Beefless Tips And Broc Recipes

BEEFLESS TIPS AND BROC

Steps:

• n a bowl add the soy sauce, Shao Hsing wine, sesame oil, , sambal and cornstarch. Toss to evenly coat the beefless tips and let marinate for 20 minutes or so. Combine the sesame oil, soy sauce, Shao Hsing wine, agave, sambal and white pepper. Whisk to blend the ingredients. Lastly, add the cornstarch. Thinly slice the onion and cut the broccoli into 1-to 2-inch pieces. Mince the garlic and ginger and diagonally slice the Thai chilies. Have your vegetable stock available for stir-frying. Preheat a wok over high heat and then add the oil, immediately followed by half of the beefless tips. Separate the pieces to ensure they color evenly and let cook without touching them until they start to brown. Toss and continue to cook until the pieces are browned on all sides. Once done, remove the pieces and set aside while you cook the next batch. Add a bit more oil followed by the onions. Let cook for a minute or so, then add the garlic, ginger and black beans. Cook for 30 seconds and then add the broccoli and chilies. Toss a few times, then add a bit of stock and toss again. Cover the wok for a few minutes to help steam the broccoli. Next, add the beefless tips back to the wok and add just enough sauce to lightly coat the ingredients. Toss and continue to cook for another minute or so. Once done, remove from heat and serve immediately. If desired, serve with a side of brown rice and extra sambal.

SIMPLE BEEF TIPS AND NOODLES

Steps:

• Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease.
• Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
• Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
• Reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
• While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside.
• Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.