1/2 Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut oil
SAUCE:
1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar
5 Dried red chile peppers, broken into pieces
8 Thin slices of orange rind (orange part only) or more
Fresh ground black pepper to taste
Whisk together the sherry, cornstarch, and egg whites until the mixture
is foamy. Add the beef and toss to coat the pieces well. Set aside.
Cut meat into 2×2-inch pieces. Heat 4 tbs. Peanut oil in wok.
Fry quickly, just until crispy and browned, remove to wok rack to drain.
Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers
to hot oil in wok. Stir-fry until orange rind begins to darken and aroma
from oil becomes pleasant. Add remaining ingredients and stir until bubbly
(add more beef stock if too thick). Add fried beef and toss to coat with
sauce. Serve at once with steamed white rice.
1 whole flank steak
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger –chopped, fresh
dash black pepper
1/2 cup hoisin sauce
1 bunch scallions
In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and
some pepper. Add the beef and marinate overnight in the refrigerator,
turning once. Heat the broiler. Pat the marinated meat dry and broil
the steak, about 4 inches from the heat, until rare, 5 to 6 minutes
per side. Cool completely and then slice very think on the bias, across
the grain of the meat. Trim the slices to form approximately 2 x 4 inch
strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay
a small bundle of scallion julienne at one end and roll up securely.
Arrange on trays, seam side down, cover tightly with plastic wrap
(make sure the plastic is in close contact with the beef),
and refrigerate until time to serve.
2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain
Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil
1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender-crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution
and cook, stirring, until sauce boils and thickens.
You Will Need
1 pound beef stew cubes
2 tablespoons flour
1 tablespoon vegetable oil
1 package oxtail soup mix
4 cups cold water
2 cups fresh or frozen baby whole-style carrots
2 medium potatoes, cut in eighths
4 cups fresh or frozen mixed vegetables (e.g. sliced onion, diced celery, peas and cut green beans)
What to Do
1. Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix
and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at
least 1 1/2 hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes.
2. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen
vegetables, add during the last 15 minutes of cooking time.
Time saver: Make up large batches of this stew and freeze in family-size portions. These can easily be
defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.
Serves: 4-6
Ingredients :
· 1 lb. beef tenderloin
· 5 tbsp. water
· 1 tsp. cornstarch
· 3-1/2 tsp. soy sauce
· 2 tsp. sesame oil
· 2 tbsp. vegetable oil
· 1 medium onion, coarsely chopped
· 2 clove garlic, crushed
· 1 tbsp. dry sherry
· 1 tbsp. satay sauce
· 1 tsp. curry powder
· 1/2 tsp. sugar
· thinly sliced green onions, for garnishing
Cooking Procedures :
1. Remove and discard fat from meat. Cut meat across the grain into thin slices. Flatten each slice slightly by pressing with fingers.
2. Combine 3 tbsp. of the water, cornstarch, 1-1/2 tsp. of the soy sauce and sesame oil in a medium bowl. Mix in meat. Let stand 20 minutes in the refrigerator.
3. Combine remaining 2 tbsp. water, 2 tsp. soy sauce, sherry, satay sauce, curry powder and sugar in a small bowl. Set aside.
4. Heat vegetable oil in a wok (or a heavy-bottomed skillet) over high heat. Add half of the meat to the wok; spreading out slices so they do not overlap. Cook slices on each side just until light brown for about 2 to 3 minutes. Remove meat from the wok. Repeat with the remaining meat and then remove it from wok.
5. Add onion and garlic to the wok. Stir-fry until onion is soft for about 3 minutes. Pour in liquid mixture. Cook and stir until liquid boils. Mix in meat. Stir until well blended. Correct seasonings.
6. Remove from heat. Transfer to a serving dish. Garnish with thinly sliced green onions. Serve hot.
Ingredients :
· 3 to 4 lb. rolled, or rump (or rib roast)
· 2 tbsp. soy sauce
· salt and pepper
· 3 cloves garlic, sliced
Cooking Procedures :
1. Preheat oven to 325°F. Prepare a roasting pan.
2. Wash and clean meat thoroughly. Drain with paper towels. Rub beef generously with soy sauce, salt and pepper. Make deep slits in intervals and insert garlic slivers into it.
3. Place meat fat side up on roasting rack (if using rump roast) or using without the rack, and bone side down if cooking a rib roast.
4. Refer roasting guide below. Cook roast until internal temperature inserted in the thickest part of the roast registers 140°F for rare; 150°F to 160°F for medium rare; and 170°F for well done.
Roasting Guide
Rare Medium Rare Well Done
Rib Roast 25 to 28 mins/lb 28 to 32 mins/lb 36 to 40 mins/lb
Rolled or Rump 38 to 40 mins/lb 40 to 45 mins/lb 45 to 50 mins/lb
5. Let meat stand for 20 minutes after taking it out of the oven for easier carving. Carve the roast against the grain to make less stringy. Serve with gravy.
To Make A Gravy:
Skim off 4 tbsp. fat from roasting pan. Add 4 tbsp. flour and stir over moderate heat until smooth. Add 2 cups beef stock and cook stirring for 6 to 8 minutes. Correct seasoning.
Ingredients :
· 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
· 2 tbsp. calamansi concentrate
· 2 tbsp. soy sauce
· 1 tsp. salt
· 1 tsp. pepper
· 3 tbsp. oil
· 1 onion, cut into rings
Cooking Procedures :
1. Slice beef across the grain. Cut into 2 inches length.
2. Marinate meat in calamansi, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you’ll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.
3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. Garnish with onion rings and serve.
Ingredients :
· 1 lb. beef flank or boneless sirloin steak
· 1 tbsp. vegetable oil
· 1 tsp. cornstarch
· 1 tsp. salt
· 1 tsp. sugar
· 1 tsp. soy sauce
· dash of white pepper
· 4 oz. snow peas (pea pods)
· 1 lb. asparagus
· 2 green onions (with tops)
· 1/4 cup chicken broth (or cold water)
· 2 tbsp. cornstarch
· 2 tbsp. oyster sauce
· 1 tsp. sugar
· 3 tbsp. vegetable oil
· 1 tsp. finely chopped gingerroot
· 1 tsp. finely chopped garlic
· 2 tbsp. vegetable oil
· 1 tsp. salt
· 2 tbsp. dry white wine · 1/2 cup chicken broth
Cooking Procedures :
1. Trim fat from beef and slice beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Set aside.
2. In a glass or plastic bowl, mix vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir in beef. Cover and refrigerate 20 minutes.
3. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook for a minute. Drain. Immediately rinse under running cold water and drain.
4. Cut asparagus into 2 inch pieces, discarding brown tough ends. Set aside. Cut green onions into 2 inch pieces and cut pieces lengthwise into thin strips. Set aside. Mix chicken broth, oyster sauce and sugar in a small bowl. Set aside.
5. Heat vegetable oil in a wok (or a skillet) over medium-high heat. Add beef, gingerroot and garlic. Stir-fry until beef is brown for about 3 minutes. Remove beef and set aside.
6. In the same wok, add 2 tbsp. oil. Add asparagus and salt. Stir-fry for a minute. Add white wine. Cook and stir 30 seconds. Pour in chicken broth and stir. Add in back the beef. Stir to combine. Correct seasonings. Pour in cornstarch mixture, cook and stir until thickened for about 20 seconds. Add pea pods. Cook and stir 30 seconds. Stir-fry until well combined.
7. Remove from heat. Transfer to a serving platter. Garnish with green onions and serve.
Ingredients
Directions
In large heavy pot, brown beef in its own fat. Pour off fat. Sprinkle minced garlic and green pepper on brisket and place sliced onion on top. Cover and cook over low heat for 1 hour. Put meat in shallow pan to cool. Cut across grain into serving-size slices. Return to pot; sprinkle with seasonings. Cover and simmer 2 hours. Turn slices once.
Servings: 6
Ingredients
Directions
Marinate brisket overnight in meat marinade. Pour bottle of barbecue sauce and seasoning over brisket; cover with foil and bake at 275F for 5 hours.
Servings: 4
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