Best Empress Of China Beef Recipes

EMPRESS OF CHINA BEEF

Empress of China Beef image

Make and share this Empress of China Beef recipe from Food.com.

Provided by Chris from Kansas

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1/4 teaspoon salt
1/2 lb boneless sirloin steak, cut into shoestring strips
1 large onion, thinly sliced
3 stalks celery, coarsely chopped
1/4 lb frozen snow peas, each cut in half on a diagonal or 1/4 lb french-style green beans
1 (3 ounce) can whole mushrooms, drained and thinly sliced
1/2 cup coarsely chopped water chestnut
1 tablespoon cornstarch
1/2 tablespoon sugar
5 tablespoons soy sauce
1/2 cup water
steamed rice

Steps:

Heat oil in large skillet; add salt, then beef.
Cook, stirring often, over high heat to brown meat, about 5 minutes.
Add onion, celery, snow peas, mushrooms, and water chestnuts.
Continue cooking over high heat, stirring constantly for 2 to 3 minutes.
Cover, lower heat and simmer for about 3 minutes.
Combine cornstarch, sugar, soy sauce and water in small dish; mix well.
Add to skillet; cook stirring constantly, until mixture thickens and bubbles for 1 minute.
Serve immediately over fluffy, steamed rice.

FRESH PINEAPPLE AND LYCHEE CHICKEN - EMPRESS OF CHINA, SAN FRAN

Fresh Pineapple and Lychee Chicken - Empress of China, San Fran image

When my daughter spent a summer in China, she told me about lychees, a pink fruit they would pick and eat right off the trees. I'd never heard of them, but found canned lychees in an international market and began a search for recipes using them. This recipe intrigued me because of the unusual mix of juices in the sauce (tomato, orange, and pineapple). It also calls for chestnut flour, which I've never used, but I've been told it's sold in World Market, Whole Foods, and specialty food stores. This recipe is from the Empress of China Restaurant in San Francisco, California.

Provided by mailbelle

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 fresh pineapple
1 1/2-2 lbs boneless skinned chicken breasts, cubed
1/4 cup chestnut flour
2 cups oil
1/2 white vinegar
1/2 cup pineapple juice
1/2 cup orange juice
1/2 cup tomato juice
1/2 cup sugar
1 1/2 teaspoons salt
1/2 fresh lemon
1 tablespoon cornstarch
2 tablespoons water
1 (8 ounce) can lychees

Steps:

Cut pineapple in half. Remove fruit from shell, dice, and set aside.
Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
Blend in chicken, pineapple and lychees and heat through. Serve immediately.

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