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Results 31 - 40 of 86 for beef steak chinese
Cut steak diagonally across grain into bite ... gravy reaches desired consistency, remove and serve over fluffy rice. Serves 4 to 5 generously.
Trim excess fat from steak. Thinly slice beef into 2 x 1/8 inch ... banana fruit cup. Partially frozen meat is easier to cut. Makes 4 servings.
33. MONGOLIAN BEEF
Mix together soy sauce, rice ... Pour over sliced beef and marinate overnight. Heat wok. ... thickens (may add 1 tablespoon cornstarch to thicken).
Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to ...
Cut meat in pieces 1 1/2 inches long by 1/4 inch thick. Combine soy sauce, sherry, ginger, sugar, garlic, cornstarch and water. Mix well. ...
Trim excess fat from steak. Partially freeze steak; slice ... high, 325 degrees, stirring constantly, until thickened and bubbly. Serve over rice.
In a large frying pan quick fry meat, adding soy sauce to taste. You may add garlic powder if desired. Add broccoli and mushrooms, stir ...
Thinly slice flank steak on the diagonal into strips ... in length. Soak Chinese black mushrooms in warm water ... brown. Stir in beef and cook 2 minutes. Stir ... Serve over white rice.
Trim excess fat from steak. Slice across grain into ... (325 degrees), stirring constantly, until thickened and bubbly. Serve over rice. Serves 6.
40. BEEF KOW
Cut flank steak, bok toy and celery ... cornstarch with 1/4 cup water or make a thick paste. Pour over food and cook until gravy thickens. Serve.
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