spread with marinade during roasting. Cut between bones and serve.
8 oz. beef, 5 oz. celery, 1 T. shredded ginger.1. t. soy sauce, 1 T. water, 1 t. cornstarch. ½ t. salt, ½ t. sugar, a little sesame oil.Slice beef thinly; marinate in soy sauce, water and cornstarch for a while. Remove outer layer of celery and cut into small pieces. Blanch in hot water. Drain. Stir fry beef with 3 T. of oil. When beef begins to change color, add celery and shredded ginger. Add salt, sugar and oil; stir fry quickly.
5 oz. fillet of beef, 4 eggs, 1 T. chopped spring onion, ¼ t. salt, 1 t. wine.1 t. soy sauce, ½ t. sugar, a dash of pepper, ½ t. tenderizer, 1 T. cornstarch, 2 T. water.Slice beef thinly; beat lightly and marinate with soy sauce, sugar, pepper, cornstarch and water for 15 minutes. Run beef through warm oil. Remove and leave aside.Beat the eggs. Add 1/3 t. salt, 1 t. wine; add beef and mix well. Heat 3 T. oil in wok Pour in beef and egg mixture. Quickly stir in one direction. Remove when egg is cooked. Sprinkle with chopped spring onion.
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Most recent revision June 14 1997