Best Chinese Beef N Greens Recipes

BEEF VEGETABLE STIR-FRY

Beef Vegetable Stir-Fry image

This Beef Vegetable Stir-Fry is a quick and easy dish to make anytime. Made with tender beef, crunchy vegetables, and a perfectly flavored sauce--it makes for an ideal weeknight dish.

Provided by Bill

Categories Beef

Time 40m

Number Of Ingredients 19

Ingredients

12 ounces flank steak ((sliced ⅛-inch thick into 2- to 3-inch pieces))
1 teaspoon water
¼ teaspoon baking soda
1 teaspoon cornstarch
2 teaspoons vegetable oil
4 cups bok choy ((250g, cut into 1x3-inch pieces, washed and drained))
¾ cup Bunashimeji or Beech mushrooms, washed and drained ((50g))
¾ cup sugar snap peas or snow peas ((65g, washed and drained))
½ cup warm water or beef stock
¼ teaspoon sesame oil
2 teaspoons light soy sauce
1 teaspoon dark soy sauce ((or mushroom flavored dark soy sauce if you have it))
1 tablespoon oyster sauce
¼ teaspoon sugar
3 tablespoons canola oil ((divided))
½ teaspoon minced ginger
2 cloves garlic ((finely minced))
1 tablespoon Shaoxing wine
2 teaspoons cornstarch ((mixed with 1 tablespoon water))

Steps:

Mix together the marinade ingredients with the beef until well-coated, and set aside for 30 minutes or overnight. Next, prepare your veggies and set aside.
In a small bowl, mix the water (or beef stock, if using), sesame oil, soy sauces, oyster sauce and sugar, and set aside.
Heat your wok on high heat and spread 2 tablespoons of oil around the perimeter to coat. Once the wok and oil start to smoke, add the beef, and use your metal wok spatula to spread the beef in one even layer. Sear for 30 seconds. Turn the beef to sear the uncooked sides for another 30 seconds. At this point, the beef should be about 80% done. Turn off the heat and transfer the beef back to the marinade bowl.
Next, with the heat back on high, add the ginger and 1 tablespoon of oil to the wok. Cook for 10 seconds, and add the garlic. After 5 seconds, add the mushrooms and stir fry for another 15 seconds, giving them a good sear. Add the Shaoxing wine.
Next, add the snap peas and the bok choy, and stir fry on the highest heat for another 20 seconds until the bok choy begins to wilt. Stir in the beef and your prepared sauce mixture. Gather everything in the center of the wok.
When everything comes back up to a simmer, and the sides of the wok begin to super-heat, Stir fry everything in a circular motion so the beef and vegetables hit the sides of the wok--this gets you that wok hay flavor!
Pour the cornstarch slurry in the center of the wok while stirring. The sauce will immediately thicken, so work fast to stir everything together for another 20 seconds to evenly coat the beef and vegetables in the sauce. There should not be any standing sauce - everything should be clinging to the beef and vegetable stir fry. This is the classic restaurant-style preparation, but you can add more stock and salt or soy sauce to taste if you like a saucier stir-fry.
Turn off the heat and transfer your beef vegetable stir-fry to a serving plate; you can also dish it out individually on a bed of rice for a great one-plate meal. Enjoy immediately. Though you probably don't need us to tell you that.

Nutrition Facts : Calories 377 kcal, Carbohydrate 12 g, Protein 29 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 797 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHINESE GREENS AND BEEF

Chinese Greens and Beef image

This is from the Diana Liu cookbook. I'm posting the entire book here because it's literally falling apart from all the years of use. This one is good too!

Provided by CJAY8248

Categories Meat

Time 50m

Yield 1 recipe, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb sukiyaki beef or 1 lb thinly sliced beef, cut into 1/2-inch lenghths
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon sherry wine
2 tablespoons soy sauce
1/2 teaspoon msg
1 lb chinese greens, cut 1/4-inch thick diagonally
1 (4 ounce) can sliced bamboo shoots
4 tablespoons oil
2 dried Chinese mushrooms, prepared and cut into 1/2-inch slices
1 garlic clove, crushed
1/2 cup water

Steps:

Marinate beef in cornstarch, salt, sugar, sherry, soy sauce and msg for 30 minutes.
Heat 2 Tblsp. oil in frying pan until hot.
Stir-fry garlic until brown.
Add chinese greens, bamboo shoots, and mushrooms; stir-fry 2 minutes.
Add water and cook 1 minute more. Remove from pan and set aside.
Heat 2 Tblsp. oil in frying pan until hot.
Stir-fry beef mixture 3 minutes.
Add vegetables to meat and simmer 2 minutes.
Serve hot.
Variations: the meat mixture with vegetables can be served over chow mein noodles, fried rice noodles or bean threads.

Nutrition Facts : Calories 614.3, Fat 62.8, SaturatedFat 23.5, Cholesterol 74.9, Sodium 744.3, Carbohydrate 4.4, Fiber 0.6, Sugar 1.4, Protein 7.5

CHINESE BEEF AND GREENS

Chinese Beef and Greens image

Very quick and easy meal. Adapt to any meat or veggie you like--no long list of ingredients required.

Provided by bevs kitchen

Categories One Dish Meal

Time 30m

Yield 2 meals, 2 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons cornflour
75 ml dark soya sauce
100 ml sweet chili sauce
200 ml stock
2 thin beef steaks
4 ounces bok choy
1 onion

Steps:

Stir together cornflour, soya, chili and stock.
Marinate meat in this. Time not important--anything from 15 minutes to overnight if desired.
Fry 1 chopped onion in a little oil until soft.
Add spring greens rolled together and chopped into ribbons (bok choy could easily be used). (Ingredient list would not accept spring greens--must be a UK veggie).
Stir until soft.
Add meat and stock marinade.
Simmer until meat is cooked and the sauce is glossy and thickened.
A little water may be used to thin out stock if desired.
Any meat or veggie can be used to create your own version of this easy recipe.