BEEF STEAK CANTONESE STYLE
Make and share this Beef Steak Cantonese Style recipe from Food.com.
Provided by foodart
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the ginger, half the spring onions, the wine, 3 tablespoons water, soy sauce. Add the beef slices, mix well together and leave to marinate for 15-20 minutes.
- Heat the oil in a wok to 350 degree.
- Mix together the plain flour and half the cornstarch.
- Remove the beef from the marinade, dust with the flour and deep-fry for about 30 seconds. Remove from the oil and drain on paper towels.
- Pour off most of the oil from the wok, leaving about 1 tablespoon. Reheat the wok, and add salt. Stir-fry for about 1 1/2 minutes then remove and arrange in a ring on a serving dish.
- Heat another tablespoon of oil in the wok and add the remaining soy sauce, the tomato ketchup, Worcestershire sauce and sugar. Blend the remaining cornstarch with the remaining water and add to the wok to thicken the sauce. Bring to the boil then add the beef slices. Sprinkle with the remaining spring onions and serve.
Nutrition Facts : Calories 2129.8, Fat 218.2, SaturatedFat 28.3, Sodium 2932.5, Carbohydrate 45.1, Fiber 1.1, Sugar 31.4, Protein 5
BROOKLYN WISEGUY-CANTONESE BEEF WITH OYSTER SAUCE
This is the story: A certain Chinese restaurant in Brooklyn was known to be frequented by "wiseguys". One wiseguy in particular (let's call him Joey) was very fond of the classic Beef with Oyster Sauce, although he often kidded the owner about the thin sliced "mystery meat" it was served with. "Don't youse guys ever feel like a nice steak?" was the usual question. Eager to please his patrons, the owner instructed the chef to prepare the dish in this manner, as a surprise for Joey. Realising a knife would be needed to cut the steak, a waiter was told to bring one to the table before serving, as knives aren't part of a usual place setting in Chinese restaurants. The waiter, new and somewhat intimidated by the wiseguys, nervously handed the knife directly to Joey. Joey eyeballed the knife, and looked up at the waiter. "Are youse expecting trouble tonight?" Preparing this dish is no trouble at all.
Provided by labouchet
Categories Meat
Time 35m
Yield 2-6 serving(s)
Number Of Ingredients 19
Steps:
- Mix marinade ingredients and rub into steaks.
- Let sit for 20 minutes.
- Mix together ingredients for sauce and set aside.
- Toss lettuce with oil and vinegar and divide onto individual serving plates (or 1 large serving plate).
- Heat a wok or heavy based pan, then add oil to coat.
- When oil is very hot, add garlic, ginger, onions, and mushrooms, and stir-fry on high heat until crisp cooked (about 3 minutes), turning constantly to avoid scorching.
- Add tomatoes and cook another minute or so, then add sauce mixture.
- Bring to a boil, then lower heat to simmer for about 2 minutes, until sauce thickens.
- Cover and keep warm.
- Broil, grill, or pan-cook the steaks to your taste.
- Place hot steaks on lettuce and spoon some sauce and vegetables over each steak and lettuce portion.
- Serve with white rice- and a knife.
Nutrition Facts : Calories 1363.4, Fat 98.6, SaturatedFat 34.3, Cholesterol 231.3, Sodium 2419.7, Carbohydrate 31.7, Fiber 5, Sugar 10.7, Protein 66.9
CANTONESE BEEF
"This dish is always a big hit," notes Michelle Harvey from her home in Noblesville, Indiana. "I often cook it in the oven instead of on the stovetop," she explains, "so it's easy to walk away and get other things done while it's cooking.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain oranges, reserving juice; set oranges aside. In a Dutch oven, brown beef and onion in oil; drain. Stir in the water, soy sauce, ginger and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until beef is tender., Add the celery, green pepper and water chestnuts. Cover and cook for 20-30 minutes or until vegetables are tender. Combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice.
Nutrition Facts : Calories 233 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
CHINESE BEEF AND BROCCOLI
Make and share this Chinese Beef and Broccoli recipe from Food.com.
Provided by lkadlec
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the steak against the grain into very thin slices.
- Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
- Marinate the meat for 15 minutes.
- While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
- Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
- Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
- Serve hot. This is low in carbohydrates.
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- Wor-tip (Pan-Fried Dumplings) Often filled with pork, cabbage, shittake mushrooms, and garlic chives, wor-tip or pan-fried dumplings taste great as an appetizer, part of a dim sum spread, or on their own.
- Cantonese Roast Duck. With its signature shiny, reddish-brown crispy skin, Cantonese roast duck looks similar to the Peking duck you may have seen hanging in Asian restaurant windows.
- Ginger-Soy Steamed Fish. Both a popular Cantonese cooking technique and a healthy way to prepare seafood, steaming fish results in a tender, moist fish.
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- Hainanese Chicken Rice. Hailing from the Hainan province in Southern China, this boiled, white-cut chicken dish is packed with flavor. From upscale restaurants to the night markets, you can find this insanely popular dish throughout the Cantonese region.
- Xiao Long Bao (Soup Dumplings) Xiao long bao, better known as soup dumplings, are the epitome of steamed perfection. They have all the juicy deliciousness of a regular dumpling, but pack the extra punch that only hot broth can offer.
- Cha Siu Bao (Barbecue Pork Bun) Cha siu bao, or barbecue buns, are steamed, sweet buns stuffed with a Chinese rendition of barbecued pork. These are usually found on dim sum (the Canton Chinese equivalent of brunch) menus across China or are sold by street vendors to locals for some hearty, on-the-go breakfast.
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- Heat the oil in a large nonstick pan (or carbon steel paover medium heat until hot. Add the ground beef and spread it with your spatula. Let it cook without touching until the bottom is browned. Break up the beef into smaller bits.
- Add the onions and ginger. Cook and stir occasionally, until onion turns tender and the edges are lightly browned, 5 minutes or so.
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- Ah Yat Abalone. Chinese Name: 阿一鲍鱼 ā yī bào yú. Flavor: fresh, tender. Cooking Method: braise, simmer. It is one of the best Cantonese dishes created by Yang Guanyi who is considered the “king of abalone”.
- Roasted Suckling Pig. Chinese Name: 烤乳猪 kǎo rǔ zhū. Flavor: crispy, salty and fresh. Cooking Method: roast. This is a special Guangzhou food that works as the sacrifice to the ancestors.
- White Cut Chicken. Chinese Name: 白切鸡 bái qiē jī. Flavor: fresh, moderately salty, tender and mild. Cooking Method: soft boil. White Cut Chicken originates in Qing Dynasty(1644 - 1911 AD).
CANTONESE BEEF RICE BOWLS - THE WOKS OF LIFE
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- Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is translucent, and then add the chicken stock.
- Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir-fry for one minute.
- Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon. If it's not thick enough, add more cornstarch slurry (a couple teaspoons at a time) or simply let the sauce simmer and reduce a bit longer. If it's too thick, add a bit of water. You can make these adjustments until the sauce reaches the desired consistency. Serve over steamed rice!
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CANTONESE BEEF | FOOD TO LOVE
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- Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry beef, in batches, 3 minutes or until just cooked. Transfer to a heatproof plate.
- Heat remaining oil in wok over high heat. Add onion and capsicum; stir-fry 3 minutes or until onion is soft. Return beef to wok with choy sum, bamboo shoots and sauce mixture; stir-fry 2 minutes or until heated. Serve with rice.
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- If using beef steaks, slice beef the beef across the grain, into 1/4" / 0.5cm thick strips (see bulk of post for detailed pictures).
- Mix the corn starch, Worcestershire sauce, soy sauce, and Chinese rice wine together in a small measuring cup. Set aside.
CANTONESE BRAISED BEEF
From asianfoodnetwork.com
- Preparing the sauce and beef. In a mixing bowl, combine honey, Chu Hou paste, fish sauce, 4g Hoisin sauce, rice cooking wine and set aside. Heat up a saucepan of water, blanch the beef in simmering water for 1 minute and strain. Set aside.
- Cooking the beef. In pot with medium heat, add in rice bran oil and lightly sauté star anise, bay leaf, 3g garlic and 2g ginger until fragrant. Toss in cubed radish, orange peel, beef blade, 1g soy sauce and the prepared sauce. Add water and cover the pot with lid. Simmer on medium low heat for 1-2hours. Turn off heat when beef is tender. Place braised meat and vegetables onto your serving plate.
- Cooking the vegetables. Heat 2.5g rice bran oil in a pan, add 3g garlic and 1g ginger and fry until fragrant. Toss in Kai Lan and carrot and stir for 1-2 minutes on medium or until vegetables are cooked. Add soy sauce and hoisin sauce, stir for about 1 min. Remove and place onto a serving plate
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- White Cut Chicken / Baak6 Cit3 Gai1 (白切雞) This dish came from the Hainan province. This boiled, white-cut chicken is served with a smile and a ginger-scallion dipping sauce.
- Sweet and Sour Pork / Táng Cù Gū Lū Ròu (糖醋咕噜肉) Sounds familiar right? It's because it is really famous all over the world. In fact, some cultures have their own version of it.
- Wonton Noodles / Yún Tūn Miàn (云吞面) Just like how in the US where you'll just walk in the streets and you'll find Starbucks, in Hong Kong you can easily find a place for Wonton soup.
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