BEEF AND VEGETABLES CHINESE RECIPES
BEEF & CHINESE VEGETABLES | JUST A PINCH RECIPES
I love any kind of Asian style food, especially stir-fries because they are so tasty, and easy to cook. Also they help incorporate more veggies into my diet which I often lack! Love, love, love this stuff!
Provided by Amy H. @Meave
Categories Beef
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Trim excess fat from steak. Partially freeze steak and slice diagonally across the grain into 2x1/4" strips. set aside.
- Combine soy sauce, garlic, sugar and ginger; add steak, tossing to coat. Cover and refrigerate 1 hour.
- Coat wok with peanut oil; allow to heat to medium high for one minute. Add steak; stir-fry 2 minutes. Add mushrooms, green onions, waterchesnuts, stir-fry 2 minutes.
- Add other vegetables and stir-fry for 2 minutes.
- Dissolve soup base and cornstarch into water; stir into steak mixture. Cook just until thickened. Sprinkle green onions over the top and serve over rice.
STIR-FRIED BEEF AND VEGETABLES RECIPE - CHINESE.FOOD.COM
I really like this recipe from McCall's Cooking School (Meat 39). Its introduction states: "This Chinese method of cooking uses a small amount of oil over high heat. Meat stays tender and juicy, vegetables crisp and colorful. Our version of this exquisite cuisine: snow peas, bok choy, green onions, water chestnuts and baby corn tossed with sirloin-steak slices and egg noodles."
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Pat steak dry with paper towels. Partially freeze beef, about 15 minutes, in order to make slicing it easier. Then, using sharp knife, cut steak in half lengthwise, then cross-wise, on diagonal, into slices 1/8 inch thick; set aside.
- In large shallow bowl, toss steak slices with 1 tablespoon peanut oil, salt, sugar, pepper and minced garlic; mix well. Let stand at room temperature 15 minutes. Rinse snow peas under cold water; drain. With fingers, remove stem ends and strings; do not shell.
- Prepare bok choy: Cut base from stalk; discard. Cut stems into 1/4-inch diagonal slices; cut leaves into 1-inch pieces. Wash stems and leaves separately; dry on paper towels. Wash green onions; pat dry; trim off roots and green tops; cut into 1/2-inch diagonal slices.
- In small bowl, combine cornstarch, water, sherry and soy sauce; mix well; set aside. Fill an 8-quart kettle with water and bring to the boil; Add Chinese noodles or spaghetti and cook as package label directs; drain, and keep warm.
- Heat 1 tablespoon peanut oil in large, heavy skillet or wok. Add green onion; with slotted spoon, stir-fry 1 minute. Add snow peas, water chestnuts, bok-choy stems and beef broth; cook, covered, over high heat 2 minutes. Remove vegetables and liquid from the pan.
- Add 2 tablespoons oil and the beef; stir-fry over high heat 2 minutes. Return cooked vegetables and the corn to skillet; add bok-choy leaves; stir in cornstarch mixture; cook until sauce is thickened. Add noodles, and toss gently.
- Serve on pre-warmed platter.
Nutrition Facts : Calories 493.1, FatContent 22.7, SaturatedFatContent 6.5, CholesterolContent 55.6, SodiumContent 828.6, CarbohydrateContent 45.5, FiberContent 5.6, SugarContent 6.7, ProteinContent 23.7
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