EASY GINGER BEEF
In looking for a healthier version of the standard ginger beef, I came up with this non-deep fried version. The longer you marinate the beef, the more ginger flavor it soaks up.
Provided by Littldot
Categories Main Dish Recipes Stir-Fry Beef
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Place steak, ginger, and soy sauce in a bowl; turn to coat steak. Cover tightly; marinate in the refrigerator for at least 30 minutes or up to overnight.
- Heat a wok over high heat; pour in beef mixture. Cover wok; cook until beef is browned, about 5 minutes. Remove beef from wok.
- Heat butter in wok over high heat; stir in bell pepper, onion, mushrooms, and sweet and sour sauce. Cover and cook until vegetables begin to soften, about 3 minutes. Stir cooked beef into vegetable mixture; cook until heated through, about 2 minutes. Serve over cooked rice.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 66.7 g, Cholesterol 63 mg, Fat 9.8 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 326.9 mg, Sugar 5.5 g
CRISPY GINGER BEEF
This recipe is so much better than take out! Serve it with homemade fried rice or plain rice. If you like spicy, just add more chili pepper flakes!
Provided by Mandi Zainab Raimi
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 5
Number Of Ingredients 16
Steps:
- Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
- Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
- Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
- Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 45.4 g, Cholesterol 102.9 mg, Fat 13.8 g, Fiber 2.2 g, Protein 15 g, SaturatedFat 4.1 g, Sodium 613.8 mg, Sugar 22.9 g
SHAO MAI (PORK DUMPLINGS)
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 30 dumplings
Number Of Ingredients 16
Steps:
- Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt and pepper in a bowl and mix well to combine (hands work well for this). Place a dumpling wrapper in the palm of one hand and cup it loosely. Place a generous tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat filling will show a little at the top. Make the remaining dumplings in the same manner.
- Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24 hours.)
- When ready to steam, fill a wok or lower part of a steamer with water so that it comes within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat, reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter and serve with Spicy Dipping Sauce.
- Combine ingredients in a small bowl and serve with Pork Dumplings.
BEEF AND GINGER SHAO MAI
These delectable little dumplings are steamed. You may want to make a dipping sauce to accompany them. If your steamer cannot hold all the shao mai, cook them in two batches.From a March 1989 issue of Bon Appetit , featured as part of a "Let's Do Dim Sum" menu.
Provided by Leslie in Texas
Categories Meat
Time 45m
Yield 24 dumplings
Number Of Ingredients 12
Steps:
- Combine all ingredients except won ton wrappers in large bowl; let stand 20 minutes to blend flavors.
- Place 2 teaspoons filling in center of each won ton wrapper.
- Pull edges up around filling, pleating slightly and pressing in below top of filling to form purse shapes.
- Tap lightly on work surface to flatten bottoms.
- (Can be prepared 2 weeks ahead. Freeze on baking sheet until firm. Transfer to plastic bags and freeze.Thaw before steaming.).
- Lightly oil vegetable steamer.
- Add 2 inches water to saucepan and bring to boil.
- Arrange shao mai in steamer, spacing slightly.
- Place steamer on saucepan; cover and steam until filling is firm, about 15 minutes.
- (Can be prepared 2 hours ahead. Cover and refrigerate. Resteam until warmed through, about 4 minutes.
- Serve hot.
Nutrition Facts : Calories 58.9, Fat 2.3, SaturatedFat 0.9, Cholesterol 10.2, Sodium 117.8, Carbohydrate 5.7, Fiber 0.3, Sugar 0.2, Protein 3.5
HUNAN BEEF AND PEPPERS (POP) AND SESAME SHAO BING (CHINESE PITA)
Steps:
- In a bowl, mix together steak, garlic, ginger, soy sauce, black pepper, wine, chiles, and cornstarch. Let marinate at least 2 hours, but preferably refrigerated overnight.
- Strain the beef and reserve marinade. In a very hot wok filled 1/4 with peanut oil, 'blanch' the beef for 5 seconds only. Set beef aside and pour off all but 2 tablespoons of oil.
- Stir-fry the onions and bell peppers for 3 minutes then add back the beef and the reserved marinade. Bring to a boil and reduce by 50 percent, until thickened.
- Stuff Hunan Beef in the Shao Bing and consume immediately.
- Suggested beverage: Loose teas and Hartley Ostini "Hitching Post" Pinot Noir 1997
- Prepare a saucepan filled with the vegetable oil over medium heat. Slowly add 2 cups of the wheat flour, stirring slowly to ensure that the paste achieves a smooth consistency. Cook for about 5 minutes and then set aside to cool. This is the oil paste.
- In a mixing bowl, dissolve the yeast and sugar in a little warm water. Add 2 cups of the wheat flour and the baking powder and combine. Add more warm water to achieve a dough consistency. Cover the dough with plastic and allow the dough to rise, 45 minutes.
- In a large mixing bowl, combine 1 cup of boiling water with 2 pounds of the wheat flour. Mix until it has a slightly lumpy consistency and then add 1 or more cups of cold water. Continue mixing and kneading until the dough is soft and smooth. Cover the dough with plastic or cloth and let rest for 30 minutes.
- Add the warm water dough to the shao bing and knead until the doughs are incorporated. Cover the mixture and let sit for 15 minutes.
- On a well-floured surface, roll the dough into a flat, rectangular sheet, about 1/16 to 1/8-inch in thickness.
- Spread a generous layer of the oil paste over the surface of the dough. To prevent the oil paste from running off the dough, sprinkle lightly with flour.
- Starting from 1 edge, roll the dough until it becomes 1-inch in diameter. Be sure that the roll is tight. Cut the dough sheet so that the rolled dough may be removed when the diameter is 1 inch. Repeat the process until the entire sheet is transformed into rolls.
- Carefully, so as not to let the oil paste leak out, stretch out the rolls so that the diameter is reduced to 3/4 of an inch. Cut the stretched roll into 4-inch lengths.
- Place 1 of the rolls seam-side up and seal the end using a small rolling pin (this will prevent the oil paste from escaping). Fold the roll into thirds, so that the seam is covered. Then roll this tripled roll into a flat dough about 5-inches by 2-inches. Fold this piece into thirds. The stack should be about 2 by 3/4 inches thick. Flip the piece over so that the seam and fold are on the bottom. Cover and set aside. Repeat the process for the remaining rolls.
- Spread the sesame seeds onto a clean work surface. Flip the square with the smooth face over, onto the sesame seeds. Next, the square may be rolled into either a round or rectangular shape. The round is used in Northern China while the rectangular is common in the South. Rolling presses the sesame seeds into the face of the Shao Bing.
- Preheat the oven to 350 degrees. Place the Shao Bing, sesame seed side down, onto a cookie sheet. Bake for 10 minutes and then flip and bake for another 5 minutes to brown the bottom.
- The uncooked Shao Bing may be frozen for future use. Place the Shao Bing between layers of waxed paper to prevent them from sticking to each other.
- Using scissors as one does in China, cut open the Shao Bing, like you would a pita bread pocket.
GINGER BEEF
This is a recipe that my grandmother used to make. If you are a fan of stroganoff you'll like this, but it has a little more zing.
Provided by ANGELIC_CHICK
Categories Main Dish Recipes
Time 2h15m
Yield 6
Number Of Ingredients 12
Steps:
- In a large bowl, mix onions, garlic, ginger, turmeric, dried chile pepper, and salt. Place flank steak in the mixture, and toss to coat. Cover, and place in the refrigerator at least 15 minutes.
- Heat oil in a Dutch oven over medium high heat, and stir in onion and steak mixture. Cook and stir until steak is lightly browned. Mix in tomatoes, and cook over high heat about 10 minutes.
- Mix onion soup into the Dutch oven. Cover, reduce heat, and simmer 1 hour, until meat is tender.
- Place rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve the steak mixture over the cooked rice.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 59.3 g, Cholesterol 38.8 mg, Fat 11.3 g, Fiber 2.5 g, Protein 27.1 g, SaturatedFat 3.9 g, Sodium 1175.7 mg, Sugar 4.5 g
CHINESE BRAISED BEEF WITH GINGER
Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables
Provided by Good Food team
Categories Dinner
Time 3h35m
Number Of Ingredients 17
Steps:
- Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
- Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
- Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.
Nutrition Facts : Calories 405 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 3.96 milligram of sodium
More about "beef and ginger shao mai recipes"
CANTONESE SHUMAI (SIU MAI, 燒賣) - HEALTHY NIBBLES BY …
From healthynibblesandbits.com
5/5 (54)Total Time 1 hr 15 minsCategory DumplingsCalories 62 per serving
- Place the ground pork into a mixing bowl. Add the tapioca starch and water to the bowl and start mixing everything together with a wooden spoon. Keep stirring for several minutes until the pork starts to turn into a paste-like consistency. This step helps to tenderize the ground pork. You should hear squishing sounds as you stir the meat. Add the peanut oil and sesame oil to the bowl and stir to incorporate. Set the bowl aside.
- If you are cooking the shumai immediately, line a bamboo steamer with parchment paper. If you plan to freeze the dumplings, line 1 or 2 large plates or a sheet pan with parchment paper.
- To freeze the dumplings, place the plate of uncooked shumai into the freezer. Once they harden, you can transfer them to a freezer bag. To cook the dumplings, place the frozen shumai on a bamboo steamer lined with parchment. You do not need to defrost them. Cook the shumai for 9 to 10 minutes. Refer to the post for more tips on freezing shumai.
SHUMAI (OR SHAO MAI, STEAMED DUMPLING) - RECIPETIN JAPAN
From japan.recipetineats.com
5/5 (12)Category MainCuisine JapaneseTotal Time 35 mins
- Add shumai mixture, excluding onion and cornflour, to the bowl. Mix well until the mixture becomes almost like a paste.
- Make a round steaming paper liner with many holes (see the video) which will just fit inside the steamer. This is to prevent the shumai skin from sticking to the bamboo.
- If the shumai skin is likely to stick to the bottom, make a round steaming paper liner with many holes (see the video) which will just fit inside the steamer.
- You will need a large pot, a plate which will just fit inside the pot, and either 3 small ramekins or 3 balls of the same size made by scrunching aluminium foils (these are to lift the plate above the water level).
STICKY RICE MUSHROOM SHUMAI W/ HOMEMADE …
From thewoksoflife.com
CANTONESE SHUMAI WITH PORK AND SHRIMP (烧麦, SHAO MAI)
From omnivorescookbook.com
SIU MAI RECIPE (SHAO MAI) WITH STICKY RICE - CHINA …
From chinasichuanfood.com
SIU MAI (SHUMAI) - CHINESE STEAMED DUMPLINGS
From recipetineats.com
SHUMAI: A CANTONESE DIM SUM FAVORITE - THE WOKS OF …
From thewoksoflife.com
CANTONESE SHUMAI RECIPE 烧卖 IN 3 SIMPLE STEPS - TASTE …
HOW TO MAKE STEAMED SHAO MAI DUMPLINGS WITH YOUNG GINGER
From mobirecipe.com
SHRIMP SHUMAI RECIPE (SHRIMP DUMPLINGS) - SUNDAY SUPPER …
From sundaysuppermovement.com
VEGAN SHANGHAI SHAO MAI (STICKY RICE DUMPLING) – HOW TO
From woonheng.com
SIU MAI (SHAO MAI) WITH STICKY RICE RECIPE | SIDECHEF
From sidechef.com
BEEF SIOMAI RECIPE - THE ODEHLICIOUS
From theodehlicious.com
SHANGHAI SHAO MAI RECIPE - HOW TO MAKE SHANGHAI SHAO MAI
From food52.com
You'll also love