|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.
Results 11 - 20 of 35 for chinese beef stir fry
Cut beef across the grain ... and keep warm. Stir sugar and cornstarch ... to pan and stir-fry until browned. Cover ... out on top of warm beans. Serves 4.
Trim fat from ... Pull stems off Chinese pea pods and ... or wok. Remove beef strips from marinade ... and let sauce thicken. Enjoy by itself or over rice.
Combine cornstarch, soy ... amount of oil in pan. Fry mushrooms and vegetables; remove. Fry meat until done. Add vegetables; heat through. Serve over rice.
Partially freeze beef until it can ... Add broccoli and stir fry for 3 to ... saturated fat, 1.9g polyunsaturated fat, less than 1g sugar, 75.4mg calcium.
Remove seasoning pouch ... small bowl; add beef and toss. Heat ... Add beef and stir-fry until lightly browned. ... sauce. Makes about 3 cups or 3 servings.
Cut 1 lb. ... c. sliced mushrooms Stir fry beef until it loses ... blended with 1 tablespoon water. Cook until thickened. Serve over bed of rice. Serves 6.
In a large frying pan quick fry meat, adding soy ... broccoli and mushrooms, stir constantly. If mixture ... until thickened. Serve over noodles or rice.
1/4 tsp. salt 1/2 lb. Chinese broccoli or yu ... marinade and marinate beef for 15 minutes. ... add salt and stir-fry greens 1 minute. ... serving platter. Serve hot.
Cut beef across grain, 1/4 ... Add broccoli and stir-fry 2 minutes; remove ... Serve at once with boiled white rice and/or dry Chinese noodles. Serves 4.
Wash broccoli. Cut ... broccoli stalks pieces, stir fry one minute. Add ... toss well. Add beef, water chestnuts ... Chill 2-3 hours. Yields: 12 servings.
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