Time 1h15m Number Of Ingredients 17 Steps:
Marinate the meat with the cornstarch, the first teaspoon of oil, and salt. Set aside for one hour. Also, combine all the ingredients for the sauce base in a separate bowl. Set aside. Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside. Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds. Turn the heat up to high, and add the minced garlic, shallot, and the white portions of the scallion. Toss for 10 seconds. Add the tomato wedges to the wok. Spread them around the wok in an even layer, and let sear for 15 seconds. Add the Shaoxing wine, and stir-fry the mixture for another 10 seconds. Now push everything to one side of the wok. On the cleared space of the wok, add the sauce base. Stir until bubbling to meld the flavors together. Now it’s time to add the beef and any juices in the bowl to the wok. Stir-fry everything on high heat until mixed well and sizzling (about 20 seconds). Be sure not to overcook the tomatoes or they will disintegrate into the sauce! Toss in the remainder of the scallions and add the cornstarch slurry a little at a time until the sauce is thickened to your liking. Let the sauce cook for 15 seconds after adding the last bit of the cornstarch slurry to ensure the starch is cooked. Plate and serve immediately on a big bed of rice!
Time 2h40m Yield 12 Number Of Ingredients 17 Steps:
Combine flour, salt, and pepper in a resealable bag; add stew meat and shake until meat is coated. Heat oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add coated meat and loose flour from the bag to the hot oil; cook and stir until browned on all sides, 5 to 10 minutes. Mix tomatoes, onions, tomato sauce, water, Worcestershire sauce, garlic, paprika, sugar, and bay leaves into stew meat mixture; bring to a boil. Reduce heat to low and simmer stew, scraping bottom of Dutch oven every 30 minutes, about 1 hour. Stir carrots into stew and cook for 30 minutes more. Add potatoes to stew and cook until potatoes are tender, about 30 minutes. Add mushrooms to stew and cook until tender, about 15 minutes.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
Put meat in marinade for 30 minutes. Brown meat in 2 T hot oil and turn into bowl. Add 1 T oil to pan and when hot put in vegetables and stir=fry until veges are just tender. Do not Overcook. Put beef back in pan and add gravy ingredients. Cook for 1 minute.
Time 45m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean. Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes. Cover and place pot over low heat. Let it steam for 20 minutes. Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes. Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it’s ready to serve. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Time 53m Yield 2 servings Number Of Ingredients 10 Steps:
Cut the beef lengthwise into thin 2-inch long strips. Toss the beef with 2 teaspoons cornstarch, 1 teaspoon vegetable oil, the salt, and pepper. Cover and refrigerate for 30 minutes. Cut the onion into 1-inch squares. Cut the tomatoes into 8 wedges. Wash the basil and pat dry. In a small bowl, combine the remaining 2 teaspoons cornstarch and 1 tablespoon water and set aside. Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute, or until the meat browns. Continue stirring for about 2 minutes over high heat. Stir in the hoisin sauce and cornstarch mixture. As the mixture begins to thicken, after about 1 minute, add the tomatoes and basil, stir for 1 minute. Divide among plates and serve.
Time 30m Yield 4 servings. Number Of Ingredients 15 Steps:
Slice steak on the diagonal into very thin strips. (It slices more easily if partially frozen.) , In a bowl, combine the ginger, garlic, 1 teaspoon cornstarch, soy sauce and egg white. Add the meat and toss to coat. Set aside for 5 minutes. , In a large skillet or wok, heat oil on -medium-high; brown the meat. Remove the meat; set aside. Add the green pepper, onion, celery and 1/2 cup water; cover and cook over medium heat for 3 minutes. , Add ketchup and sugar; cover and cook for 2 minutes. In a small bowl, whisk the remaining cornstarch and water until smooth. Stir into beef mixture; return to skillet. Cook until liquid is slightly thickened. Add tomatoes and stir for 1 minute just until heated through. Serve with rice.
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. , Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream if desired.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl. Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely. Cover and refrigerate 8 to 10 hours. In a large skillet or wok,heat oil. Add green pepper and onion saute for 2 minutes. Dissolve bouillon cube in boiling water. Add beef and marinate. Bring to boiling point. Reduce heat and simmer,covered for 8 minutes. Blend cornstarch with cold water. Stir into mixture in skillet. Cook and stir until thickened. Cut tomatoes into wedges; add to skillet;stir gently. Cover and simmer, just until tomatoes are hot,about 3 minutes. Serve hot over rice with scallions,if desired.
