- 1 cup Beef, sliced thin
- 2 tbsp Soya sauce
- 1 tbsp wine
- 1/2 dn broccoli, shredded in 3" - lenghts - OR
- 1/2 lbs broccoli, shredded in 3" - lengths
- 2 tbsp sugar
- 3 tbsp oil
- 1/2 cup water
Carefully slice beef into thin bite size pieces, across the
grain of beef. Marinate beef in soya sauce, wine and salt.
Shred broccoli. Place oil in wok and heat to smoking point.
Quickly stir-fry beef in it, no more than 3 minutes. Remove
beef to a platter and reserve.
Add broccoli to wok, 1/2 cup water, sugar. Turn burner to
medium high heat, cover broccoli, cook 6 minutes. Lift the
cover of the wok and stir the broccoli every so often so that
it will cook on both sides. At the end of 6 minutes, the broccoli
should just be cooked through, if it isn't, cook a minute
or 2 more. Add beef back to broccoli, stir everything together.
Place in platter.
Note: pork, or chicken may be substituted, only do not remove
pork or chicken to a platter after initial stir-frying but
continue to cook it with broccoli.
Beef is removed for reserve because it toughens with prolonged
Beef in Chili sauce
- 1 lb beef steak Marinade
- 1 tb light soy sauce
- 2 ts rice wine (sake)
- 1 ts sesame oil
- 1/2 ts salt
- 3 tb cornstarch
- 1 tb all-purpose flour
- 2 c peanut oil Sauce
- 2,5 tbsp chilli sauce
Place the meat in the freezer for about 20 minutes, or until
it is firm to the touch. Cut it into slices against the grain,
then finely shred the slices. Combine the meat with the marinade
and mix very well.
Heat the wok or large skillet intil it is hot. Add the 2 cups
of oil and when it is very hot and almost smoking, deep-fry
the beef in 2 batches. Remove with a slotted spoon and drain
the meat in a colander. Reheat the oil in the wok until it
is very hot. Deep-fry the beef again until it is very crisp,
about 1 minute. Remove the beef with a slotted spoon, drain
on paper towels and place on a warm platter. Gently toss the
beef with the chilli sauce and serve immediatly. Serves 4
as part of a chinese meal, or 2 as a single dish.
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