Chinese Muslim Style Spiced Cold Beef Recipes

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CHINESE MUSLIM STYLE SPICED COLD BEEF



Chinese Muslim Style Spiced Cold Beef image

"This delicious cold spiced beef was a re-creation of an old memory that haunted my family periodically" after the restaurant where they had eaten it closed, writes Mai Leung in her book "Dim Sum and Other Chinese Street Food." I haven't tried this but am posting it because I know other members, or perhaps other people surfing the Web, are interested in Muslim style Chinese recipes. Many Chinese people use pork to flavor dishes, by Muslims cannot eat pork for religious reasons, so Chinese Muslim food focuses on beef and lamb. She suggests serving with Chinese egg noodles that have been cooked, cooled, and tossed lightly with oil to prevent sticking. These are supposed to be appetizer servings.

Provided by Nose5775

Categories     Meat

Time 35m

Yield 8 serving(s)

Number Of Ingredients 17

1 cup oil
1/4 cup raw peanuts, skins removed
4 ounces ground beef
2 tablespoons szechwan bean sauce (regular, not hot)
1/2 teaspoon cayenne pepper
1/2 teaspoon ground szechwan pepper
3 tablespoons sugar
1 tablespoon minced garlic
3 tablespoons white vinegar
3 tablespoons black soy sauce
1 tablespoon sesame oil
8 bay leaves
1 1/2 lbs flank steaks or 1 1/2 lbs tender beef
1 cup celery, in thin strips 1 . 5 inches long
1/2 cup scallion, in thin strips 1 . 5 inches long
1/4 cup red bell pepper, in strips
1/2 cup watercress

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.

Nutrition Facts : Calories 484.3, Fat 40.5, SaturatedFat 7.9, Cholesterol 67.5, Sodium 445.9, Carbohydrate 7.5, Fiber 1, Sugar 5.6, Protein 23

CHINESE COLD SPICED BEEF



Chinese Cold Spiced Beef image

My DH loves to order this appetizer, when he can find it, at Chinese restaurants. Cook time includes simmering but not cooling or chilling.

Provided by Halcyon Eve

Categories     Meat

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons peanut oil
2 garlic cloves, peeled
2 slices gingerroot
2 lbs boneless beef shank
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
1/2 cup dark soy sauce
2 teaspoons soy sauce
3 1/2 cups water
2 inches cinnamon sticks
2 star anise
1/2 teaspoon szechuan peppercorns (or to taste)
3 tablespoons granulated sugar
fresh cilantro (garnish) (optional)

Steps:

  • Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute.
  • Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed.
  • Stir in sugar. Simmer an additional 10 minutes or until beef is tender.
  • Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid.
  • To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired.
  • To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above.

Nutrition Facts : Calories 267.2, Fat 14.6, SaturatedFat 4.9, Cholesterol 49.9, Sodium 1179.8, Carbohydrate 6.4, Fiber 0.2, Sugar 5.1, Protein 25.4

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