Ginger beef?!
Answers: whats a good tasty recipe for ginger beef with thin rice noodles?
try this one
Beef With Rice Noodles (Kway Teow)
Ingredients
300 g lean filet of beef
600 g rice noodles(fresh or dry) or kway teow(if dry, blanch them till they are 95% cooked)
100 g chinese chives (optional)
500 g bean sprouts, with roots and heads removed
6 tablespoons canola oil
4 slices ginger
5 garlic cloves, minced
SEASONING
1 1/2 tablespoons soya sauce
2 teaspoons Chinese wine
1 1/2 tablespoons oyster sauce
1 teaspoon white sugar
1 teaspoon cornflour
1 teaspoon sesame oil
1 tablespoon canola oil
Directions
1. Slice beef THINLY against the grain.
2. Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
3. Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
4. Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp. Set them aside.
5. Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT).
6. Add rice noodles and stir fry for about 4 minutes till lightly browned.
7. Set the noodles aside.
8. Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
9. Stir fry beef till colour changes.
10. Add rice noodles and bean sprouts, stir fry till everything is well coated.
11. Serve hot.
http://www.recipezaar.com/65017
http://www.channel4.com/food/recipes/hea...
Pho (Vietnamese Beef & Rice-Noodle Soup)
http://www.foodnetwork.com/food/cda/reci...
http://www.foodnetwork.com/food/cda/reci...
(*-*)
1 1/2 lbs. lean beef stew mix
2 cloves garlic, minced or pressed
1 tsp. chili powder
3 tbsp. sesame oil
1 c. beef broth
1 c. finely chopped onions
1 tsp. turmeric
1 tsp. powdered ginger
1 tsp. salt
1 (16 oz.) can tomatoes, chopped
3-4 c. cooked rice
Combine onion, garlic, turmeric, chili powder, ginger and salt. Cut beef into 1/2" pieces, removing excess fat. Combine meat and onion mixture in a bowl. Let sit for 1 hour at room temperature or 2 1/2 hours in refrigerator. Heat oil in heavy saucepan. Add beef and brown well. Add tomatoes with liquid and broth. Bring to a simmer. Cover except for a crack, and cook for 1 1/2 hours. Spoon over rice.
INGREDIENTS:
1 pound flank steak
Marinade:
2 Tbsp dark soy sauce
1 Tbsp Chinese rice wine or dry sherry
1 tsp granulated sugar
2 tablespoons ginger juice (storebought or homemade)
Sauce:
1 Tbsp Chinese rice wine or dry sherry
1 Tbsp light soy sauce
2 Tbsp white or rice vinegar
2 tablespoons granulated sugar
2 Tbsp water
1 teaspoon hot chili oil or crushed red pepper flakes, or to taste
Other:
1 stalk celery
1 red bell pepper
1 carrot
4 to 5 cups oil for deep-frying
2 Tbsp oil for stir-frying, or as needed
3 red chili peppers, seeds left in
1 Tbsp fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 tsp sesame oil
Batter:
1/4 cup flour
1/4 cup cornstarch
1 tablespoon vegetable oil
1 Tbsp hot chili oil (optional)
1/3 cup water, or as needed
PREPARATION:
Partially freeze the beef to make it easier to cut.
If making homemade ginger juce, grate the ginger and squeeze out the juice until you have 2 tablespoons. Cut the partially frozen beef along the grain into thin strips the approximately length and width of matchsticks.
In a small bowl, mix together the soy sauce, rice wine or sherry, vinegar, sugar, water and hot chili oil. Set aside.
While the beef is marinating, prepare the vegetables and sauce. Cut the celery, red bell pepper, and carrot into thin strips.
To prepare the batter, combine the flour and cornstarch. Stir in the vegetable oil, and the hot chili oil if using. Add a much water as is needed to make a smooth batter. It should not be too dry or too runny, but should lightly drop off the back of a wooden spoon.
Heat the oil for deep-frying to 360 degrees Fahrenheit. Dip the marinated beef pieces into the batter. When the oil is hot, add the beef and deep-fry until it is golden brown. Remove with a slotted spoon and drain on paper towels.
Increase the heat to 400 degrees Fahrenheit. Deep-fry the beef a second time, to make it extra cripsy. Remove and drain. Clean out the wok.
Heat 2 tablespoons oil in the wok. When the oil is hot, add the chilies, minced garlic and ginger. Stir-fry until the chilies begin to blister. Add the carrot. Stir-fry briefly, then add the celery, and then the red pepper.
Push the vegetables up to the sides of the wok. Add the sauce in the middle. Heat to boiling, then add the deep-fried beef back into the pan. Mix all the ingredients together. Remove from the heat. Stir in the sesame oil. Serve hot with noodles...
Happy cooking!!!!...ummmm:)
Beef Tenderloin with Ginger-Shiitake Brown Butter
INGREDIENTS:
4 (8 ounce) filet mignon steaks
Kosher salt and fresh cracked
pepper to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons finely minced
fresh ginger
1 tablespoon finely minced
garlic 1/2 cup thinly sliced fresh
shiitake mushrooms
1/2 teaspoon kosher salt
3 tablespoons sake
2 tablespoons mirin (Japanese
sweet wine)
1/2 cup unsalted butter
1 tablespoon finely chopped
garlic chives
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Season filets to taste with salt and pepper. Heat olive oil in a heavy, oven-proof skillet over medium-high heat until it begins to smoke. Sear steaks until golden brown on both sides, about 3 minutes per side. Transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. When the steaks are done, set aside to rest in a warm place while finishing the sauce.
3. Meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. Stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. Add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. Pour in sake and mirin; reduce by half.
4. Stir in remaining 1/2 cup of butter. Once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. Season to taste with salt and pepper, stir in chives. Serve sauce over steaks.
~~~~~~~~Ginger Beef Stir-Fry~~~~~~~~~~~~~~~~~~
INGREDIENTS:
1 teaspoon cornstarch
1/4 cup cold water
1/4 cup plum sauce
1 tablespoon grated fresh
ginger
1 tablespoon soy sauce
1/4 teaspoon crushed red
pepper flakes
1 pound boneless beef sirloin
steak, cut into thin 2-inch strips
1 tablespoon vegetable oil 1 medium sweet red pepper,
julienned
1 1/2 cups fresh broccoli florets
2 medium carrots, thinly sliced
4 green onions, chopped
1 teaspoon minced garlic
3 tablespoons salted peanuts,
chopped
Hot cooked rice
2 tablespoons sesame seeds,
toasted
DIRECTIONS:
1. In a small bowl, whisk cornstarch and cold water until smooth. Stir in the plum sauce, ginger, soy sauce and pepper flakes; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm.
2. In the same pan, stir-fry the red pepper, broccoli, carrots, onions and garlic until tender. Return beef to the pan. Whisk the plum sauce mixture; stir into skillet. Cook and stir until slightly thickened. Stir in peanuts. Serve over rice if desired. Sprinkle with sesame seeds.