Company Beef Oriental Recipes

COMPANY BEEF ORIENTAL

Steps:

• Cook and stir the meat, onion and garlic in a large skillet until the meat is brown.
• Drain off the excess fat.
• Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture.
• Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling.
• Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally.
• Stir in the orange segments, recover and heat for about 2 minutes.
• Serve over cooked rice with additional soy sauce.

ORIENTAL BEEF

Steps:

• BEFORE you start chopping and slicing, trim excess fat from steak. Partially freeze steak; slice diagonally across grain into 2- x 1/4-inch strips.
• Combine soy sauce, garlic, sugar, and ginger; add steak, tossing to coat. Cover and refrigerate 30 minutes to 1 hour.
• Coat wok or skillet with oil; allow to heat at medium high (325°) for 2 minutes. Add steak; stir-fry 1 minute. Add pea pods; stir-fry 1 minute. Add cabbage, mushrooms, green onions, and water chestnuts; stir-fry 2 minutes.
• Dissolve bouillon granules, cornstarch, and salt in water; stir into steak mixture. Cook until thickened. Serve over rice.

COMPANY BEEF ORIENTAL

Steps:

• 1. Use 1 5 ounce can of water chestnuts that have been drained and sliced.
• 2. Drain the can of orange segments, but reserve the syrup for the recipe.
• 3. Cook and stir the meat, onion and garlic in a large skillet until the meat is brown.
• 4. Drain off the excess fat.
• 5. Mix the soy sauce, cornstarch and molasses and stir this mixture into the meat mixture.
• 6. Stir in the bouillon, water, pea pods, water chestnuts, drained, sliced bamboo shoots and reserved mandarin orange syrup and heat to boiling.
• 7. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally.
• 8. Stir in the orange segments, recover and heat for about 2 minutes.
• 9. Serve over cooked rice with additional soy sauce.

ORIENTAL BEEF WITH PEPPERS

Steps:

• 1. Cut beef in thin slices across the grain. Mix in 1/4 cup soy sauce, 2 tbsp sherry, 2 tsp sesame oil, and 2 tbsp cornstarch, adding the cornstarch last. Marinate for 30 mins.
• 2. Remove seeds from the peppers and cut into thin strips, about 2 1/2 inches in length.
• 3. In another bowl mix together 1 cup water, 1/4 cup sherry, 1/2 cup soy sauce, and 1/4 cup sugar.
• 4. Add 4 tbsp oil to a preheated wok or skillet. Add garlic and ginger and stir-fry briefly until aromatic. Add the beef and stir-fry until it changes color. Remove and set aside.
• 5. Wipe the wok or skillet with a paper towel. Add 1 tbsp oil. When the oil is hot, add the red and green peppers. Stir-fry briefly. Add the sauce and bring to a boil. Add the beef. Mix everything through and serve hot over cooked rice.
• 6. I like my sauce a little thicker and before adding the beef I usually add a little slurry of cornstarch and water to thicken it. Then add beef.