Beef Chow Mein

Chinese Recipe : Beef Chow Mein

Ingredients: 3/4 lb. round or rump steak, thinly sliced across the grain 1 tbsp. soy sauce, reduced soy can be used 1 tbsp. sugar 8 fresh mushrooms, thinly sliced 1/2 lb. bean sprouts 3 scallions, sliced into 1″ pieces 1 bok choy, sliced into 1″ pieces 2 c. beef stock 2 tbsp. cornstarch 1 tsp. sesame oil 2 c. noodles 2 tbsp. peanut oil Ingredients: Combine beef, sugar, soy sauce, and sesame oil in a bowl, and mix well. Set aside, and marinate for at least 1 hr. Wash and slice the mushrooms, including stems. Soak, rinse, and drain the bean sprouts. Cook noodles in boiling water according to pkg. directions. Drain well. In a separate bowl, mix the cornstarch and beef stock together. Drain the beef, reserving the marinade. Heat the peanut oil until it sizzles, then stir fry the beef for 4-5 mins. Add the cornstarch mixture, and mix well. Bring to a boil, and stir constantly. Add all the vegetables, except the bean sprouts, and simmer for 3 mins. longer. Add noodles, and bean sprouts, to wok, and mix well, until all is hot and bubbly. Serve. Um…looks yummy… I want to eat the chow mein now….

Curry Beef

Curry Beef

Ingredients

1 piece beef	some scallion and gingers slices
1 onion	1 tbsp. salt
1 carrot	1 five-spiced bag
1 bag curry powder	some oil
1 bowl cornstarch-water	2 cups stock
5 tbsp.sugar	some sesame oil

Cooking Methods

Cut beef into chunks and put them into a pot with boiling water. Stew to get rid of the off-odor of blood and take them out. Wash and clean the carrot and onion and cut them into chunks.

Heat oil in a wok. Add curry powder and stir-fry till aromatic. Add stock, five-spice bag, onions, gingers and other condiments. Simmer for about three hours, take spiced bag out and put in onions till cooked. Then pour cornstarch-water for thickening, sprinkle sesame oil and serve.

Ginger Beef

Ginger Beef

1 lb. lean beef, cut in thin strips across the grain.

2 1/2 T. cornstarch

1 1/2 T. sugar

1 T. sherry or water

6 mushrooms thinly sliced

1 8 oz. can sliced bamboo shoots

1 chunk ginger, size of a walnut, minced

2 garlic cloves minced

1/4 t. salt

2 stalks green onion, cut in 1 inch pieces

3 T. oil

3/4 C. beef stock

1 t. sugar, soy sauce, 1/3 of the ginger, and the sherry or water for 15 minutes. Place in small bowl 1/2 t. cornstarch and 1/2 C. beef broth, set aside. Heat wok over high heat. Add 1 T. oil to wok after it is very hot. Stir fry mushrooms and green onions until barely tender, about 1 minute. Add bamboo shoots, stir fry 1 minute. Add salt, 1/2 t. sugar, and 1/4 C. beef broth. Stir fry 1 minute. Remove from wok. Add 2 T. oil to wok and heat. Stir fry the ginger, garlic and beef 1 minute, or until barely browned. Add sauce mixture and stir until thickened. Add mushrooms, bamboo shoots and green onions. Serve with rice.

Serves 4.

Um..seems like people do really like ginger beef, I never heard this dish when I was in Hong Kong, I guess this dish is made to fit the taste of western people.However, I love that a lot and decided to make one after I go back to Hong Kong, my parents and friends may like that too. Hopefully, I will have my own restaurant after I return to my home country, so people over there can try the famous ginger beef!