Beef Kwangton Recipe
Ingredients:
1/2 tsp of cornstarch in 1/2 tsp. of water
1/4 tsp of refined sugar
1/4 tsp of sesame oil
1/2 tsp of soy sauce
2 tbsps of oyster sauce
1/2 c of broth (chicken)
3 ozs of snow peas
4 ozs of chopped mushrooms (button)
4 ozs of chopped bamboo shoots
1 lb of beef sliced into thin pieces
1 pc ginger; julienned into half inch strips
1.5 tbsp of peanut oil
Instructions:
Heat a pan or wok and put in oil. Then, add in ginger. Carefully stir. Remove ginger slices after a few minutes and put in the slices of beef. Fry the meat for around a couple of minutes.
Next, add in bamboo, peas, mushrooms and the broth. Let the mixture cook an additional 2 min. Put in the oyster sauce while slowly stirring.
Then, add soy sauce, sugar and sesame oil. Pour cornstarch mix and water to thicken sauce. Best served hot together with some cooked rice.
>> Beef Kwangton Recipe
Kung Pao Beef Recipe
Ingredients:
1/2 c of peanuts (raw, skinless); roasted
1 tsp of sugar
2 tbsps of bean sauce (Brown)
1/2 c of bamboo shoots (can); diced
1 tsp of root ginger; minced
2 tsps of garlic; minced
5 tbsps of vegetable oil
1 pepper (red bell)
2 scallions
2 chilis (green, hot)
pepper (white)
1/2 tsp of salt
2 tsps of cornstarch
1 lb of beef sirloin (flank)
Instructions:
Remove beef fat. Slice into cubes about 3/4 of an inch. Mix beef, a tbsp of oil, cornstarch, dash of pepper & salt in a bowl. Refrigerate with cover for half an hour.
Cut chili in thin strips. Make sure no seeds are left. Slice scallions obliquely into inch sized pcs. Chop red pepper to 3/4-inch squares.
Heat wok and put in 2 tbsps of oil. Place the beef and stir fry until meat is a shade of brown. Take out the beef.
Heat the wok again and put in 5 tbsps of oil. Put the chili, ginger, garlic and bean sauce together with the shoots. Stir fry for a min.
Next, place the beef, the red pepper & the sugar. Stir fry again for about a min. Add in the onions. Scatter peanuts on top.
>> Kung Pao Beef Recipe
Mongolian Beef Recipe
Ingredients:
1 tbsp soya sauce
10 red chilis (small); dried
2 tbsp of hoisin sauce
10 scallions; sliced into pcs 3in. long
2 tbsps of garlic; chopped finely
2.5 tsps of oil
3/4 lb of steak (flank); sliced thinly across grain
For the Marinade:
1 tsp of cornstarch
2 tbsps of dry wine
2 tbsps of soya sauce (dark)
Instructions:
Put together the ingredients for the marinade and marinate beef evenly. Set aside for ten min.
Heat wok then pour in 2 tbsp of oil. Stir fry beef cutlets until brown. This should take around a couple of min. Remove the beef.
Pour in 1/2 tbsp of oil. Stir fry the chili and the garlic. Do this for only 10 sec. Drop the scallions in then stir fry for a min.
Put the beef back in and add the hoisin and the soy sauce. Serve.
>> Mongolian Beef Recipe
Hoisin Beef & Scallion Rolls Recipe
Ingredients
1 green onion bunch
1/2 c of hoisin sauce
Black pepper
1 steak flank
1/2 c of ginger (fresh); chopped
3 garlic cloves
1/2 c soy sauce
Instructions:
Combine garlic, soy sauce, ginger, oil and a pinch of peppper into a dish. This will be the marinade for the flank. Marinate meat overnight. Make sure to refrigerate.
To cook: prepare broiler. Dry meat by patting with towels. Broil about 4-inches from heat source. This process should clock up to around 5 min for each side.
Let the cooked meat cool for a bit. Slice meat into 2×4-inch strips. Coat with a layer of your hoisin sauce and place a little amount of julienned green onions at a tip and start to roll.
Arrange as preferred on a platter. Make sure that the seam faces downward. Cover the dish with a wrap. Refrigerate.
>> Hoisin Beef & Scallion Rolls Recipe
Chinese Beef Recipe
Ingredients:
1 tsp of cornstarch dissolve with 2 tsp of water
2 tsps of garlic; minced
2 tbsps of oil
4 red chili (small); dried
2 c of broccoli florets
For the Marinade:
3/4 lb steak (flank); sliced thinly
1 tbsp of rice wine
2 tsps of cornstarch
2 tbsps of soy sauce
For the Sauce:
1 tsp of sesame oil
1 tbsp of rice wine
2 tsps of garlic and chili sauce
2 tsps of sugar
1 tbsp of soy sauce
3 tbsps of vinegar (Chinese, black/balsamic)
Instructions:
Add all the ingredients for the marinade. Put in the beef then make sure it is coated. Set aside for around 10min.
Mix the ingredients for the sauce in separate bowl.
Take the broccoli then place it into a pot w/ an inch level of scalding water. Bring water to a boil again ’til broccoli is crispy yet tender. This should take around 3 min. Drain the water.
Heat wok and add the oil. Make sure that the sides are coated. Pour in the chili and garlic. Stir fry for around 2 min.
Place the broccoli back in the wok and wait for it to boil before adding cornstarch mix. Stir ’til it boils. Sauce should become thick. Serve.
>> Chinese Beef Recipe
Lion’s Head Recipe
Ingredients:
1 lb of Chinese cabbage
3 tbsps of lite soy sauce
6 tbsps of cornstarch dissolve with 4 tbsps of water
1/2 tsp of sugar
1 Tbsp of cornstarch
1 tsp of salt
1/2 c of stock (chicken)
1 tbsp of dry wine
1 lb of pork; ground
1 green onion; quartered
1 ginger sliver
1/2 c of water
Instructions:
Pound together the green onions and the ginger using a cleaver or the back of your knife. Put these in a bowl full of water. Let stand for 10min. After 10 mins., remove the green onions & ginger.
Place pork into a bowl then add in ginger water, scallions, 1 tbsp of the soy sauce, sherry, cornstarch and 1/2 tsp of salt. Stir in a single direction.
Make four big balls w/ the meat mix. Coat the balls w/ the cornstarch that was dissolved in water.
Prepare a wok and heat the 4 tbsps oil. Fry the meatballs til they turn a shade of brown or gold. Baste w/ the hot oil. Take out the meat.
Prepare and heat around 2 tbsps of the oil on a wok. Stir fry the Chinese cabbage for around 2 min. Put the cabbage in a heavy and large pot big enough to hold the meat. Put the meatballs over the cabbage and mix in 2 tbsps of soya sauce.
Next, pour in the stock and allow to simmer for an hr. Add the sugar and allow to come to a boil for 2min. If your gravy seems a bit thin, add in more cornstarch w/water to make it a bit thick.
>> Lion’s Head Recipe
Barbecued Spareribs Recipe
Ingredients:
1/4 c of dry wine
1/2 c of tomato ketchup
1/2 c of soy sauce
1/2 c of hoisin or sweetened bean sauce
Chopped garlic (3 cloves)
2 pcs of whole and uncut spareribs (2 lbs. per piece)
Instructions:
Remove the extra fat found around the thicker spareribs’ sides. Put ribs on a platter. Put all the marinade ingredients together and even out the mixture over the ribs making sure to cover all sides then set this aside for around a couple of hours.
Arrange the racks of your oven in such a way that one is at the upper part and the other is at the lower part. Heat oven to 375 degrees Farenheit. Use S-hooks to hold the ribs suspended under the upper rack.
Next, put water in the wide pan and place it on lower rack. The watered pan should catch oil drips. Spareribs should be tender and juicy. The ribs will be ready after around 45 min.
>> Barbecued Spareribs Recipe
Teriyaki Beef Recipe
Ingredients:
6 ozs of broccoli flowers
4 ozs of onion; quartered
1/4 c of sesame oil
2 Tbsps of oyster sauce
1/2 tsp of garlic; chopped finely
1 Tbsp of douchi sauce
1 tsp of pepper (black); powdered
1/2 tsp of ginger; ground
2 Tbsps of soya sauce
1 c of teriyaki sauce
1 lb of steak (skirt)
Instructions:
Cube the beef. Put together all ingredients into a large bowl. Marinate the meat for a minimum of one hour. Do this in room temperature. Then put in the fridge if not yet needed for cooking.
To cook: remove the meat from the marinade. Heat oil (preferably olive) in skillet. Put beef in until almost done.
Next, toss in the vegetables. Pour around a cup of the marinade in. Let the mixture boil. Best served w/ wanton noodles or rice.
>> Teriyaki Beef Recipe
Pepper Steak Recipe
Ingredients:
1 lb of steak (flank); cut diagonally
For the Marinade:
2 peppers (green); chopped
1/4 c of water
1/4 c of soya sauce
2 Tbsps of oil
2 green onions; sliced
2 tsps of root ginger; skin removed and shredded
4 garlic cloves; diced
2 Tbsps of oil
2 Tbsps of dry wine
1 tsp of sugar
1 onion (large)
2 tsps of cornstarch
Instructions:
Mix all the ingredients for marinade and marinate the steak for around 15 min. Prepare a wok then heat oil. Stir-fry the garlic, green onions and ginger for half a min.
Next, put in half of the meat. Be sure to keep the prepared marinade for later use.
Once the first half of the meat is cooked, remove these and add the second half. Put in the onions and the peppers and fry them for around 2min. Let the veggies stay on the side of the wok then pour in your marinade.
A minute or two of cooking will result to a bubbly sauce. Then put the veggies and the meat back in.
>> Pepper Steak Recipe
Twice-Fried Shredded Beef Recipe
Ingredients:
3/4 pound of sirloin (flank can be used)
For the Marinade:
1 onion
2 celery ribs
1 bell pepper (green)
1 carrot; sliced
1 tsp of cornstarch
2 Tbsps of dry wine
1 tsp of sugar
2 Tbsps of soya sauce
For the Sauce:
1/2 tsp of cornstarch
2 tsps of sesame oil
1 Tbsp of soya sauce
1/2 tsp of chili oil
1 tsp of sugar
2 Tbsps of vinegar (rice)
Instructions:
Remove beef fat. Slice into matchstick sized pcs. Put together ingredients for the marinade in medium bowl.
Then, marinate beeef. Let stand for half hour. Slice pepper, carrot plus celery in the same manner as the beef. Slice onions thinly. Set this aside.
Put together ingredients for sauce in separate bowl.
To cook: Prepare skillet on a ringstand. Pour in 2 inches of oil. Heat ’til 375 deg Fahrenheit. Pour in half of the beef. Deep-fry for about a min. Drain. Do the same process for the other beef thins.
Once done, take out the oil. Leave about 2 Tbsps only. Heat again then stir fry carrots, onions then pepper plus the celery sticks. Pour sauce plus the beef back in. Heat through.
>> Twice-Fried Shredded Beef Recipe
Kung Pao Chicken Recipe
Ingredients:
3/4 lbs of chicken; deboned and skinned
1 tsp of cornstarch
2 tbsps of oyster sauce
For the Sauce:
1/3 c of peanuts; roasted
2 tsps of cornstarch mixed with 1 Tbsp of water
1 canned bamboo shoots (8 ounces); sliced, drained
1/2 of a red pepper (bell); diced
2 celery stalks; chopped
4 tsps of garlic; finely chopped
8 red chilies (red, small); dried
2.5 tbsps of oil
2 tsps of sugar
1 tbsp of soy sauce
1/4 c black vinegar (Chinese)
2 tsps of chili sauce (garlic flavor)
2 tsps of sesame oil
1/4 c broth (chicken)
2 tbsps of hoisin sauce
3 tbsps of rice wine
Instructions:
Put together all the ingredients for the marinade. Mix. Slice the chicken into 1 inch pcs. Marinate chicken; make sure to cover all pcs. Set aside for around 10 min.
Mix all the ingredients for the sauce in different bowl. Heat wok in high temperature. Put in 2 tbsps of oil, coat the sides. Put in the chili then stir for around 10sec. Place the chicken into wok then fry for 2min. Take the chicken & chili out of the wok.
Pour the remaining oil in the wok. Put in garlic. Stir for a few seconds. Place the celery, bamboo shoots and bell peppers. Stir fry for around 2min.
Next, add in the chicken-chili back in the wok and fry for around a min. Put in the sauce. Allow to boil.
Then, pour the cornstarch mix slowly and stir continuously to avoid getting lumpy sauce. Put in the peanuts. Stir again. Serve.
>> Kung Pao Chicken Recipe
Beef With Broccoli Recipe
Ingredients:
8 ozs of precooked beef; cut into small pieces
6 scallions; chopped
2 celery sticks; chopped into thin strips
1 bell pepper (green); sliced into strips
1 lb of broccoli; sliced
1 clove of garlic
1 tbsp of ginger; diced into small pieces
1 tbsp of oil
A pinch of crushed pepper (red flakes)
1/2 c of oyster sauce
1/4 c of water
3 tbsps of dry wine
1 tbsp of cornstarch
Instructions:
Mix cornstarch, oyster sauce and water. Make sure that cornstarch is dissolved. Season with pepper flakes.
Next, in your skillet or frying pan, heat the oil. Put in the garlic and ginger slices. Fry for around a minute. Put in the bell pepper, the scallions and celery then continue frying for around 3 minutes.
Add in the cornstarch mix. Mix until sauce is thick. Stir in the meat. If the sauce is thick, add a little broth (chicken). Steamed rice is the best match for this dish.
>> Beef With Broccoli Recipe
Orange Beef Recipe
Ingredients:
6 Tbsps of peanut oil
2 eggs (yolk removed)
2 Tbps of cornstarch
2 Tbsps of dry wine
1/2 lb of steak (round)
For the Sauce:
8 stripes rind of orange
1 tsp of vinegar (red wine)
1.5 Tbsp of cornstarch
pepper (fresh, black); ground
1 tsp of sugar
2 Tbsps of lite soya sauce
5 chili peppers (red); chopped
1.5 c of stock (beef flavor)
Instructions:
Mix the eggs, the dry wine and the cornstarch until mixture becomes foamy. Put in beef then coat well. Slice 2×2in. pcs. of the meat.
Prepare the wok and heat 3 Tbps of peanut oil. Then fry the meat until it becomes crisp and turns a brown. Remove cooked meat then add 2 Tbsps of peanut oil to the wok.
Then, stir fry the rind & the red pepper. Put in the rest of the ingredients. Stir. If the sauce is very thick, add a little more of the stock.
Toss beef back in. This is best served w/ steamed rice.
>> Orange Beef Recipe
Steamed Beef Dumplings Recipe
Ingredients:
Water
20 wanton wrappers (round)
1/2 tsp of peanut oil
1 tsp of cornstarch
1 tsp of ginger; chopped finely
1 Tbsp of cilantro; chopped
1.5 Tbsps of soya sauce
8 ozs of beef (lean); ground
For garnishing:
Radish flowers
Green onion fans
Instructions:
Mix the beef, soya sauce, ginger and the cornstarch in oil. Keep wanton wrappers ready. Put a scoop of the beef mix on each wrapper then wet edge w/ water.
Next, gather ends of the wrapper then pinch so that wrappers will have pleats. Steam dumplings in 2 skillets with 2 c of boiling water. Allow 15 min for this process. When serving, use the radish and green onion fans.
>> Steamed Beef Dumplings Recipe
Sweet & Sour Pork, Chicken or Shrimp Recipe
Ingredients:
1 pound of pork (butt) or deboned chicken or shrimps (without shells)
For the Marinade:
4 tsps of cornstarch
4 tsps of flour
2 tbsps of soy sauce
2 tbsps of water
1 tbsp of dry wine
1 pepper (green); chopped coarsely
1 pc of onion; wedged
3 c of oil
1 c of pineapple chunks
12 cherries (Maraschino)
For the Sauce:
4 tsps of cornstarch
3/4 c of pineapple juice
1 tsp of salt
1/2 c of vinegar
4 tbsps of catsup
1/2 c of sugar (brown)
Instructions:
Remove liquids from the fruits. Mix the ingredients for your sauce. Marinate the meat of choice in the combination of the ingredients for the marinade.
Deep-fry the meat for around 4 mins. Drain when cooked. Take oil out. Pour sauce mix into the wok.
Next add in the onions then the pepper. Cook these for a couple of minutes. Put meat back in. Put fruits in once meat is hot. Stir till each piece of meat or fruit is well coated. Serve.
>> Sweet & Sour Pork, Chicken or Shrimp Recipe
Chinese Dim Sum Recipe -Shui Mai
Ingredients:
10 leaves of lettuce
1/2 c of parbroiled peas (green)
24 pcs dumpling wrappers (3 inches in diameter)
1 tsp of cornstarch with 1 tsp of water
1 tsp of sherry
1/2 tsp of sesame oil
2 tsps of soya sauce
1/2 of a cabbage; sliced
1 piece of onion; sliced coarsely
1 green onion; sliced
1 tsp of ginger; chopped finely
1 clove of garlic
2 Tbsps of peanut oil
Instructions:
Prepare a small pan in medium high heat. Pour in oil. Stir fry the ginger, garlic and the scallion for around 15 secs.
Next, put onions in. Put the cabbage in after onion pieces then stir fry. Pour soy sauce, sherry, sesame oil and the cornstarch and water mixture. Stir this until thick. Set this aside until cooled enough to serve.
>> Chinese Dim Sum Recipe -Shui Mai
Moo Goo Gai Pan Recipe
Ingredients:
6 green onions; sliced to small pcs.
4 tbsps of soya sauce
Pinch of salt
4 lbs of Chinese cabbage; chopped
8 ozs of mushrooms (fresh); chopped
5 tbsps of corn oil
1 tbsp of cornstarch
2 c of water
4 garlic cloves; chopped finely
a dash of pepper
2 tbsps of sugar
4 pcs chicken breasts; halved, deboned & sliced into bits
Instructions:
Mix salt, garlic, pepper, cornstarch and chicken bits. Heat wok then pour 3 tbsp of oil. Drop the mushrooms, Chinese cabbage and the sugar. Cook this for 2min uncovered then cook another 5min covered. Remove the mixture from the pan.
Heat the rest of the oil in your wok. Stir fry chicken. This should take 2min in high temperature. Pour the soya sauce then mix. Cook coverd for 6min.
Put in vegetables plus the green onions. Fry for around a min. This is best served w/ rice.
>> Moo Goo Gai Pan Recipe
Steak Kew Recipe
Ingredients:
1 lb of tomatoes (ripe); wedged
Tips of Asparagus
1/2 lb of snow peas (or you can use 1 pound of broccoli)
2 cloves of garlic; chopped finely
1/4 tsp of pepper
2 finely chopped slices of ginger
1 tsp of cornstarch
1.5 Tbsp of hoisin sauce
1 Tbsp of soya sauce
1 Tbsp of sesame oil
3 Tbsps of peanut oil
1 medium sized onion; sliced into chunks
1 lb of steak (flank, skirt or tender beef); cubed
Instructions:
Put ginger and garlic in combination of sesame oil, hoisin sauce, pepper and cornstarch. Mix beef in and make sure all the meat are well coated. Set aside for quarter of an hour.
Take the peas and the asparagus and blanch them for a couple of minutes. Remove liquid and arrange on a plate. If you prefer tomatoes, make sure you have them at around room temp.
Heat the peanut oil then stir fry the beef mixture. Sear on the outside but be sure that the inner part is pinkish still. Pour on the blanched mix of vegetables. You may use the tomato (wedges) as decor.
>> Steak Kew Recipe