Chinese Muslim Stir Fried Beef And Celery Qin Cai Chao Niu Rou Recipes

CHINESE MUSLIM STIR-FRIED BEEF AND CELERY (QIN CAI CHAO NIU ROU)

Steps:

• In small bowl, mix raw ground beef with salt.
• Mince chili pepper and celery (3mm pieces). The Chinese leave the seeds in the chili, which yields a spicy dish. You may remove them if you like.
• Thinly slice garlic.
• Heat empty wok over highest heat for 30 seconds. Add peanut oil and swirl to heat. When oil starts to smoke, add garlic and stir a few seconds until slightly fragrant.
• Quickly, before garlic burns, add chili peppers and celery and stir-fry several minutes. They should not lose their color.
• Remove vegetables to a bowl, leaving as much oil in the wok as possible.
• Again make sure wok is very hot, then add peppercorns and sizzle briefly until fragrant.
• Add beef and stir-fry a minute or two until done.
• Add vegetables to meat, combine thoroughly, and serve with rice and several other Chinese dishes.
• Serves four as part of a Chinese meal. Serves 1 or 2 with no other dishes.

CHINESE MUSLIM STYLE SPICED COLD BEEF

Steps:

• Heat 1 cup oil in wok to deep-fry temperature, then deep-dry peanuts over medium-low heat until golden brown.
• Remove the peanuts with a slotted spoon or strainer and place on paper towels to drain and cool.
• Put the cooled peanuts in a small plastic bag or between two towels, then roll a rolling pin over them to crush coarsely; set crushed peanuts aside for later use.
• Mix the cayenne, Szechwan peppercorn, sugar, garlic, vinegar, black soy sauce, and sesame oil in a bowl.
• Remove all but two tablespoons of oil from the wok. Heat this oil, and when it is hot, add the ground beef.
• Stir and cook the beef until done.
• Stir in the bean sauce, then the sauce mixture you have just made.
• Mix well, then turn off the heat.
• This meat sauce can be prepared a few hours in advance.
• Fill a big pot with enough water to cover your piece of beef.
• Add the bay leaves to the water and bring to a rapid boil.
• Add meat and cook over medium heat until done to your taste - medium rare should be about 10 minutes.
• Remove meat and pat dry.
• Place the meat on a cutting board and slice into thin pieces, as you would for roast beef.
• Arrange the slices on a serving platter, slightly overlapping each other.
• Garnish with celery, scallions, red pepper, and watercress.
• Pour the meat sauce over evenly, then sprinkle crushed peanuts on top.
• Serve at room temperature, perhaps with noodles.

STIR-FRIED BEEF WITH CELERY

Steps:

• Trim fat from beef; cut beef with grain into 2-inch strips.
• Cut strips across grain into 1/8-inch slices.
• Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl.
• Cover and refrigerate 30 minutes.
• Cut celery diagonally into 1/4-inch slices.
• Cut green onions into 2-inch pieces.
• Mix 1 tablespoon cornstarch and the water.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• Add 3 tablespoons vegetable oil; rotate wok to coat side.
• Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
• Remove beef from wok.
• Add 3 tablespoons vegetable oil to wok; rotate.
• Add celery; stir-fry 1 minute.
• Stir in chicken broth and 1/2 teaspoon salt; heat to boiling.
• Cover and cook 2 minutes.
• Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
• Stir in beef and 2 tablespoons soy sauce; heat to boiling.
• Garnish with green onions.

CHINESE FRIED BEEF AND RICE

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.