Deep Fried Sweet And Pungent Beef Cubes Recipes

SWEET AND SOUR BEEF CUBES

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Put flour into a large, sealable plastic bag; add beef cubes and seal bag. Shake bag to coat beef in flour; transfer beef to a large casserole dish.
• Top beef with sliced onions.
• Whisk water, ketchup, soy sauce, vinegar, Worcestershire sauce, and sugar together in a bowl; pour over the onion slices. Cover the dish with aluminum foil.
• Bake in preheated oven until the beef is tender enough to pull apart with a fork, about 3 hours.

DEEP-FRIED SWEET-AND-PUNGENT BEEF CUBES

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Cut beef in 1/2-inch cubes. Beat egg mince garlic and add. 3. Dip beef in egg mixture then dredge lightly in cornstarch to coat. Meanwhile, heat oil. 4. Add beef cubes, several at a time, and deep-fry until golden. Drain on paper toweling. 5. Reheat sweet-and-pungent sauce. Stir in beef cubes only to heat through. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SWEET AND SOUR BEEF CUBES

Steps:

• Trim all the fat off the meat and cut into 1 1/2 inch cubes.
• Put a large scoop of flour into plastic bag and put the beef cubes on top.
• Shake so the flour coats all the beef cubes.
• Put the coated cubes into a large casserole or Dutch oven. Slice the 3 onions thin and place them over the beef.
• Mix together all the other ingredients and pour over the onions.
• Bake in a covered pan at 250 to 300 degrees for 3 hours.

SWEET-AND-SOUR BEEF

Steps:

• In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.

SWEET-AND-PUNGENT BEEF BALLS

Steps:

• BEEF BALLS: In a large bowl, combine ground beef with minced onion.
• Add egg, bread crumbs, salt, and pepper.
• Blend well but do not overhandle meat.
• Form into walnut-size balls.
• Heat stock to boiling.
• Add beef balls a few at a time (to keep temperature of stock from dropping to rapidly) and simmer, covered, until done, about 30 minutes.
• SWEET-N-PUNGENT SAUCE.
• Bring stock to a boil.
• Add sugar, stirring, and cook another minute to dissolve.
• Add vinegar; cook 1 minute more.
• Meanwhile blend cornstarch, soy sauce, and water to a paste.
• Then stir in to thicken.
• Pour sauce over cooked beef balls.
• Variations: For the sugar use brown sugar or honey.
• For the vinegar, use cider vinegar.
• For the soy sauce, use heavy soy sauce.

STIR-FRIED BEEF WITH SWEET-AND-PUNGENT RADISHES

Steps:

• 1. Slice beef thin against the grain. Combine cornstarch and soy sauce. Add to beef and toss to coat. Slice (but do not peel) radishes. 2. Heat oil. Add beef and stir-fry until it loses its redness. Remove from pan. 3. Add to pan sugar, vinegar and water, and heat, stirring to dissolve sugar. Then return beef and stir-fry about 2 minutes more. 4. Add sliced radishes, stir-frying only to heat through. (If left in the pan too long, radishes will lose their color.) Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.