o give the chicken a crispy texture.
For the sweet
n new ingredients.
Add beef strips and mix well to
Trim green onions. Cut 4 of the onions into 2 1/2 inch lengths. Julienne remaining 2 onions; reserve for garnish. Using a vegetable peeler, remove 3 wide strips of peel from orange.
Combine green onion, orange peel, garlic, ginger, wine, soy sauce, sugar, oil, star anise and cinnamon in a 4.5-quart slow cooker. Stir until the sugar dissolves. Add beef, turning to coat in mixture. Cook, covered, on low, for 8 hours.
Serve beef with a little cooking liquid. Sprinkle with chili pepper, reserved green onion and cilantro.
Cut beef chuck into 3/4 in
hen cut up the chicken Chinese style and place the chicken
Toss the steak in a little cornstarch.
Heat the vegetable oil in a non-stick frying pan.
Stir-fry beef strips in small batches for about 2 minutes, until browned. Remove the beef and set aside.
Add the garlic, orange juice and soy sauce and bring to the boil.
Return the beef to the pan, add the scallions and heat through.
Meanwhile, cook the noodles in a large pan of boiling water following packet instructions. Tip into a colander and drain.
Serve the beef on a bed of piping-hot cooked noodles.
br>Discard water off the beef, and add enough boiling water
edium-high heat, brown ground beef; drain if necessary.
Add
Brown beef in oil. Add vegetables, broth and other seasonings. Simmer 20 minutes. Add cornstarch and cook until thick.
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
r skillet, brown the ground beef and onions over medium-high
ith remaining ingredients. Add the beef, ensuring the liquid just covers
old water.
Cut the beef into very thin slices.
Slice beef very thinly across the grain
and pepper flakes. Then add beef, stir, and bring up to
Place all of the marinade ingredients in a bowl and mix well. Add the steak and mix to cover with the marinade. Leave to marinade for an hour.
Heat the oil in a hot wok. Add the beef and the marinade and fry for 3-4 minutes until the meat is browned. Drain off any excess liquid from the beef that may arise from the cooking process.
Add any vegetables you might wish to create a stir fry.
br>In a bowl, combine beef broth, soy sauce, brown sugar
Scramble eggs. Set aside.
In large frying pan, heat 2 tablespoons oil on medium high heat.
Add garlic to heated oil and stir.
Add vegetables, onion and beef.
Mix until blended and cook, stirring constantly, 2-3 minutes.
Add rice and cook, stirring constantly until rice is hot.
Stir in soy sauce and eggs.
Brown ground beef and onion in skillet.
Cook celery and onions in small amount of water in saucepan until tender.
Place layer of beef mixture, peas, celery and carrots in 1-quart casserole.
Repeat procedure.
Mix soup, milk and Worcestershire sauce.
Pour over other ingredients.
Top with potato chips.
Bake at 350\u00b0 for 25 minutes.
Heat oil in heavy skillet or Dutch oven.
Add the lean beef and quick-fry until brown.
Add and quick-fry a few minutes:
3 scallions or onion, cloves of garlic and ginger.
Add soy sauce, brown sugar, pepper and water.
Bring to a boil.
Reduce heat, cover and simmer 3 hours.
Add more liquid if needed.
Just before serving, thicken with small amount of flour, if desired.
Serve over rice or noodles.