HOT AND SPICY BEEF CHINESE FOOD RECIPES

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SPICY CHINESE STIR FRY BEEF RECIPE - FOOD.COM



Spicy Chinese Stir Fry Beef Recipe - Food.com image

As good as you can get in any restaurant. Its not hard to prepare at all and the flavour is a real taste sensation. The combination of the vegetables with the meat is delicious and just enough heat and spice to give this dish the nod from everyone.

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 2-3 serving(s)

Number Of Ingredients 14

150 g beef, thinly sliced
1 garlic clove, large, crushed
1/2 tablespoon soya sauce, light
1/2 tablespoon soya sauce, Dark
1 tablespoon oil, peanut
2 -3 cups Chinese vegetables, Been Shoots, Red Capsicum, Bok Choy, Chinese Leaf, Baby Corn, Spring Onions
1 teaspoon ginger, grated
1/2 cup water
1 tablespoon soya sauce, Light
1/2 tablespoon oyster sauce
2 1/2 teaspoons szechuan hot bean sauce
1/2 teaspoon sesame oil
1 teaspoon cornflour, heaped
water, to mix

Steps:

  • Cut the beef in thin slices, place in a dish with the garlic and the 1/2 tablespoon of Dark Soya sauce and the 1/2 tablespoon of light soya sauce. mix well, cover and place in the fridge to marinade for half an hour.
  • Cut up the vegetables of your choice, I use the vegetables I have mentioned, add the ginger and set aside.
  • Place the light soya sauce, oyster sauce, sesame sauce and the hot bean sauce in the water, mix the corn flour with enough water to make a paste and add it to the water.
  • Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens.
  • Toss the vegetables back in and quickly stir.
  • Serve with fried rice or noodles of your choice.

Nutrition Facts : Calories 204.3, FatContent 19.8, SaturatedFatContent 6, CholesterolContent 16.4, SodiumContent 1135.1, CarbohydrateContent 3.6, FiberContent 0.4, SugarContent 0.4, ProteinContent 3.6

CHINESE HOT POT OF BEEF AND VEGETABLES RECIPE | MYRECIPES



Chinese Hot Pot of Beef and Vegetables Recipe | MyRecipes image

This comforting stew teams beef with spinach, an efficient pairing because the iron in the beef enhances your body's ability to absorb the iron in the spinach. Serve it over plain Chinese noodles or all by itself with some crusty French bread--it's delicious either way. If you don't want to use the sherry, replace it with 3 tablespoons of additional beef broth or water.

Provided by MyRecipes

Yield 6 servings (serving size: 1 1/3 cups)

Number Of Ingredients 18

4 teaspoons vegetable oil, divided
1?½ pounds beef stew meat, cut into 1-inch pieces
½ cup chopped green onions
2 tablespoons minced peeled fresh ginger
1 teaspoon aniseed, crushed
4 garlic cloves, minced
1 (14 1/4-ounce) can low-salt beef broth
2?¾ cups water
¼ cup low-sodium soy sauce
1 tablespoon brown sugar
3 tablespoons dry sherry
2 to 3 teaspoons chile paste with garlic
2 (3-inch) cinnamon sticks
2 cups (1-inch) cubed peeled turnips (about 3/4 pound)
1?½ cups baby carrots
1 tablespoon water
2 teaspoons cornstarch
8 cups fresh spinach (about 1/2 pound)

Steps:

  • Heat 2 teaspoons vegetable oil in a Dutch oven over medium-high heat; add half of beef, browning on all sides. Remove from pan. Repeat the procedure with remaining oil and beef. Add onions, ginger, aniseed, and garlic to pan; sauté 30 seconds. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add 2 3/4 cups water and next 5 ingredients (2 3/4 cups water through cinnamon sticks), and bring to a boil. Cover, reduce heat, and simmer 1 hour.
  • Add the turnips and carrots; simmer for 45 minutes or until tender. Combine 1 tablespoon water and cornstarch; add to beef mixture. Bring to a boil; cook for 1 minute, stirring frequently. Add spinach; cover and cook for 3 minutes or until wilted. Discard the cinnamon sticks.

Nutrition Facts : Calories 359 calories, CarbohydrateContent 35.8 g, CholesterolContent 71 mg, FatContent 11.9 g, FiberContent 4.5 g, ProteinContent 26.4 g, SaturatedFatContent 3.4 g, SodiumContent 536 mg

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