Chinese Garlic Ginger Beef And Tomato Recipes

CHINESE BRAISED BEEF WITH GINGER

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.

BEEF TOMATO STIR-FRY

Steps:

• Marinate the meat with the cornstarch, the first teaspoon of oil, and salt. Set aside for one hour. Also, combine all the ingredients for the sauce base in a separate bowl. Set aside.
• Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside.
• Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds. Turn the heat up to high, and add the minced garlic, shallot, and the white portions of the scallion. Toss for 10 seconds.
• Add the tomato wedges to the wok. Spread them around the wok in an even layer, and let sear for 15 seconds. Add the Shaoxing wine, and stir-fry the mixture for another 10 seconds. Now push everything to one side of the wok.
• On the cleared space of the wok, add the sauce base. Stir until bubbling to meld the flavors together.
• Now it's time to add the beef and any juices in the bowl to the wok. Stir-fry everything on high heat until mixed well and sizzling (about 20 seconds). Be sure not to overcook the tomatoes or they will disintegrate into the sauce!
• Toss in the remainder of the scallions and add the cornstarch slurry a little at a time until the sauce is thickened to your liking. Let the sauce cook for 15 seconds after adding the last bit of the cornstarch slurry to ensure the starch is cooked. Plate and serve immediately on a big bed of rice!

CHINESE BEEF AND TOMATOES

Steps:

• Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.
• Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.
• Cover and refrigerate 8 to 10 hours.
• In a large skillet or wok,heat oil.
• Add green pepper and onion saute for 2 minutes.
• Dissolve bouillon cube in boiling water.
• Add beef and marinate.
• Bring to boiling point.
• Reduce heat and simmer,covered for 8 minutes.
• Blend cornstarch with cold water.
• Stir into mixture in skillet.
• Cook and stir until thickened.
• Cut tomatoes into wedges; add to skillet;stir gently.
• Cover and simmer, just until tomatoes are hot,about 3 minutes.
• Serve hot over rice with scallions,if desired.

BEEF WITH TOMATOES RECIPE

Steps:

• Gather the ingredients.
• Cut the beef across the grain into thin slices that are approximately 1 1/2 inches long.
• Add the marinade ingredients to a bowl, stir to combine.
• Add the beef, cover and marinate in the refrigerator for 15 minutes.
• Heat a large pot of water to boiling. Scald the tomatoes, plunging them briefly into the boiling water, for about 1 minute.
• Remove the tomato skin and cut each tomato into 4 to 6 equal-sized pieces. If preferred, you can leave out this step, cooking the tomatoes with the skins on.
• Cut the celery and spring onions along the diagonal into sections about the same length as the beef.
• Heat a wok over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. When the oil is hot, add the garlic. Cook briefly until aromatic, then add the beef. Let brown briefly, then stir-fry until it changes color and is 80 percent cooked through. Remove from the wok. Clean out the wok if necessary.
• Heat the wok and 1/2 tablespoon oil. Add the ginger. Stir-fry for a few seconds, then add the celery. Add the tomato. Sprinkle 2 teaspoons sugar and 1/4 teaspoon of salt over top. Cover and bring to a boil.
• Give the cornstarch/water mixture a quick re-stir. Uncover the wok and push the tomatoes up to the side. Add the cornstarch and water mixture in the middle, stirring quickly to thicken.
• Add the meat back into the pan. Mix everything together. Taste and adjust the seasonings if desired. Serve hot over rice.

GARLIC GINGER BEEF

Steps:

• In a large resealable plastic bag, combine 2 tablespoons soy sauce, balsamic vinegar, 1 teaspoon garlic, brown sugar and 1/2 teaspoon ground ginger or 2 teaspoons gingerroot; mix well. Add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour, turning once. In a bowl, combine the cornstarch, broth, ketchup, sherry or vinegar, steak sauce, cayenne and remaining soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry beef in batches in 2 teaspoons hot oil until no longer pink. Remove and keep warm. In the same pan, stir-fry red peppers and onions in remaining oil for 2 minutes. Add the peas and remaining garlic and ginger; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.

CHINESE BEEF AND TOMATOES

Steps:

• Preparation Time: 15 minutesSlow Cooker Cooking Time: 3 1/2 to 4 hours on high or 7 to 8 hours on lowLast-Minute Cooking Time: 15 minutes on high1. Place onion, green pepper and celery in a slow cooker.2. In a pie plate, stir 2 tablespoons of the soy sauce, garlic powder and pepper. Add meat and stir until well coated.3. In a large skillet over medium heat, brown meat in butter. Place meat in slow cooker.4. To skillet, add 1/2 cup water and bouillon granules. Over medium heat, bring to a boil, stirring to loosen browned bits from bottom of skillet. Pour over meat. Stir once.5. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours or until meat and onion are tender.6. In a small bowl, stir remaining 1 tablespoon soy sauce, 1 tablespoon water, cornstarch, sugar and ginger until smooth. Stir into liquid in slow cooker. Stir in tomatoes.7. Cover and cook on high for 15 minutes or until thickened and tomatoes are heated through.Serve with Chinese egg noodles.

GINGER BEEF

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.