Spicy Shanghai Beef Recipes

Steps:

• Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
• Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
• Serve the stir-fry over rice. Top with celery leaves.

Steps:

• Heat wok to 375°F and then add oil (always heat wok first).
• Stir-fry garlic, ginger, red pepper, and onion until soft and translucent.
• Add beef and stir-fry until beef is light brown and lightly springy to touch (DO NOT drain fat from beef).
• In bowl combine 1/4 cup chicken broth, hoisin sauce, beef broth and soy sauce.
• Stir broth mixture into beef/onion mixture.
• Cover and reduce heat.
• Simmer for 10-15 minutes.
• Dissolve cornstarch in remaining 1/4 cup of chicken broth.
• Stir cornstarch mixture into wok.
• Cook until sauce thickens.
• Add bamboo shoots and water chestnuts.
• Toss freshly cooked pasta with sesame oil, serve meat mixture over top.
• Garnish with scallions, if desired.

Steps:

• Brown beef in hot oil in a skillet for about 5 minutes.
• Add water chestnuts, capsicum, scallions, salt and pepper.
• Cook 2 minutes longer.
• Mix broth, water, soy sauce and cornstarch; stir into beef mixture.
• Cook and stir until mixture thickens and comes to a full boil.
• Stir in rice.
• Continue cooking the dish until the rice is soft.
• Remove from heat.
• Let the dish stand 5 minutes.
• Serve with parsley as a garnish.

Steps:

• In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.