Best 2 Beef Chinese Vegetables Recipes
Indulge in a culinary adventure with our diverse collection of Chinese beef and vegetable recipes, catering to a range of dietary preferences and taste buds. From the classic and beloved Beef and Broccoli to the tantalizing Szechuan Beef, each dish promises a unique symphony of flavors that will transport you to the vibrant streets of China.
For those seeking a quick and easy weeknight meal, the Speedy Beef Stir-Fry offers a hassle-free option, ready in just 15 minutes. Craving something more substantial? The hearty and flavorful Beef Lo Mein is sure to satisfy, combining tender beef with a medley of vegetables in a savory sauce.
If you're in the mood for a spicy kick, the Szechuan Beef is a must-try. This dish tantalizes the taste buds with its bold and fiery flavors, featuring tender beef coated in a spicy Szechuan sauce.
For those with dietary restrictions, the Gluten-Free Beef Stir-Fry provides a delicious alternative, ensuring that everyone can enjoy the goodness of Chinese cuisine. And for those who prefer a vegetarian option, the Chinese Vegetable Stir-Fry offers a delightful array of fresh and colorful vegetables, expertly seasoned and bursting with flavor.
No matter your dietary preferences or taste preferences, our collection of Chinese beef and vegetable recipes promises a culinary journey that will leave you craving more. So, gather your ingredients, prepare your wok, and let the aromas of China fill your kitchen as you embark on this delicious adventure.
BEEF WITH VEGETABLES
Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by Marla
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
STIR-FRIED BEEF AND VEGETABLES
I really like this recipe from McCall's Cooking School (Meat 39). Its introduction states: "This Chinese method of cooking uses a small amount of oil over high heat. Meat stays tender and juicy, vegetables crisp and colorful. Our version of this exquisite cuisine: snow peas, bok choy, green onions, water chestnuts and baby corn tossed with sirloin-steak slices and egg noodles."
Provided by mersaydees
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Pat steak dry with paper towels. Partially freeze beef, about 15 minutes, in order to make slicing it easier. Then, using sharp knife, cut steak in half lengthwise, then cross-wise, on diagonal, into slices 1/8 inch thick; set aside.
- In large shallow bowl, toss steak slices with 1 tablespoon peanut oil, salt, sugar, pepper and minced garlic; mix well. Let stand at room temperature 15 minutes. Rinse snow peas under cold water; drain. With fingers, remove stem ends and strings; do not shell.
- Prepare bok choy: Cut base from stalk; discard. Cut stems into 1/4-inch diagonal slices; cut leaves into 1-inch pieces. Wash stems and leaves separately; dry on paper towels. Wash green onions; pat dry; trim off roots and green tops; cut into 1/2-inch diagonal slices.
- In small bowl, combine cornstarch, water, sherry and soy sauce; mix well; set aside. Fill an 8-quart kettle with water and bring to the boil; Add Chinese noodles or spaghetti and cook as package label directs; drain, and keep warm.
- Heat 1 tablespoon peanut oil in large, heavy skillet or wok. Add green onion; with slotted spoon, stir-fry 1 minute. Add snow peas, water chestnuts, bok-choy stems and beef broth; cook, covered, over high heat 2 minutes. Remove vegetables and liquid from the pan.
- Add 2 tablespoons oil and the beef; stir-fry over high heat 2 minutes. Return cooked vegetables and the corn to skillet; add bok-choy leaves; stir in cornstarch mixture; cook until sauce is thickened. Add noodles, and toss gently.
- Serve on pre-warmed platter.
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
- Use a wok: A wok is the ideal cooking vessel for this dish. Its wide, flared shape allows for quick and even cooking.
- Heat your wok properly: Make sure your wok is very hot before adding the oil. This will help prevent the vegetables from sticking.
- Stir-fry in batches: If you're cooking a large amount of vegetables, stir-fry them in batches to avoid overcrowding the wok. This will help them cook evenly.
- Use a variety of vegetables: Feel free to use any type of vegetables you like in this dish. Some good options include broccoli, carrots, snow peas, bell peppers, and baby corn.
- Don't overcook the vegetables: Stir-fried vegetables should be tender-crisp. Overcooking them will make them mushy.
- Add the sauce at the end: Add the sauce to the wok just before serving. This will help prevent it from burning.
- Serve immediately: Stir-fried vegetables are best served immediately. They will lose their flavor and texture if they sit for too long.
Conclusion:
This beef and Chinese vegetable stir-fry is a healthy and flavorful dish that's perfect for a quick and easy weeknight meal. With its tender-crisp vegetables and savory sauce, it's sure to be a hit with the whole family.
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