from PM’s CC Vol I. This recipe is a little reminiscent of beef with broccoli, but the vegetables are separately cooked and form a bed for the oyster-sauce-laden beefy goodness. 蠔油 hao2you2 — oyster sauce 牛肉 niou2rou4 — beef (moo) Ingredients: 1 lb lean beef (flank steak) 3 scallions, cut 1″ long 6 slices ginger [...]
Posts Tagged ‘flank steak’
Beef with oyster sauce 蠔油牛肉
Posted in moo, tagged baby bok choy, flank steak, oyster sauce on July 5, 2009 | Leave a Comment »
Shredded beef with green pepper 青椒牛肉絲
Posted in moo, tagged bell peppers, flank steak on June 7, 2009 | Leave a Comment »
from PM’s CC Vol I. Back from a vacation from new recipes, I thought I’d toss together this basic stir fry recipe. It’s quite simple: a bit of beef, a few bell peppers, and pantry items! 青椒 qing1jiao1 — bell peppers 牛肉 niou2rou4 — cow meat, yum! 絲 si1 — shreds Ingredients: 8 oz beef [...]
Stir-fried beef with hot sauce 魚香牛肉絲
Posted in moo, tagged flank steak, hot bean paste, spicy, water chestnuts, wood ears on April 19, 2009 | Leave a Comment »
from PM’s CC Vol II. Tender beef is tossed with crisp water chestnuts and crunchy wood ears, all smothered in a salty/sweet/sour/spicy sauce. 魚香 yü2xiang1 — fish-scented. Refers to a style of cooking in a spicy, garlicky sauce. 牛肉絲 niou2rou4si1 — beef shreds Ingredients: 2/3 lb flank steak beef, cut into shreds 6 water chestnuts [...]
Shredded beef country style 乾燒牛肉
Posted in moo, tagged carrot, celery, flank steak, red hot chili peppers, spicy on April 11, 2009 | Leave a Comment »
from PM’s CC Vol I. Beef stir-fries are great because a little bit of meat can flavor a whole heap of vegetables. This recipe features crispy celery and carrots along with a spicy kick from red chili peppers, aromatic beef, and the delicate flavor of sesame oil. 乾燒 gan1shao1 — dry-cooked. Cooked until any sauce [...]
Quick fried beef with scallion 蔥爆牛肉
Posted in moo, tagged flank steak, scallions on February 22, 2009 | Leave a Comment »
from PM’s CC Vol II. The actual cooking time for this dish is about 2 minutes, but chopping takes a little longer. Tender beef contrasts with nearly raw scallion; we have a balance of rich beefiness and sharp onion. 蔥爆 cung1bao4 — scallion explosion (boom!) 牛肉 niou2rou4 — beef It’s always such a pain to [...]
