You are here: Recipes It > Recipes > Meat

Beef With Black Mushrooms

Ingredients
 

10 chinese black mushrooms
1/2 lb flank steak
4 tsp cornstarch
1 egg white, lightly beaten
1/2 cup vegetable oil plus
2 tbsp vegetable oil
1 tsp crushed ginger root
1 tsp crushed fresh garlic
1 cup bamboo shoots, drained, rinse in co, ld water & cub
1 tsp cooking wine
1 tsp dark soy sauce
1/2 cup chicken stock (see wonton soup reci, pe)
1 salt & pepper to taste
1 scallion, shredded




 
 Advertisements
Preparation
 
Place mushrooms in bowl, cover w/1 c. warm wa- ter & soak 10 min.
Drain, discard tough stems & quarter the caps. Set aside. Trim all
fat from meat & slice in thin strips across the grain of the meat.
Place in bowl. Mix 2 tsp. cornstarch w/4 tsp. cold water; add to
meat. Add egg white & stir to coat meat. Set aside. Mix remaining 2
tsp. cornstarch w/4 tsp. cold water; reserve. Heat a wok over high
heat 30 secs. Add 1/2 cup oil & swirl around wok. Add 1/2 tsp. each
gin- ger & garlic & the beef mix; stir-fry 2-3 mins. Remove from wok,
draining oil; put 2 tbs. oil in wok & heat. Stir-fry remaining 1/2
tsp. gar- lic & ginger til brown. Add reserved beef mix, bamboo
shoots, mushrooms & wine. Stir-fry over high heat 1 min. Add soy
sauce, chicken stock, salt & pepper. Thicken w/reserved cornstarch
mix, stirring gently. Pour into serving dish & garnish with shredded
scallion. Source: PEKING GARDEN EAST

 

 
Servings: 4

 

 

Also see ...

Beef Tenderloin With Horseradish Sauce
Make sauce puree sour cream, parsley, horseradish, lemon juice, and salt in food processor. Transfer to bowl. Fold in whipped cream. Chill up to 4 hours. Remove beef from frig 1 hr. before roasting. Preheat oven to 450~. Place beef in foil lined pan. Combine oil and (Upload by user)

Beef Tenderloin With Marsala
Heat 3 teaspoons butter and pancetta or bacon in a skillet large enough to hold meat in one layer. Saute until golden brown. Add onion and saute until golden. Remove pancetta or bacon and onion with a slotted spoon. Reserve bacon and discard onion. Put beef slices in s (Upload by user)

Beef Tenderloin With Red Wine Sauce
INSTRUCTIONS: Cabernet Sauvignon gives depth and peppercorns give bite to this robust dish. You might want to use a bigger bodied Cabernet or Zinfandel, which will reduce to a fine sauce. Trim fat from tenderloin; fold under 3 inches of small end. Tie tenderloin with st (Upload by user)

 Advertisements
Beef Tenderloins With Mushroom Stuffing
In 12 inch skillet, melt margarine, add chopped mushrooms, diced ham, chopped green onion, salt and pepper. Cook until tender. Add bread cubes and 2 T. water toss gently to mix. Set aside Make a lengthwise cut in tenderloin, cutting 1 1/2 in deep. Spoon 1/2 half of cooled st (Upload by user)

Beef Teriyaki With Broccoli
CUT BELL PEPPER INTO THIN STRIPS. TRIM FAT FROM ROUND STEAK. CUT BEEF INTO 2" X 1/8" STRIPS, ACROSS THE GRAIN. MIX TERIYAKI SAUCE, LEMON JUICE, CORNSTARCH AND GINGERROOT IN A SQUARE MICROWAVE DISH, 8 X 8 X 2 INCHES. STIR IN BEEF. COVER AND REFRIGERATE FOR AT LEAST 20 (Upload by user)

Beef Teriyaki
Slice steaks diagonally across the grain into 1/2 x 1 inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1 to 2 hours, turning 3 or 4 times. Thread strips on skewers and grill until meat reaches desired (Upload by user)

Beef Tips fggt98b
*sliced mushrooms, drained; **(10 1/2) oz can Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchu (Upload by user)

Beef Tips In Red Wine Sauce
Brown beef cubes in the olive oil in a 12 inch nonstick skillet set over medium heat. Turn the cubes frequently to ensure even browning on all sides. Add the onions and cook 2 to 3 minutes longer, or until the onions are fragrant. Add the mushrooms and garlic and reduce heat b (Upload by user)

Beef Tongue With Letils
1. Heat 2 tbsp of butter in a large saucepan or small kettle and add the onions and garlic. Cook, stirring, until wilted. Add the ham and lentils and stir briefly. 2. Add the tomatoes with tomato paste, water, bay leaf, thyme and parsley. Add the tongue. 3. Bring to a boil. (Upload by user)

Beef Tournedos With Gin Juniper Sauce
In a measuring cup, combine beef stock, gin, vinegar and juniper berries. Set aside. Brush or rub steaks with vegetable oil. Press pepper onto the steaks and season with salt. Heat a medium sized cast iron or heavy skillet over high heat until nearly smoking. Place steaks i (Upload by user)
TAG: steaks, grams, sauce, juniper, ,

Beef Vegetable Barley Soup Starter Mix
Combine the ingredients in a small bowl, and store in an airtight container. Recipe By :     strongServings: 4/strong   (Upload by user)

LONGANISANG SUMSUMAN
LONGANISANG SUMSUMAN
Roquefort Cheesecake
Roquefort Cheesecake
Indian Pastry
Indian Pastry
Cream Puff Bars
Cream Puff Bars
Beef Vegetable Barley Soup
In a large stockpot, heat the oil and add the meat cubes. Saute until the meat is browned on all sides. Add the water, tomatoes, and Soup Starter Mix. Bring the mixture to a boil, and reduce the heat. Cover and simmer for 45 minutes. Stir in the celery and carrots. Cover and b (Upload by user)

Beef Vegetable Soup
Wash soup bones. Put on aluminum lined tray and brown in a 400F oven until well browned on both sides. Put bones in soup pot, drain grease and then get as much of the browned bits as possible using a little water to help them along. Add water until the bones are well covered (Upload by user)
TAG: bones, ,

Beef Wellington Gourmet Magazine
* At room temperature. ** Beaten in 1 t water. *** Dissolved in 1 T cold water. **** Finely chopped.     strongServings: 8/strong   (Upload by user)

Beef Wellington 2
Allow patty shells to thaw 2 hours in refrigerator before rolling out. If meat is quite long (Lin, control Thyself!!), fold narrow end under to form a roast about 12 to 13 inches in length. Place on rack in shallow roasting pan. Sprinkle lightly with salt and flour. Bake, u (Upload by user)
TAG: roast, minutes, pastry, edges, ,

Beef Wellington Gourmet Mag
In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25 30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy (Upload by user)
TAG: fillet, minutes, dough, pastry, mixture, completely, middle, gourmet, juices, ,

         
TAG: mushrooms, cornstarch, ,
Permalink--> In : Recipes  -  Meat