Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenAsian - Beef - Chinese Beef Strip Marinade
Famous Authors (View All Authors)
Asian - Beef -  Chinese Beef Strip Marinade Post by :lotherin Category :Learning Kitchen Author :Unknown Date :November 2011 Read :884

Click below to download : Asian - Beef - Chinese Beef Strip Marinade (Format : PDF)

Asian - Beef - Chinese Beef Strip Marinade

1 1/2 lbs. 1" to 1 1/2" pencil-thin beef strips
1/4 cup soy sauce
1/4 cup dry white wine
1/4 cup water
1 tbsp. oyster sauce
1 tsp. sesame oil
1/2 tsp. black pepper
1/4 tsp. red pepper
2 tsp. minced garlic
2 tsp. minced ginger
1 tbsp. brown sugar
2 tbsp. cornstarch (for tenderizing beef)
1 tbsp. veg oil
1 egg white
Approx. 2 cups broccoli or any crisp green vegetable

About 3 hrs. before preparation time, mix all marinade ingredients except cornstarch and egg white. Put beef strips in pyrex dish and pour marinade over them. Make sure all pieces have chance to be submerged in marinade. Next, gradually sprinkle cornstarch over beef, gently massaging it into meat. Place beef in refrigerator for about 3 hrs. Before you are ready to stir-fry beef, beat egg white until frothy. Place in beef mixture, making sure it is evenly-distributed.

Heat a couple of tablespoons of oil in wok and stir-fry vegetables. Remove from wok and set aside. Next, add a little oil and stir-fry beef mixture, being careful not to overcook it. The last step is to add the vegetables and mix together with beef mixture. Serve over white rice.
If you like this book please share to your friends :

Asian - Beef -  Chinese Stew Asian - Beef - Chinese Stew

Asian - Beef -  Chinese Stew
About 4-5 cups stew meat Green Onions (white and green parts), about 5 cups (not a typo) chopped in 4 in. segments Couple of slices of ginger (thinly sliced, about size and shape of quarter) 3-4 cloves garlic, coarsely chopped About 1/2 to 2/3 cup soy sauce 1 clove of star anise (available in Chinese grocery store, pronounced "ba jiao li") 1-2 tomatoes, quartered About 2 tbsp. sugar 1/4 cup red wine (optional) Place stew meat in 2 qt. pot. Add about 1 qt. water. Add soy sauce and rest of ingredients. Stir a little and turn

Asian - Beef -  Bibimbop (rice And Vegetable Medley) Asian - Beef - Bibimbop (rice And Vegetable Medley)

Asian - Beef -  Bibimbop (rice And Vegetable Medley)
2 teaspoons low-sodium soy sauce 1/2 teaspoon minced peeled fresh ginger 1 clove garlic, minced 4 ounces eye of round or top round steak, thinly sliced cooking spray 1 cup (2-inch) julienne-cut carrot 1 cup (2-inch( julienne-cut English cucumber 1/2 teaspoon sesame seeds, toasted 1/2 teaspoon rice vinegar 1/8 teaspoon kosher salt 1/8 teaspoon dark sesame oil 1 clove garlic, minced 4 large eggs, divided 1/4 teaspoon kosher salt 3 cups hot cooked short-grain rice 1 cup thinly sliced shiitake mushroom caps 1 cup Seasoned Spinach 4 teaspoons sambal oelek or Thai chile paste Combine first 4 ingredients in a zip-top