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    Chinese Beef Stir-Fry with Vegetables

    Source of Recipe

    From "Goldy's Kitchen Cookbook" by Diane Mott Davidson

    Recipe Introduction

    "The forebears of my family of origin, Adam and Jacob Mott, settled in New York during the seventeenth century. I love the fact that Mott Street in New York City is now located in Chinatown. You can cut up any type of high-quality, tender beef for this dish, but I would recommend buying a whole tenderloin (prime, if possible) from Costco (usually 4 to 5 pounds), trimming it, and weighing out a pound to slice up for this dish. Then you can cook the rest of the tenderloin for a family meal, and not have too many leftovers."

    List of Ingredients

    ◦ 1 tablespoon dry sherry
    ◦ 1 tablespoon soy sauce
    ◦ 3 teaspoons cornstarch, divided
    ◦ teaspoon sugar
    ◦ 2 tablespoons plus teaspoon peanut oil or vegetable oil
    ◦ ⅛ teaspoon freshly ground black pepper, or more to taste
    ◦ 2 cloves garlic, crushed through a press
    ◦ 1 pound good-quality tenderloin or sirloin beef, cut into 1-inch cubes
    ◦ 1 tablespoon oyster sauce
    ◦ 2 large stalks broccoli, stems removed and discarded, cut into florets
    ◦ 2 carrots, sliced on the diagonal
    ◦ cup beef broth
    ◦ 8 ears water-packed baby corn (contents of about half of a 15-ounce can), drained
    ◦ 20 fresh snow peas, strings removed
    ◦ 1 scallion, chopped (including tops)

    Recipe

    In a large bowl, mix together the sherry, soy sauce, 1 teaspoon of the cornstarch, the sugar, teaspoon of the oil, the pepper, and garlic until smooth. Place the beef in this mixture and marinate in the refrigerator for 1 to 2 hours. When you are ready to prepare the dish, remove the beef from the refrigerator and allow it to come to room temperature.

    In a wok, heat 1 tablespoon of the oil over high heat. Add the beef and its marinade and stir-fry quickly, until the meat is browned on the outside and pink inside. Remove to a plate and set aside.

    In a small bowl, mix the remaining 2 teaspoons cornstarch with the oyster sauce; set aside. Reheat the wok with the remaining 1 tablespoon oil. Add the broccoli and carrots and stir-fry for 30 seconds. Add the broth, cover the wok, and steam until the vegetables are tender but retain their crunch, about 1 minute. Add the corn, snow peas, scallion, beef, and oyster sauce-cornstarch mixture. Heat quickly, until the sauce is clear and thickened. Serve immediately.

    Makes 4 servings

 

 

 


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