Beef With Black Bean Sauce
Beef with Black Bean Sauce (China)
1 (1 1/2 pound) beef rump steak
2 1/2 Tbspsoy sauce
1 1/2 Tbspdry sherry
3 tpss cornstarch
1 egg white
2/3 cup water
1 1/2 Tbspfermented, salted black beans
1/4 tps granulated sugar
4 Tbspvegetable oil
4 scallions, cut into 1-inch pieces
1 red bell pepper, seeded & cut into thin slices
1/2 cup drained sliced bamboo shoots (1/2 of 8 ounce can)
1 tps curry powder
Cut meat across the grain into thin slices 2 inches long
Combine soy sauce, sherry, 1 tps of the cornstarch & the egg white in medium glass or plastic bowl; beat lightly with fork
Mix in meat
Let st& 30 min, stirring occasionally
Combine 1/3 cup of the water & the beans in small bowl
Let st& 15 min
Drain beans, reserving 1 tps of the water
Combine beans, the reserved water & the sugar on small plate
Mash well with fork
Heat 2 Tbspof the oil in wok over high heat
Add onions, pepper, bamboo shoots & curry powder
Stir fry until vegetables are crisp-tender, 2 min
Remove mixture from wok
Add remaining 2 Tbspoil to wok
Add meat & marinade
Stir fry until meat is brown, about 5 min
Add vegetables & bean mixture to meat; mix well
Combine remaining 1/3 cup water & 2 tpss cornstarch
Pour over meat-vegetable mixture
Cook & stir until liquid boils & thickens
Milano Shrimp Fettuccine
Milano Shrimp Fettuccine
4 ozs uncooked spinach or egg fettuccine
1/2 pound medium shrimp, peeled and de-veined
1 garlic clove, minced
1 tablespoon olive oil
1 (14 1/2 oz) can diced tomatoes with
basil, garlic and oregano, undrained
1/2 cup whipping cream
1/4 cup sliced scallions
Cook fettuccine according to package directions; drain
Meanwhile, saut
Beef Chow Mein
Beef Chow Mein (China)
1 (1 1/2 pound) beef rump steak
3 1/2 Tbspsoy sauce
3 1/2 Tbspdry sherry
1 tablespoon satay sauce
3 stalks celery
2 medium yellow onions
4 ounces fresh mushrooms
1 red or green bell pepper
4 ounces bean sprouts
12 ounces Chinese egg noodles
4 Tbspvegetable oil
3/4 cup water
1 tablespoon cornstarch
2 1/2 Tbspoyster sauce
2 tpss instant chicken bouillon
Remove & discard fat from meat
Cut meat across the grain into thin slices
Combine 1 1/2 Tbspof the soy sauce, 1 tablespoon of the sherry & the satay sauce in glass bowl
Mix in meat
Cover & let st& 1 hour
Cut celery into 1/2-inch diagonal slices
Peel onions, cut into wedges & separate layers
Clean & slice mushrooms
Remove seeds from pepper & cut pepper into thin strips
Rinse sprouts & drain
Cook noodles until tender according to package directions
Drain well
Heat 1 tablespoon of the oil in wok over medium-high heat
Add noodles & 1 tablespoon of the remaining soy sauce
Stir fry until noodles are light brown, 2 min
Place noodles on serving plate; keep warm
Blend water, cornstarch, oyster sauce, bouillon, remaining 2 1/2 Tbspsherry & 1 tablespoon soy sauce
Heat 1 tablespoon of the remaining oil in wok over high heat
Stir fry onion sin oil 1 minute
Add celery, mushrooms, pepper & sprouts
Stir fry 2 min
Remove vegetables from wok
Heat remaining 2 Tbspoil in wok over high heat
Add meat & stir fry until meat is brown, about 5 min
Stir in water mixture
Cover & cook 3 min
Return vegetables to wok
Cook & stir until hot throughout, 1 to 2 min longer
Spoon mixture over noodles
Makes 4 to 6 servings