BEEF WATER RECIPES

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
• Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
• In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

Steps:

• Place water chestnuts between two pieces of paper towel and press out excess water.
• Using food processor, chop water chestnuts and onion then add 1 egg and process for 10 seconds.
• Transfer to a bowl, add beef, oyster sauce and breadcrumbs and combine thoroughly.
• Using hands, form mixture into balls the size of walnuts.
• Heat frying pan over medium heat, add oil and cook patties until golden brown and cooked through, (4- 5 minutes).
• Heat sweet and sour sauce and spring onion gently, add patties to sauce and serve.