Time 25m Yield 6 Number Of Ingredients 6 Steps:
Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.
Time 20m Number Of Ingredients 7 Steps:
Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean. Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.
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.
Time 30m Yield 2 meals, 2 serving(s) Number Of Ingredients 7 Steps:
Stir together cornflour, soya, chili and stock. Marinate meat in this. Time not important–anything from 15 minutes to overnight if desired. Fry 1 chopped onion in a little oil until soft. Add spring greens rolled together and chopped into ribbons (bok choy could easily be used). (Ingredient list would not accept spring greens–must be a UK veggie). Stir until soft. Add meat and stock marinade. Simmer until meat is cooked and the sauce is glossy and thickened. A little water may be used to thin out stock if desired. Any meat or veggie can be used to create your own version of this easy recipe.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long. Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes. Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil. Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.
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.
