Chinese Style Beef Or Kangaroo Steak Recipes

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Steps:

• Slice the steak against the grain into very thin slices.
• Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
• Marinate the meat for 15 minutes.
• While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
• Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
• Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
• Serve hot. This is low in carbohydrates.

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.

Steps:

• Have steaks sliced 1/2 inch thin.
• Lightly pound both sides of the meat and cut into pieces slightly larger than the size of your hand.
• Place meat in shallow dish for marinating.
• Mix marinade ingredients together and pour over meat ensuring it is well coated.
• Set aside for at least one hour.
• Cut peeled onion into small wedges.
• Combine sauce ingredients in small bowl.
• Heat 3 dessertspoons oil in wok and stir fry onion until transparent, transfer to dish and keep warm.
• Heat remaining oil in wok and place steaks flat on base - do not stir fry but leave until browned and then turn them to brown on other side (1 to 11/2 minutes each side depending on thickness). Avoid crowding the wok - steak can be cooked in batches and kept warm with onions.
• Once all meat has been cooked, drain off excess oil and add back steak pieces with the previously combined sauce ingredients and cook until the sauce thickens slightly.
• Add back onions and stir to combine.
• Serve with braised vegies and boiled rice.