Slice beef very thinly across the grain
Place sliced beef and marinade ingredients (PART E
iploc bag; add the sliced beef and toss well to coat
inced garlic.
Stir in beef strips.
Let stand for
Slice beef and coat in corn starch
nto the bag with the beef and seal.
Put bag
Toss beef strips/pieces in cornstarch and set aside.
Mix remaining ingredients in your crock pot and place beef over top.
Cover and cook for 6 to 8 hours.
Gently stir the beef into the sauce mixture and serve over rice.
Deep fry beef in oil.
In wok, stir-fry beef, red peppers and onion in sesame oil. Add approximately 2 tablespoons each of soy sauce, oyster sauce and wine sauce.
(All can be found in any Asian grocery store.)
Season with black pepper and pinch of sugar.
Stir-fry quickly to blend flavors.
Place crisp fried rice noodles on serving dish.
Cover with beef mixture and serve.
Trim fat from beef; cut beef with grain into 1/8-
side.
Place the sliced beef into a bowl, and stir
Trim fat from beef steak.
Cut strips into 1/8-inch slices. Toss beef, the cornstarch, 1 tablespoon vegetable oil, salt, sugar, 1 teaspoon soy sauce and white pepper in medium glass or plastic bowl.
Cover and refrigerate 1 hour.
Cut green onion into 2-inch pieces.
Mix beef and cornstarch well and allow to stand for 5 minutes.
Heat 4 cups vegetable oil and fry beef until it is crispy. Remove beef from oil.
Heat 2 teaspoons vegetable oil and add chopped garlic, rice wine, soy sauce, and beef. Stir-fry well.
Add sugar and continue stirring for 1 minute.
Add sliced yellow onion and green onion. Stir.
Add white pepper. Stir well.
Add sesame seed oil. Remove from heat and serve.
saute pan. Add the beef and cook on high heat
Combine ground beef with marinade ingredients in a
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.
and minced garlic. Stir in beef strips. Let stand for at
Cut beef across grained strips, then into 1 1/2-inch squares. Combine 2 tablespoons cornstarch, 1 tablespoon teriyaki sauce, sherry and garlic in a medium bowl; stir in beef.
Let stand 30 minutes.
Trim fat from partially frozen beef, and slice thinly across the
You could use a combo of the ramen soups.
In a large skillet over medium-high heat, brown ground beef and onion.
Drain, transfer to a bowl and stir in 1 ramen seasoning packet.
Set aside.
In the same skillet, bring 3 cups water to a boil.
Add the remaining 2 seasoning packets and stir to combine.
Breake up the ramen noodle and add them. Return to a boil. Stir to separate.
Add the vegetables and meat and simmer for 5 to 10 minutes, or until the veggies and noodles are done.
Heat vegetable oil in a pan.
Add the finely minced garlic and saute' until slightly golden.
Combine the chili sauce, soy sauce and sugar in a bowl.
Mix well before adding into the pan.
Add the beef (or chicken) into the simmering sauce mixture in the pan.
Continue to simmer until the liquid is reduced.
Add the shredded onion with a dash of sesame oil.
Stir fry until everything is tender and fully cooked.
Serve with rice and enjoy.