Deep Fried Beef Rolls:
Brown grown beef in a skillet.
Discard excess fat.
Mix ground beef with chopped scallions, salt, coriander and eggs.
Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
Fold the edges to make a rectangle shaped rolls.
Deep fried beef rolls in oil, 2-3 minutes per side.
Dipping Sauce:
Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.
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.
Coat beef in black bean sauce then chill for 10 mins. Heat oil in a wok or large frying pan over high heat, stir-fry beef for 2-3 mins, or until browned. Set aside. Add onion and bok choy and stir-fry for 2 mins. Return beef to pan with remaining vegetables. Reduce heat and stir-fry for 1-2 mins.
Meanwhile, cook noodles in boiling water for 2-3 mins, until tender. Drain and toss with flavor packet. Serve with beef stir-fry.
mall bowl, mix raw ground beef with salt.
Mince chili
vinegar and egg white. Add beef and toss to coat. Cover
br>Discard water off the beef, and add enough boiling water
an be served immediately with Chinese fried bread sticks.
Place into
ith paper towels. Partially freeze beef, about 15 minutes, in order
prinkle on both sides of beef cutlets.
Fill plastic zip
any.
Fry floured beef in skillet in medium
/3 of the previously fried onions to the pan, add
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
Cook a recipe of rice a day ahead of time.
One cup dry rice to 2 cups water.
It is better if it has dried out, but it can be made early and cooled.
Brown diced bacon (crisp) in a skillet.
Do not pour off the drippings.
Push bacon to side and turn down heat. Next, break in 3 or 4 whole eggs and scramble in the bacon drippings.
Add the rice and 3 or 4 cut up green onion tops and all.
Add soy sauce until it is as brown as desired.
Stir and cook on low heat 15 to 20 minutes, then serve.
Crumble meat in heavy skillet with oil and onion.
Stir-fry until meat is nicely browned.
Pour off oil.
Add fried rice, mixing thoroughly with beef.
Add water and soy sauce.
Stir and cover.
Cook over low heat for 5 minutes.
Partially freeze beef.
Thinly slice across grain into bite-size pieces; set aside.
Trim fat from beef; cut with grain into 2-inch strips.
Cut strips across into 1/8-inch slices.
Toss beef in vegetable oil, 1 teaspoon cornstarch, salt, sugar, soy sauce, garlic powder and pepper.
Cover and refrigerate 30 minutes.
Egyptian Condiment recipe: Put all 6 ingredients in liquidiser then into a 1/2 litre bottle,add cold water till full, shake and keep refrigerated.
In a small frying pan put approx 1/2 cup of oil, when hot add the thin cut liver,salt and mix while cooking.
(don't overcook).
After several minutes add some Egyptian condiment according to taste.
Spoon into fresh pitta bread and squeeze some lemon juice......Enjoy!
ith salt and pepper and Chinese 5 spice. Heat 6 tablespoons
ackage directions.
Divide ground beef in half and make two