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Chinese Beef Recipes | Chinese Lamb Recipes

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Oriental Beef Steaks & Noodles


4 beef eye round steaks, cut into 1/2-inch pieces
1/4 c water
3 tbsp. hoisin sauce
1 tbsp. red wine vinegar
Vegetable oil
1 small cucumber, peeled, seeded, halved and sliced
1 small red bell pepper, cut into thin strips
1/4 c sliced green onion
3 ounces cooked Chinese noodles, broken and drained
4 tsp. chopped fresh cilantro, divided


1. Combine water, hoisin sauce and wine vinegar; set aside.
2. Heat large nonstick skillet over medium-high heat. Brush skillet lightly with oil.
3. Add cucumber, bell pepper and green onion; cook and stir 1 minute.
4. Stir in noodles, 1 tbsp. cilantro and half of reserved hoisin mixture. Remove to warm platter.
5. Heat same skillet over medium-high heat until hot. Brown beef eye round steaks 2 to 4 minutes, turning once. Do not overcook. Add remaining hoisin mixture to skillet, turning steaks to coat.

Notes: To serve, place steaks on noodle mixture. Spoon warm sauce over steaks. Sprinkle with remaining 1 tsp. cilantro.

View user profile http://lindachzang.canadaboard.net
Szechuan Beef Stir-Fry


* 1 lb. beef flank steak
* 2 tbsp. soy sauce, low sodium
* 4 tsp. Oriental dark roasted sesame oil, divided
* 1 1/2 tsp. sugar
* 1 tsp. cornstarch
* 2 cloves garlic, crushed
* 1 tbsp. fresh ginger root, minced
* 1/4 tsp. red pepper pods, crushed
* 1 sm. red bell pepper, cut into 1-inch pieces
* 8 oz. frozen baby corn, defrosted
* 1/4 pound pea pods, julienned


1. Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips.
2. Combine soy sauce, 2 tsp. oil, sugar and cornstarch; stir into strips.
3. Heat remaining 2 tsp. oil in wok or large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds.
4. Add bell pepper and corn; stir-fry 30 seconds.
5. Remove vegetables. Stir-fry beef strips (half at a time) 2 to 3 minutes.
6. Return vegetables and beef to wok and heat through. Serve with hot cooked rice.

View user profile http://lindachzang.canadaboard.net
Stewed Beef w/ Chinese Cabbage


* 1 lb. beef brisket
* 6 c. boiling water
* 1 tbsp. rice wine or dry sherry
* 3 slices fresh ginger root, about one inch in diameter
* 1 lb. Chinese cabbage
* 2 tbsp. vegetable oil
* 1 1/2 tsp. salt
* 1/4 c. beef broth


1. Use a cleaver to cut beef into thin slices.
2. Place in a large heavy pot. Pour 3 cups boiling water over beef slices; drain well.
3. Add 3 more cups boiling water to beef and bring to a boil over low heat. Add wine and ginger root. Cover and cook 2 hours over low heat.
4. Chop cabbage into 2 inch square pieces. Add chopped cabbage, oil, salt and beef broth to beef. Cook 30 minutes longer. Serve hot in a large bowl.

View user profile http://lindachzang.canadaboard.net
Chinese Steamed Beef


* 1 lb. beef steak
* 1 tsp. cornstarch
* 1/2 tsp. Salt and black pepper
* 2 tsp. soy sauce
* 1 tbsp. oil
* 2 tbsp. sherry
* 1 tsp. wine vinegar
* 2 spring onions


1. Slice beef steak across the grain into thin strips.
2. Place them in a bowl. Blend cornstarch, salt, black pepper, soy sauce, oil, sherry and vinegar; pour over beef.
3. Chop the onions very finely and sprinkle over the top. Cover tightly and let stand at least 1 hour.
4. Place bowl of beef on a stand in a saucepan or wok of boiling water; cover saucepan/wok and steam until beef is tender.

View user profile http://lindachzang.canadaboard.net
Sweet and Sour Beef Meatballs


* 4 lb. ground beef
* 4 eggs, beaten
* 1 1/2 c. fine bread crumbs
* Salt, pepper, garlic to taste


* 3 c. catsup
* 3/4 c. brown sugar (more, if wish)
* 1/2 c. white wine vinegar
* 1/2 c. soy sauce


1. Mix meat, eggs, seasonings and bread crumbs. Shape into balls, sauté until brown, drain.
2. Combine sauce ingredients and put over balls. Simmer 30 minutes. Serve hot!

View user profile http://lindachzang.canadaboard.net
Sweet and Sour Beef Meatballs 2


* 1 lb. extra lean ground beef
* 3/4 tsp. salt
* 1/2 tsp. pepper
* 1/2 tsp. ginger
* 2 tbsp. vegetable oil
* 1 green pepper, cut into 1/4 inch cubes
* 1 onion, chopped
* 1 carrot, grated (optional)
* 2 tbsp. vinegar
* 2 tbsp. brown sugar
* 1 tsp. soy sauce
* 1 tbsp. cornstarch, stirred into 1/2c cold beef or chicken broth


1. Blend ground beef, salt, pepper, and ginger together. Shape into 1 inch meatballs.
2. Heat oil in wok and brown meatballs on all sides for about 2 minutes. Add remaining ingredients.
3. Cook over moderate heat, stirring constantly, until mixture thickens. Cook an additional 5 minutes. Serve at once with rice.

View user profile http://lindachzang.canadaboard.net
Beef and Pork Meatballs


* 3/4 lb. ground beef
* 1/4 lb. ground pork
* 1/4 tsp. ground ginger
* 1/4 tsp. salt
* 1 tbsp. sugar
* 1 tbsp. Worcestershire sauce
* 2 tbsp. Soy Sauce
* 2 tbsp. corn oil
* 4 sticks celery, chopped
* 1 1/2 c. bouillon
* 1 med. onion, chopped
* 2 1/2 tbsp. cornstarch
* 1/4 c. water
* 2 tomatoes; cut in wedges


1. Mix beef, pork, ginger, salt, sugar, Worcestershire and soy sauce. Shape into flat patties using 1 tbsp. of mixture for each.
2. Brown patties in hot oil in wok; push to one side.
3. Add celery and onion, cook slowly for 5 minutes.
4. Add bouillon. Cover; cook 5 minutes.
5. Mix cornstarch, water and 1 tbsp. of soy sauce. Stir into wok. Cook, stirring constantly until sauce is thickened. Add tomatoes, cook until heated. Serve over Chow Mein Noodles or rice.

View user profile http://lindachzang.canadaboard.net
Beef Meatballs in Pineapple Sauce


* 1 lb. ground beef
* 3/4 c. minced celery
* 3/4 c. finely chopped almonds
* 1 tsp. salt
* 2 cloves garlic, minced
* 1/2 c. bread crumbs
* 1 tbsp. soy sauce
* 1/2 tsp. MSG
* 2 eggs, beaten
* Cornstarch
* 2 tbsp. cooking oil

Pineapple sauce:

* 1/3 c. sugar
* 3 tbsp. cornstarch
* 1 c. chicken broth
* 1/2 c. vinegar
* 2 tbsp. soy sauce
* 1/2 c. pineapple juice
* 1 green pepper, cut into strips
* 1 c. pineapple chunks


1. Combine beef, celery, almonds, garlic and salt. Mix well.
2. Add crumbs, soy sauce, MSG, and eggs; mix well.
3. Shape into balls the size of walnuts. Roll in cornstarch. Heat oil in large skillet and brown meatballs on all sides until thoroughly cooked. Serve with pineapple sauce.
4. Combine sauce ingredients and mix well.

View user profile http://lindachzang.canadaboard.net
Hunan Beef


* 2 cups broccoli florets
* 2 tbsps. cooking oil
* 2 tsp. minced garlic
* 4 small dried red chilies
* 1 tsp. cornstarch dissolved in 2 tsp. water


* 2 tbsps. soy sauce
* 2 tsp. cornstarch
* 1 tbsp. Chinese rice wine or dry sherry
* 3/4 lb. flank steak, thinly sliced across the grain


* 3 tbsps. Chinese black vinegar or balsamic vinegar
* 1 tbsp. soy sauce
* 1 tbsp. Chinese rice wine or dry sherry
* 2 tsp. sugar
* 2 tsp. chili garlic sauce
* 1 tsp. sesame oil


1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender and crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch mixutre and cook, stirring, until sauce boils and thickens. Serve with rice.

View user profile http://lindachzang.canadaboard.net
Stir Fried Beef with Broccoli and Oyster Sauce.

This is a Cantonese recipe


5 oz. lean beef

1 tsp soy sauce
½ tsp rice wine
½ tsp/ cornstarch
¼ tsp. sugar
Pinch of salt

6 oz. broccoli
1 scallion
½ tsp. sugar
2 tsp. oyster sauce
Oil for deep frying


1. Cut the beef into very thin slices and marinate for 30 minutes.

2. Wash and trim the broccoli into 4 inch lengths.

3. Cut the scallion into 1/2 inch pieces.

4. Deep fry the beef in very hot oil for 10 seconds and drain well.

5. Heat 2 tbsp. oil in a wok and stir fry the broccoli for 30 seconds over a moderate heat.

6. Add 5 tbsps water, turn up the heat and cook for 5 minutes, until the broccoli is just tender.

7. Remove, drain if necessary and arrange on a serving dish

8. Reheat the wok with 2 tsp. oil and stir fry the scallion for 15 minutes.

9. Add the beef, sprinkle with sugar and sir fry for 30 seconds.

10. Lay the meat on the broccoli, spoon over the oyster sauce and serve.

View user profile http://lindachzang.canadaboard.net
Stir Fried Beef in Sesame Oil .

This is a Beijing recipe.


5 oz. lean beef

2 tsps. Soy sauce
1 tsp. cornstarch

2 slices of ginger, chopped
2 scallions, chopped
2 cloves of garlic, chopped
2 tbsps. sesame oil
1 tsp. vinegar
1 tbsp. soy sauce
1 tsp. rice wine
Chopped chives
Oil for deep frying.


1. Trim off any fat and cut the beef into strips 1 inch long, and about 1/2 inch wide. Marinate for 30 minutes.

2. Deep fry the beef strips in very hot oil for 30 seconds, then drain well.
3. Heat a wok with the sesame oil and over a moderate heat stir fry the scallion, ginger and garlic for about 15 seconds or until fragrant.

4. Add the beef, then the vinegar, soy sauce and rice wine.

5. Mix well together and serve garnished with chopped chives.

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