World Recipes

Braised Beef, Shanxi Style

Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:24 am

1 pound (400g) lean boneless beef
1/2 g fennel seed
10 teaspoons (50ml) soy sauce
3 1/2 ounces (100ml) chicken or duck broth
4 tablespoons cornstarch (cornflour), dissolved in 4 tablespoon water
2 teaspoons rice wine
3 ounces (100g) scallions, chopped
1/4 teaspoon fresh ginger, chopped
3 1/2 fluid ounces (100ml) sesame oil
1/4 teaspoon MSG (optional)

Wash the beef and cut into thin slices. Mix with the soy sauce and scallions. Stir the cornstarch-water mixture and add.

Heat the sesame oil in a work add the fennel seeds. Heat to very hot or until the oil starts to smoke, and add the beef. Stir-fry until barely cooked. Add the stock, rice wine and MSG (optional). Cover the wok, and boil rapidly for 1 minute. Add the ginger, stir and remove.

Beef Sate

Posted by Olga at recipegoldmine.com 5/20/02 8:25:50 am

Beef in Chinese recipes is generally cut into very fine slices. Put the beef into the freezer for 30 minutes to make slicing easy.

1 pound (500 g) fillet of steak, in one piece
1 1/2 teaspoons soy sauce Pepper
2 teaspoons sesame oil
1 teaspoon cornflour (cornstarch)
2 tablespoons water
2 tablespoons oil

Sauce
1 clove garlic
1 medium onion
3 teaspoons sate sauce
2 teaspoons dry sherry
1 teaspoon curry powder salt
2 tablespoons water
2 teaspoons soy sauce
1/2 teaspoon sugar

Trim all fat and sinew from meat. Cut meat into 5mm (1/4 inch) slices.

Gently pound each slice to flatten slightly. Put meat in bowl. Add soy sauce, pepper, sesame oil, cornstarch and water, mix well. Stand 20 minutes.

Heat oil in wok or pan, saute meat until brown, separating each piece as it goes into the wok; brown on both sides, remove meat from pan.

Peel and roughly dice onion, add to pan with crushed garlic, saute gently until onion is transparent. Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce. Add to onions in pan. Stir until boiling. Return beef to pan, cook until beef is tender, it should need only about a minutes.

Serves 4.

Beef Sate with Spicy Szechwan Sauce

Posted by Darlene at recipegoldmine.com 1/15/2002 8:42 pm

3/4 pound trimmed New York of filet steak

Cut the steak into 24, 3 x 1-inch strips, each weighing about 1/2 ounce. Using 24, 6-inch bamboo skewers, stick a skewer into each strip lengthwise and arrange on a large platter or baking pan. Refrigerate until needed.

Pour marinade over the meat, turning to coat all sides. Let marinate, un-refrigerated, about 15 minutes.

Preheat the grill or broiler while the steak is marinating.

Arrange the skewers of steak on the grill or under the broiler* being careful that the bare ends of the skewers are not directly over (or under) the flame. Grill until medium rare, about 30 to 40 seconds on each side. Bring your broiler tray directly under the flame for best results.

Presentation: Pour the sauce into a small bowl and set in the center of a large serving platter. Arrange the skewers around the bowl and serve immediately. Makes 24 skewers

Marinade
1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric

In a small bowl, combine all the marinade ingredients.

Szechwan Sauce
6 tablespoons (3 ounces) unsalted butter
2 blanched garlic cloves, chopped fine (about 1 tablespoon)
1 green onion, chopped fine
1 cup chicken stock
1/4 cup soy sauce
1 teaspoon chili flakes

In a small skillet, melt 2 tablespoons butter. Add the garlic and green onion and saute over medium-high until soft, about 2 minutes.

Pour in the stock, soy sauce, and chili pepper flakes, and cook 1 or 2 minutes longer.

Strain into a clean pan and whisk in the remaining 4 tablespoons butter.

Serve warm.

Basic Asian Brown Sauce

Posted by WingsFan91 at recipegoldmine.com 8/27/2001 11:38 am

1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped

In a saucepan, mix sugar and cornstarch. Stir in chicken broth and soy sauce. Cook and stir until mixture bubbles. Lower heat and add chopped garlic. Cook until thickened.

Asian Pasta Salad

Posted by Chefbuzzbuzz at recipegoldmine.com May 1, 2001

This can go along with the Asian Turkey Burgers.

8 ounces pasta
1 carrot, thinly sliced
2 cups broccoli
1/4 pound green beans, cut into small peace
1 red pepper, chopped
2 small zucchini, chopped
3 tablespoons sesame oil
1 teaspoon ground ginger
2 garlic cloves
3 tablespoons soy sauce
1 tablespoon rice vinegar
3 green onions, chopped
Sesame seeds
1 cup bean sprouts

You can add whatever veggies your family likes.

You can also serve this with some sliced grilled chicken.

Cook pasta in salted water for about 4 minutes. Add carrots, broccoli cook 2 minutes more. Add green beans bell pepper and zucchini. Cook 4 minutes more or until the veggies are tender but not mush. Drain and set aside.

Mix together in a small skillet sesame oil add ginger garlic cook 2 minutes remove from heat stir soy sauce rice vinegar and green onions. Pour over pasta. Place bean sprouts and sesame seeds over the pasta and serve.

This can be served hot or cold.

Allison ~ Mom to Justin & Max

Asian Dipping Sauce

Posted by Tiffany at recipegoldmine.com 2/6/2002 9:30 am

1/4 cup finely minced garlic
1/2 cup bottle fish sauce
1/3 cup freshly squeezed lime juice
1 tablespoon granulated sugar
1 teaspoon chili oil

Mix the garlic, fish sauce, lime juice and sugar; stir until sugar is dissolved. Stir in chili oil. Let sit for an hour.

Butterfly Shrimp (China)

1 1/2 pounds fresh large shrimp
3 egg yolks
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
2 slices bacon
2 cups vegetable oil

Remove shells from shrimp, leaving tails intact. Cut each shrimp down the back using point of small sharp knife. Remove vein. Rinse shrimp and pat dry with paper toweling. Cut deep slit down back of each shrimp. Flatten cut side slightly with fingers.

Beat egg yolks, cornstarch, salt and pepper with fork. Dip each shrimp into mixture. Cut bacon into 1 1/2 x 1/4-inch strips. Place a bacon strip on cut side of each shrimp.

Heat oil in wok over medium-high heat until it reaches 400 degrees F. Fry shrimp, a few at a time, in oil until golden, 2 to 3 minutes. Drain on absorbent paper.

Makes 4 to 6 entree servings or 8 to 10 appetizer servings.