Chinese Beef and Greens Recipe

Chinese Beef and Greens Recipe

Season 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4 inch thick, with 1/4 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add beef to skillet; cook, tossing occasionally, until brown, 2 to 3 minutes. Transfer to a plate with a slotted spoon.

Cook carrots and onion with garlic and giner for 3 minutes, stirring constantly. Add rest of vegetables. Cook 2 mins til tender. Remove vegetables. Add beef. Cook until slightly browned. Add soup, water and soya. Heat, stirring.

How to make Chinese beef green beans stir fry?

Instructions In a small bowl, whisk broth, soy sauce, oyster sauce, vinegar, and red pepper flakes; set aside. Heating 1 TBS of the oil in a large skillet over high heat for 1 minute. Add green beans and saute for 4 minutes. Heat 1 TBS oil in the same skillet (empty), add the beef strips and cook for one minute without stirring.

What to add to stir fried beef and Greens?

Add 1 tablespoon minced fresh ginger and 3 stalks celery, sliced 1/2 inch thick diagonally; cook until celery is soft, about 4 minutes. Add 2 bunches watercress, trimmed and washed; toss until wilted, about 1 minute.

How to cook beef with Chinese Five spice?

Step 1. Heat the oven to 160C/fan 140C/gas 3. Put all the ingredients except the greens, oil, seeds and rice in an ovenproof pot with a lid. Add 200ml water, stir well, then cover. Step 2. Cook in the oven for 2 hours or until the meat is really tender. If you want a thicker sauce, scoop out the meat and boil hard for 5 minutes.

What's the best way to cook Chinese greens?

Wash the greens thoroughly, shake off excess moisture and cut out the stems. Shred the leaves coarsely with a sharp knife. Heat the oil in a wok or large skillet. Add the garlic, mushrooms, red peppers and onions. Cook until the onion is slightly soft, then add the greens. Cook over medium heat, stirring occasionally, until the greens are wilted.

Chinese Beef 'n Greens Recipe

Place the beef slices into a bowl with the cornstarch, baking soda, water, oyster sauce, and vegetable oil. Mix until thoroughly combined. Set aside for at least 30 minutes, or even overnight. Meanwhile, prepare the ginger, pickled mustard greens, garlic, scallions, and bell pepper.

In small bowl, whisk together stock, soy sauce, cornstarch, sesame oil, vinegar, sugar and hot pepper sauce. Set aside. In wok or large nonstick skillet, heat 1 tsp (5 mL) of the oil over high heat; stir-fry half of the beef for 2 minutes or until browned. Transfer to plate.

Step 1. Heat the oven to 160C/fan 140C/gas 3. Put all the ingredients except the greens, oil, seeds and rice in an ovenproof pot with a lid. Add 200ml water, stir well, then cover. Step 2. Cook in the oven for 2 hours or until the meat is really tender. If you want a thicker sauce, scoop out the meat and boil hard for 5 minutes.

10. Instead of ordering out Chinese food, do it yourself. Great with white rice or sticky rice (jasmine rice). Family recipe! Substitute beef with 1/2-inch pieces chicken breast prepared the same as the beef above or 2 cups cooked shrimp prepared as above. By jeanny07.

Remove beef when 3/4 done, leaving the oil in the wok. 4. In the wok (use very high heat) where you just fried the beef, fry the chili and celery for a second, then add the xiencai, beef and the 1 T oyster sauce, fry quickly mixing well the beef and xiencai and dish up.

Stir-Fry Beef With Chinese Green Beans Recipe

Pagination. Current page 1 Page 2 Next page ››; Last page Last »; We're working hard to compile the most comprehensive and easy-to-use list of lean green meals you'll find anywhere. These lean and green recipes and lean and green meals have all been reviewed and are on the OPTAVIA 5&1 plan.. OPTAVIA lean and green recipes are a vital part of staying on track for your weightloss efforts.

This recipe is also often called Mongolian Beef. Bok choy is Chinese white cabbage, which is sold both as a mature vegetable and young "baby" ones, which I prefer. Crunchy in texture and slightly bitter in taste, it has a thick white stem bordered by dark green leaves.

Heat oil in a Chinese wok. Add the marinated beef and stir fry on high for 2 minutes, with constant stirring. When the beef is slightly browned from the frying, add the sliced onion and continue to stir fry till the onion is soft about 2 minutes. Next, add the chopped ginger and garlic and cook till the raw smell of the garlic, dissipates.

Beef with Mustard Greens China - California: Serves: Effort: Sched: DoAhead: 3 main *** 50 min Prep: A dish presenting intersting contrasts in flvor and texture. I call this "China California" because I couldn't verify the exact ethnicity of the pattern recipe, though the ingredients and methods were Chinese enough.

6 oz. beef (sirloin or round tip), thinly sliced strips 1 package Chinese pickled mustard greens, diced (about 1 to 1.5 cups) 1 T soy sauce 1 T sesame oil 1 T Xiao Shing wine or sherry 1 T oyster sauce 1 T sugar 1 t grated fresh ginger 1 t ground white pepper 1 T cornstarch 1 T Canola oil

Stir-Fried Beef and Greens

1 pound stir fry beef or portabella mushrooms, thinly sliced 1 pound fresh green beans, cut into 2-inch pieces. Method Mix sauce in a small bowl and set aside. Heat 2 tablespoons grease or oil over medium heat in a wok or iron skillet. Add beef, sear on one side and add about half of the sauce. Stir fry until done (about 10 minutes). Remove beef.

1. Thinly slice the beef. In wok or large skillet, heat 1 tablespoon oil over medium high heat. Add mustard seeds; cover and heat until seeds pop. Add mustard greens and stir fry until greens are tender. Remove to bowl. 2. Heat remaining oil in wok. Add beef, green onion and garlic. Stir fry until meat is well browned, about 3 minutes.

Beef with broccoli is a staple of North American Chinese fast food joints, but the real version of this dish uses Chinese broccoli (gai lan), not the broccoli florets you might be more accustomed to. Gai lan is mildly bitter, with tender leafy sections and juicy stalks, and it pairs perfectly with the strips of marinated beef, shallots, garlic, and oyster sauce.

Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture.

Blanch vegetables in a little boiling water for two minutes, then set aside. In a hot wok or pan, heat oil and stir fry beef till browned, add garlic and ginger, continue to stir fry till fragrant, add vegetables and Panda Brand Oyster Sauce, stir through and then drizzle with Lee Kum Kee Premium Dark Soy. Garnish with peanuts for extra crunch.

Beef and Greens Stir-fry

Step 6. Boil on high heat, add salt, soy sauce, and juice. Finally, you get home cooking Stew Beef ball with Greens vegetables. Boil on high heat, add salt, soy sauce, and juice. Print Recipe.

Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend.

Set a large wok over high heat. When it's hot, add the oil and swirl to coat. After 20 seconds, add the scallions, garlic and ginger and stir-fry for 30 seconds.

Method. Heat half the oil in a wok, add the nuts and cook them until they turn golden brown. Tip out of the pan. Add the rest of the oil and when hot, add the chilli, garlic and ginger. Cook a few seconds, then add the greens and stir-fry for a couple of minutes, add a splash of water to the pan, cover and steam for 2 minutes.

Cut 1lb of flank steak into thin strips across the grain. (see bulk of post for pictures) Place in a bowl and sprinkle with 1 ½ tbsp of baking soda, stir gently to coat all of the beef. Then cover and let the beef marinate for 15 minutes. Wash off the baking soda and rinse the beef several times.

Beef and Pickled Mustard Greens (Haam Choy)

2. The seeds of Chinese mustard greens have medicinal value, which can relieve phlegm, relieve swelling and pain. And it can also be used to make vegetable oil. 3. The seeds of Chinese mustard greens are usually ground into a powder, which is a must for many high-end dishes. Chinese mustard greens recipe You’ll need: 1 mustard greens 1 Zongzi

How to make beef mushroom stir fry. Prep Beef: Add the beef, baking soda, cornstarch and 2 tbsp of soy sauce to a bowl.Toss everything together and set aside. Combine Stir Fry Ingredients: Combine all the stir fry sauce ingredients together in a bowl and set aside. Cook: Heat the olive oil in a large skillet or wok over high heat.Add the beef and spread it out.

Add all the greens and toss until all are covered by the sauce; Put on a lid for 2 minutes to steam the greens until tender. Remove the lid, add the rice vinegar and stir a final time before serving. Goes great with rice or chinese noodles.

Chinese 5 Spice Powder, and a little (about 2 tsp.) fish sauce in the first step. Not necessary, but a lovely addition. The dish really must sit for a day or so before eating.

Preparation. In a small bowl, whisk the oyster sauce, sugar and 3 tbsp. water until the sugar dissolves. Divide the oil between 2 large skillets; heat over high. Reduce the heat to medium-high, divide the garlic between the skillets and cook, stirring, until fragrant, about 1 minute.

Stir-fried Beef with Green Peppers

Slice chicken 1/4 inch thick against the grain. Marinate chicken in cornstarch 2 tsp, soy sauce, and sugar. Spray pan with Canola oil and stir fry chicken on high heat until done; remove from pan and set aside. Spray pan with Canola oil and stir fry bok choy on high heat for 1/2 min. Add soup stock, salt, cover bring to boil and steam for 1 min.

Blanch Chinese broccoli until the water boils once again. In a small bowl, mix oyster sauce, dark soy sauce, sugar and sesame oil together. Add 2 tablespoons of vegetable oil in a hot wok ( you need to heat the wok firstly) with ginger slices. Place the beef in when the oil is warm but not hot.

This recipe looks long, but it’s simple – beef shank slow-braised in soy sauce and wine, ginger and green onions. Serve over hot noodles and broth. Sigh with satisfaction. Braised beef shank ingredients. 1 or 2 boneless beef shanks, about 1 1/2 or 2 pounds each (it’s just as easy to make two – uses the same amount of sauce and freezes well)

Steak Stir Fry Recipe. In a very large skillet, warm the oil over medium-high heat. Add the steak and cook, tossing or stirring constantly just until browned, about 4 minutes. Remove the cooked steak to a plate. Add the green beans, ginger, and garlic to the juices left in the skillet. Toss to combine, add water, and cover with lid.

Step 1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly.

Stir-Fried Bok Choy or Sturdy Greens Recipe

Instructions for how to make Chinese pickle mustard greens: 1. First, put some rice in a bowl and pour some cold boiled water to wash the rice. Try to rub the rice and make milky colored water. Only need the washed rice water later. 2.

Set aside until required. Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry half the beef for 2–3 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef. Add capsicum and onion to wok and stir-fry for 2–3 minutes or until softened. Add garlic and black beans and stir-fry for 30 seconds.

Heat the oil in a large, heavy pot over medium heat. Sauté the garlic, ginger, and mushrooms until the mushrooms are softened. Add the rice and water or stock and bring to a boil. Reduce to a simmer and cook, stirring occasionally to prevent the rice from sticking to the bottom. After 1 hour, stir in the greens.