CHINESE BEEF & RICE
Old time recipe I've had for years. This recipe does not have eggs in it and uses ground beef.
Provided by tcourto
Categories Rice
Time 40m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook the rice in oil over medium heat, stirring, until golden brown.( About 7 minutes.).
- Add salt, water, bouillon and soy sauce.
- Cover tightly and simmer 20 minutes.
- Brown ground beef. Drain.
- Stir meat, onions, celery and green pepper into rice.
- Cover and simmer 10 minutes longer or until all liquid is absorbed and rice is tender.
Nutrition Facts : Calories 259.7, Fat 12.6, SaturatedFat 3.5, Cholesterol 31, Sodium 617.1, Carbohydrate 24.7, Fiber 1.4, Sugar 2, Protein 11.2
CHINESE FRIED BEEF AND RICE
Leftover roast beef? Use it here! This recipe's been approved by the Iowa Beef Industry Council. I'm not sure how much they know about Chinese cuisine, but they do know their beef! NOTE: Rice must be cold or it will stick to the pan. Rice that is 24 hours old is suggested. Do NOT use Minute Rice.
Provided by DuChick
Categories Rice
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Scramble eggs. Set aside.
- In large frying pan, heat 2 tablespoons oil on medium high heat.
- Add garlic to heated oil and stir.
- Add vegetables, onion and beef.
- Mix until blended and cook, stirring constantly, 2-3 minutes.
- Add rice and cook, stirring constantly until rice is hot.
- Stir in soy sauce and eggs.
CHINESE BEEF AND RICE
Make and share this Chinese Beef and Rice recipe from Food.com.
Provided by caydreams_12249499
Categories < 60 Mins
Time 40m
Yield 1 cap, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook beef in wok in 1 T. of hot oil - med. high heat until brown. Remove and set aside. Cook rice in medium hot oil until it's golden brown. Add salt, water, bouillion cube,and soy sauce. Cover, simmer for 20 minutes. Add rest of ingredients. Cover and simmer 10 minutes more. (may have to add more water) All water should be absored at end of cooking time. If not remove cover and allow liquid to evoporte. Serve.
CHINESE STYLE BEEF BROCCOLI AND RICE
Make and share this Chinese Style Beef Broccoli and Rice recipe from Food.com.
Provided by dicentra
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut steak diagonally into thin slices.
- In a medium bowl, mix together sugar, soy sauce and cornstarch. Add meat strips and toss to coat well. Let stand 5-10 minutes.
- In skillet, heat oil over high heat. Add meat mixture. Cook, stirring over high heat, until meat loses its redness, 4-5 minutes. Remove to a plate.
- Add water, rice and broccoli to skillet and heat to boiling. Reduce heat to medium low and simmer 5-6 minutes or until broccoli is tender.
- Return meat to skillet and heat to boiling, stirring often.
CHINESE BRAISED BEEF WITH GINGER
Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables
Provided by Good Food team
Categories Dinner
Time 3h35m
Number Of Ingredients 17
Steps:
- Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
- Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
- Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.
Nutrition Facts : Calories 405 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 51 grams protein, Sodium 3.96 milligram of sodium
CHINESE BEEF AND TOMATOES
Make and share this Chinese Beef And Tomatoes recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.
- Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.
- Cover and refrigerate 8 to 10 hours.
- In a large skillet or wok,heat oil.
- Add green pepper and onion saute for 2 minutes.
- Dissolve bouillon cube in boiling water.
- Add beef and marinate.
- Bring to boiling point.
- Reduce heat and simmer,covered for 8 minutes.
- Blend cornstarch with cold water.
- Stir into mixture in skillet.
- Cook and stir until thickened.
- Cut tomatoes into wedges; add to skillet;stir gently.
- Cover and simmer, just until tomatoes are hot,about 3 minutes.
- Serve hot over rice with scallions,if desired.
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