CANTONESE BEEF
"This dish is always a big hit," notes Michelle Harvey from her home in Noblesville, Indiana. "I often cook it in the oven instead of on the stovetop," she explains, "so it's easy to walk away and get other things done while it's cooking.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain oranges, reserving juice; set oranges aside. In a Dutch oven, brown beef and onion in oil; drain. Stir in the water, soy sauce, ginger and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until beef is tender., Add the celery, green pepper and water chestnuts. Cover and cook for 20-30 minutes or until vegetables are tender. Combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice.
Nutrition Facts : Calories 233 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
BEEF STEAK CANTONESE STYLE
Make and share this Beef Steak Cantonese Style recipe from Food.com.
Provided by foodart
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the ginger, half the spring onions, the wine, 3 tablespoons water, soy sauce. Add the beef slices, mix well together and leave to marinate for 15-20 minutes.
- Heat the oil in a wok to 350 degree.
- Mix together the plain flour and half the cornstarch.
- Remove the beef from the marinade, dust with the flour and deep-fry for about 30 seconds. Remove from the oil and drain on paper towels.
- Pour off most of the oil from the wok, leaving about 1 tablespoon. Reheat the wok, and add salt. Stir-fry for about 1 1/2 minutes then remove and arrange in a ring on a serving dish.
- Heat another tablespoon of oil in the wok and add the remaining soy sauce, the tomato ketchup, Worcestershire sauce and sugar. Blend the remaining cornstarch with the remaining water and add to the wok to thicken the sauce. Bring to the boil then add the beef slices. Sprinkle with the remaining spring onions and serve.
Nutrition Facts : Calories 2129.8, Fat 218.2, SaturatedFat 28.3, Sodium 2932.5, Carbohydrate 45.1, Fiber 1.1, Sugar 31.4, Protein 5
CANTON BEEF WITH BELL PEPPERS
Cantonese takeout has long been a comfort food for many families. We know your family will enjoy making this simple recipe in the comfort of your own home.
Provided by Betty Crocker Kitchens
Categories Entree
Time 32m
Yield 4
Number Of Ingredients 11
Steps:
- Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
- Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes. Drain beef; reserve marinade.
- Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium.
- Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice.
Nutrition Facts : Calories 225, Carbohydrate 38 g, Cholesterol 25 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 380 mg
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CANTONESE BEEF | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Cuisine ChineseCategory Midweek DinnerServings 4Total Time 20 mins
- Rinse noodles under hot running water, drain. Transfer to large bowl, separate noodles with fork.
- Heat remaining oil in wok, cook rind, ginger and garlic, stirring, until fragrant. Add broccoli and capsicum, cook, stirring, until just tender.
- Blend cornflour and stock in small bowl, add to wok with beef, mushrooms, combined sauces and sugar. Bring to a boil, reduce heat. Cook, stirring, until sauce thickens slightly. Add noodles and cabbage, cook, stirring, until cabbage just wilts.
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