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Recipe Name: Northern Beef Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Pound(s) Beef, flank rump
sirloin sliced 1/2 by 2
by 3 inch strips
2 Cup(s) Chinese chard, bok choy
cut in 1 1/2 inch squares
1 Onion, halved and cut into
1 1/2 inch squares
1 Clove garlic, minced
A few gratings of ginger
2 Tablespoon(s) Oil for frying
1/2 Tablespoon(s) Honey
1 Tablespoon(s) Sherry wine
1 Tablespoon(s) Soy sauce
1 Tablespoon(s) Soy beans with chili
condiment *
1/2 Cup(s) Water
1/2 Tablespoon(s) Cornstarch
Dash(s) MSG, optional
Dash(s) 5-spices, optional
Dash(s) Salt
Directions:
(or if unavailable, substitute 5 or 6 drops Tabasco sauce)Been
returning to my culinary "roots" so to speak. I pulled out acouple of
great little cookbooks that I got years ago when I was firstgetting
into Oriental cooking. These are those little recipe card likebooks
with spiral bindings that you see here and there in Asian marketsand
the like. I'd forgotten how good these recipes are since
collectinglarger and flashier cookbooks, but these are some of the
recipes thatconvinced me that I really did want to become proficient at
Chinesecooking. They are simple, authentic and very tasty!This first
one calls for beef, but the other night I substituted porkfor the beef
and the result was excellent. The finished dish is rich,as hot as you
like it and slightly sweet. The only "exotic" ingredientis the "soy
beans with chili condiment" and it's not too exotic thesedays. (Sorry,
Jeff++no dried duck webs here!) Any market with a goodOriental section
should have it. The stuff I use is put out in 8 oz.bottles by Lan Chi
and is called "Chilli Paste with Soy Bean". It'squite hot and has a
wonderful, slightly "smoky" flavor.(I'm copying these recipes out
verbatim to capture the flavor of thebook.)This blend of flavors will
remind you of hot dishes from other parts ofthe world. This chili
flavor combine [sic] is entirely different fromthe chili used in
Mexican dishes, for instance Mix gravy ingredients in a small bowl.
Set aside. Heat wok on high heat. Add 1 tablespoon oil. Slosh
around. Addvegetables and stir-fry until half done about 2 minutes.
Remove toplatter. Clean wok. Reheat over high heat. Add 1 tablespoon
oil. Slosharound. Add beef, garlic and ginger. Toss-fry for about 3
minutes andwhen meat is pinkish add gravy ingredients. Stir-fry
another minute orso until thickened. Add precooked vegetables.
Toss-fry another minuteto blend and heat through.From "Quick and Easy
Gourmet Wok Cooking" by Kay Shimizu. ShufunotomoCo. Ltd., Tokyo. 1973.
Distributed in the U.S. by Japan PublicationsTrading Co. 1255 Howard
St., S.F., Ca. 94103. ISBN 0-87040-245-5.Posted by Stephen Ceideberg;
July 11 1991.File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 769
Calories From Fat: 421
Total Fat: 47.3g
Cholesterol: 68.8mg
Sodium: 1184.2mg
Potassium: 536.8mg
Carbohydrates: 59.3g
Fiber: 3.3g
Sugar: 18.2g
Protein: 28.8g


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