Archive for the ‘BEEF’ Category
CHINESE ROAST BEEF
INGREDIENTS:
1.5 kg (3 lb) sirloin of beef,2 cloves garlic, thinly sliced and ½ teaspoon Chinese five spice powder sea salt and ¼ teaspoon ground black pepper, 8 potatoes, quartered and 12 dried black winter mushrooms, soaked in hot water for 25 minutes, drained and pre –heat oven to 200C (400F/Gas 6).
PREPARATION:
With the point of a sharp knife, cut small incisions in the beef and insert thin slices of garlic. In a bowl, mix together five spice powder, 1 teaspoon salt and pepper, then rubs into beef. Place in a baking dish and cook for 45 minutes, turning beef and basting at least once. Boil potatoes in salted water for 10 minutes. Drain well; when cool enough to handle, slice. Add to baking dish with mushrooms and cook for a further 15 minutes.
BOILED BEEF WITH CHILLIES
INGREDIENTS:
500g (1 lb) rump steak, cut into paper thin slices, 8 lettuce leaves, diced and ½ teaspoon ground pepper, 1 clove garlic, finely chopped and sauces are 2 tablespoons peanut oil, 4 dried red chilies, crushed and 1 teaspoon ground pepper, 1 tablespoon fermented black beans and 4 spring onions, coarsely chopped, 2 cloves garlic, crushed and 1 cm (1/2 in) piece fresh ginger, peeled and finely chopped. 1 tablespoon hot bean paste and 125 ml (4 fl oz/ ½ cup water)
PREPARATION:
To make the sauce, in a wok, heat oil and briskly fry chilies and pepper for 30 seconds, then add black beans and cook for a further 30 seconds. Add spring onions, garlic, ginger and bean paste, and continue to fry for 5-6 minutes. Stir in water and bring to the boil, then remove from the heat. To prepare the beef, bring a large saucepan of water to a rapid boil. Add beef and boil for 2 minutes until it just changes color. Drain well. Reheat sauce in the wok, add beef, stir for 3 minutes then add the lettuce. Serve immediately sprinkled with pepper and finely chopped garlic.
BEEF WITH GREEN PEPPERS
INGREDIENTS:
4 tablespoons peanut oil, 2.5 cm (1 in) piece fresh root ginger, peeled and sliced thinly and 500g (1 lb) fillet steak, very thinly sliced and 2 green peppers, seeded and cut into small squares and the sauces are 60 ml (2 fl oz/ ¼ cup) Chinese Vegetable Stock, 1 tablespoon dark soy sauce, 1 tablespoon sesame oil and 1 hot fresh red chili, finely chopped, 2 tablespoons Chinese rose wine and 2 tablespoons cornstarch mixture.
PREPARATION:
In a wok, heat oil, add ginger and fry for 1 minute. Add beef and quickly stir fry for 2 minutes until just changing color. Stir in peppers and fry for 5 minutes. In a small bowl, mix together sauce ingredients and Stir into beef mixture until lightly thickened.
BEEF WITH CHOI SUM
INGREDIENTS:
500g (1 lb) rump steak, trimmed and cut into thin strips, 125 ml (4 fl oz/ ½ cup) peanut oil, 250g (8 oz) choi sum or young spinach, washed and dried sea salt and 1 teaspoon grated fresh root ginger, 2cloves garlic, finely chopped, 4 spring onions, coarsely chopped, 2 teaspoons shrimp paste, 1 teaspoon rice wine or dry sherry, ½ teaspoon cornstarch mixture and 60 ml (2 fl oz/ ¼ cup) Chinese Chicken Stock and 1 teaspoon sesame oil.
The marinades are 1 teaspoon dark soy sauce, 1 teaspoon anchovy essence, 1 tablespoon peanut oil, 1 tablespoon cornstarch and 1 teaspoon water.
PREPARATION:
In a small bowl, mix together marinade ingredients, stir in steak to coat evenly. Leave for 1 hour. In a work, heat oil and fry choi sum or spinach over a high heat for 2 minutes, sprinkle with salt and transfer to a warmed serving plate. Keep warm. Reheat work and stir fry beef for 2 minutes until it just changes color, then remove. Add ginger, garlic and spring onions and fry until tender, about 5 minutes. In a small bowl, mix together shrimp paste, rice wine or dry sherry, cornstarch mixture and stock. Pour into wok and bring to the boil, stirring. Stir in beef to heat through. Arrange beef and choi sum or spinach attractively on the plate and sprinkle with sesame oil.