Best Shanghai Beef Recipes

SPICY SHANGHAI BEEF

Steps:

• Heat wok to 375°F and then add oil (always heat wok first).
• Stir-fry garlic, ginger, red pepper, and onion until soft and translucent.
• Add beef and stir-fry until beef is light brown and lightly springy to touch (DO NOT drain fat from beef).
• In bowl combine 1/4 cup chicken broth, hoisin sauce, beef broth and soy sauce.
• Stir broth mixture into beef/onion mixture.
• Cover and reduce heat.
• Simmer for 10-15 minutes.
• Dissolve cornstarch in remaining 1/4 cup of chicken broth.
• Stir cornstarch mixture into wok.
• Cook until sauce thickens.
• Add bamboo shoots and water chestnuts.
• Toss freshly cooked pasta with sesame oil, serve meat mixture over top.
• Garnish with scallions, if desired.

PEPPERED BEEF WITH SHANGHAI NOODLES

Steps:

• Freeze sirloin steak for 30 minutes for easier cutting. Cut beef into thin strips.
• Combine marinade ingredients in bowl. Add beef and marinate for 20 minutes.
• Heat wok and add 2 T oil. Add shallot, garlic and ground pepper; stir for 10 seconds. Add beef with marinade and stir for one minute. Add bell peppers and bean sprouts; stir for an additional 2 minutes and set aside.
• Heat remaining 2 T oil over medium heat. Add noodles and stir constantly for one minute. Add sauce ingredients and cook for 2 minutes, stirring constantly. Add beef and bell pepper mixture; mix well. Stir fry until heated through. Season to taste with more pepper if desired.
• Serve immediately.

SHANGHAI BEEF

Steps:

• Brown beef in hot oil in a skillet for about 5 minutes.
• Add water chestnuts, capsicum, scallions, salt and pepper.
• Cook 2 minutes longer.
• Mix broth, water, soy sauce and cornstarch; stir into beef mixture.
• Cook and stir until mixture thickens and comes to a full boil.
• Stir in rice.
• Continue cooking the dish until the rice is soft.
• Remove from heat.
• Let the dish stand 5 minutes.
• Serve with parsley as a garnish.

SHANGHAI BEEF

Steps:

• 1. SAUTE SHALLOTS,BEEF,AND RED PEPPER IN THE OIL,TILL COOKED,ADD THE CORNSTARCH AFTER THAT IS DONE,STIR INTO THIS.THEN ADD SOY SAUCE,BEEF BROTH,BRING HEAT UP,WHEN BOILING TURN DOWN,AND ADD RICE,AND COVER THIS FOR 5 MINUTES,ITS DONE.

SHANGHAI BEEF

Steps:

• Saute beef in oil in a large skillet, until browned, about five minutes. Add cornstarch and blend well. Add broth, water chestnuts, red pepper, scallions, soy sauce and pepper. Bring to a boil, stirring frequently. Stir in rice, cover and remove from heat. Let stand about five minutes. Fluff with a fork. Note: Add 3 or 4 dried chili peppers to spice it up.