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Reply
| | From:  Genie· (Original Message) | Sent: 12/21/2007 10:19 PM |
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Reply
| | | From: Genie· | Sent: 8/28/2008 7:04 PM |
| Beef Fried Rice **** Prep Time:
10 min Total Time:
20 min Makes:
4 servings, 1-3/4 cups each 1 lb. boneless beef sirloin steak, thinly sliced 2 cups frozen stir-fry vegetables 1 cup fat-free reduced-sodium chicken broth 3 Tbsp. KRAFT Light CATALINA Dressing 2 cups instant brown rice, uncooked 1 can (11 oz.) mandarin orange segments, drained 1/3 cup chopped green onions BROWN steak in nonstick wok or large skillet sprayed with cooking spray on high heat 3 min. ADD stir-fry vegetables, broth, dressing, soy sauce and rice; stir. Bring to boil; cover. Simmer 5 min. Remove from heat. LET stand 5 min. Add oranges and onions; fluff with fork. | |
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Reply
| | | From: Genie· | Sent: 8/29/2008 4:18 AM |
Beef and Green Onion Stir-Fry
1 1/2 bunches green onions
1 pound top round steak*
3 tablespoons cornstarch, divided
3 tablespoons lite soy sauce
1 medium-size red bell pepper, thinly sliced
2 tablespoons vegetable oil
1 teaspoon sesame oil (optional)
1 cup beef broth
2 tablespoons rice wine vinegar
1/4 to 1/2 tsp. crushed red pepper flakes
Peanuts (optional) 1. Thoroughly wash green onions. Remove root ends and tips of onions; cut into 2-inch pieces. Place pieces in a large bowl. 2. Cut steak across the grain into thin slices, and add to green onions in bowl. Sprinkle with 2 Tbsp. cornstarch and soy sauce, tossing to coat. 3. Sauté beef mixture and red bell pepper, in 2 batches, in hot vegetable oil and, if desired, sesame oil in a large nonstick skillet over medium-high heat 3 minutes or until beef is done and bell pepper is crisp-tender. Whisk together beef broth, vinegar, red pepper flakes, and remaining 1 Tbsp. cornstarch. Add to beef mixture in skillet, and bring to a boil. Cook 1 minute or until thickened. Top with peanuts, if desired. *1 lb. skinned and boned chicken breasts may be substituted. | |
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Reply
| | | From: Genie· | Sent: 8/31/2008 7:51 PM |
| Mongolian Beef-TNT
4 cloves garlic, minced, divided
3 Tbsp. soy sauce, divided
3 Tbsp. cornstarch, divided
1 lb. beef round steak(a cut of your preference is fine), cut into thin strips
3/4 c. water
1/2 tsp. sugar
1 tsp. red pepper flakes
2 Tbsp. vegetable oil, divided
1 bunch green onions, cut into 2 inch slices, white parts separated
In a mixing bowl, combine 2 cloves of minced garlic, 1 Tbsp. soy sauce and 1 Tbsp. cornstarch; mix thoroughly. Stir in beef strips and let stand for 10 minutes.
In a small bowl, combine water, remaining soy sauce, remaining cornstarch, and sugar. Mix thoroughly and set aside.
Heat 1 Tbsp. oil in a skillet over high heat. Add white onions, and saute 1-2 minutes until opaque. Add the remaining 2 cloves of minced garlic, and cook about 30 seconds; then add the red pepper flakes. Cook about 15 more seconds, then add the beef mixture. Saute mixture, stirring to coat evenly with onions, garlic, and pepper flakes.
Cook beef until just cooked through, then stir in soy sauce mixture. Bring to a boil, reduce heat, simmer until sauce thickens. Stir in green onions. Serve over hot rice. | |
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Reply
| | | From: Genie· | Sent: 8/31/2008 7:54 PM |
| CHINESE BLACK PEPPER STEAK-TNT
750 g Beef Eye Fillet (in one piece)
2 Onions, sliced
1/2 tsp sesame oil
2 Tbsp dry sherry or sake
2 tsp sugar
2 Tbsp grated ginger
1 Tbsp dark soy sauce
2 Tbsp whole black peppercorns, crushed
Partly freeze the eye fillet, and cut into thin strips. Combine all but the peppercorns in a bowl, cover and marinate several hours, or refrigerate overnight. Stir peppercorn in with the steak. Barbecue or stir-fry the steak and onions over a high heat, until the steak is cooked as desired.
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Reply
| | | From: Genie· | Sent: 8/31/2008 7:59 PM |
Mandarin orange beef-TNT
1/2 pound beef fillet, weighed after trimming, cut into strips 2 1/2 inches by 1/4 inch
1 tablespoon egg white, lightly beaten
1/2 teaspoon Shao-Hsing wine (chinese cooking wine)
1/2 t. white pepper powder
2 tablespoon cornstarch
1 tablespoon oil
For the Sauce
2 teaspoons dark soy sauce
1 tablespoon soft brown sugar
1 teaspoon sesame oil
1 teaspoon Chinese white rice vinegar
2 tablespoons water
Pinch white pepper powder
salt to taste
5 small dried chillies (you can break some in 1/2 to make the chillies release more flavour so it's spicier)
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 fresh bird's eye chillies (more if you like it really spicy), minced
2 pieces of dried orange peel, soak in water for about 30 minutes then cut into strips
2 scallions, trimmed and cut into sections as long as the dry chillies
Marinate the beef with the wine, white pepper, egg white, and cornstarch mixing with your hand each time an ingredient is added. Allow to rest for 1 hour, refrigerated. add in table spoon of oil just before cooking. There should be no residue and the beef should look shiny.
In a bowl, combine the sauce ingredients and set aside.
Heat a wok over high heat till smoky. Add enough oil for "deep-frying" the beef. heat the oil till smoky again. Place the beef strips in the wok, loosening the beef with a spatula quickly. Once the beef is slightly cooked, remove with a strainer and drain. leave enough oil in the wok to "shallow fry", add the beef strips again and cook until the beef becomes crisp. Remove and set aside.
leave about 1 tablespoon oil Add the dried chillies, stir, and cook until darkened. (don NOT over cook or else they will be burnt really quick!) Add the ginger and garlic and stir briefly till fragrant. Add the fresh chilli and orange peel stripes and serve immediately.
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Reply
| | | From: Genie· | Sent: 9/8/2008 7:20 PM |
Pepper Steak Stir Fry With Fried Rice 1 Cup White Rice, uncooked 1 Lb. Steak, cut into stir-fry strips 3 Tbsp. Sugar 1 ½ tsp. Black Pepper 1 ½ Cups Vegetable Oil ½ Onion, chopped 1 to 2 Eggs 2 Tbsp. Thick Soy Sauce 4 Tbsp. Soy Sauce 1 15 Oz. Can Stir Fry Vegetables ¼ tsp. Ginger 1 tsp. Garlic, chopped 2 Tbsp. Cornstarch 2 Cups Water 2 Tbsp. Oyster Sauce 1 tsp. Salt Cook rice according to package directions. While rice is cooking, marinade steak in mixture of: 1 T. sugar, 1 T. thick soy sauce, 2 T. regular soy sauce, and 1-1/2 t. pepper. When rice is done, remove lid to cool. Heat 3/4°C of oil in wok on high heat. When oil is hot, add 2/3 of the chopped onions and brown until they begin to wilt. Push onions to one side of wok. Break egg(s) into oil and use spatula to break up as it cooks. When almost done (looks like scrambled eggs), mix together with onions. Add rice in about 1°C portions to onion mixture, turning well to coat with oil and work into mixture. Add 1 T. thick soy sauce and 2 T. sugar, and work through by turning rice as it "fries." Remove rice to serving dish and keep warm. Add remaining oil (3/4 C.) and onions to wok. Add ginger, then garlic, then meat. Use spatula to break up meat and stir fry in oil. When meat is about half-done, cover and let cook for a few minutes while you gather your remaining ingredients. Mix cornstarch with 1°C water. Drain vegetables and add to wok, along with oyster flavored sauce (2 T.) and salt (1 t.), stirring into meat. Add 1 C water and bring mixture to boil. When boiling, add cornstarch mixture and cook to desired thickness. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 7:21 PM |
Beef & Vegetables Stir Fry
1 Lb. Beef Top Round Steak 1 ½ Cups Broccoli, cut into 1 inch pieces 3 Medium Carrots, bias sliced 1 tsp. Cornstarch ½ tsp. Sugar 2 Tbsp. Soy Sauce 2 Tbsp. Cooking Oil 1 Medium Onion, cut into thin wedges ½ of 10 Oz. Pkg. Frozen Peas, thawed ½ Cup Water Chestnuts, drained thinly sliced ½ Cup Bamboo Shoots, halved lengthwise Hot Cooked Rice Partially freeze the meat, very thinly slice across the grain into bite size strips. Cook broccoli and carrots covered in boiling salted water 2 minutes, drain. Mix cornstarch, sugar and 1 teaspoon salt. Stir in soy sauce and sherry, set aside. Preheat a wok or large skillet over high heat, add oil. Stir fry broccoli, carrots and onion in hot oil for 2 minutes or till crisp tender. Remove from wok. Add half the beef to hot wok, add more oil if needed. Stir fry 2-3 minutes or till browned. Remove beef. Stir fry remaining beef 2-3 minutes. Return all meat to wok. Add peas, water chestnuts and bamboo shoots. Stir soy mixture, stir into wok. Cook and stir till thickened an bubbly. Cook and stir 1 to 2 minutes more. Return broccoli carrots and onions to wok. Cover and cook on minute more. Serve with rice. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 7:35 PM |
Pepper Steak 2 Cups Sliced Green Pepper, cut into ½ inch wide strips ¼ Cup Oil ½ Cup Coarsely Chopped Onion 1 Tbsp. Fresh Ginger, grated 1 ½ Lbs. Sirloin Steak, cut into strips 1 inch thick by 3 inches long 2 Tbsp. Cornstarch ¼ Soy Sauce 3 Tbsp. Dry Sherry ½ Cup Brewed Coffee Stir-fry green peppers in 2 Tbsp. oil for 1 minute. Cover skillet and simmer, then remove cover and stir again. Add onion and ginger. Sauté until transparent. Move vegetables to one side. Add strips of sirloin and additional oil if needed, one Tbsp. at a time. Stir-fry until no pink shows, then toss with vegetables. Combine cornstarch, soy sauce, and sherry and blend thoroughly, while slowly adding coffee. Pour mixture over sirloin and vegetables, stirring constantly. Cook over medium heat for 2 minutes. Remove from heat and serve immediately over steamed rice. Yield: 4 servings. | |
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Reply
| | | From: Genie· | Sent: 9/14/2008 2:46 AM |
Tomato Beef
8 ounces flank steak, well trimmed
1/4 teaspoon baking soda
1 1/2 teaspoons thin soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon rice cooking wine
1/4 teaspoon sesame oil
1 1/4 teaspoons sugar
5 tomatoes, about 2 pounds
1 teaspoon plus 1 tablespoon vegetable oil
6 slices ginger
3 tablespoons oyster flavored sauce
4 scallions, cut into 2 inch sections
Halve the flank steak with the grain into two strips. Cut each strip across the grain into 1/4 inch thick slices. Place slices in a shallow bowl and sprinkle with the baking soda; stir to combine. Add the soy sauce, cornstarch, rice wine, sesame oil and 1/4 teaspoon sugar. Stir to combine and set aside. In a large pot, bring about 1 1/2 quarts of water to a boil over high heat. Add the tomatoes and cook 1 to 3 minutes or until the tomato skins just break. Remove tomatoes with a slotted spoon and, when cool enough to handle, peel skins. Core tomatoes and cut into 1/2 inch thick wedges. Meanwhile, stir 1 teaspoon vegetable oil into the beef mixture. Heat a 14 inch flat bottomed wok or skillet over high heat until hot but not smoking. Add the remaining tablespoon vegetable oil and ginger and stir fry about 1 minute. Carefully add the beef, spreading it in the wok. Cook, undisturbed, 1 to 2 minutes, letting beef begin to brown. Then, using a metal spatula, stir fry 1 to 2 minutes or until beef is browned but still slightly rare. Transfer the beef to a plate and set aside. Add the tomatoes and remaining teaspoon of sugar to wok and stir fry 1 minute on high heat until tomatoes begin to soften. Add oyster sauce and 1/4 cup cold water, cover and cook 2 to 3 minutes or until the tomatoes are just limp. Add the beef and any juices that have accumulated on the plate and the scallions and stir fry 1 minute or until just heated through. Serve immediately. Serves 4 to 6.
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Reply
| | | From: Genie· | Sent: 9/26/2008 3:40 AM |
| Beef-and-Green Onion Stir-fry
Prep: 15 min., Cook: 10 min. You can substitute presliced steak for
the sirloin. Look for it in the meat department of your grocery store.
Serve the stir-fry over hot cooked rice, if desired.
Ingredients
1 1/2 bunches green onions
1 pound top round steak*
3 tablespoons cornstarch, divided
3 tablespoons lite soy sauce
1 medium-size red bell pepper, thinly sliced
2 tablespoons vegetable oil
1 teaspoon sesame oil (optional)
1 cup beef broth
2 tablespoons rice wine vinegar
1/4 to 1/2 tsp. crushed red pepper flakes
Peanuts (optional)
Preparation
1. Thoroughly wash green onions. Remove root ends and tips of onions;
cut into 2-inch pieces. Place pieces in a large bowl.
2. Cut steak across the grain into thin slices, and add to green
onions in bowl. Sprinkle with 2 Tbsp. cornstarch and soy sauce,
tossing to coat.
3. Sauté beef mixture and red bell pepper, in 2 batches, in hot
vegetable oil and, if desired, sesame oil in a large nonstick skillet
over medium-high heat 3 minutes or until beef is done and bell pepper
is crisp-tender. Whisk together beef broth, vinegar, red pepper
flakes, and remaining 1 Tbsp. cornstarch. Add to beef mixture in
skillet, and bring to a boil. Cook 1 minute or until thickened. Top
with peanuts, if desired.
*1 lb. skinned and boned chicken breasts may be substituted.
Yield
Makes 4 servings
Southern Living, MARCH 2007
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Reply
| | | From: Genie· | Sent: 10/6/2008 3:00 AM |
| Beef Broccoli Stir Fry
3 tbsp. corn starch, divided
1/2 C. plus 2 tbsp. water, divided
1/2 teas. garlic powder
1 pound boneless round steak cut into thin 3 inch strips
2 tbsp. vegetable oil, divided
4 cups broccoli
1 small onion, cut into wedges
1/3 cup soy sauce
2 tbsp. brown sugar
1 teasp. ground ginger
Hot cooked rice
In a bowl, combine 2 tbsp. cornstarch, 2 tbsp. water and garlic powder until smooth. Add beef and toss. In a large skillet or wok over med-high heat, stir fry beef in 1 tbsp. oil until beef reaches desired doneness; remove and keep warm. Stir fry broccoli and onion in remaining oil for 4-5 min. Return beef to pan. Combine soy sauce, brown sugar,ginger, and remaining cornstarch and water until smooth; add to the pan. cook and stir for 2 min. Serve over rice. | |
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