Chinese Greens And Beef Recipes

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'CHINESE BUFFET' GREEN BEANS



'Chinese Buffet' Green Beans image

Every time my family and I go to a Chinese buffet we make a bee line for the green beans! This is a simple and tasty re-creation of that much loved side dish, goes well with any Asian meal. Make sure to slice the garlic, don't use a garlic press. Oyster sauce can be found in the Asian section of your grocery store, at an Asian grocery store, and online.

Provided by roweena

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 6

Number Of Ingredients 6

1 tablespoon oil, peanut or sesame
2 cloves garlic, thinly sliced
1 pound fresh green beans, trimmed
1 tablespoon white sugar
2 tablespoons oyster sauce
2 teaspoons soy sauce

Steps:

  • Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 8.1 g, Fat 2.3 g, Fiber 2.6 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 140.7 mg, Sugar 3.2 g

CHINESE BEEF AND GREENS



Chinese Beef and Greens image

Very quick and easy meal. Adapt to any meat or veggie you like--no long list of ingredients required.

Provided by bevs kitchen

Categories     One Dish Meal

Time 30m

Yield 2 meals, 2 serving(s)

Number Of Ingredients 7

2 tablespoons cornflour
75 ml dark soya sauce
100 ml sweet chili sauce
200 ml stock
2 thin beef steaks
4 ounces bok choy
1 onion

Steps:

  • Stir together cornflour, soya, chili and stock.
  • Marinate meat in this. Time not important--anything from 15 minutes to overnight if desired.
  • Fry 1 chopped onion in a little oil until soft.
  • Add spring greens rolled together and chopped into ribbons (bok choy could easily be used). (Ingredient list would not accept spring greens--must be a UK veggie).
  • Stir until soft.
  • Add meat and stock marinade.
  • Simmer until meat is cooked and the sauce is glossy and thickened.
  • A little water may be used to thin out stock if desired.
  • Any meat or veggie can be used to create your own version of this easy recipe.

CHINESE BEEF 'N GREENS



Chinese Beef 'n Greens image

Make and share this Chinese Beef 'n Greens recipe from Food.com.

Provided by Northern_Reflectionz

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb round steak (1/4 inch thick)
1/2 lb carrot, sliced diagonally in 1 inch pieces
1 medium onion, sliced
1 clove garlic, sliced
1 dash ground ginger
2 cups broccoli (1 inch pieces)
2 cups chopped celery (one inch pieces)
2 cups chopped green peppers (1 inch pieces)
2 tablespoons vegetable oil
1 (8 ounce) can cream of onion soup or 1 (8 ounce) can cream of mushroom soup
1/4 cup water
1 tablespoon soya sauce

Steps:

  • Freeze meat and remove to make slicing easier.
  • Slice into long thin strips.
  • Cook carrots and onion with garlic and giner for 3 minutes, stirring constantly.
  • Add rest of vegetables.
  • Cook 2 mins til tender.
  • Remove vegetables.
  • Add beef.
  • Cook until slightly browned.
  • Add soup, water and soya.
  • Heat, stirring.
  • Add vegetables.
  • Serve over rice.

Nutrition Facts : Calories 336, Fat 14.2, SaturatedFat 3.2, Cholesterol 71.5, Sodium 839.8, Carbohydrate 22.6, Fiber 5.5, Sugar 9.4, Protein 30.7

BEEF WITH RED AND GREEN PEPPERS CHINESE STYLE



Beef With Red and Green Peppers Chinese Style image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 medium-size sweet red peppers
2 medium-size green peppers
1 pound lean, tender beef, like fillet of beef or flank steak
2 tablespoons cornstarch
2 tablespoons dark soy sauce
1/4 teaspoon red hot-pepper flakes
1 cup corn or vegetable oil
1 cup coarsely chopped scallions
1 teaspoon chopped garlic
1 teaspoon sugar or honey
2 tablespoons dry sherry
2 tablespoons fresh or canned chicken broth
Salt to taste, if desired

Steps:

  • Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
  • Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
  • Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
  • Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.

Nutrition Facts : @context http, Calories 849, UnsaturatedFat 59 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 796 milligrams, Sugar 6 grams, TransFat 0 grams

STIR-FRIED BEEF AND GREENS



Stir-Fried Beef and Greens image

This easy beef stir-fry will satisfy even the pickiest of eaters. It makes for a delicious meal that comes together in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 10

1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4-inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 tablespoon fresh ginger, minced
3 stalks celery, sliced 1/2 inch thick diagonally
2 bunches watercress
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce

Steps:

  • Season 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4 inch thick, with 1/4 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add beef to skillet; cook, tossing occasionally, until brown, 2 to 3 minutes. Transfer to a plate with a slotted spoon.
  • Reduce heat to medium. Add 1 tablespoon minced fresh ginger and 3 stalks celery, sliced 1/2 inch thick diagonally; cook until celery is soft, about 4 minutes.
  • Add 2 bunches watercress, trimmed and washed; toss until wilted, about 1 minute. Return beef with any juices to skillet; stir in 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce. Serve hot over rice.

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