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chinese beef
at recipeseasy.com
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Chinese Beef And Pasta Skillet Supper
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Yield: 4 servings
=== FOR BARBECUED PORK ===
1 tb Hoisin sauce
1 tb Ketchup
1 tb Soy sauce
2 ts Minced garlic
1/2 ts Sugar
3/4 lb Pork tenderloin
=== FOR GARLIC SAUCE ===
2 tb Soy sauce
1 1/2 tb Minced garlic
1 ts Rice vinegar
1 ts Sugar
1 ts Asian chili oil
(or 1 teaspoon Asian sesame
-oil plus
Tabasco to taste)
1/4 c Fresh coriander leaves;
-washed well,
Spun dry; and torn
Preheat oven to 350 degrees, and line a shallow baking pan with foil.
In a small bowl whisk together hoisin sauce, ketchup, soy sauce,
garlic, and sugar. Put pork tenderloin in baking pan and coat with
hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes,
or until a meat thermometer inserted in center registers 160 degrees.
Cool pork completely in baking pan. In a small bowl stir together
sauce ingredients until sugar is dissolved. Transfer pork to a
cutting board and with a knife held at a 45 degree angle cut meat
across grain into thin slices. Arrange pork, overlapping slices
slightly. Spoon garlic sauce over pork and sprinkle pork with
coriander. This recipe yields 4 servings.
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Chinese Beef Noodle Soup
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Yield: 4 servings
1 c Unsweetened pineapple juice
1 tb Reduced-sodium soy sauce
1 tb Packed brown sugar
1 ts Dry mustard
1 lb Lean chuck roast trimmed of
-fat; cut in 2" cubes
1 1/2 ts Dark sesame oil
1 c Diced onions
8 oz Carrots; sliced
1 ts Minced garlic
1/2 ts Grated fresh ginger
8 oz Spaghetti
1 ts Cornstarch
1 tb Water
1/2 c Minced scallions
In a shallow nonmetal dish, combine the pineapple juice, soy sauce,
brown sugar, and mustard. Mix well. Add the beef and mix well. Cover
and refrigerate for 1 hour, stirring occasionally.
Coat a 10" no-stick skillet with no-stick spray and place over
medium-high heat. Add the oil and heat until hot. Add the onions,
carrots, garlic, and ginger. Cook, stirring, for 5 minutes or until
the onions are soft but not browned. Add the beef mixture. Cook,
stirring, for 10 minutes, or until the beef is no longer pink in the
center. Check by inserting the tip of a sharp knife into 1 cube.
Cook the spaghetti in a large pot of boiling water according to the
package directions. Drain well.
Place the cornstarch in a cup. Add the water and stir until smooth.
Add to the skillet. Cook, stirring, for 2 to 3 minutes, or until the
sauce thickens. Add the spaghetti and scallions; toss well. Cover and
cook for 1 minute, or until the spaghetti is hot.
To freeze, pack the Cooled cooked beef and spaghetti in a
freezer-quality plastic container. To use, thaw overnight in the
refrigerator. Cover and microwave on high power for 5 Minutes, or
until hot. Makes 4 servings
Per serving Calories 511 Total fat 10,1 g. Saturated fat 2.9 g,
Cholesterol 79 mg. Sodium 243 mg. Fiber 5.1 g.
Cost per serving- 93c
NOTES : Notes: Chuck roast tenderized in pineapple juice beefs up
this easy pasta dish.
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Chinese Ginger Beef
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Yield: 4 servings
6 Clementines
650 g Fresh lychees; peeled and
-stoned
; (1lb 7oz)
1 sm Pineapple
6 Pieces Waitrose Stem Ginger
-in syrup
30 ml Syrup from the stem ginger;
-(2tbsp)
175 g Physalis; (6oz)
Squeeze the juice from two of the clementines and pour into a serving
bowl. Add the lychees.
Cut away the skin of the pineapple, remove the centre core with a
knife or apple corer and cut the pineapple into segments. Add to the
salad.
Peel the remaining clementines, break into segments and add to the
salad.
Slice the ginger into thin slivers and add to the bowl with the
syrup. Open the physalis and remove most of the fruits but leave some
in their papery husks and arrange over the salad.
Chill for 30 minutes before serving.
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Chinese-Style Braised Beef with Turnips
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Yield: 6 servings
1 Salmon trout weighing
-approximately 2lb; (900g)
1 lg Clov garlic; crushed
1 Inch; (2.5cm) piece of
; root ginger, peeled
; and chopped finely
6 Spring onions; shredded
1 tb Sunflower oil; (15ml spoon)
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ANTS ON THE HILL (CHINESE STYLE BEEF)
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Yield: 1 Servings
2 Graham crackers
Chocolate sprinkles
Place graham crackers in a plastic sandwich bag and crush with a
rolling pin. Add a few chocolate sprinkles to make ants, then seal
the bag. Give them to the kids to take outside and eat or let them
pour it into a small bowl and eat at the table--using their fingers,
of course. Variations: Add raisins (call them beetles), red hots
(ladybugs) or mini chocolate chips (spider eggs).
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BEEF & ASPOARAGUS WITH CHINESE NOODLES
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Yield: 1 Servings
1 (4 lb.) pumpkin
1 lb lean ground beef
1 c chopped onion
: Cooking oil
1/3 c chopped red pepper
1/3 c chopped green pepper
1 Clove minced garlic
1 ts salt
1/4 ts thyme
1/4 ts pepper
7 1/2 oz pitted ripe olives
1 (8 Oz.) Can tomato sauce
2 beaten eggs
Preparation : Cut top from pumpkin; scrape out seeds and fibers.
Simmer in salted water to cover for 20 to 25 minutes or until almost
tender. Drain. Brown beef and onion. Add peppers and garlic. Cook one
minute. Remove from heat, stir in remaining ingredients. Spoon into
pumpkin. Place "lid" on top. Brush pumpkin with oil.
Bake at 350 degrees for 1 hour.
Let stand 10 minutes.
Cut into edges to serve.
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BEEF WITH CHINESE STEAK SAUCE
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Yield: 4 Servings
1/4 lb Round steak, sliced
2 tb Soya sauce
1 tb Wine
Salt
1 sm Onion, sliced
3 Celery stalks, sliced
-diagonally
1 c Fresh mushrooms, sliced
3 tb Water
3 tb Oil
1. Slice beef. Marinate in soya sauce, wine and salt. Slice celery,
onion and mushrooms. Assemble other ingredients.
2. Heat oil in wok to smoking point. Stir fry beef and onion in it for
about 3 minutes. Remove beef and onion to a platter. Add celery,
mushrooms and 3 tablespoons water to wok. Stir fry until mushrooms
are wilted. Cover wok about 2 minutes. Add beef back to wok, stir fry
all ingredients about 1 minute. Place all in platter.
NOTE: If desired, a corn starch solution may be made to form gravy
with this dish.
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CHINESE BEEF LO-MEIN
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Yield: 4 Servings
1/4 c Lite Teriyaki Marinade
1/4 c Oriental BBQ Sauce, Kikoman
1/4 c Lee Kum Kee, (oyster sauce)
1 tb Brown sugar
12 md Chicken wings, whole
1 ts Oriental Season, Amyway
1 ts Hot & Spicy Stir Fry Season
1 ts Soy, Kikoman
Separate drumette from rest of wing. Place on broiler pan skin side
down. Season with Oriental Seasoning and Hot & Spicy Stir Fry
Seasoning (from Calaphon). Place on middle rack of preheated oven to
broil. As wings start to cook, begin making dipping sauce. Place
Teriyaki, Oriental BBQ, Soy and brown sugar together, whisk. When
wings start to color good, 10 minutes or so, remove from oven and
turn over, season slightly, return to oven. When wings are Golden
brown on this side, remove. Dip and shake of excess sauce. After all
have been dipped return to broiler pan and return to oven. Let broil
until a bit crusted, not more than a few minutes. Great as an
appetizer or side dish with fried rice. Try with a glass of plum
wine. Original from Miss BeHavin's Haven 1993
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CHINESE BEEF & BEANS
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Yield: 1 Servings
1 cn French style green beans
1 cn Cream of celery soup
1 cn Chow mein vegetables
1 cn French fried onions
1/4 ts Salt
1/2 c Chopped almonds
Drain the green beans and chow mein vegetables. Mix all ingredients
into casserole dish and cover, saving some French fried onions, then
bake at 350 degrees for 20 minutes. Remove cover, add onions and bake
10 minutes more.
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CHINESE BEEF & PEA PODS
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Yield: 1 Servings
1 lb Round steak
1 Envelope French's brown
Gravy mix
1 tb Soy sauce
1 ts Sugar
1/8 ts Ground ginger
3 tb Salad oil
1 pk Frozen French style green
Beans 10 oz.
2/3 c Water
Slice steak diagonally into thin strips. Combine contents of gravy
mix, soy sauce, sugar and ginger. Pour over meat; toss to cover; Heat
1/2 of the oil in a large skillet. Add green beans and cook,
stirring, 5 minutes until tender and crisp. Remove from pan. Heat
remaining oil in same pan. Add steak. Cook for 3 to 5 minutes,
stirring until brown. Add beans and water. Cook, stirring until
heated. Serve over hot rice. Randy Rigg
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