Any good beef chow mein recipes?!
Answers: out there?
1 pound beef cubes
1 pound fresh mushrooms, sliced
1 large onion, chopped in large dice
2 carrots sliced on the bias
2 stalks celery sliced on the bias
small bok choy cut into large dice
1 can sliced water chestnuts, drain and reserve liquid
1 savoy cabbage sliced thin
2 cups beef broth (or consumme)
1 cup soy sauce
2 TBSP ground ginger
1 TBSP 5 spice powder
2 TBSP corn starch
slicing on the bias is a diagonal cut that looks like a chevron. It gives the vegetable pieces the largest possible surface area so that they cook quickly and look nice on the plate.
1. In medium wok, coat bottom with oil and stir fry the beef. Add salt and pepper to taste and then remove the beef when brown
2. Add more oil and stir fry onions, celery, carrots, bok choy and mushrooms for 2 minutes. Push up the sides of the wok.
3. Add water chestnuts and stir fry a minute then mix with other vegetables and push up the sides.
4. Add soy sauce and beef broth to the wok and bring to a boil.
5. Add savoy cabbage and let it wilt in liquid, then stir in seasonings and re add meat. Stir all ingredients together and let cook for 3 minutes covered.
6. Mix corn starch into reserved water chestnut liquid and add to the mixture to thicken it.
Serve over steamed rice with chow mein noodles on top and a good red wine (you can even uncork the wine early and add a 1/2 cup to the wok instead of all the beef broth).
I once had this where the beef was cooked as usual, but then a can of tomato paste was added to it and allowed to caramelize. When the dish was done, it had a shiney, redish brown gravy that tasted good, but it lost a bit of the asian flavor.
Enjoy!
1/4 cup dried shiitake mushrooms
1/2 cup boiling water
3 tablespoons vegetable oil
1 cup diced onions
1/2 teaspoon minced garlic
1/4 teaspoon celery salt
3 cups low-sodium beef broth or beef stock
3 tablespoons cornstarch
2 teaspoons gravy enhancer, optional, for color only (recommended: Kitchen Bouquet)
2 teaspoons soy sauce
2 teaspoons dark corn syrup
1 cup diagonally sliced celery, about 1/4-inch thick
2 cups shredded, cooked pork
Salt and freshly ground black pepper
Fall River Chow Mein Noodles, recipe follows
Place mushrooms in a small bowl and cover with the boiling water. Allow mushrooms to stand for 5 minutes, or until slightly softened. Remove mushrooms and reserve for another use. Reserve 1/3 cup of the mushroom-soaking liquid.
Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat. Add 1/2 cup of the onions and cook until slightly softened but not browned, about 2 minutes. Add the garlic and celery salt and cook for 1 minute, stirring constantly. Add 2 1/2 cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.
In a small bowl, whisk together the remaining 1/2 cup beef broth, cornstarch, gravy enhancer, and soy sauce. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Keep warm until ready to serve.
In a medium wok, heat the remaining vegetable oil over high heat. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes. Add the pork and season with salt and pepper. Cook until the pork is heated through, about 2 minutes. Ladle 1/4 to 1/2 cup of the reduced gravy mixture into the meat mixture, tossing to coat well, and remove from the heat. Place Fall River Chow Mein Noodles in the bottom of a dish and top with the meat mixture. Ladle gravy over the meat and noodles and toss to combine. Serve immediately.
Fall River Chow Mein Noodles:
2 cups vegetable oil
4 sheets egg roll wrappers, cut into thin strips (about 1/8 to 1/4-inch wide each)
Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels. Serve with Emeril's Fall River Chow Mein.
BEEF CHOW MEIN
1 lg. onion, chopped
1 c. celery, chopped
1 bell pepper, diced
1 lb. ground beef
1/2 c. uncooked rice
2 c. cold water
1 can mushroom soup
1 can chicken rice soup
4 tbsp. soy sauce
1 can chow mein noodles
Saute onion, celery, pepper, beef and rice. Add water, soups and soy sauce. Put into greased casserole. Bake, uncovered, for 1 hour at 350 degrees. Remove from oven and cover with noodles and bake 30 minutes longer. Chow mein noodles are better not cooked; can also add 1/2 can of noodles and use other half sprinkled on top when ready to eat.