Shanghai Beef Recipes

SPICY SHANGHAI BEEF

Steps:

• Heat wok to 375°F and then add oil (always heat wok first).
• Stir-fry garlic, ginger, red pepper, and onion until soft and translucent.
• Add beef and stir-fry until beef is light brown and lightly springy to touch (DO NOT drain fat from beef).
• In bowl combine 1/4 cup chicken broth, hoisin sauce, beef broth and soy sauce.
• Stir broth mixture into beef/onion mixture.
• Cover and reduce heat.
• Simmer for 10-15 minutes.
• Dissolve cornstarch in remaining 1/4 cup of chicken broth.
• Stir cornstarch mixture into wok.
• Cook until sauce thickens.
• Add bamboo shoots and water chestnuts.
• Toss freshly cooked pasta with sesame oil, serve meat mixture over top.
• Garnish with scallions, if desired.

SHANGHAI BEEF

Steps:

• Brown beef in hot oil in a skillet for about 5 minutes.
• Add water chestnuts, capsicum, scallions, salt and pepper.
• Cook 2 minutes longer.
• Mix broth, water, soy sauce and cornstarch; stir into beef mixture.
• Cook and stir until mixture thickens and comes to a full boil.
• Stir in rice.
• Continue cooking the dish until the rice is soft.
• Remove from heat.
• Let the dish stand 5 minutes.
• Serve with parsley as a garnish.