Shangri La Beef Recipes
SANGRIA COCKTAIL
Sangria is a Spanish wine punch that includes chopped fruit and sparkling water for a refreshing summertime cooler.
Provided by Allrecipes
Categories World Cuisine Recipes European Spanish
Time 15m
Yield 30
Number Of Ingredients 8
Steps:
- Dissolve sugar in tap water in a large pitcher. Add orange slices, lime slices, and wine. Stir in ice cubes until cold. Top with sparkling water. Serve in red-wine glasses, with fresh berries in each glass.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 8.9 g, Fiber 0.3 g, Protein 0.1 g, Sodium 5.7 mg, Sugar 6 g
SHANGRI-LA BEEF
This is a Martin Yan recipe....I watched him doing a demo of this at a Home Show years ago. Of course, he was showing off his amazingly quick chopping skills and the prep time, for him, was about 2 minutes. My prep time was longer, about 25 minutes! Get all your ingredients ready in little bowls, get your rice to cooking and when your rice is done, stir-fry the beef...dinner will be ready in 10 minutes once your ingredients are prepped. By the way, this is spicy....if you want it less spicy, use less dried red chilies. The dried red chilies, chili bean paste, hoisin sauce and dark soy sauce can be found in Asian markets or, increasingly, in major grocery stores in the Asian aisle.
Provided by Hey Jude
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For marinade: whisk together the soy sauces, rice wine and cornstarch in a medium bowl until well mixed. Add the beef, stirring to coat evenly. Let stand 10 minutes.
- Heat a wok over high heat: add the oil, swirling to coat the sides. Add the chilies and garlic; cook, stirring, until fragrant, about 20 seconds.
- Add the beef; stir-fry until barely pink in the center, about 3-4 minutes. Add the green onions and bell pepper; cook until the onions wilt, about 1 minute.
- Add the chili bean paste and hoisin sauce, tossing to coat the meat evenly.
- Transfer to a serving plate; serve with steamed white rice.
- **you might want to remove the dried chilies before serving -- they are in there for their heat factor (they add their heat to the oil that flavors the rest of the dish) but if you actually eat one, it might not be a pleasant experience. You can leave them in, because they look pretty, but warn your family and/or guests about their potential.
Nutrition Facts : Calories 275.2, Fat 18.4, SaturatedFat 5.7, Cholesterol 55.8, Sodium 621, Carbohydrate 8, Fiber 1.4, Sugar 3, Protein 18.4
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MONGOLIAN BEEF - CHINESE RECIPES - RASA MALAYSIA
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Ratings 128Calories 396 per servingCategory Chinese Recipes
- Marinate the beef slices with the Marinade ingredients for 30 minutes. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.
- Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic. Add the beef back into the wok and then the sauce.
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