A Taste of China ( T )

Just 4 u

Teriyaki Beef

1 lb. skirt beef steak
1 cup teriyaki sauce
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 teaspoon ground black pepper
1/2 teaspoon fresh minced garlic
2 tablespoons oyster sauce
1 tablespoon black bean sauce
1/4 cup sesame oil
4 oz. onion (1/4" slices)
6 oz. broccoli florets
Cut skirt steaks into 1" cubes and combine all above ingredients in mixing
bowl. Mix thouroughly and let marinate for at least a half hour at room temp.
Refrigerate until needed.
When ready to cook, separate beef only from marinade (save everything else).
In a wok, heat up about a 1/4" of olive oil. Add beef and cook 3/4 done.
Add marinated vegetable (broccoli and onion). Cook until beef is done,
then add approximately 1 cup (or as much as desired) of marinade to beef
and veggies. Cook over low flame to slight boil.
Serve over rice with wonton noodles around edge of plate (or pasta bowl).

Twice−fried Shredded Beef

3/4 lb. Beef sirloin or flank steak
MARINADE:
2 tablespoons Dry sherry
2 tablespoons Soy sauce
1 teaspoon Sugar
1 teaspoon Cornstarch
1 small Carrot
1 Green bell pepper
2 Ribs celery
1 small Onion
SAUCE:
2 tablespoons Rice vinegar
1 tablespoon Soy sauce
2 teaspoons Sesame oil
1 teaspoon Sugar
1/2 teaspoon Chili oil
1/2 teaspoon Cornstarch
Trim and discard fat from beef. Cut beef across the grain into 1 1/2−inch
matchstick pieces. Combine marinade ingredients in a medium−size bowl.
Add beef; stir to coat. Set aside for 30 minutes. Cut carrot, bell pepper,
and celery into 1 1/2−inch matchstick pieces. Thinly slice onion.
Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to
2 inches. Place over high heat until oil reaches about 375 degrees F.
Add beef, half at a time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set aside.
Cook remaining beef.
Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until
hot. Add carrot and onion; cook, stirring constantly, for 1 minute.
Add bell pepper and celery; stir−fry for 1 more minute. Stir in sauce and
beef. Cook and toss until well mixed.