Spicy Chinese Beef Recipe 455
CHINESE COLD SPICED BEEF
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
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
SPICY CHINESE STIR FRY BEEF
As good as you can get in any restaurant. Its not hard to prepare at all and the flavour is a real taste sensation. The combination of the vegetables with the meat is delicious and just enough heat and spice to give this dish the nod from everyone.
Provided by JoyfulCook
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- Cut the beef in thin slices, place in a dish with the garlic and the 1/2 tablespoon of Dark Soya sauce and the 1/2 tablespoon of light soya sauce. mix well, cover and place in the fridge to marinade for half an hour.
- Cut up the vegetables of your choice, I use the vegetables I have mentioned, add the ginger and set aside.
- Place the light soya sauce, oyster sauce, sesame sauce and the hot bean sauce in the water, mix the corn flour with enough water to make a paste and add it to the water.
- Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens.
- Toss the vegetables back in and quickly stir.
- Serve with fried rice or noodles of your choice.
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