La Choy Bamboo Beef Recipes

Steps:

• In wok or skillet, cook beef and onion in oil until meat browns; about 5 minutes.
• Add beef broth and mushrooms, cooking 5 minutes more.
• Combine cornstarch, soy sauce and water. Stir into meat mixture. Cook, stirring constantly, until thickened.
• Stir in vegetables and fruit. Heat until hot.
• Serve immediately with chow mein noodles.

Steps:

• Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.
• Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.

Steps:

• Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.
• Make marinade and marinate meat:
• Stir together marinade ingredients in a medium bowl until sugar is dissolved.
• Add beef, tossing to coat, and marinate 30 minutes to 1 hour.
• Blanch bok choy:
• Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.
• Fry beef:
• Stir together soy sauce, Sherry, and vinegar.
• Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.
• Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.
• Stir-fry beef and bok choy:
• Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.

Steps:

• In large bowl, mix together soy sauce and cornstarch. Add meat and toss to coat. Let meat marinate for 30 minutes.
• In a large wok (or dutch oven), brown meat quickly in 1/4 cup Peanut oil until it loses its red color. Remove from pan; set aside; and discard extra oil.
• Add remaining 1/4 cup of oil and saute ginger root and garlic over high heat. Add broccoli to pan (stirring constantly) and cook until just tender. Blend in oyster sauce, sherry, red pepper and sesame oil and cook 1-2 minutes longer.
• Add water chestnuts and reserved meat; mix so that everything is blended.
• Serve immediately.

Steps:

• Marinate the flank steak in the oyster sauce and 1/4 cup vegetable oil.
• In a separate bowl mix soy sauce, sesame oil, and chicken broth.
• Sauté garlic and ginger in very hot wok.
• Add flank steak and sauté for 2 minutes.
• Add bok choy and sauté for 2 minutes.
• Add sauce and cook for 30 seconds.

Steps:

• Cook pasta according to package directions, omitting salt. Drain; set aside.
• Whisk together stir-fry sauce and vinegar in large bowl. Add green onions, carrots, bell pepper and cooked pasta; set aside.
• Season steak with salt and black pepper. Spray 12-inch skillet with cooking spray. Heat over high heat until hot. Add beef; cook and stir about 4 minutes or until steak is seared and still pink in center. Cook in batches, if needed, to prevent overcrowding.
• Add beef to pasta mixture. Toss to coat ingredients evenly with sauce mixture.
• Top salad with rice noodes and cilantro, if desired. Serve at room temperature. Refrigerate leftovers.

Steps:

• In small bowl, mix all ingredients for sauce and set aside.
• In medium bowl, combine beef strips with soy sauce and cornstarch. Toss to coat and set aside.
• In large skillet or wok, heat 2 Tbsp oil over medium high heat. Add onion and garlic and cook 1-2 minutes.
• Add remaining oil to skillet, and stir-fry meat until no longer pink.
• Add water chestnuts, carrot, and broccoli and stir-fry until vegetables are crisp-tender.
• Add sauce and continue cooking until sauce is thickened.
• Serve immediately with rice or noodles.