Beef And Ginger Shao Mai Recipes

Steps:

• In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours, until the meat is tender. Transfer the meat to a plate and let cool slightly. Using 2 forks, pull the meat into thick shreds.
• Strain the broth, discarding the solids. Return the broth to the cooker. Add the shiitakes, scallions and shredded meat. Cook on high for 15 minutes, until the mushrooms are tender.
• Meanwhile, bring a large saucepan of salted water to a boil. Add the noodles and cook until al dente. Drain well.
• Add the noodles to the soup. Serve in deep bowls, passing the sesame or chili oil at the table.

Steps:

• Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
• Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
• Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
• Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.

Steps:

• Combine all ingredients except won ton wrappers in large bowl; let stand 20 minutes to blend flavors.
• Place 2 teaspoons filling in center of each won ton wrapper.
• Pull edges up around filling, pleating slightly and pressing in below top of filling to form purse shapes.
• Tap lightly on work surface to flatten bottoms.
• (Can be prepared 2 weeks ahead. Freeze on baking sheet until firm. Transfer to plastic bags and freeze.Thaw before steaming.).
• Lightly oil vegetable steamer.
• Add 2 inches water to saucepan and bring to boil.
• Arrange shao mai in steamer, spacing slightly.
• Place steamer on saucepan; cover and steam until filling is firm, about 15 minutes.
• (Can be prepared 2 hours ahead. Cover and refrigerate. Resteam until warmed through, about 4 minutes.
• Serve hot.