Spicy 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.

SUPER-SIMPLE, SUPER-SPICY MONGOLIAN BEEF

Steps:

• Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
• Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

SPICY CRISPY BEEF

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
• Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
• In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
• Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.