3/4 lb new york or fillet steak
Soak skewers in cold water and refridgerate for one hour.
Cut Steak into 24 3"long x 1" wide -inch strips, each weighing
about 1/2 ounce. Skewer each piece on a six inch skewer. Refridgerate
Prepare the marinade: In a small bowl, combine all the marinade
ingredients and pour over the meat, turning to coat all sides. Let
marinade, unrefrigerated, about 15 minutes.
Preheat the grill or broiler while the steak is marinating.
Prepare the sauce: In a small skillet, melt 2 tablespoons butter.
Add the garlic and green onion and saute over medium-high heat until
soft, about 2 minutes. Pour in the stock, soy, and chili pepper
flakes, and cook 1 or 2 minutes longer. Stain into a clean pan and
whisk in the remaining 4 tablespoons butter. Keep warm.
Broil skewers of steak until medium rare, about 30 to 40 seconds each
side. Be careful not to burn skewers.
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Soak skewers in cold water and refridgerate for one hour. Cut Steak into 24 3"long x 1" wide inch strips, each weighing about 1/2 ounce. Skewer each piece on a six inch skewer. Refridgerate until needed. Prepare the marinade: In a small bowl, combine all (Upload by user)
Heat vegetable oil in wok over moderately high heat for 30 seconds. Add steak, cut into strips, and fry until no longer pink. Remove. Add to wok at medium heat, 1 chopped onion, and chopped green pepper, fry for 1 minute. Mix in sliced mushrooms, marjoram, thyme and (Upload by user)
1 lb Beef tenderloin 1 ts Sesame oil 1 TB Soy sauce 1/4 ts Garlic powder 1/4 ts Ginger 1/4 ts Cumin 1 c Onion slivered 3/4 c Green bell pepper (2 1/2" x : 2 1/2") 3/4 c Yellow 1 c red bell pepper 1 c red bell pepper 2 TB White (Upload by user)
Marinate the sirloin at room temperature in a mixture of sherry, soy sauce, 1 teaspoon of the cornstarch, the sugar, 1/2 teaspoon of the oil, the pepper, and garlic for an hour. Heat 1 Tablespoon of the remaining oil in a wok over high heat. Stir fry beef quickly, until the (Upload by user)
In 2 quart saucepan, prepare rice as label directs. Meanwhile, with flat side of knife, crush garlic clove. Mince gingerroot. Cut green onion into 1 inch long pieces. Thinly slice carrots. Remove tough strings from each Chinese pea pod; cut each lengthwise in half. Thinly sl (Upload by user)
2/3 lb Beef flank steak : MARINADE 1 ts Dry sherry 1/2 ts Ginger minced 1/3 ts Sugar 2 TB Oyster sauce 1 ts Cornstarch 1/2 ts Baking soda : SEASONING SAUCE 1/4 c Chicken stock 1/4 c water 1 ts Cornstarch 1/4 ts Sugar 1/2 ts S (Upload by user)
PREPARATION: Trim and discard fat from beef. Cut beef across the grain into 3 by 2 by 1/4 inch slices. Combine marinade ingredients in a bowl and add beef; stir to coat. Cover and refrigerate for 2 hours. Combine sauce ingredients in a bowl; mix well and set aside. COOKING (Upload by user)
Pick over and wash the beans. Soak them overnight in cold water to cover. Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour. Squeeze the pulp with fingers to extract as much juice as possible. Strain, pressing the pulp. Discard the res (Upload by user)
Put all of the ingredients into a blender container and blend until the pimiento slice and green pepper are finely chopped. Pour into a saucepan and cook and stir the mixture until thickened and bubbly. Cook for 1 minute more. Use as a basting sauce for meat in the last few (Upload by user)
Pour one cup boiling water over shitake mushrooms and allow them to sit, covered for 30 minutes. When they are ready add the cornstarch to 1/4 cup of cool water and set aside. Slice the mushrooms into bite sized pieces, removing the stems, and pour the soaking liquid in (Upload by user)
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Heat oil in wok or fry pan. Add salt, bok choy, bean sprouts and snow peas Stir fry 5 7 min. Mix cornstarch, bouillon powder and sugar to gether well and add to vegetables. Stir fry until glazed and thickened. strongServings: 4/strong (Upload by user)
Cut any bok choy that are thicker than 3 inches in half lengthwise; leave smaller ones whole. Arrange as many boy choy on a steaming rack as will fit without crowding. Steam until stocks begin to turn translucent and are soft when pierced (4 to 5 minutes). Lift out and plung (Upload by user)
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Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on serving dish; spoon hot sauce over. Serves 6. Origin: Recipes of British Columbia, Canada. Book Shared by: Sharon Stev (Upload by user)
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Slice pork against the grain into thin strips about 2" by 1/2". Seperate outer fleshy stalks from center flower stalk of bok choy. Use center stalk in another stir fry dish or in soup. Wash outer stalks, and diagonally slice into 3" pieces. The meatier ends of the (Upload by user)
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Rince bok choy in cold water. Cut stalks diagonally in 1" pieces and leaves into thin shreds. In a large non stick skillet, heat oil. Add the stems first and saute, tossing, about 2 minutes. Then add garlic, leaves, fructose, soy sauce and sesame oil, and continue cooking o (Upload by user)
4 c water 1 1/4 lb Chicken; skinned boned 1 Cucumber peeled and : thinly sliced 1/2 ts Salt 4 Bean sheets or 2 oz : noodles 3 c hot water 1/2 ts Peppersalt see below 1/2 ts Garlic minced 2 ts Fresh ginger root minced : SEAS (Upload by user)
TAG: chicken, sauce, saucepan, minutes, water, pepper, medium, cover, remove, noodles, broth, peppercorns, szechuan, sheets, peppersalt, sesame, chopped, ,
TAG: minutes, marinade, steak, skewers, sauce, ,
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