Company Beef Oriental Food

TAIWANESE BEEF NOODLE SOUP RECIPE BY TASTY

Steps:

• Fill a large pot with about 6 quarts (5 ½ L) of water and add the beef shank, 3 scallions, 5 slices of ginger, and 3 star anise pods. Cover, bring to a boil over high heat, and cook for 5 minutes.
• Remove the meat from the pot, rinse in cold water, and cut into thick slices. Discard the cooking liquid.
• In a wok or large pan over medium-high heat, pour in the vegetable oil and add the remaining 3 scallions, 3 ginger slices, the garlic, red chiles, remaining 3 star anise pods, the onion, rock sugar, and spicy bean paste. Cook until the onions start to become translucent.
• Add the sliced beef.
• Add the dark soy sauce, for color, stir, then add the rice wine.
• Pour in the light soy sauce, for flavor, then add the tomatoes. Stir fry for 8-10 minutes.
• Fill the same large pot about a quarter of the way with water and heat over medium-high heat. Add the stir-fried meat, vegetables, and cooking liquid.
• Add more water until the meat is just covered, then add the white pepper, salt, and bay leaves. Cover and reduce the heat to low and simmer for at least 2 hours, until the meat becomes tender. Remove the bay leaves and star anise before serving.
• Bring a large pot of water to boil over high heat and cook the flour noodles according to the package instructions. Remove the noodles from the water.
• Add the bok choy to the boiling water. Cook for 3 minutes, then remove.
• To assemble the soup, place a generous amount of noodles in the bottom of a bowl. Then, add bok choy, meat, and broth. Garnish with scallions, cilantro, and red chilies.
• Enjoy!

GROUND BEEF ORIENTAL

Steps:

• Saute' onions and celery in butter; add uncooked rice and ground beef. Brown.
• Combine soup, water, soy sauce, pepper and bean sprouts.
• Place into buttered casserole dish.
• Add onion and meat mixture.
• Bake at 350 degrees for 30 minutes, covered.
• Bake, uncovered, for an additional 30 minutes.
• Serve over noodles, chinese noodles or rice.

ORIENTAL BEEF

Steps:

• BEFORE you start chopping and slicing, trim excess fat from steak. Partially freeze steak; slice diagonally across grain into 2- x 1/4-inch strips.
• Combine soy sauce, garlic, sugar, and ginger; add steak, tossing to coat. Cover and refrigerate 30 minutes to 1 hour.
• Coat wok or skillet with oil; allow to heat at medium high (325°) for 2 minutes. Add steak; stir-fry 1 minute. Add pea pods; stir-fry 1 minute. Add cabbage, mushrooms, green onions, and water chestnuts; stir-fry 2 minutes.
• Dissolve bouillon granules, cornstarch, and salt in water; stir into steak mixture. Cook until thickened. Serve over rice.

COMPANY BEEF ORIENTAL

Steps:

• Cook and stir the meat, onion and garlic in a large skillet until the meat is brown.
• Drain off the excess fat.
• Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture.
• Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling.
• Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally.
• Stir in the orange segments, recover and heat for about 2 minutes.
• Serve over cooked rice with additional soy sauce.

COMPANY BEEF ORIENTAL

Steps:

• 1. Use 1 5 ounce can of water chestnuts that have been drained and sliced.
• 2. Drain the can of orange segments, but reserve the syrup for the recipe.
• 3. Cook and stir the meat, onion and garlic in a large skillet until the meat is brown.
• 4. Drain off the excess fat.
• 5. Mix the soy sauce, cornstarch and molasses and stir this mixture into the meat mixture.
• 6. Stir in the bouillon, water, pea pods, water chestnuts, drained, sliced bamboo shoots and reserved mandarin orange syrup and heat to boiling.
• 7. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally.
• 8. Stir in the orange segments, recover and heat for about 2 minutes.
• 9. Serve over cooked rice with additional soy sauce.