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How To make Stir Fried Shredded Beef with Fish Flavored S
8 oz Beef
4 ea Water Chestnuts
3 c Oil
1 tb Spring Onions, minced
1 tb Ginger, minced
1 tb Garlic, minced
1 tb Chili Nam Yuey
1 tb Soy Sauce
1 x Cornstarch
1/2 ts Salt
1 ts Sugar
1/2 ts Soy Sauce
1 tb Dark Vinegar
1 x Pepper Powder
1 tb Cornstarch Paste
1 ts Sesame Oil
Rinse beef, shred it thinly. Marinate with soy sauce and cornstarch for 10 minutes. Rinse water chestnuts. Peel and dice. Mix well with the salt, sugar, soy sauce, dark vinegar, pepper powder, and sesame oil. Heat oil in a wok till hot. Quickly stir-fry the beef shreds till the beef turns white. Remove and drain. Save some of the oil in the wok. Stir fry spring onions, ginger and garlic for a few seconds. Add the diced water chestnuts and Chili Nam Yuey. Stir fry for a few seconds. Add the shredded beef. Mix well. Pour in the seasoning. Stir till pasty. Remove and serve. From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by James Lor. -----
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Delicious Crispy Soy Garlic Tofu
Crispy Soy Garlic Tofu. Crispy tofu pan fried in a garlicky, savoury umami based sauce. This tofu dish is so good it may convert the people in your life to enjoy it! Recipe:
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MONGOLIAN GROUND BEEF In 15 Minutes!
Takeout Mongolian Ground Beef Recipe!
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Beef And Onion Stir Fry |Tender And Juicy Beef
—-Ingredients(4 servings)—
6.7 oz/190 g onion
4 stalks of green onion
1/4 tsp salt
1/4 tsp sugar
4 cloves of garlic
16.9 oz/480 g beef
2 tsp soy sauce
2 1/4 tsp dark soy sauce
3/4 tsp oyster sauce
3/4 tsp sugar
1 1/2 tsp baking soda
4 1/2 tsp corn starch
3 tsp oil
1 1/2 tsp sesame oil
3 tbsp oil for cooking
3 tsp dark soy sauce
1 1/2 tsp oyster sauce
1 1/2 tbsp cooking wine
1/3 cup water
Black pepper
—-Timestamps—
00:00 - Intro
00:17 - Green onion,garlic,onion prep
01:07 - Beef Prep
02:02 - How to cook Beef And Onion Stir Fry, Onion stir fry
02:42 - Beef stir fry
04:13 - Final Step
Shredded Fish Stir Fry | Myanmar Food | Burmese Recipes | ငါးမွှေကြော် | ငါးဒန်မွှေ | ငါးမွှေချက်
Shredded Fish Stir Fry | Myanmar Food | Burmese Recipes | ငါးမွှေကြော် | ငါးဒန်မွှေ | ငါးမွှေချက်
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Hunan Crispy Fried Beef. Tender strips of rump, crisp fried and glazed with a piquant sauce.
Hunan crispy fried beef is a classic Chinese beef dish. Lightly coated in a tapioca batter, the beef is crisp fried then stir-fried in a piquant Hunan sauce of soy, vinegar and sugar. The result is a beautiful crispy tender dish glazed in a rich, flavorful sauce.
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Ingredients
450g Rump steak
For the coating
2 Eggs
2.5ml / ½ tsp Salt
60ml / 4 Tbs Tapioca flour
Other:
2 Medium carrots cut julienne
3 Spring onions, white only, cut into rounds
1 Clove garlic, finely chopped
For the sauce:
60ml / 4 Tbs Caster sugar
45ml / 3 Tbs White wine vinegar
30ml / 2 Tbs Light soy sauce
Instructions
Cut the beef into strips across the grain (5mm x 5mm x 50mm) (1/4in x ¼in x 2in)
In a jug, combine the eggs, tapioca flour and the salt. Whisk until everything is combined.
Place the steak in a large mixing bowl and add the egg batter. Mix this until everything is well coated.
Cut the carrots, spring onions, garlic and measure out the chilli sauce.
In a jug combine the caster sugar, vinegar and light soy sauce. Mix this until all of the sugar has dissolved.
To cook
Fill your wok ⅓rd full with oil and heat this to 190c / 375f.
Fry half of the beef for 3 minutes, until crisp and browned. Add the beef to the oil piece by piece or it will clump together.
Remove the beef with a slotted spoon, then continue with the rest of the beef.
Deep fry the carrots for 2 minutes until they start taking on some color. Remove these with a slotted spoon and add them to the fried beef.
In your second wok, heat 2 tablespoons of oil until smoking hot. Add the spring onions, garlic and chilli sauce. Stir these for 15 seconds until fragrant.
Add the beef and carrots to the wok and stir to combine.
Pour in the sauce and continue to stir this for 3 minutes until the sauce thickens and glazes all of the ingredients.
Remove the wok from the heat and serve immediately.
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