Chinese Beef And Greens Recipes

CHINESE GREENS AND BEEF

Steps:

• Marinate beef in cornstarch, salt, sugar, sherry, soy sauce and msg for 30 minutes.
• Heat 2 Tblsp. oil in frying pan until hot.
• Stir-fry garlic until brown.
• Add chinese greens, bamboo shoots, and mushrooms; stir-fry 2 minutes.
• Add water and cook 1 minute more. Remove from pan and set aside.
• Heat 2 Tblsp. oil in frying pan until hot.
• Stir-fry beef mixture 3 minutes.
• Add vegetables to meat and simmer 2 minutes.
• Serve hot.
• Variations: the meat mixture with vegetables can be served over chow mein noodles, fried rice noodles or bean threads.

CHINESE BEEF 'N GREENS

Steps:

• Freeze meat and remove to make slicing easier.
• Slice into long thin strips.
• 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.
• Add vegetables.
• Serve over rice.

CHINESE BEEF AND GREENS

Steps:

• Stir together cornflour, soya, chili and stock.
• Marinate meat in this. Time not important--anything from 15 minutes to overnight if desired.
• Fry 1 chopped onion in a little oil until soft.
• Add spring greens rolled together and chopped into ribbons (bok choy could easily be used). (Ingredient list would not accept spring greens--must be a UK veggie).
• Stir until soft.
• Add meat and stock marinade.
• Simmer until meat is cooked and the sauce is glossy and thickened.
• A little water may be used to thin out stock if desired.
• Any meat or veggie can be used to create your own version of this easy recipe.

STIR-FRIED BEEF AND GREENS

Steps:

• 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.
• Reduce heat to medium. 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. Return beef with any juices to skillet; stir in 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce. Serve hot over rice.

BEEF WITH RED AND GREEN PEPPERS CHINESE STYLE

Steps:

• Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
• Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
• Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
• Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.