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How To make Stir Fried Salted Beef with Hot Chili
2 c Shredded Flank steak or
-beef tenderloin 1 ts Salt
1 tb Nam pla (fish sauce)
1/2 c Chili cut into strips
1/2 c Celery cut into 1 inch
-lengthwise 1 ts Maggi sauce
1 c Oil
"A few years ago, the Chinese restaurant in the Amarin Hotel served this dish which I copied. The Amarin Hotel was a small hotel with personalized services and very popular with many regular guests. I worked for a short time at the dress shop there. The Amarin Hotel is no more, there is a big modern shopping plaza in its place now. The shopping plaza has the first Macdonald Hamburger outlet in Thailand situated there. It is doing very well. I still miss the Amarin." Marinate beef with salt and nam pla for 1 hour. Heat frying pan and cook the salted beef (without oil) for 5 minutes. Remove and drain on paper towel. Heat the oil in a wok over high heat to fry the salted beef strips until crisp. Drain oh paper towel. Heat the remaining oil. Stir-fry hot chili, shredded celery and green onion for 1 minute. Add fired crispy beef. Season with Maggi sauce. Pour onto serving plate. From "Cooking Thai Food in American Kitchens..Book 2 with ASEAN Recipes", by Malulee (Kunjara) Pinsuvana. Copyright pend- ing in U.S.A.. Printed in Bangkok, Thailand by Thai Watana Panich Co. Ltd., 1986. Posted by Stephen Ceideberg; February 17 1992.
How To make Stir Fried Salted Beef with Hot Chili's Videos
Mongolian Beef : the pieces of beef are tender and also very tasty
Curiously, this dish called Mongolian beef is from Taiwan, and it is offered in many Chinese restaurants in the United States. These are thin slices of marinated beef that go through a brief first cooking, then coated in a sauce in a second very quick cooking.
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???????? Ingredients for 4 people
Marinade:
500g tenderloin beef
½ tsp salt
1 tsp Shaoxing cooking wine
1 tbsp light soy sauce
1 egg white
40g cornstarch
Seasoning sauce:
1 tsp black rice vinegar
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1 tsp cornstarch
10cl water
Others :
1 tbsp grated ginger
5 garlic cloves
1 tsp chili flakes
1 fresh hot chili or sweet pepper
3 green onions
2 tbsp vegetable oil
Frying oil
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Veracruz - Quincas Moreira
Gymnopedie No 3 de Kevin MacLeod fait l'objet d'une licence Creative Commons Attribution 4.0.
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BETTER THAN TAKEOUT - Easy 20 Min Cumin Beef Stir Fry Recipe| Chinese Cumin Beef 川味孜然牛肉
#beefstirfry #stirfrybeef #Chinesebeef #cuminstirfry
Hello Everyone! I'm supper excited to upload this video today because it was inspired by a dish I recently had in a local Sichuan restaurant and it was so yummy! I think cumin beef stir fry is one of the easiest dishes you can cook from home and it does not really take a lot of time! I also used Trader Joe's Shaved Beef for this dish to save time but you can use any sliced beef or lamb to make this dish at home! I'm a huge fan of the cumin + onion flavor and I'm sure you'll love it! :)
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Ingredients:
Shaved beef from Trader Joe’s (you can also use any sliced beef for this dish! :))
Ginger: 1 slice
Garlic: 2 cloves
Cilantro: 1 handful
Cayenne pepper: a few ( can substitute with any spicy pepper)
1 large green bell pepper
Half of a purple onion
Marinate beef: cooking wine 2 tbsp, soy sauce 1 tbsp, oyster sauce 2 tbsp, white pepper powder 1tsp, 1 egg white, corn or potato starch 1 tbsp
Stir-fry seasoning:
Dry chili:15-20(handful)
Chili flakes: 2 tsp
Cumin seeds: 2 tsp
cumin powder:2 tsp
Dark soy sauce: 1-2 tsp
Salt: 1 tsp
Sichuan Spicy Beef Chilli Hot Pot (Chinese Style Cooking Recipe)
Sichuan Spicy Beef Chilli Hot Pot (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
You can use less chilli or without if prefer your food not too spicy
Do not boil the beef for too long as it will become tough and chewy.
Ingredients:
300g Beef Fillet
½ Chinese Cabbage
6 – 8 Dry Red Chillies
½cm Ginger
4 – 6 Cloves of Garlic
1 Tbsp Red Peppercorns
2 Spring Onions
1 Tbsp Cooking Wine
1 Egg White
1½ Tbsp Cornflour
2 Tbsp Spicy Chilli Bean Sauce
1 Tbsp Soy Sauce
1 Tbsp Chicken Powder
Salt to your Taste
Method:
1. Thinly slice the beef
2. Place beef in a mixing bowl and add the cooking wine
3. Add the egg white and the cornflour
4. Then mix.
5. Add 1 Tbsp oil to the bowl, then mix well
6. Leave to marinate for 20 minutes
7. Cut cabbage into bite-size pieces
8. Tare the leaves into bigger pieces
9. Roughly chop the chillies
10. And the spring onions
11. And finely chop the ginger and garlic
12. Heat 1 Tbsp oil in a pan, add chillies and red peppercorns
13. Fry for 2 minutes on low heat.
14. Remove from pan
15. And grind to coarse
16. Heat 1 Tbsp oil in a wok
17. Add the spicy bean sauce, ginger and spring onions
18. Fry for 3 minutes
19. Add soy sauce
20. Add 500ml of boiled water
21. Bring to the boil
22. Add cabbage and boil for 2 minutes
23. Then remove the cabbage into a large bowl
24. Add the beef to the wok
25. Wait for 1 minute then stir.
26. Boil for 4 minutes until beef is separated from each piece and turned to pale colour
27. Add salt and chicken granules
28. Then stir
29. Transfer into the bowl with the cabbage, add the coarse chilli, red pepper and garlic.
30. Garnish and serve
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