Spicy Shanghai Beef Recipes

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SPICY CRISPY BEEF



Spicy Crispy Beef image

I've never found a recipe for crispy ginger beef like the ones in the restaurants. I have experimented, and found something pretty close. Serve with rice and some steamed veggies.

Provided by Brent

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 4

Number Of Ingredients 17

¼ cup cornstarch
¼ tablespoon salt
black pepper
12 ounces flank steak, thinly sliced
1 quart oil for frying
4 tablespoons soy sauce
1 tablespoon rice vinegar
½ tablespoon rice wine
1 ½ tablespoons honey
7 tablespoons granulated sugar
½ tablespoon chile paste
¼ cup water
3 tablespoons chopped fresh ginger root
1 tablespoon vegetable oil
2 cloves garlic, chopped
¼ cup sliced onion
¼ cup diced red bell pepper

Steps:

  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
  • Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
  • In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
  • Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

Nutrition Facts : Calories 489 calories, Carbohydrate 40.9 g, Cholesterol 26.6 mg, Fat 31.8 g, Fiber 0.6 g, Protein 11.4 g, SaturatedFat 6 g, Sodium 1382.9 mg, Sugar 29.8 g

SPICY SHANGHAI BEEF



Spicy Shanghai Beef image

An Asian inspired creation! :-) Its really good and the heat can be adjusted based on how much red pepper you use.

Provided by NrthTxsGuy in Dallas

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons peanut oil
2 minced garlic cloves
1/4-1/2 teaspoon crushed red pepper flakes (depending on how hot you want it)
1 1/2 cups of sliced onions
1 1/2 teaspoons of minced gingerroot
1 1/2 lbs of cubed tip steak
1/2 cup chicken broth
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup beef broth
1 (8 ounce) can bamboo shoots (drained)
1 (8 ounce) can water chestnuts (drained)
2 tablespoons cornstarch
2 tablespoons sesame oil
1/2 cup scallion (optional)
1 (12 ounce) box pasta (cooked)

Steps:

  • Heat wok to 375°F and then add oil (always heat wok first).
  • Stir-fry garlic, ginger, red pepper, and onion until soft and translucent.
  • Add beef and stir-fry until beef is light brown and lightly springy to touch (DO NOT drain fat from beef).
  • In bowl combine 1/4 cup chicken broth, hoisin sauce, beef broth and soy sauce.
  • Stir broth mixture into beef/onion mixture.
  • Cover and reduce heat.
  • Simmer for 10-15 minutes.
  • Dissolve cornstarch in remaining 1/4 cup of chicken broth.
  • Stir cornstarch mixture into wok.
  • Cook until sauce thickens.
  • Add bamboo shoots and water chestnuts.
  • Toss freshly cooked pasta with sesame oil, serve meat mixture over top.
  • Garnish with scallions, if desired.

SPICY CHINESE STIR FRY BEEF



Spicy Chinese Stir Fry Beef image

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

150 g beef, thinly sliced
1 garlic clove, large, crushed
1/2 tablespoon soya sauce, light
1/2 tablespoon soya sauce, Dark
1 tablespoon oil, peanut
2 -3 cups Chinese vegetables, Been Shoots, Red Capsicum, Bok Choy, Chinese Leaf, Baby Corn, Spring Onions
1 teaspoon ginger, grated
1/2 cup water
1 tablespoon soya sauce, Light
1/2 tablespoon oyster sauce
2 1/2 teaspoons szechuan hot bean sauce
1/2 teaspoon sesame oil
1 teaspoon cornflour, heaped
water, to mix

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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