Yu Shan Beef Food
YU SHIANG PORK
This spicy dish will convince even the biggest skeptic that Heart Smart® eating does not mean sacrificing taste. I doubt the nutritional data shown here; info as per the cookbook, Heart Smart published by the Henry Ford Health System, the fat content = 11g/serving & calories at 450/serving, both of which sound truer to me. I also doubt the fiber - I tested this by editing to remove the bamboo shoots from the ingredients- the fiber grams DID NOT change at all. That said, the recipe tastes great but if exact nutritional facts are needed, don't count on these for your diet!
Provided by SusieQusie
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- FOR SAUCE: In a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. Stir until sugar and cornstarch dissolve. Set aside.
- FOR PORK: In a large bowl, combine cornstarch, pepper and sherry. Add pork; stir to coat. Let sit for 15 minutes.
- Heat wok or large skillet over high heat. When pan is hot, add 1 tablespoon of oil.
- When oil is hot, add garlic, ginger and chilies. Add pork and stir-fry until lightly browned (about 4 minutes). Remove from pan and wipe pan clean with paper towels.
- Heat remaining oil in pan. Add bamboo shoots and onions and stir-fry for 1 minute.
- Return pork mixture to pan. Stir in reserved sauce and cook, stirring, until sauce boils and thickens.
- Serve over your rice of choice.
PORK YU-SHIANG
I fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection--and it was never on the takeout menu. When I inquired about it, they didn't understand what I was talking about. I spent years searching high and low for a recipe. The sauce at first tastes sweet, but then it turns hot...so, so good. I had to have that magic formula..I finally found it! Sweet and spicy fans--this is to die for! UPDATE: I made this again and I wanted a little more fire to it. I added About a tbs or so of "chili garlic sauce" it comes in a little red jar with a green top and has a picture of a rooster on the front, its made by "huyfong foods" and it's in the asian section. This really made the dish especially good! It added not just heat but some really good flavor. I'll be making it this way from now on!
Provided by BETHANY T.
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In bowl, combine first four ingredients.
- Add pork, and stir in 1 1/2 tsp of the oil to coat.
- Let stand for 15 minutes.
- Stir together ingredients for sauce, set aside.
- Heat a wok over high heat.
- Add 2 tbs oil.
- When oil begins to heat add garlic, ginger and chili peppers.
- Stir once.
- Add pork and stir fry until lightly browned,about 4 minutes.
- Remove from pan.
- Add remaining oil to pan.
- Add veggies.
- Stir fry until crisp tender.
- Add pork and sauce to pan.
- Stir in some chili garlic sauce if desired.
- Cook until thickened.
- Serve with rice.
Nutrition Facts : Calories 357.1, Fat 28.1, SaturatedFat 6.5, Cholesterol 57, Sodium 729.9, Carbohydrate 6.7, Fiber 0.3, Sugar 3.6, Protein 17.5
More about "yu shan beef food"
HUNAN BEEF RECIPE - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (4)Total Time 20 minsCategory Main CourseCalories 555 per serving
- Cut beef into thin slices (as thin as possible). If you are not skilled at cutting, frozen the beef for around 10 or 15 minutes before cutting.
- Transfer beef into a large bowl and then add cooking wine, light soy sauce, starch, salt and pepper. Mix generally and them add sesame oil. Combine everything well. Set aside for 15 minutes.
- Heat up cooking oil in wok until really hot and then fry the beef slices for around 30 seconds. Transfer out.
BEST SZECHUAN BEEF RECPE - LIFE MADE …
From lifemadesimplebakes.com
5/5 (6)Total Time 1 hrCategory Main CourseCalories 243 per serving
- Add sliced flank steak to a large ziploc bag. Add marinade ingredients over top. Zip and gently massage to mix and evenly coat the meat. Allow to rest at room temperature while preparing ingredients (or if making ahead, refrigerate for up to 8 hours).
- In a large skillet set over medium-high heat, add the vegetable oil. Once hot, add the flank steak (you will need to fry it in 2-3 batches). Quickly brown on both sides, then transfer to a plate and set aside (it does not need to be fully cooked).
- Reduce heat to medium, add the bell pepper, onion and garlic, and saute for 2-3 minutes. Pour in the sauce and simmer for 5 minutes, then add the flank steak and cook until the sauce reduces and caramelizes on the meat, about 5 minutes.
YU SHAN, CHICAGO - RIVER NORTH - RESTAURANT …
From tripadvisor.com
YU SHAN CHINESE RESTAURANT - TRIPADVISOR
From tripadvisor.com
YU SHAN - 570 3RD STREET SE, MEDICINE …
From yelp.ca
YU SHAN CHINESE RESTAURANT | SEATTLE, WA 98155 | MENU
From yushanseattle.com
MENUS FOR YUSHAN CHINESE RESTAURANT - SHORELINE - SINGLEPLATFORM
From places.singleplatform.com
YU SHAN CHINESE RESTAURANT - UBER EATS
From ubereats.com
YU SHAN VEGETABLES RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
WHAT IS YUSHAN BEEF? - ANSWERS
From answers.com
YU SHAN BEEF - CHINESE - CHI TUNG RESTAURANT
From chitung.com
YU SHAN BEEF (SZECHWAN STYLE)* - MENU - MAPLE GARDEN
From yelp.com
WHAT IS YU SHAN CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
YU SHAN SAUCE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
YU SHAN PORK RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
LITTLE HOUSE - JOHNSTOWN | YU SHAN BEEF | ALL MENU ITEMS
From littlehousejohnstownco.com
YU SHAN SHRIMP RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
YU SHIANG CHICKEN ( YU HSIANG CHICKEN) - THE FLEXIBLE FRIDGE
From theflexiblefridge.com
YU SHAN MENU AND PRICES - MENU WITH PRICE
From menuwithprice.com
YUSHANG
From yushangfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love