|The Totally Carrots Cookbook|
|by Karen Gillingham|
This cookbook provides a variety of recipes that use the humble carrot, including carrot breads, cake and pies, all aiming to satisfy even the fus...
31 - 40 of 208 for chinese steak
In a skillet, brown steak with shortening. Pour ... the pepper is pounded into the steak. Cover and place in the refrigerator 12 hours before preparing.)
Cut sirloin tip into strips. Heat cooking oil in a wok or large skillet. Add vegetables, sugar, and soy sauce. Cook until desired crispness. Mix ...
1/2 tbsp. cornstarch ... green cabbage, or Chinese broccoli Cut beef ... Deep fry the steaks until done, turn ... drain dry, lay in platter around the beef.
Saute beef, onion and garlic in oil. Add ginger, green pepper, bouillon and soy sauce. Bring to boil, stir in rice. Cover. Remove from heat. Let ...
Freeze steak for one hour ... sugar, bouillon, cornstarch dissolved in water, and green onions. Simmer 2 minutes or until sauce thickens. Serve over hot rice.
Saute cubes of ... hot water. When steak and vegetables have ... from the kitchen or arrange on rice on a platter with fresh green beans in an outer ring.
Sear steaks in fat in ... Cook and simmer until tender, about 25 minutes. Mix: Add to mixture. Stir until thickened. Serve with rice or mashed potatoes.
Freeze steak for at least ... vegetables and put them in plastic bags in the refrigerator the night before. Don't use minute rice, I use Uncle Ben's regular rice.
Partly freeze steak and cut in ... stirring constantly until crisp and tender and pour over rice. May use additional soy sauce if desired. Makes 4 servings.
Cut steak diagonally across grain ... mixture in skillet. Bring to boil and cook, stirring constantly, until liquid is thickened. Serve over rice. Serves 4.
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