Canton Beef With Bell Peppers Recipes

CANTON BEEF WITH BELL PEPPERS

Steps:

• Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
• Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes. Drain beef; reserve marinade.
• Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium.
• Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice.

SIZZLING CANTON STEAK (CANTON RESTAURANT MIAMI)

Steps:

• 1. To make the sauce: In frying pan add 1 tbsp oil and minced veggies. Saute until browned.
• 2. Add rest of ingredients except corn starch. Simmer for 20 minutes. Thicken with corn starch and adjust salt. The veggies will thin it when poured over so make it thicker than you think necessary. Keep warm.
• 3. Blanch veggies in 3 c water, 1 tsp oil and salt until al dente; drain. Should only take a couple of minutes. Start this when you put the steak on the grill. Drain well.
• 4. Preheat your grill, gas or coals. You want it HOT so you can sear the steak.
• 5. Either place a cast iron skillet on the hot grill, or put in a preheated oven, or preheat on top of the stove at the last minute. You want it screaming hot.
• 6. Put steak on grill to cook. We cook it to about 125 for med rare, it will continue to cook on the skillet.
• 7. When the steak is to your liking, place veggies on the preheated iron skillet, put the steak on top, and pour the sauce over everything.
• 8. IF YOU HAVE LEFTOVERS - this makes heavenly beef lo mein. Slice the steak, cook thin spaghetti, toss it all together and heat through. Yum.

CANTON BEEF

Steps:

• Trim fat from beef. Cut beef lengthwise into 2-inch strips; cut strips crosswise into 1/8-inch slices. Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes.
• Drain beef; reserve marinade. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium. Cover and cook 3 to 5 minutes, stirring frequently, until sauce is thickened. Serve over rice.

CANTONESE-STYLE BLACK PEPPER BEEF AND POTATOES RECIPE

Steps:

• In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside. In a medium microwave-safe bowl, toss both types of potatoes with 1 teaspoon salt. Cover and microwave on high until just shy of tender (a fork inserted should meet just a little resistance), about 8 minutes, stirring halfway through. Set the potatoes aside. n a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the beef in a single layer and cook, turning about every minute, until well-browned and the center of the thickest piece reaches 120°F (for medium-rare), about 4 minutes total. Transfer to a plate and set aside. n the same skillet, heat the remaining 1 tablespoon oil over medium-high until shimmering. Add the potatoes and cook, stirring occasionally, until tender and browned, about 3 minutes. Add the onion and bell pepper and cook, stirring, until slightly softened, about 4 minutes. Reduce to medium and return the beef and accumulated juices to the skillet, then pour in the reserved soy sauce mixture. Cook, folding gently, until the juices have reduced slightly and the ingredients are well-coated, about 2 minutes. Stir in ¼ teaspoon pepper and 5 tablespoons of the cilantro. Transfer to a platter and sprinkle with the remaining cilantro.