Serves 2–4 CHAPTER 13
BEEF
Mongolian Beef with Vegetables
Beef and Bean Sprouts in Black Bean Sauce
Mongolian Beef with Rice Noodles
Basic Beef Stir-Fry
Serves 2–4
$ Total Cost: $2.55
½ pound beef
2 teaspoons soy sauce
1 teaspoon cornstarch
¼ teaspoon baking soda
1 tablespoon vegetable oil
2 tablespoons oil for stir-frying
1 clove garlic, smashed
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon sugar
This is a good basic recipe for marinating and stir-frying beef that you can adapt according to your tastes and the ingredients you have on hand.
1. Cut the beef across the grain into thin strips. Add the soy sauce, cornstarch, and baking soda to the meat, in that order. Use your hands to mix in the cornstarch and baking soda. Marinate the meat for 30 minutes, add the vegetable oil, and marinate for another 30 minutes.
2. Add oil to a preheated wok or skillet. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the beef, laying it flat on the wok. Let the meat cook for a minute, turn over and brown on the other side, and then begin stir-frying. When it is nearly cooked through, add the rice wine and sugar. When the meat is cooked, remove from the wok and drain on paper towels.
Searing Meat
While stir-frying is normally a hands-on process, when cooking meat it’s best to give the spatula a brief rest. Lay the meat out flat in the wok and brown for about 30 seconds before stir-frying.
Mongolian Beef with Vegetables
Serves 2
$ Total Cost: $4.15
½ pound sirloin or flank steak
1 egg white
Pinch of salt
¾ teaspoon sesame oil, divided
½ tablespoon cornstarch
¾ tablespoon oil
1 green onions
1 garlic clove, minced
¼ teaspoon chili sauce
½ can baby corn, rinsed and drained
½ tablespoon Chinese rice wine or dry sherry
1 tablespoon hoisin sauce
½ tablespoon dark soy sauce
¼ teaspoon sugar
¾ teaspoon cornstarch
1 tablespoon water
½ cup oil for frying beef
This northern Chinese favorite makes a complete meal when served with rice. For a more authentic dish, use bamboo shoots instead of baby corn.
1. Slice the beef across the grain into thin strips. Add the egg white, salt, ½ teaspoon sesame oil, and cornstarch to the beef, adding the cornstarch last. Marinate the beef for 30 minutes. Add ¾ tablespoon oil and marinate for another thirty minutes.
2. While beef is marinating, cut the green onions into thirds on the diagonal.
3. Add 1 cup oil to a preheated wok or skillet. When oil is hot, carefully slide the beef into the wok, a few pieces at a time. Fry the beef until it changes color. Remove from the wok with a slotted spoon and drain on paper towels.
4. Remove all but 2 tablespoons of oil. When oil is hot, add the garlic and chili sauce. Stir-fry briefly until the garlic is aromatic. Add the baby corn.
5. Add the beef back into the wok. Add the rice wine, hoisin sauce, dark soy sauce, and sugar. Mix the cornstarch and water, and add to the middle of the wok, stirring vigorously to thicken. Mix all the ingredients together thoroughly. Stir in the green onion. Drizzle with 
tablespoon sesame oil and serve hot.
Beef with Snow Peas
Serves 2–4
$ Total Cost: $5.00
¾ pound beef flank steak
2 teaspoons soy sauce
1 teaspoon cornstarch
¼ teaspoon baking soda
½ cup snow peas
1 cup mung bean sprouts
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
¼ teaspoon sesame oil
2 tablespoons water
3 tablespoons oil for stir-frying
2 garlic cloves, minced
1. Cut the beef across the grain into thin strips about 2 inches long. Add the soy sauce, cornstarch, and baking soda. Marinate the beef for 30 minutes.
2. Trim the snow peas. Blanch the bean sprouts and snow peas by plunging them briefly into boiling water. Drain well.
3. In a small bowl, combine the dark soy sauce, oyster sauce, rice wine, sugar, sesame oil, and water and set aside.
4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef and stir-fry until it changes color. Remove from the wok and drain on paper towels.
5. Add another tablespoon of oil to the wok. When oil is hot, add the garlic and stir-fry briefly until aromatic. Add the snow peas and bean sprouts and stir-fry briefly. Add the sauce in the middle of the wok and bring to a boil. Mix with the vegetables. Add the beef. Add 1–2 more tablespoons water if desired. Mix everything together and serve hot.
Beef and Bean Sprouts in Black Bean Sauce
Serves 2–4
$ Total Cost: $3.19
½ pound beef steak
2 teaspoons soy sauce
¼ teaspoon salt
½ teaspoon sugar
1 teaspoon cornstarch
¼ teaspoon baking soda
1 cup mung bean sprouts
1 teaspoon fermented black beans
¼ teaspoon chili paste
½ cup chicken stock or broth
1 tablespoon dark soy sauce
1 teaspoon sugar
1 teaspoon red rice vinegar
3 tablespoons oil for stir-frying
1 garlic clove, minced
This dish can also be made with green jalapeño peppers—chop 3 jalapeño peppers, remove the seeds, and stir-fry with the chili paste.
1. Cut the beef across the grain into thin strips about 2 inches long. Add the soy sauce, salt, sugar, cornstarch, and baking soda. Marinate the beef for 30 minutes.
2. Blanch the bean sprouts by plunging very briefly into boiling water. Drain thoroughly. Soak the black beans, mash, and mix with the chili paste.
3. Mix together the chicken broth, dark soy sauce, and sugar.
4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef and stir-fry until it changes color and is nearly cooked through. Remove from the wok and drain on paper towels.
5. Add 1 tablespoon oil to the wok. When oil is hot, add the garlic and chili paste mixture. Stir-fry briefly until aromatic. Add the bean sprouts. Stir-fry briefly, and then add the red rice vinegar.
6. Add the sauce in the middle of the wok and bring to a boil. Add the beef. Simmer until everything is cooked through.
Mu Shu Beef
Serves 2–3
$ Total Cost: $3.63
½ pound beef
½ cup water
1 tablespoon dark soy sauce
1 tablespoon plus 1 teaspoon hoisin sauce
1 teaspoon sugar
1 teaspoon oyster sauce
¼ teaspoon sesame oil
2 eggs, lightly beaten
¼ teaspoon salt
3–4 tablespoons oil for stir-frying
1 slice ginger, minced
½ cup mung bean sprouts, rinsed and drained
For a more flavorful dish, try marinating the beef in oyster sauce, sugar, and cornstarch, adding the cornstarch last.
1. Cut the beef into thin slices. Marinate if desired.
2. Combine the water, dark soy sauce, hoisin sauce, sugar, oyster sauce, and sesame oil, and set aside.
3. Mix the eggs with ¼ teaspoon salt. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, scramble the eggs and remove from the wok.
4. Add 2 more tablespoons oil. When oil is hot, add the beef and stir-fry until it changes color and is nearly cooked through. Remove from the wok and set aside.
5. Add more oil if necessary. Add the ginger and stir-fry briefly until aromatic. Add the bean sprouts. Add the sauce and bring to a boil. Add the beef and the scrambled egg. Mix everything together and serve hot.
Spicy Steamed Beef
Serves 2
$ Total Cost: $3.90
½ pound sirloin or flank steak
½ tablespoon soy sauce
¼ teaspoon baking soda
1 tablespoon dark soy sauce
¼ teaspoon sugar
teaspoon dried crushed chili flakes
½ tablespoon dried orange peel
½ tablespoon Szechwan Salt and Pepper Mix (Chapter 14)
This dish tastes good served hot or cold. For a tasty appetizer, deep-fry the steamed beef twice in a flour, cornstarch, and egg batter. See Spicy Orange Beef (recipe to follow) for an example of this technique.
1. Cut the beef across the grain into thin slices about 1½ inches long. Add the soy sauce and baking soda, using your fingers to mix it in the baking soda. Marinate the beef for 30 minutes.
2. Combine the dark soy sauce, sugar, and crushed chili flakes. Cut the dried orange peel into thin slices.
3. Prepare the wok for steaming. Place the beef on a heatproof plate on a bamboo steamer. Rub the roasted peppercorn mixture over the beef. Brush on half of the sauce. Place the orange peel slices around the beef.
4. Steam the beef for 20 minutes or until it is cooked through. Brush on the remainder of the sauce during steaming.
Make Your Own Orange Peel
To make dried orange peel, remove the skin from an orange. Use a paring knife to remove the white pith inside. Leave the peel to dry in the sun or dry quickly by placing in a previously warmed oven. Remove the peel before it hardens.
Spicy Orange Beef
Serves 2–3
$ Total Cost: $4.54
½ pound flank steak
2–3 cups oil for frying
1 garlic clove, minced
1½ slices ginger, minced
½ dried chili
2 tablespoons soy sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sugar
¼ teaspoon chili paste
1 medium eggs
1½ tablespoon flour
1 tablespoon cornstarch
½ teaspoon dried orange peel or 1 small piece dried tangerine peel
This recipe shows fiery Szechwan cuisine at its finest—for a less spicy dish, leave out the dried chili.
1. Cut the beef across the grain into thin slices about 2 inches in length. Remove the seeds from the chili and chop.
2. Combine the soy sauce, rice wine, sugar, and chili paste, and set aside.
3. Beat the eggs and mix with the flour and cornstarch into a batter. Coat the beef slices with the batter, using your fingers.
4. Heat 2 to 3 cups of oil to 350°F. When oil is hot, add a few pieces of beef into the hot oil and deep-fry until they turn light brown. Remove with a slotted spoon and drain on paper towels. Continue with the rest of the beef.
5. Raise the oil temperature to 400°F. Deep-fry the beef pieces a second time, until they turn brown and crispy. Remove and drain.
6. Remove all but 2 tablespoons of oil from the wok or add 2 tablespoons oil to a second wok or skillet. Add the garlic, ginger, chili, and orange peel. Stir-fry until aromatic. Add the sauce and bring to a boil. Add the beef. Mix everything through and serve hot.
Orange Peel Cold Cure
Have a cold? Why not try an orange peel cure? For centuries, Chinese medical practitioners have recommended dried orange peel to treat everything from colds to insomnia. Whatever their medicinal value, there is no doubt that the peel contains more vitamin C than any other part of the orange.
Stir-Fried Orange Beef
Serves 2
$ Total Cost: $4.28
1 teaspoon Chinese rice wine or dry sherry, divided
¼ teaspoon baking soda
½ pound round steak, shredded
1 tablespoon dried orange peel
½ green onion
1 tablespoon soy sauce
½ teaspoon sugar
teaspoon chili paste
1½ tablespoons oil for stir-frying
1 slices ginger, minced
½ clove garlic, minced
Leftovers can be used to make sandwiches—purée the beef with a bit of water and spread on buttered bread.
1. Add ½ teaspoon rice wine and baking soda, using your fingers to add the baking soda, to the beef. Marinate the beef for 30 minutes.
2. Cut the dried orange peel into thin slices. Cut the green onion into 1½-inch slices on the diagonal.
3. Combine the soy sauce, sugar, chili paste, and ½ teaspoon rice wine. Set aside.
4. Add 1 tablespoon oil to a preheated wok or skillet. When oil is hot, add the beef. Stir-fry until it is nearly cooked through. Remove from the wok and drain on paper towels.
5. Add ½ tablespoon oil. Add the ginger, garlic, green onion, and dried orange peel. Stir-fry until the orange peel is aromatic. Add the sauce in the middle and bring to a boil. Add the beef back in. Mix everything and stir-fry until the beef is cooked through, and serve hot.
Beef Satay
Serves 3
$ Total Cost: $1.44
¼ pound beef sirloin steak
cup dark soy sauce
teaspoon chili paste
½ tablespoon hoisin sauce
½ teaspoon sugar
½ teaspoon orange marmalade
½ clove garlic, minced
½ slice ginger, minced
For an authentic touch, thread the meat onto bamboo skewers that have been soaked in cold water for 30 minutes (to ensure that they don’t burn).
1. Cut the beef across the grain into very thin strips, about 1 inch long.
2. Combine the remaining ingredients. Marinate the beef in the refrigerator overnight or for at least 2 hours. Drain the beef, reserving the marinade.
3. Thread at least 2 slices of the marinated beef onto each skewer, weaving them in and out like an accordion. Brush with the reserved marinade.
4. Grill the beef on both sides. Serve with Hoisin Satay Sauce (see recipe to follow).
HOISIN SATAY SAUCE
Yields cup
$ Total Cost: $1.83
3 tablespoons hoisin sauce
2 teaspoons dark soy sauce
1 teaspoon rice vinegar
1 teaspoon orange marmalade Up to ¼ teaspoon cayenne pepper flakes
1 clove garlic, chopped
¼ cup peanuts, crushed
Orange marmalade lends flavor to a traditional hoisin-based sauce in this fusion recipe. For a different taste, substitute 1 tablespoon of honey.
Combine all the ingredients.
Mongolian Beef with Rice Noodles
Serves 2
$ Total Cost: $4.95
½ pound round steak
1 tablespoon dark soy sauce, divided
½ tablespoon Chinese rice wine or dry sherry
½ teaspoon sesame oil
½ tablespoon cornstarch
3 ounces rice vermicelli noodles
½ bunch leeks
½ tablespoon hoisin sauce
¼ teaspoon sugar
¼ teaspoon chili sauce
1 garlic clove, minced
¾ teaspoon cornstarch
1 tablespoon water
¾ cup oil for frying
Leeks are a popular vegetable in northern China, where cooks rely on hardy vegetables that can survive cold winters and a short growing season.
1. Slice the beef across the grain into thin slices. Add dark soy sauce, sherry, sesame oil, and cornstarch, adding the cornstarch last. Marinate the beef for 30 minutes. Soak the rice vermicelli in hot water for 15–20 minutes to soften. Drain thoroughly.
2. Wash the leek bunch, and cut into slices about 1½-inches long. Mix together the hoisin sauce, sugar, chili sauce, and 1 tablespoon dark soy sauce. Set aside.
3. Heat ¾ cup oil to 350°F in a preheated wok. When the oil is hot, add the rice vermicelli. Deep-fry until they puff up and turn crispy. Remove and drain on paper towels.
4. Remove all but 2 tablespoons oil. When oil is hot, add the garlic and stir-fry until aromatic. Add the beef and stir-fry until it changes color and is nearly cooked through. Remove and drain on paper towels.
5. Add more oil, if necessary. Add the leeks to the wok. Stir-fry for about 1 minute. Add the sauce to the middle of the wok. Mix the cornstarch and water and add to the sauce, stirring to thicken. Bring to a boil. Add the beef back into the wok and mix all the ingredients together. Serve over the rice noodles.
Basic Red-Cooked Beef
Serves 2
$ Total Cost: $4.98
3 mushrooms
1 slices ginger
½ cup light soy sauce
2 tablespoons dark soy sauce
2 tablespoons Chinese rice wine or dry sherry
2 teaspoons sugar
2 tablespoons plus 2 teaspoons brown sugar
¼ teaspoon five-spice powder
1 tablespoon oil for stir-frying
1 garlic clove, minced
½ pound boneless stewing beef, cut into chunks
2 cups water
Don’t have any stewing beef? Red cooking is a nice way to add flavor to less popular cuts of meat, such as liver.
1. Soak the dried mushrooms in hot water for at least 20 minutes to soften. Gently squeeze to remove any excess water, and slice. Peel the ginger, if desired.
2. Combine the light soy sauce, dark soy sauce, rice wine, white sugar, brown sugar, and five-spice powder; set aside.
3. Add oil to a preheated wok or skillet. When oil is hot, add the ginger and garlic and stir-fry briefly until aromatic. Add the beef and cook until browned.
4. Add the sauce and 2 cups water. Bring to a boil, then turn down the heat and simmer. After 1 hour, add the dried mushrooms. Simmer for 30 minutes, or until the liquid is reduced.
Make Your Own Sauce for Red Cooking
In red cooking, previously browned meat is stewed in a combination of soy sauce and other ingredients. To make your own red cooking sauce, experiment with different combinations of light and dark soy sauce, rice wine, and other liquid ingredients until you find one you like. For extra flavor, add stronger seasonings such as star anise and dried tangerine peel.
Peppery Beef
Serves 2–4
$ Total Cost: $4.11
1 tablespoon soy sauce
½ teaspoon Chinese rice wine or dry sherry
1¼ teaspoons sugar, divided
¼ teaspoon baking soda
½ pound flank steak, shredded
½ green bell pepper
½ red bell pepper
½ cup chicken stock
2 tablespoons dark soy sauce
3 tablespoons oil for stir-frying
1 clove garlic, minced
1 teaspoon minced ginger
¼ teaspoon chili paste
¼ teaspoon sesame oil
teaspoon Szechwan peppercorns, roasted and ground
For a less biting dish, forego the chili paste and substitute black pepper for the Szechwan peppercorn.
1. Add the soy sauce, rice wine, ¼ teaspoon sugar, and baking soda to the beef. Marinate the beef for 30 minutes.
2. Remove the seeds from the peppers and cut into thin slices. Combine the chicken stock, dark soy sauce, and 1 teaspoon sugar and set aside.
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef and stir-fry until it changes color and is nearly cooked through. Remove from the wok and drain on paper towels.
4. Add 1 tablespoon oil if necessary. Add the garlic, ginger, and chili paste. Stir-fry briefly until aromatic. Add the green peppers, stir-fry briefly, and add the red peppers. Stir-fry the peppers until they have a bright color and are tender.
5. Add the sauce to the middle of the wok and bring to a boil. Stir in the sesame oil. Add the beef. Sprinkle the Szechwan peppercorns over. Mix everything through and serve hot.
Beef with Broccoli
Serves 1–2
$ Total Cost: $4.75
½ pound beef steak, such as inside round
1½ teaspoons Chinese rice wine or dry sherry
¾ teaspoon cornstarch
¼ teaspoon baking soda
Brown Sauce (see recipe to follow)
3–4 broccoli stalks with flowerets
red onion
¾ cup oil for frying
1 garlic clove, minced
Serve this restaurant favorite on a bed of white rice or cooked noodles, accompanied by a few fortune cookies.
1. Cut the beef across the grain into thin strips about 2 inches long. Add the rice wine, cornstarch, and baking soda. Marinate the beef for 1 hour.
2. Blanch the broccoli by plunging into boiling water for about
3 minutes. Drain thoroughly. Separate the flowers and the stalks, and cut the stalks into spears along the diagonal. Chop the red onion.
3. Add ¾ cup oil to a preheated wok or skillet. When oil is hot, velvet the beef by adding it to the hot oil just until it changes color, and quickly removing from the wok. Drain the velveted beef on paper towels.
4. Remove all but 2 tablespoons oil from the wok. Add the garlic and Stir-fry briefly until aromatic. Add the broccoli. Stir-fry for a minute and then add the red onion. Stir-fry the broccoli until it turns bright green and the red onion until it is soft and translucent.
5. Give the Brown Sauce a quick stir. Push the vegetables up to the sides and add the sauce into the middle of the wok. Turn up the heat and bring the sauce to a boil, stirring vigorously to thicken. Add the beef back into the wok. Mix everything through and serve hot.
BROWN SAUCE
Yields about cup
$ Total Cost: $1.05
½ tablespoon plus 1 teaspoon oyster sauce
1½ teaspoons hoisin sauce
½ teaspoon sherry
½ teaspoon soy sauce
¼ teaspoon sugar
¼ cup beef broth or juices from cooked meat
1 tablespoon water
½ tablespoon cornstarch
Out of cornstarch? You can substitute flour as a thickener in this recipe—just double the amount to 2 tablespoons.
1. Combine all the ingredients, adding the cornstarch last. Bring to a boil.
2. Cook on medium to medium-low heat, stirring constantly to thicken mixture. The sauce should be neither too thin nor too runny, but thick enough to use as a dip, if desired.
Beef Chow Fun
Serves 2
$ Total Cost: $2.32
2 ounces wide rice noodles
½ cup mung bean sprouts
¼ cup chicken stock or broth
½ teaspoon soy sauce
1 tablespoon oil for stir-frying
½ cup cooked beef, shredded
teaspoon chili paste
Barbecued pork also works well in this dish. For an interesting juxtaposition of color and texture, serve with Braised Baby Bok Choy (Chapter 15).
1. Soak the rice noodles in hot water for at least 15 minutes to soften. Drain well. Blanch the mung bean sprouts by plunging briefly into boiling water. Drain well.
2. Combine the chicken broth and soy sauce. Set aside.
3. Add oil to a preheated wok or skillet. When oil is hot, add the noodles. Stir-fry briefly, then add the sauce. Mix with the noodles and add the shredded beef. Stir in the chili paste. Add the mung bean sprouts. Mix through and serve hot.
Beef Fried Rice
Serves 2–3
$ Total Cost: $4.06
1 large egg
1¼ tablespoon oyster sauce
teaspoon salt
teaspoon pepper
¼ red bell pepper
½ green onion
3–4 tablespoons oil for stir-frying
1 garlic clove, minced
¼ onion, chopped
2 mushrooms, sliced
2 cups cold cooked rice
½ pound cooked beef, cut as desired
½ tablespoon mushroom soy sauce
¼ teaspoon sugar
Concerned about cholesterol? Serve the fried rice without the strips of cooked egg on top.
1. Lightly beat the egg. Stir in the oyster sauce and salt and pepper to taste.
2. Remove the seeds from the red pepper and cut into bite-sized cubes. Cut the green onion into 1-inch slices on the diagonal.
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, pour the egg mixture into the pan. Cook on medium to medium-high heat, using 2 spatulas to turn it over once. Don’t scramble. Remove and cut into thin strips. Set aside.
4. Clean out wok, if necessary. Add 1–2 tablespoons oil. When oil is hot, add the garlic cloves and stir-fry until aromatic. Add the onion. Stir-fry for 1 minute, then add the mushrooms, and then the red pepper. Stir-fry the vegetables until they are tender. Remove.
5. Add 1 tablespoon oil to the wok. When oil is hot, add the rice, stirring to separate the grains. Stir-fry on medium heat for 2–3 minutes, then blend in the vegetables and beef. Stir in the mushroom soy sauce and sugar. Stir in the green onion. Serve hot, topped with the egg strips.
Flavorful Fried Rice
Instead of serving fried rice immediately, try storing it in the refrigerator in a sealed container to use another day. This gives the flavors more time to blend. Just be sure to allow the fried rice to cool completely before storing.