Chinese Beef And Greens Recipes

STIR-FRIED BEEF AND GREENS

Steps:

• Season 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4 inch thick, with 1/4 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add beef to skillet; cook, tossing occasionally, until brown, 2 to 3 minutes. Transfer to a plate with a slotted spoon.
• Reduce heat to medium. Add 1 tablespoon minced fresh ginger and 3 stalks celery, sliced 1/2 inch thick diagonally; cook until celery is soft, about 4 minutes.
• Add 2 bunches watercress, trimmed and washed; toss until wilted, about 1 minute. Return beef with any juices to skillet; stir in 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce. Serve hot over rice.

EASY CLASSIC CHINESE BEEF STIR FRY

Steps:

• Combine the cornstarch and 2 tbsp of water in a small bowl, mix until smooth.
• Mix in remaining Sauce ingredients EXCEPT the 1/3 cup water.
• Place the beef and 2 tbsp of Sauce in a bowl and mix gently. Set aside for 15 minutes.
• Add 1/3 cup water into the remaining Sauce. Set aside.
• Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
• Add onion and cook for 1 minute.
• Add the beef and cook until it changes colour from red to light brown but not cooked through.
• Add bell pepper and carrots and stir fry for 30 seconds.
• Add Sauce and cook for 30 seconds.
• Add pak choy and scallions/shallots and cook for a further 1 minute until the Sauce is thickened.
• Remove from heat immediately.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sesame seeds and cilantro, if using.

BEEF, MUSHROOM & GREENS STIR-FRY

Steps:

• Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.
• Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.

CHINESE BEEF AND BROCCOLI

Steps:

• Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
• Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
• Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary. Add the broccoli and fry for another minute or until crisp-tender. Stir in the bean sprouts. Stir in the sauce and simmer for another minute.
• Serve immediately with steamed rice.

CHINESE BEEF AND GREENS

Steps:

• Stir together cornflour, soya, chili and stock.
• Marinate meat in this. Time not important--anything from 15 minutes to overnight if desired.
• Fry 1 chopped onion in a little oil until soft.
• Add spring greens rolled together and chopped into ribbons (bok choy could easily be used). (Ingredient list would not accept spring greens--must be a UK veggie).
• Stir until soft.
• Add meat and stock marinade.
• Simmer until meat is cooked and the sauce is glossy and thickened.
• A little water may be used to thin out stock if desired.
• Any meat or veggie can be used to create your own version of this easy recipe.

CHINESE BLACK PEPPER BEEF

Steps:

• Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings including soy sauce, oyster sauce, pepper, sugar, Chinese cooking wine and cornstarch for 15 minutes. Mix in sesame oil just before start frying.
• Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.
• Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt. Return beef strips back. Mix well. Spread freshly ground black pepper.
• Serve hot with noodles or steamed rice.

CHINESE BEEF & GREEN BEANS

Steps:

• In a small bowl, whisk broth, soy sauce, oyster sauce, vinegar, and red pepper flakes; set aside.
• Heating 1 TBS of the oil in a large skillet over high heat for 1 minute. Add green beans and saute for 4 minutes. Transfer green beans to a plate; set aside.
• Heat 1 TBS oil in the same skillet (empty), add the beef strips and cook for one minute without stirring. Saute beef for 3-4 more minutes, or until cooked through; set aside on plate with green beans.
• Add remaining oil to skillet and add scallions; saute for 1-2 minutes, or until browning a bit. Add ginger and garlic and saute with scallions for 30 seconds. Add beef and green beans back to skillet and stir to combine.
• Stir broth mixture then add to skillet; stir continuously until the sauce has thickened, about one minute.
• Serve immediately

CHINESE BEEF 'N GREENS

Steps:

• Freeze meat and remove to make slicing easier.
• Slice into long thin strips.
• Cook carrots and onion with garlic and giner for 3 minutes, stirring constantly.
• Add rest of vegetables.
• Cook 2 mins til tender.
• Remove vegetables.
• Add beef.
• Cook until slightly browned.
• Add soup, water and soya.
• Heat, stirring.
• Add vegetables.
• Serve over rice.