CHINESE BEEF 'N GREENS
Make and share this Chinese Beef 'n Greens recipe from Food.com.
Provided by Northern_Reflectionz
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Freeze meat and remove to make slicing easier.
- Slice into long thin strips.
- Cook carrots and onion with garlic and giner for 3 minutes, stirring constantly.
- Add rest of vegetables.
- Cook 2 mins til tender.
- Remove vegetables.
- Add beef.
- Cook until slightly browned.
- Add soup, water and soya.
- Heat, stirring.
- Add vegetables.
- Serve over rice.
Nutrition Facts : Calories 336, Fat 14.2, SaturatedFat 3.2, Cholesterol 71.5, Sodium 839.8, Carbohydrate 22.6, Fiber 5.5, Sugar 9.4, Protein 30.7
CHINESE GREENS AND BEEF
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
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
STIR-FRIED BEEF AND GREENS
This easy beef stir-fry will satisfy even the pickiest of eaters. It makes for a delicious meal that comes together in no time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Season 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4 inch thick, with 1/4 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add beef to skillet; cook, tossing occasionally, until brown, 2 to 3 minutes. Transfer to a plate with a slotted spoon.
- Reduce heat to medium. Add 1 tablespoon minced fresh ginger and 3 stalks celery, sliced 1/2 inch thick diagonally; cook until celery is soft, about 4 minutes.
- Add 2 bunches watercress, trimmed and washed; toss until wilted, about 1 minute. Return beef with any juices to skillet; stir in 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce. Serve hot over rice.
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