Saturday, May 21, 2005

7-days Cooking course on Beef in Chinese Style

I am a stay home mom to a 5 years old boy and even though I have more time than other people who has to work and then still have to come home to cook her dinner for her family, I still like to perfecting my skills on how to save time in the kitchen so I can have more time to teach my son to draw for example. More quality time with him before he grow up and he rather spend his time with his friends than with me.

So on this entry, I will show you about how too cook Chinese food using beef or pork if you want to . You will be able to make 1 dish a day at least for under 20 minutes.

The key of doing this is "Marinade". After collecting more than 50 recipe books on Chinese food alone I found that a lot of the recipes called for marinating the meat first before you cook it fast in a hot wok. Actually if you order stir-fry dishes in the restaurant, you can bet that they marinade their meat in very large batch like I do first.

Another thing that you need to pay attention to is the right cut of the meat. I found that buying boneless rib plates really safe me tons of time and the result will always be tender because the meat has a lot of 'marbles' on it. Which means a lot of thin layers of fat between the meat that will ensure that your mate will be tasty as is and tender. So once in a while when my grocery store has sale on their boneless rib plates, I would buy several pounds of them. And when they have sale on pork belly, I will do the same and I can use thin slices of pork belly meat to replace the beef in all of the recipes below.

If you are not sure that you get the right cut of meat, you can always use tenderizer as an insurance.

INGREDIENTS :

6 lb of boneless rib plates
7 Tbs of soy sauce
4 Tbs of rice wine
1 Tbs of sugar
4 Tbs of oil
3 Tbs of corn starch

Small or medium size Ziplock bags.

PROCEDURES :

Step 1 Mixed all the seasoning into a big bowl.

Step 2 You can make 2 different cuts, some recipe called for shredding the meat which means you cut the meat about 5 cm x 1 cm. And you can also slice the meat into thin strips about 5 cm x 3 cm. I do both sometimes but if you are not that picky, you can just choose the last one. Then marinade the meat in the seasoning.

Step 3 Divide the meats into portions that you think will satisfy your family. Put each portion into the ziplock bags. In my case probably becomes 7 bags. One bag for a day. So at least one less thing you should not worry about for dinner.


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DAY 1 - BEEF IN OYSTER SAUCE


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INGREDIENTS :

1/2 lb tender beef or one package of already marinated meat
5 oz Kailan or kale
2 ginger slices

(A) 1 Tbs cooking wine
2 Tbs oyster sauce
1/2 Tbs sugar
2 Tbs water
1/2 Tbs cornstarch

PROCEDURES :

Step 1 Boil half a pot of water for blanching the vegetable.

Step 2 Rinse Kale or Kai lan then cut into small sections, blanch in boiling water, remove and rinse under cold water, drain. This will ensure that your vegetable will stay bright green even after cooking. It's all about presentation but if you don't have time for this you can skip it. No problem.

Step 3 Heat 2 Tbs of oil in medium-high heat, stir-fry the vegetables until done, remove and line on serving plate; Blanch beef through very hot oil, remove, put it on different plate.

Step 4 Heat 2 Tbs of oil to stir-fry ginger until fragrant, add beef and seasonings, cook well. Remove the beef and arrange on kale. Serve.

DAY 2 - STIR-FRIED SCALLION BEEF


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INGREDIENTS :

1/2 lb tender beef or one package of already marinated meat
5 scallions or green onions
2 ginger slices

(A) 2 Tbs soy sauce
1 Tbs rice Wine
1/2 tsp sugar
a dash of pepper


PROCEDURES :

Step 1 Rinse scallions well and cut into small sections about 4 cm in length. Heat 3 T of oil in wok and stir-fry ginger until fragrant. Add beef and stir fry rapidly over high heat until liquid is almost absorbed. Add scallion sections and stir until done. Season with seasoning (A). Mix well and remove. Serve.

NOTE : You can replace the scallion/green onions with leeks. Japanese has the best leeks that taste very sweet. If your grocery store carry this item, this would be the best one for this dish.

DAY 3 - KUNG-PAO BEEF


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INGREDIENTS :

1/2 lb tender beef or one package of already marinated meat
10 dried chili peppers
1/2 Tbs Szechwan peppercorns
1 tsp minced ginger and garlic

(A) 1/2 Tbs cooking wine
2 tsp soy sauce
1 tsp sugar
1/2 tsp vinegar
1/2 Tbs cornstarch water ( a mixture of cornstarch and water )

PROCEDURES :

Step 1
Blanch beef in oil and remove. Heat 2 T of oil in wok, stir-fry peppercorns until fragrant and slightly brown, remove and discard. Then stir-fry minced ginger and garlic as well dried chili pepper sections until flavour is released.

Step 2
Return beef to wok, season with (A) to taste. Mix well and serve.

DAY 4 - THREE CUP BEEF STRIPS


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INGREDIENTS :

1/2 lb tender beef or one package of already marinated meat
4 ginger slices
2 chili pepper
4 cloves garlic
2 stalks thai basil
2 scallions/green onions

(A) 2 Tbs sesame oil
1 Tbs cooking wine
1 Tbs soy sauce

PROCEDURES :

Step 1
Cut Ginger into small pieces. Cut chili pepper into small sections. Cut garlic into small pieces. Remove leaves from Thai basil stalks. But scallions/green onions into sections.

Step 2
Heat sesame oil in wok, stir-fry strips and stir until separated. Add scallion sections, chili pepper and garlic to mix. Season with remaining seasoning (A) to taste. Sprinkle with basil leaves. Saute rapidly and fast over high heat until well mixed. Remove and serve.

DAY 5 - STIR-FRIED BEEF WITH SHREDDED BEAN CURD


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INGREDIENTS :

1/2 lb tender beef or one package of already marinated meat
6 pieces dried bean curd
3 red chilies
1 scallion/green onion
1 Tbs minced garlic

(A) 2 Tbs soy sauce
a dash of pepper

PROCEDURES :

Step 1
Slice dried bean curd into strips; remove red chilies seeds and cut into strips; chop scallion finely.

Step 2
Stir-fry beef in 2 Tbs oil. Remove when cooked. Fry chopped scallion, garlic, dried bean curd strips in remaining oil till fragrant.

Step 3
Add beef, red chilies and seasoning (A). Sprinkle chopped scallion, then stir well and remove.

DAY 6 - SHREDDED BEEF WITH SWEET BEAN SAUCE


5 Posted by Hello

INGREDIENTS :

1/2 lb tender beef or one package of already marinated meat
4 scallions/green onions

(A) 2 Tbs sweet bean paste
1 Tbs cooking wine
1/2 Tbs sugar
2 Tbs water

PROCEDURES :

Step 1
Shred scallions and soak in water

Step 2
Blanch beef through smoking oil and remove, mix seasoning (A) well and heat 2 Tbs oil in wok return beef and stir-fry.

Step 3
Remove scallions from water, drain and line evenly on serving plate, top with beef. Serve.

NOTE :

Sweet bean paste has to be stir-fried until fragrant before adding shredded beef. Soak scallions in water to decrease its hot flavor. They will curl up beautifully and look good.

DAY 7 - BEEF STRIPS IN ORANGE SAUCE


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INGREDIENTS :

1/2 lb tender beef or one package of already marinated meat
1 orange
1 egg yolk
3 Tbs corn starch

(A) 1/3 Cup orange juice
1 Tbs sugar
1/2 tsp vinegar
1/2 Tbs cornstarch water

PROCEDURES :

Step 1
mixed the beef with egg and then coat them in cornstarch. Get rid the excess cornstarch by shaking the beef in a colander

Step 2
Halve orange open and squeeze out the juice, peel off white flesh and discard, then shred the orange skin and soak in cold water.

Step 3
Heat 2 Cup of oil in wok, deep fried the beef strips until crispy, remove. Pour away the oil and stir-fry seasoning (A) with remaining oil until thick. Return beef and add shredded orange skin to mix. Stir until well mixed and serve.





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