Stir Fried Beef And Bean Curd Recipes

EASY CLASSIC CHINESE BEEF STIR FRY

Steps:

• Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
• Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
• Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
• Add 1/3 cup water into the remaining Sauce. Set aside.
• Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
• Add onion and cook for 1 minute.
• Add the beef and cook until it changes colour from red to light brown but not cooked through.
• Add bell pepper and carrots and stir fry for 30 seconds.
• Add Sauce and cook for 30 seconds.
• Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
• Remove from heat immediately.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE

Steps:

• Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve.
• Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high and add the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up.
• Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil.

STIR-FRIED BEEF AND BEAN CURD

Steps:

• 1. Mince or grind beef. Combine cornstarch, soy sauce, sherry and sugar. Add to beef and toss. 2. Cut each bean curd cake in 6 pieces. Separately mince garlic and scallion. 3. Blend colel water, pepper and remaining cornstarch, soy sauce and sugar. 4. Heat oil. Add salt, then garlic, and stir-fry a few times. Add beef and stir-fry until it loses its redness (less than a minute). 5. Stir in stock and heat quickly. Add bean curd and cook, covered, 1 to 2 minutes. 6. Stir in cornstarch mixture to thicken. Serve at once, garnished with minced scallions. VARIATIONS: * For the garlic, substitute 2 slices fresh ginger root, minced. * Omit the cornstarch mixture in step 1. Then in step 5, add with the stock a mixture of 1 tablespoon oyster sauce, 1 teaspoon soy sauce, 1 teaspoon sherry, 1/2 teaspoon sugar and a dash of pepper. Add bean curd and bring mixture to a boil. Pick up step 6. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.