Chinese Beef And Rice Recipes

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MAY YACOUBI



May Yacoubi image

Toss up a whole mix of flavors with this fragrant Chinese Beef Fried Rice. When done right, your rice will obtain the distinct "wok-hey" flavor, a charred taste that's almost like umami to the taste buds. The medium-high heat of the wok is necessary to drive out the moisture of your rice grains. If you can use overnight rice for this dish, it will be even better. Pair it with a herbal soup or Chinese tea to counter balance the oiliness of this dish.

Provided by May Yacoubi

Categories     Chinese Food Recipes | Learn To Cook Chinese Food

Yield Serves 6 person

Number Of Ingredients 28

400 g beef fillet (from the tenderloin tail cut into bite-sized pieces)
¼ tsp salt
1 tbsp water
1 tsp dark soy sauce (mushroom flavored preferred)
1 tsp cornstarch
1 tsp oil
1 tbsp hot water
¼ tsp sugar
½ tsp sesame oil
1½ tbsp regular or light soy sauce
2 tsp dark soy sauce
fresh ground white pepper
5 cups cooked short grain rice (preferably leftover rice)
3 tbsp canola oil (divided)
2 eggs (beaten)
1 medium onion (diced)
3/4 cup peas
2 spring onions (finely chopped)
1 cup cooked peas
4 tbsp chili flakes (crushed)
2 tsp five spice powder
3 tbsp toasted sesame seeds
1 tsp ground sichuan peppercorn
1 whole star anise
2 bay leaves
1 cup vegetable oil
1 piece ginger (thinly sliced)
1 tsp salt

Steps:

  • Marinate beef. First, combine the beef, salt, water, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside.
  • Make rice sauce. Next, combine the hot water, sugar, sesame oil, soy sauces and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
  • Scramble eggs. Heat your wok over medium high heat, add 1 tbsp of oil, eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done and set aside.
  • Cook beef. Heat the wok until just smoking and spread 1 tablespoon oil around your wok. Add the marinated beef in one layer, and let it sear for 20 seconds. Next, stir fry the beef until about 70% done. Transfer the beef back to the marinade bowl, and set aside.
  • Cook rice. With the wok over medium high heat, add the last tbsp of oil, and sauté the onions until translucent for about 2 minutes. Add the rice, using a metal spatula to flatten out and break up any large clumps.
  • Add in meat and eggs. Once the rice is warmed through, add the sauce mixture. The rice should be completely hot by now. Next, add the beef and any juices from the bowl you set aside earlier, and stir fry for another minute. Add the eggs, breaking up any large clumps, peas, and the scallions. Continue stir-frying for another 30 seconds. At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly.
  • Make chilli oil. To make the oil, combine all the spices in a bowl. Heat the oil till smoking and add the ginger pieces to infuse the oil. Pour the oil over the spices and mix well.

BEEF FRIED RICE



Beef Fried Rice image

A nourish, scrumptious, good-looking dish. Tender strips of beef fried with peas and rice topped with fresh spring onions. Make sure you do not overcook the beef as it can become quite tough. Enjoy this tasty dish!

Provided by Chinese Recipes for All.com

Time 30m

Yield 2

Number Of Ingredients 0

Steps:

  • Prepare the rice, see recipe for boiled rice
  • Fry the beef strips in a wok for three minutes. Once cooked, place in a dish to the side and begin cooking instructions.
  • Heat oil in a wok, on high heat until hot.
  • Pour beaten egg into wok, stirring constantly. When egg has cooked a little into a scramble (about a minute or two) add frozen peas, sliced fried beef strips and stir for a minute.
  • Next add in the boiled rice into the wok and fry for three minutes.
  • Add salt and soy sauce to taste and fry for another three minutes. Serve.
  • For extra garnishes add 1 bunch chopped spring onions.

Nutrition Facts :

CHINESE FRIED BEEF AND RICE



Chinese Fried Beef and Rice image

Leftover roast beef? Use it here! This recipe's been approved by the Iowa Beef Industry Council. I'm not sure how much they know about Chinese cuisine, but they do know their beef! NOTE: Rice must be cold or it will stick to the pan. Rice that is 24 hours old is suggested. Do NOT use Minute Rice.

Provided by DuChick

Categories     Rice

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 eggs, beaten
2 tablespoons cooking oil or 2 tablespoons butter
1 garlic cloves, minced or 1/8 teaspoon garlic powder
1 cup any vegetables
1/4 cup onion, chopped
1 cup cooked beef, chopped
2 cups cold cooked rice
2 tablespoons soy sauce

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.

CHINESE BEEF AND RICE



Chinese Beef and Rice image

Make and share this Chinese Beef and Rice recipe from Food.com.

Provided by caydreams_12249499

Categories     < 60 Mins

Time 40m

Yield 1 cap, 6 serving(s)

Number Of Ingredients 11

1 cup rice
2 tablespoons vegetable oil
1 1/2 teaspoons salt
2 cups boiling water
1 bouillon cube
2 teaspoons soy sauce
1 medium onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 stalks celery, diced
2 cups diced cooked carna asada style beef

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.

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