Fried Beef Food

STIR-FRIED BEEF WITH BOK CHOY

Steps:

• Trim fat from beef; cut beef with grain into 2-inch strips.
• Cut strips across grain into 1/8-inch slices.
• Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
• Cover and refrigerate 30 minutes.
• Separate bok choy leaves from stems.
• Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems).
• Cut green onions into 2-inch pieces.
• Mix 2 tablespoons cornstarch and the water.
• Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• Add 3 tablespoons vegetable oil; rotate wok to coat side.
• Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
• Remove beef from wok.
• Add 3 tablespoons vegetable oil to wok; rotate to coat side.
• Add bok choy stems; stir-fry 1 minute.
• Stir in bok choy leaves and 1/8 teaspoon salt.
• Stir in chicken broth; heat to boiling.
• Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
• Stir in beef and oyster sauce; heat to boiling.
• Garnish with green onions.

DRY-FRIED BEEF

Steps:

• Slice the carrots, celery, ginger, and flank steak into very thin matchstick-size pieces, 1 inch long.
• (Be patient. This takes a long time.) Slice the scallions lengthwise, and then cut them into 1 inch long pieces.
• Heat 2T of the oil in a wok, and flash-fry the carrots until they are limp.
• Do not brown them.
• Wipe the wok out, and repeat for the celery.
• Wipe the wok out again, add the remaining 2T oil and the palm sugar.
• When the oil is hot, and the sugar is bubbling, add the scallions and the flank steak.
• Stir-fry 3 minutes, then add the soy sauce, and continue to stir-fry until the liquid is reduced, about 5 minutes.
• Return the carrots and celery to the wok.
• Add ginger root.
• Turn the heat down very low, and continue cooking, stirring continuously, for 1/2 hour.
• The ingredients will lose most of their remaining liquid turn dark.
• In the traditional version of this dish, at this point the cooking is complete.
• Continue cooking and stirring, over extremely low flame, for another hour, until the ingredients become brittle and dark, like a pile of burnt sticks.
• Toss the remaining ingredients into the dish and serve with steamed rice.

STIR-FRIED BEEF WITH GINGER

Steps:

• Toss the strips of steak, the lemongrass, soy sauce, half the fish sauce, half the sugar and half the chilli flakes together in a bowl. Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs.
• Mix the remaining fish sauce with the lime juice, remaining chilli flakes, the rest of the sugar and 3 tbsp water, then set aside.
• Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat. Once hot, tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through, then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef. Remove to the plate, then wipe the wok or pan clean using kitchen paper.
• Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion. Stir-fry over a high heat for 2-3 mins, then add the garlic and ginger and stir-fry for another 45 seconds-1 min. Return the steak to the pan, stir well, then add the lime dressing and most of the basil leaves, mixing well to coat.
• Divide the stir-fry between bowls alongside rice or noodles, then scatter with the chopped peanuts, any remaining basil leaves and the green parts of the spring onions.

CRISPY CHILLI BEEF

Steps:

• Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice powder.
• Heat 100ml vegetable oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp.
• Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
• Add 1 thinly sliced red pepper, ½ thinly sliced red chilli, sliced white ends of 4 spring onions, 2 crushed garlic cloves and thumb-sized piece ginger, cut into matchsticks, to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn.
• Mix the 4 tbsp rice wine vinegar or white wine vinegar, 1 tbsp soy sauce, 2 tbsp sweet chilli sauce and 2 tbsp tomato ketchup in a jug with 2 tbsp water, then pour over the veg.
• Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
• Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining ½ sliced red chilli and sliced green parts of the spring onions.

CRISP FRIED BEEF CUTLETS

Steps:

• Combine bread crumbs, parmesan cheese, salt and pepper.
• Dip each cutlet in beaten eggs, and then dip in crumb mixture. Make sure they are evenly coated.
• Heat oil over medium heat.
• Add butter and, when melted, increase heat to medium-high.
• When oil-butter mixture is almost smoking, place cutlets in skillet, and fry until crisp and golden, about 2 to 3 minutes per side.
• Drain them on paper towels and fry remaining cutlets in same manner.
• You can keep them warm in the oven as you cook the rest.

FRIED BEEF AND PASTA

Steps:

• Brown the ground beef in a large pan.
• Remove from pan, and drain excess grease from pan.
• Saute pepper and onions.
• Add ground beef back to pan with pepper and onions.
• Stir to blend.
• Add Italian seasoning.
• Add tomatoes and just heat slightly.
• While beef is frying- (step 1) cook pasta according to directions.
• Add cooked pasta to beef and veggies.
• Stir together to mix.
• Add salt and pepper to taste.
• Adjust seasonings.
• Slightly mix two eggs and add pan.
• Turn burner to high setting and stir the eggs quickly in the pasta beef mixture.
• About 1 minute.
• Turn burner to low.
• Add cheese.
• Cover.
• After one minute, turn burner off.
• Check after 2 minutes to see if cheese is melted.