Chinese Beef And Rice Recipes

Steps:

• Slice beef THINLY against the grain.
• Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
• Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
• Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
• Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
• Add rice noodles and stir fry for about 4 minutes till lightly browned.
• Set the noodles aside.
• Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
• Stir fry beef till colour changes.
• Add rice noodles and bean sprouts, stir fry till everything is well coated.
• Serve hot.

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.

Steps:

• In a large skillet, cook the rice in oil over medium heat, stirring, until golden brown.( About 7 minutes.).
• Add salt, water, bouillon and soy sauce.
• Cover tightly and simmer 20 minutes.
• Brown ground beef. Drain.
• Stir meat, onions, celery and green pepper into rice.
• Cover and simmer 10 minutes longer or until all liquid is absorbed and rice is tender.

Steps:

• Scramble eggs. Set aside.
• In large frying pan, heat 2 tablespoons oil on medium high heat.
• Add garlic to heated oil and stir.
• Add vegetables, onion and beef.
• Mix until blended and cook, stirring constantly, 2-3 minutes.
• Add rice and cook, stirring constantly until rice is hot.
• Stir in soy sauce and eggs.

Steps:

• Cook beef in wok in 1 T. of hot oil - med. high heat until brown. Remove and set aside. Cook rice in medium hot oil until it's golden brown. Add salt, water, bouillion cube,and soy sauce. Cover, simmer for 20 minutes. Add rest of ingredients. Cover and simmer 10 minutes more. (may have to add more water) All water should be absored at end of cooking time. If not remove cover and allow liquid to evoporte. Serve.

Steps:

• Cut steak diagonally into thin slices.
• In a medium bowl, mix together sugar, soy sauce and cornstarch. Add meat strips and toss to coat well. Let stand 5-10 minutes.
• In skillet, heat oil over high heat. Add meat mixture. Cook, stirring over high heat, until meat loses its redness, 4-5 minutes. Remove to a plate.
• Add water, rice and broccoli to skillet and heat to boiling. Reduce heat to medium low and simmer 5-6 minutes or until broccoli is tender.
• Return meat to skillet and heat to boiling, stirring often.