CHINESE COLD SPICED BEEF RECIPE - FOOD.COM
My DH loves to order this appetizer, when he can find it, at Chinese restaurants. Cook time includes simmering but not cooling or chilling.
Total Time 2 hours 20 minutes
Prep Time 5 minutes
Cook Time 2 hours 15 minutes
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
- Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
- Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
- Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
- To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
- To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.
Nutrition Facts : Calories 267.2, FatContent 14.6, SaturatedFatContent 4.9, CholesterolContent 49.9, SodiumContent 1179.8, CarbohydrateContent 6.4, FiberContent 0.2, SugarContent 5.1, ProteinContent 25.4
CHINESE SPICED BEEF PIE RECIPE | DELICIOUS. MAGAZINE
Looking for a beef pie with a twist? This Chinese spiced beef pie recipe is just the thing for a hearty weekend lunch. Or, if you want Chinese flavours but don’t fancy making your own pastry, try this gingery beef and mushroom pie with a puff-pastry top.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 6
Number Of Ingredients 19
Steps:
- Heat 1 tbsp of the oil in a large flameproof casserole, then cook the onion and garlic over a medium heat for a few minutes until starting to soften. Remove with a slotted spoon and set aside. Turn up the heat and add the remaining oil to the casserole. Brown the meat all over, in batches, over a high heat for a few minutes, then remove from the pan and set aside.
- Finely crush the Szechuan peppercorns in a pestle and mortar, then add the flour. Cook the spiced flour in the casserole for a few seconds. Return the meat and onions to the dish and toss everything together.
- Add the remaining ingredients to the casserole, then cover with 400ml water. Bring to a simmer, then cook, covered, over a very low heat for 1½ hours until the meat is tender and the sauce is thickened and glossy. Remove from the heat and cool.
- Meanwhile, make the pastry. Mix the flour with a good pinch of salt in a bowl, then add the butter. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Slowly add ice-cold water, 1 tbsp at a time, stirring it in with a round-bladed knife, until the dough just sticks together. Turn it out onto a lightly floured surface and knead lightly into a ball. Wrap in cling film and chill in the fridge for at least 15 minutes.
- Transfer the cooled filling to a 2 litre pie dish. Roll out the pastry on a lightly floured surface until it is about 2.5cm larger than the pie dish. Put a pie funnel in the centre of the filling (it will support the pastry and stop it sinking and becoming soggy). Moisten the edges of the dish with a little water to help the pastry stick. Lay the pastry over the top of the dish, pressing down well on the edges to seal – don’t make a hole in the centre for the pie funnel just yet. Trim any excess pastry, then crimp the edges with a fork or between your thumb and forefinger. Wrap in cling film, then foil. Freeze.
- The day before you want to eat the pie, remove it from the freezer and defrost completely overnight in the fridge. Preheat the oven to 200°C/fan180°C/gas 6. Brush the pastry with beaten egg and sprinkle with sesame seeds. Make a hole in the centre of the pastry to reveal the pie funnel. Bake for 35-40 minutes until crisp, golden and piping hot.
Nutrition Facts : Calories 709kcals, FatContent 26.3g fat (12g saturated), ProteinContent 48.3g protein, CarbohydrateContent 74.5g carbs (9.5g sugars), FiberContent
More about "chinese spiced beef recipes"
SPICY CRISPY BEEF RECIPE | ALLRECIPES
I've never found a recipe for crispy ginger beef like the ones in the restaurants. I have experimented, and found something pretty close. Serve with rice and some steamed veggies.
From allrecipes.com
Reviews 4.7
Total Time 45 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 489 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 45 minutes
Category World Cuisine, Asian, Chinese
Cuisine Asian, Chinese
Calories 489 calories per serving
- Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.
See details
CRISPY CHILLI BEEF RECIPE | BBC GOOD FOOD
Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine Chinese
Calories 454 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine Chinese
Calories 454 calories per serving
- Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.
See details
CHINESE-STYLE BRAISED BEEF ONE-POT RECIPE | BBC GOOD FOOD
Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours
From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Dinner, Main course
Cuisine Chinese
Calories 513 calories per serving
From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Dinner, Main course
Cuisine Chinese
Calories 513 calories per serving
- Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.
See details
10 BEST SPICY CHINESE BEEF RECIPES | YUMMLY
From yummly.com
See details
10 BEST HOT SPICY BEEF CHINESE RECIPES | YUMMLY
Slow Cooker Korean Spicy Beef | Culture & Cuisine Eurolinguiste. beef, Sriracha, white pepper, onion, sesame oil, garlic, cornstarch and 7 more. Chinese Hot Pot Roti n Rice. pepper, hoisin sauce, dumplings, napa cabbage, salt, chicken carcasses and 11 more. Spicy Beef Stirfry Noodles Heart, Mind and Seoul.
From yummly.com
From yummly.com
See details
CHINESE SPICED BRAISED BEEF SHANK - THE WOKS OF LIFE
May 16, 2017 · Put the beef shank and ginger into a medium pot, and fill it with enough water to cover the beef. Bring it to a boil, until you see a layer of grayish film forming on the water’s surface. Shut off the heat and pour everything into a colander in the sink. Rinse the beef clean, and wash the pot clean.
From thewoksoflife.com
From thewoksoflife.com
See details
SPICY SZECHUAN BEEF (BETTER THAN TAKEOUT!) - CHEF SAVVY
May 26, 2020 · Nothing beats spicy & sweet! How do I make Szechuan Beef? Slice the beef: I always like to slice the beef against the grain in super thin slices. This will give you super tender beef for stir frys. Marinade the beef: Add the steak and the marinade ingredients – low sodium soy sauce, mirin, and cornstarch – to a large ziplock bag. Toss to coat and let the beef marinate for 15 minutes or while you are getting the sauce ingredients together.
From chefsavvy.com
From chefsavvy.com
See details
CHINESE SPICED BEEF SHIN SHANK ??? | CHINESE RECIPES AT ...
Jul 22, 2013 · Directions: Blanch the beef shin in boiling water for 1 minute. Pour out water and add enough fresh water to cover shins when added. Add all other ingredients and bring to a boil. Add the beef shins and cover. Boil at medium for 1 hour, lower heat to shimmer and cook for another 1 to 1 1/2 hour until tender.
From thehongkongcookery.com
From thehongkongcookery.com
See details
CHINESE BEEF MAIN DISH RECIPES | ALLRECIPES
This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.
From allrecipes.com
From allrecipes.com
See details
SPICED BEEF SHIN (CHINESE CUISINE) | CHRISTINE'S RECIPES ...
1 star anise (??) 1 Tbsp Shaoxing wine. 4 Tbsp light soy sauce. 2 Tbsp dark soy sauce. Method: Remove the connective tissue of beef shin if any in order to have softer texture after cooking. Blanch in boiling water for 3 minutes. Drain well. Use a large saucepan and add all ingredients except beef shin.
From en.christinesrecipes.com
From en.christinesrecipes.com
See details
CHINESE BEEF MAIN DISH RECIPES | ALLRECIPES
This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.
From allrecipes.com
From allrecipes.com
See details
CHINESE BEEF STEW WITH POTATOES (?????) - RED HOUSE SPICE
Mar 13, 2021 · Today’s recipe, Chinese beef stew with potatoes (?????), is a hearty, comforting dish that my dad used to cook regularly. Beef chunks are slowly braised with a variety of spices and soy sauce until very tender. Then potatoes and carrots are added to make it more substantial and nutritionally balanced.
From redhousespice.com
From redhousespice.com
See details
FIVE-SPICE BEEF RECIPE | MYRECIPES
Five-spice powder is a staple in Chinese cooking and an ideal accent for beef. Place steak in a large zip-top plastic bag. Combine five-spice powder and 3 tablespoons soy sauce in a small bowl; pour over steak. Seal bag; chill at least 20 minutes ...
From myrecipes.com
From myrecipes.com
See details
SLOW COOKER CHINESE-STYLE BEEF RECIPE - BBC FOOD
Method. Heat the oil in a large, heavy-based frying pan over a medium heat. Add the onions and fry for 8-10 minutes, stirring regularly, until softened and lightly browned.
From bbc.co.uk
From bbc.co.uk
See details
CHING-HE HUANG'S SPICED BEEF STIR-FRY | CHINESE RECIPES ...
Jul 18, 2010 · For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess. Heat a wok until smoking, add the groundnut oil, then add the beef and stir-fry for 1 min or until browned. Add the rice wine and season with the soy sauce and a pinch of salt.
From goodto.com
From goodto.com
See details
SZECHUAN BEEF (BETTER THAN PF CHANGS) - RASA MALAYSIA
Marinate the beef with all the ingredients in the Marinade, for 15 minutes. Combine all the ingredients in the Sauce, stir and mix well, set aside. Heat up a wok and add 1 tablespoon of oil. When the oil is fully heated, add the beef and do a few quick stirs, until the surface turns opaque and slightly charred.
From rasamalaysia.com
From rasamalaysia.com
See details
AUTHENTIC CHINESE RECIPES - RED HOUSE SPICE
Spiced beef flatbread (?????) Chicken meatball noodle soup (????) Chinese-style spaghetti salad (????) ... Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes that can be easily made at home.
From redhousespice.com
From redhousespice.com
See details
MONGOLIAN BEEF: ONE OF OUR MOST POPULAR RECIPES! - THE ...
Jun 16, 2019 · Mongolian Beef Recipe: Instructions. Combine the sliced beef with 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch and let it sit and marinate for an hour. The beef should still be quite moist after it has marinated. If it looks too dry, add a tablespoon of water to it.
From thewoksoflife.com
From thewoksoflife.com
See details
HUNAN BEEF – A SPICY BEEF STIR FRY POPULAR ACROSS THE ...
May 12, 2015 · Set aside for 15 minutes. Prepare all the side ingredients, cut peppers, celery, garlic and ginger. Heat up cooking oil in wok until really hot and then fry the beef slices for around 30 seconds. Transfer out. Return the extra oil to wok, fry garlic, ginger and all the peppers until aroma. Add celery and sprinkle a pinch of salt too.
From chinasichuanfood.com
From chinasichuanfood.com
See details
SZECHUAN SPICY BEEF RECIPE - GROUP RECIPES
Put the beef in a bowl, add the marinade, and stir until all the beef is coated. Refrigerate for an hour. Heat a wok over a high flame until smoking hot. Add 5 T. of the oil and swirl. Stir the beef to separate, then add it to the wok. Over high heat. stir and flip the beef for about five minutes, until all of the liquid has evaporated.
From grouprecipes.com
From grouprecipes.com
See details