|James McNair's Beef|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 64 for beef tomato sauce chinese
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Prepare your choice ... stir in soy sauce and sherry. Set ... wok; cover and cook 1 minute more. Serve atop deep-fried rice sticks or with rice, if desired.
Combine sugar and soy sauce and 1 tablespoon ... to meat slices. Simmer for 10 minutes. Add pineapple and vegetables. Serve with rice or Chinese noodles.
In a plastic bag, combine beef, tomatoes, green ... jar, combine teriyaki sauce, sherry, oil, ... serving. Pass reserved marinade for dressing. Serves 6.
Add enough water ... listed and corn beef being last. Simmer ... Fold dough over and seal by crimping with fingers. Fry until golden brown on both sides.
1. Put Annatto ... cabbage, onions, garlic and tomatoes until almost soft. Add MSG and salt. (Cook these in the oil.) 3. Add Annatto water and soy sauce.
Brown ground beef and separate into ... hour at 350 degrees. Serves 8 to 10. This dish may be garnished with additional Chinese noodles and fresh parsley.
Dip steak in ... wine, and soy sauce. Add to ... Serve with rice or Chinese noodles. NOTE: For less tender cuts of meat, return to skillet with bouillon.
Brown meat, add onions and celery, simmer until tender. Combine meat with remaining ingredients, bake in greased casserole at 350 degrees for 1 hour.
1. Cut beef across the grain ... in the marinating sauce. Turn the ... 1/2 cup soup. After 2 minutes remove and drain dry, lay in platter around the beef.
Heat oil, garlic, ... meat. Add meat, Chinese vegetables, soy sauce, peppers in ... serve over hot rice. To freeze: Omit tomatoes and cashews, then freeze.
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