Hunan Beef
Hunan Beef
Posted by WingsFan91 at recipegoldmine
com 9/5/2001 8:32 am
1 pound beef flank steak
2 Tbspsoy sauce, low sodium
4 tpss sesame oil, divided
1 1/2 tpss granulated sugar
1 tps cornstarch
2 cloves garlic, crushed
1 tablespoon ginger root, minced
1/4 tps red pepper flakes
1 small red bell pepper, cut into 1 inch cubes
8 ounces frozen baby corn, defrosted
1/4 pound pea pods, julienned
Hot rice
Cut beef lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips
Combine soy sauce, 2 tpss oil, sugar & cornstarch; stir into meat
Heat remaining 2 tpss oil in large skillet or wok over medium-high heat
Add garlic, ginger, & red pepper; cook 30 seconds
Add bell pepper & corn; stir fry 1 1/2 min
Add pea pods; stir fry 30 seconds
Remove vegetables
Stir fry beef strips (1/2 at a time) 2 to 3 min
Return vegetables & beef to skillet & heat through
Cantonese Shoyu Chicken
Cantonese Shoyu Chicken
3/4 cup soy sauce
2 Tbsphoney
1/2 cup brown sugar
2 Tbspfresh ginger, chopped
1 1/2 cups water
5 cloves garlic, grated
1 seed star anise
1/4 cup scallions, cut into 1/2-inch lengths
1 (3 pound) fryer, cut up
2 Tbspcornstarch
4 Tbspwater
Bring soy sauce, honey, brown sugar, water, ginger, anise, garlic & scallion to a boil
Lower heat & let simmer for 2 min
Add chicken; cover & simmer for 40 min
Arrange chicken on a platter
Mix cornstarch with water; add to sauce to thicken
Pour sauce over chicken & serve
Veal Rolls, Roman Style
Veal Rolls, Roman Style (Saltimbocca alla Romana)
1 1/2 pounds boneless veal round steak, 1/2 inch thick
1/4 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper
6 thin slices prosciutto or fully cooked smoked or boiled ham
2 tablespoons butter or margarine
1 tablespoon olive or vegetable oil
2 tablespoons all-purpose flour
1/2 cup Marsala or other dry white wine
3/4 cup water
1/4 teaspoon salt (optional)
Trim excess fat from veal; pound veal until 1/8 inch thick
Sprinkle one side of veal with sage and pepper; cut into 6 pieces, 4 or 5 inches square
Place ham slice on seasoned side of each piece veal
Roll up; secure with wooden picks
Heat butter and oil in 10-inch skillet until hot
Cook veal rolls over high heat until brown, 5 to 10 minutes
Remove from heat
Place rolls in single layer in ungreased 10 x 6-inch baking dish
Stir flour into drippings in skillet; stir in wine, water and salt, if desired
Heat to boiling; pour over rolls
Cover and bake at 325 deg F until tender, 35 minutes
Garnish with parsley if desired
Yields 6 servings