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Favorite beef recipes and stir fry tips.　

Outdoor Long Leg Ground Propane Stove PowerFlamer 

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Beef Dish Table of Content

Beef Dish Page 1:

To Beef Dish Page 2

 

 

1. Beef with Green and Red Peppers (stir fry)

Main course material: beef 0.6 lbs, green and red peppers each.
Spices: cooking wine 40g, soy sauce 20g, sugar 10g, starch powder 5g, starch water 20g, pepper powder 1g, threaded green onion and ginger mix 20g, smashed ginger 2g, cooking oil 1 lb (will consume 75g).
Equipment: PowerFlamer Outdoor Stir Fry Stoves, wok, spatula, knife.
Preparation:
  • clean peppers and cut them into 1" long diamond shape;
  • remove any muscle from beef, cut into 1" thin pieces;
  • put cut beef into a bowl, mix in starch powder and a little water, soy sauce, pepper powder, cooking wine, smashed ginger and cold water 100g, marinate 10 minutes;
  • mix cooking oil 50g into bowl, marinate 1 hour.
Cook:
  • start stove and wok with cooking oil;
  • wait until oil 60% hot, add beef and peppers, stir until beef turns white, take out and filter out extra oil;
  • with littler oil in wok, add threaded green onion and ginger, sugar, soy sauce, some water, after boiled, add starch water to make gravy;
  • add beef and peppers, stir well and stop fire, move to a plate.
Cautions:
  • cut beef against its own threads;
  • marinating beef with baking powder is the key to preserve tender beef;
  • can generate smoke, better to use outdoor stir fry stove.
Effect: colorful dish, tender beef and crispy green pepper.
Author: OutdoorStirFry.com
Picture:
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2. Beef with asparagus (stir fry)

Main course material: Beef 0.5 lbs, asparagus 0.8 lbs.
Spices: cooking oil 50g, sliced ginger and garlic 3g, salt 5g, sugar 3g, oyster sauce 6g, starch water 5g.
Equipment: wok, PowerFlamer Outdoor Stir Fry Stoves.
Preparation:
  • remove any muscle from beef, cut into 1" thin pieces;
  • put cut beef into a bowl, mix in baking powder, soy sauce, pepper powder, starch water, cooking wine, smashed ginger and cold water 100g, marinate 10 minutes;
  • mix cooking oil 50g into bowl, marinate 1 hour;
  • asparagus cut into thin 1" sections.
Cook:
  • start stove and wok, add cooking oil, add sliced ginger and garlic, wait until brownish, add marinated beef, stir until becoming white color;
  • remove beef from wok to a bowl;
  • return the wok to stove, add asparagus, use high power, stir evenly, add salt and sugar;
  • stir and cook asparagus thoroughly, add beef, oyster sauce and starch water to form thick gravy, stir and remove to a plate.
Cautions: Beef should not be cooked for too long.
Effect: tender beef and tender asparagus.
Author: OutdoorStirFry.com
Picture:
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3. Beef with green onion (stir fry)

Main course material: beef 0.6lbs, green onion one bunch (roughly 0.2 lbs).
Spices: cooking oil 50g, sliced ginger and garlic 5g, soy sauce 10g, sugar 5g, starch water 6g.
Equipment: wok, PowerFlamer Outdoor Stir Fry Stoves.
Preparation:
  • remove any muscle from beef, cut into 1" thin pieces;
  • put cut beef into a bowl, mix in baking powder, soy sauce, pepper powder, starch water, cooking wine, smashed ginger and cold water 100g, marinate 10 minutes;
  • mix cooking oil 50g into bowl, marinate 1 hour;
  • green onion cut into thin 1" sections.
Cook:
  • start stove and wok, add cooking oil, add sliced ginger and garlic, wait until brownish, use high power, add marinated beef, stir until becoming white color;
  • add green onion, use high power, stir evenly, add soy sauce and sugar and starch water to form thick gravy, stir and remove to a plate.
Cautions: Minimize time after beef color turns white in order to maintain its tenderness.
Effect: Tender beef with good taste from green onion.
Author: OutdoorStirFry.com
Picture:
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4. Sesame beef and celery stir fry

Main course material: 3 tablespoons almonds, 2 cups celery, sliced, 500 g stir fry lean beef, sliced.
Spices: 1 clove garlic, crushed, 1 teaspoon sesame oil, 3 teaspoons olive oil, 3 tablespoons soy sauce, 1 tablespoon water
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation:  
Cook: 1. Toast almonds in a dry fry pan and set aside.
2. Heat the oils in a fry pan, fry garlic for 30 seconds.
3. Add beef and stir-fry until browned.
4. Add the water, soy sauce and celery.
5. Toss until celery is hot.

6. To serve, sprinkle with almond and accompany with steamed rice.
Cautions:  
Effect: Good source of: folate, iron
Preparation time: 7 minutes
Cooking time: 15 minutes
Serves: 4
Author: http://www.formulaforlife.com.au
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5. Beef in Black Pepper Sauce

Main course material: 2/3 lb. beef (prefer beef tenderloin), 1/3 C. shredded onion.
Spices:

Marinated ingredient: (1 T. of soy sauce, 1 t. of rice wine, 1/2 T. of sesame oil, 1 T. of egg white, 2 T. of cornstarch)

Black pepper sauce: (2 T. of oyster sauce, 1 T. of soy sauce, 1 T. of sugar 2 T. of chopped garlic, 1 T. of chopped onion, 2 T. of black pepper, 4 T. of water 1/2 t. MSG ( optional ))
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation: Cut the beef into long stripes (finger size), mix them
with marinated ingredient for at least 2 hours.
Cook:
  • Prepare the black pepper sauce: stir fry chopped onion till the color turns to transparent; add chopped garlic and the rest of the ingredients; simmer for 10 minutes over low heat.
  • Heat 1/2 C. of oil, deep-fry beef sticks over medium
    heat until the color changes; then remove them and
    drain. Remove all but 3 T. of oil from pan; re-heat
    the oil and stir fry chopped shredded onion, beef
    stick, and 3 T. of black pepper sauce and mix well.
    Serve immediately.
Cautions:  
Effect:  
Author: Kag River (http://www.taiwancenter.com/recipe/en/beef-black-pepper-sauce.html)
Picture:  
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6. Chinese Beef in Black Bean Sauce

Main course material: 1 lb beef
Spices: 1 tsp potato flour
6 TBS water
5 TBS peanut oil or corn oil
8 oz green pepper
5 cloves garlic (chopped fine)
Salt
4 spring onions (white & green separated)
2 1/2 TBS fermented black beans, rinsed and mashed
with 1/4 tsp sugar and 1 tsp oil
1 tbl Shaosing wine or medium dry sherry

Marinade:

1/4 tsp salt
1/4 tsp sugar
2 tsp thick soy sauce
8 turns of black pepper mill
1 1/2 tsp potato flour
2 TBS Shaosing wine or medium dry sherry
3 TBS water
1 tsp peanut oil or corn oil
1 tsp sesame oil
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation:
  • Cut the beef across the grain into rectangular slices about 1" by 1-1/2" and 1/4" thick.
  • Put into a fairly large mixing bowl.
  • Prepare the marinade: add the salt, sugar, soy sauce, pepper, and wine or sherry to the meat.
  • Sprinkle with the potato flour and add the water,
    1 TBS at a time, stirring (recommend chopsticks
    for this) until it's difficult to continue before
    adding another spoonful.
  • This process will make the beef the beef velvety and tender.
  • Refrigerate, covered, for 30 minutes.
  • After removing, blend in the oils (try and remember
    this bit, it's easy to forget).
  • Mix 1 tsp of potato flour and 6 tbl water together
    in a small bowl and set aside.
Cook:
  • Heat a wok (or frying pan) until hot.
  • Add 1 TBS oil and swirl it around.
  • Add the green pepper (if used) or onion, and stir-fry for about 2 minutes, lowering the heat if the pieces begin to burn.
  • Season with salt to taste and remove to a warm plate.
  • Reheat the wok/frying pan over high heat until smoke rises.
  • Add the remaining 4 tbl oil and swirl it around.
  • Add the garlic, and as soon as it starts to colour, add the white spring onions and stir.
  • Add the black bean paste and stir.
  • Lob in the beef.
  • Stir and toss vigorously for 1 or 2 minutes, or until
    the beef is partially done.
  • Splash in the wine or sherry around the side of the wok, continuing to turn and toss until the sizzling dies down.
  • Still stirring, pour in the well-stirred dissolved potato flour, add the green pepper/onion and spring onions and mix until the thickening has cooked.
  • Transfer to a warm serving plate and serve immediately.
Cautions: Serves 4
Effect: This is one of my all-time favorite Chinese dishes. I don't care for green peppers, so I always substitute a similar amount of roughly sliced onions. It's best when just made, of course, but it does reheat fairly well.

Oh, and I know the amount of garlic looks absolutely horrendous, but they're so roasted that they don't actually knock down elephants at forty paces (honest!).
 
Author: Dahlin Lavanda
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7. Kheema an-Bhugi (Ground Beef and Lettuce Curry)

Main course material: 1/2 lb. ground beef
Spices: 1 small onion (chopped)
1 small lettuce
1 clove garlic (chopped)
1/2 TBS ground coriander
1/2 tsp ground chilies
1 tsp turmeric
1/2 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground fenugreek*
*If you can't find any ground fenugreek, don't worry. It'll be fine without it.
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation: Assemble the spices in a bowl.
Cook:
  • Heat a little oil or ghee in a pan until hot, then lightly fry the garlic and onion.
  • Once the onion becomes translucent, add the spices and continue cooking for 2-3 minutes more.
  • Add the meat, a little water to moisten, and cook.
  • Salt to taste, cover, and simmer for about 15 minutes.
  • Check the seasonings, then add a small lettuce, roughly shredded by hand.
  • Don't try to stir it in, just shred it into the top of the pan, cover and allow to wilt for about 5 minutes.
  • Immediately before serving, stir the pan to mix the lettuce and meat and serve with steamed basmati rice.
  • Another optional touch, is to add hard boiled eggs at the same time as the lettuce. Allow one per person.
Cautions: Serves 4
Effect: This may seem like an odd combination, but the addition of wilted lettuce brings a cool crunch to this quickly-made curry.
Author: Dahlin Lavanda
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8. TOFU AND LEEK STIR-FRY WITH GROUND BEEF*

Main course material:

2 baby leeks (1/2 lb total; white and pale green parts only), cut diagonally into 1/8-inch-thick slices
10 oz soft or firm tofu (not silken or extra-firm), drained and cut into 1/2-inch cubes

1/4 lb ground beef
Spices: 1 tablespoon peanut oil
1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 teaspoon dark soy sauce
1/2 tablespoon Chinese chili bean sauce or paste
1 teaspoon minced peeled fresh ginger
1 teaspoon mild pure chili powder
1/2 teaspoon Chinese fermented black beans, soaked in water 10 minutes and drained
1/4 cup chicken broth
1/2 teaspoon potato starch or cornstarch mixed with 2 teaspoons cold water
Accompaniment: white rice
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation:
  • Garnish: 1/2 teaspoon Sichuan peppercorns, toasted and ground with a mortar and pestle.
  • Wash leeks in a bowl of cold water, then lift out and drain well.
  • Dissolve 1/2 teaspoon salt in 2 cups hot water in a medium bowl, and add tofu.
  • Soak 5 minutes, then drain in a sieve.
Cook:
  • Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately.
  • Add oil, swirling wok to coat, and heat until it begins to smoke. Add beef and stir-fry, breaking up lumps, until no longer pink, about 2 minutes.
  • Stir in wine and 1/2 teaspoon soy sauce and stir-fry 30 seconds.
  • Add chili bean sauce and stir-fry until fragrant, about 15 seconds.
  • Add ginger, chili powder, and black beans and stir-fry until fragrant, about 30 seconds.
  • Add broth, remaining 1/2 teaspoon soy sauce, and tofu, then reduce heat and simmer, stirring gently, about 2 minutes.
  • Add leeks and simmer, stirring occasionally, until just tender, 2 to 3 minutes.
  • Stir potato starch mixture and add to tofu, then cook, stirring, until sauce is thickened, about
    1 minute.
  • Makes 2 main-course servings.
Cautions: Active time: 30 min Start to finish: 30 min
Effect: Sichuan peppercorns are officially banned from import because they come from a plant that is susceptible to citrus canker. Although there's no substitute for their woodsy citrus flavor, the recipe is delicious without them.

A Cook from Tampa on 06/28/03
I agree with the suggestions made by the Cook from Brooklyn...increasing the amount of bean sauce, soy sauce,
and the heat factor. I used a Szechwan seasoning available
from McCormick. Our local Publix (where shopping is a
challenge) has decided not to carry leeks, so I used green
onions instead. My Fair Maiden said she thought the green
onions worked just fine since she is not fond of leeks
anyway. According to the FM, this is a "have again."

A Cook from Brooklyn, NY on 05/27/03
This is a really great recipe for Ma Po Tofu flavor-wise, but I think it goes a little too easy on the chili and soy sauces. I would increase the amount of chili bean paste (do-ban jiang) and soy sauce to at least a tablespoon each, and since Ma Po Tofu is supposed to be mouth-searingly spicy, I'd throw a whole dried red chili (or two) in there too.
Author: La Lavanda
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9. Beef and Broccoli

Main course material: 1 pound flank steak (I buy a package of ready-cut beef stir-fry)
6 cups broccoli florets (@ a pound)
Spices: 3 tbl sp. oyster sauce
1 tbl sp. low-sodium soy sauce
1 tbl sp. dry sherry
1 tbl sp. water
2 tsp. sugar
1 tsp. corn starch

to marinate:

1 tbl sp. corn starch
2 tbl sp.water
1 tbl sp. low-sodium soy sauce
1 tbl sp. vegetable oil (divided)
1/3 cup diagonally sliced green onions
1 tbl sp. peeled and minced gingerroot
1/4 water
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation:
  • Combine first 6 ingredients; stir until well blended, and set aside.
  • Trim fat from steak. Cut steak diagonally across the grain into 1" thick slices. Cut slices into thin strips. (much quicker to use pre-cut beef). Combine steak, 1 tblsp. cornstarch, 2 tblsp. water, 1 tblsp. soy sauce and 2 tsp. sugar in a medium bowl; stir until well blended. Cover and marinate in refrigerator for 15 minutes.
Cook:
  • Heat 2 tsp. oil in a wok or non-stick skillet over high heat .
  • Add steak mixture;
  • stir-fry 2 minutes.
  • Remove steak from pan; set aside.
  • Add remaining 1 tsp. oil, green onions, and gingerroot;
  • stir-fry over medium-high heat for 30 seconds. Stir in broccoli and 1/4 cup water;
  • cover and cook 3 minutes.
  • Return steak to pan, and stir in oyster sauce mixture;
  • stir-fry 2 minutes or until thick and bubbly.
  • Serve over rice.
Cautions: serving 6
Effect: It took me awhile but once I perfected this recipe it tastes exactly like the restaurant version. Make sure you have all ingredients ready to add because the cooking moves along very quickly! It's best to start rice before you start cooking the beef and broccoli everything should be finished at approx. the same time.
Author: Susan Carlson
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10. SAN FRANCISCO CHINATOWN LO MEIN
Main course material: 1/2 lb. Egg Noodles
1/2 lb. Flank Steak or Skirt Steak, cut into 1/8 inch strips
Spices: 1 tsp. Corn Starch
1 TBS Soy Sauce
1 TBS Sherry
3 cloves Garlic, finely minced

Sauce Mixture:
1 TBS Corn Starch
1 cup Chicken Stock
1 TBS Soy Sauce
2 TBS Oyster Sauce
3 TBS Sesame Oil
2 green onions, finely diced green part only
If using egg noodles, partially cook and cool.
Equipment: PowerFlamer Outdoor Stir Fry Stoves
Preparation:
  • Marinate the sliced beef in the first corn starch,
    sherry & soy sauce mixture for 15-20 minutes.
  • Prepare sauce mixture and set aside.
Cook:
  • Heat a large sauté pan or wok and add 2 tbsp of Oil
    and add beef mixture and garlic sauté until 3/4 the
    way done.
  • Add the sauce mixture and sauté until thicken.
  • Add green onions.
  • Mix well and drop fresh rice noodles or egg noodles
    into hot water to heat.
  • Drain and add to beef mixture.
Cautions:  
Effect:  
Author: nicole Panos
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11. STIR-FRIED LEMONGRASS BEEF WITH ASIAN GREENS

Main course material:

1 1/2 lbs top sirloin steak, fat trimmed, cut lengthwise in half

1 head bok choy, torn into 1 inch pieces
1 large shallot, minced
Spices: 3 TBS minced lemongrass
4 TBS fish sauce (CAN BE FOUND IN ASIAN MARKETS)
1 1/2 TBS soy sauce
1 1/2 tsp sugar
3 cloves garlic, minced
4 TBS peanut oil
3 TBS fresh lime juice
1 TBS minced seeded serrano chili
1 bunch mustard greens, torn into 1 inch pieces
2 cups thinly sliced red onions
1 cup packed opal basil (CAN BE FOUND IN ASIAN MARKETS OR YOU CAN USE REGULAR BASIL LEAVES)
Equipment: PowerFlamer Outdoor Stir Fry Stoves
Preparation:
  • NOTE: FREEZING THE MEAT FOR 30 MINS WILL MAKE IT
    EASIER TO SLICE. FREEZE BEEF 30 MINS.
  • USING LARGE KNIFE, THINLY SLICE BEEF CROSSWISE.
  • MIX MEAT, LEMONGRASS, 3 TBS FISH SAUCE, SOY SAUCE,
    3/4 TEASPOON SUGAR AND GARLIC IN LARGE BOWL.
  • SPRINKLE GENEROUSLY WITH BLACK PEPPER.
  • LET STAND AT ROOM TEMPERATURE FOR 30 MINS OR CHILL UP TO 3 HOURS.
  • WHISK 3 TABLESPOONS OIL, LIME JUICE, SHALLOT, CHILI, 1 TBS FISH SAUCE AND 3/4 TEASPOON SUGAR IN BOWL TO BLEND.
  • SEASON DRESSING WITH SALT AND PEPPER.
  • LET STAND AT ROOM TEMPERATURE FOR 30 MINS.
  • PLACE MUSTARD GREENS, BOK CHOY, ONIONS AND BASIL IN LARGE BOWL.
  • ADD 3/4 OF DRESSING AND TOSS TO COAT.
  • SEASON SALAD WITH SALT AND PEPPER.
Cook:
  • HEAT 1 TABLESPOON OIL IN HEAVY LARGE SKILLET OVER HIGH HEAT.
  • WORKING IN 2 BATCHES, STIR-FRY MEAT UNTIL COOKED TO DESIRED DONENESS ABOUT 35 SECONDS FOR RARE.
  • ADD TO GREENS.
  • ADD REMAINING DRESSING AND TOSS TO COMBINE.
  • SERVE IMMEDIATELY.
Cautions:  
Effect:  
Author: stilton adams
Picture:  
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12. Ginger Beef*

Main course material: 1 lb beef (rouladen)
Spices: 1 celery stalk
1 carrot
3 dried hot chili peppers
2 TBS fresh ginger, minced
2 cloves garlic, minced
1 tsp sesame oil

Marinade:

2 TBS dark soy sauce
1 TBS cooking wine
1 tsp sugar
2 TBS ginger juice
1 egg white, lightly beaten
1/4 cup water
1/4 cup flour
1/4 cup cornstarch
1 TBS hot chili oil (optional)

Sauce:

1 TBS wine
2 TBS light soy sauce
1 TBS vinegar
4 TBS sugar (can substitute brown sugar or honey, if desired)
1/2 tsp sesame oil
2 TBS water
chili oil or chili powder to taste
4 - 5 cups oil for deep-frying
Equipment: PowerFlamer Outdoor Stir Fry Stoves
Preparation:
  • Cut beef into matchstick strips, cutting along the grain. (The meat is easier to cut if it is partially frozen).
  • To make ginger juice for marinade, peel and grate ginger.
  • Squeeze out juice.
  • Mix four marinade ingredients.
  • Add to beef and marinate for 30 minutes.
  • Begin preparing vegetables.
  • Cut carrots, celery, and pepper into thin strips.
  • Mince garlic.
  • For ginger, use the leftover minced ginger from the preparation of ginger juice.
  • Mix the sauce ingredients. Set aside.
  • Beat the egg white and add water.
  • Add flour and cornstarch. Mix the batter thoroughly.
  • Drop the batter into the marinated meat.
Cook:
  • Heat wok.
  • When heated, add 3 - 5 cups of oil.
  • When the oil is ready, add about 1/4 of the meat/batter mixture.
  • Deep-fry the beef until golden brown. 
  • Remove and set aside.
  • Let oil come back to original temperature and add more meat.
  • When meat is cooked, clean the wok.
  • Heat and add 1 TBS oil.
  • When oil is ready, add the vegetables and begin stir-frying.
  • Pour in the sauce and let come to a boil.
  • Add the deep-fried beef.
  • Toss quickly, and remove.
  • Sprinkle with sesame oil and serve hot.
Cautions:
Effect: The famous dish consisting of marinated beef deep-fried in batter and coated with a sweet and sour sauce is a staple of Chinese restaurants.

However, it is very difficult to trace the origins of this popular recipe.

Does the ginger beef represent true Chinese cuisine?

For that matter, is ginger beef - no matter how it's prepared - an authentic Chinese
dish? A search through several Chinese cookbooks quickly reveals that the idea of marrying beef with ginger is nothing new.

For example, in the book Ginger East to West, Bruce Cost provides a recipe for
"Real Ginger Beef" that is quite different from the typical restaurant version, using a full cup of ginger and two cups of fresh coriander leaves.

In Joy of Woking, Martin Yan has a recipe for "Spicy Ginger Beef" seasoned with five spice powder.

Finally, Madame Wong's Long-Life Chinese Cookbook contains a ginger beef recipe that uses preserved red ginger and red pepper, with a sauce made from chicken stock, cornstarch, hoisin sauce and dark soy sauce.

In fact, ginger beef is based on a northern Chinese dish that is much drier and less sweet than the restaurant version.

Although his name is lost to history, it is thought that a Chinese chef working
in Calgary came up with the crunchy "Americanized" ginger beef with the sweet
sauce that is so popular in Alberta, Canada.

Even today, it is difficult, although not impossible, to find Alberta-style ginger beef outside the province.

But whatever its origins, ginger beef is a great way to introduce people to Chinese food. And, while definitely not a dish for calorie-counters, it has the advantage of
containing healthy ingredients such as ginger - thought to help cure colds.

Tips for Making Alberta-Style Ginger Beef: To make it extra crispy, deep-fry the beef twice.

This technique is often used in restaurants: staff prepare a batch of ginger beef and set it aside.

When a customer places an order, a portion is deep-fried again.

To make the ginger beef extra tender, use only cornstarch for the batter (instead of half cornstarch and half flour).

Don't put all of the meat in the wok at once - that will lower the wok temperature.

Start with adding about 1/4 of the meat mixture. (If you're new to deep-frying, I have a page of deep-frying tips.)

Mix the batter thoroughly. Test with chopsticks or a wooden spoon - it should just drop without sticking."
Author: La Lavanda
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13. Waterfall Beef, "Neua Yang Nam Tok*

Main course material: You need a 1 pound steak, cut fairly thick.
Spices: Marinade

1 tablespoon fish sauce
1 tsp tamarind concentrate mixed with 3 tsp water
1 tablespoon lime juice
1 tablespoon chopped Thai chili peppers

Remaining ingredients

1/3 cup fish sauce
1/3 cup lime juice
2-3 TBS chopped shallots
2-3 TBS chopped coriander/cilantro (including the roots if possible)
2-3 TBS chopped mint leaves
2 TBS khao koor (see below)
1 TBS freshly roasted/fried sesame seeds
1-3 tsp freshly ground dried red chilis.
Equipment: PowerFlamer Outdoor Stir Fry Stoves
Preparation:
  • Mix the marinade, coat the steak with it and marinate it for at least 3 hours.
  • The steak is then barbequed, broiled or grilled until on the rare side of medium rare, cut into half-inch thick strips and the strips cut into bite sized pieces.
Cook:
  • ~~ Khao Koor:

    Get a medium-sized wok fairly hot, and add a couple of tablespoons of uncooked rice.

    Keep in movement until the rice starts to turn golden brown.

    Remove from the heat and allow to cool.

    Grind to a fairly coarse powder in a spice mill, or a mortar & pestle, or
    a pepper mill or a good clean coffee grinder (all of these work well but
    keep in mind that a coffee grinder tends to grind too fine--the powder
    should retain some "texture").

  • Method
    In a wok, bring a little oil to medium-high heat and add the strips of beef, immediately followed by all the remaining ingredients.
    Stir fry until heated through (about a minute).
    Serve with Thai sticky rice, or as part of a meal with pad Thai and a soup such as tom yum koong (hot and sour shrimp soup).
Cautions:
Effect:
Author: La Lavanda
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14. Teriyaki Beef
Main course material: 2 1/2 pounds boneless beef chuck steak
Spices:

1 teaspoon ground ginger 

1 tablespoon Splenda 

1/2 cup soy sauce 

1 clove garlic, crushed (or garlic powder)
Equipment: Slow cooker
Preparation:  
Cook:
  • Cut steak into 1/8-inch-thick slices. 
  • Place in cooker.  
  • Combine other ingredients and pour over meat. 
  • Cover and cook on low heat 6-8 hours.
Cautions:  
Effect:  
Author: Nicole K
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15. Tomato Pepper Beef (German Goulash)
Main course material:
  • 2 lbs stew beef meat 
  • chopped 1 small tomato
  • chopped 1 small green pepper
  • 2 large potatoes -- cubed
Spices:
  • 2 tbs. vegetable oil 
  • 2 large onion chopped 
  • 2 tbs. sweet paprika 
  • 1 tsp. tomato paste 
  • salt and pepper 
Equipment: PowerFlamer Outdoor Stir Fry Stoves
Preparation:  
Cook:
  • In a large pot, heat the oil, and saute the onions until golden. 
  • Add the tomato, green pepper, paprika, stewing beef, tomato paste, salt and pepper. 
  • Cook over medium heat, stirring frequently until meat in browned. 
  • Reduce the heat, add 2 cups water, cover and simmer for 1 1/2 hours.
  • Remove the meat from the sauce, and remove green pepper pieces with a slotted spoon, strain sauce and return to the pot. 
  • Return meat to the pot with the sauce, add the potato cubes and simmer another 40 minutes or until potatoes are tender.
Cautions:  
Effect:  
Author: Addicts
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16. Pepper Steak
Main course material:
  • 2 small Green Bell Peppers, 
  • 3 Medium Tomatoes, Cut Into Sliced Wedges 
  • 1 1/2 lb Beef Round Steak, 
Spices:
  • 2 tsp Garlic, Minced 
  • 2 Tbls Soy Sauce 
  • 2 Tbls Butter 
  • 1/4 Cup Water 
  • 2 Medium Onions, Cut Into Thin 
  • 2 Tbls Cornstarch Wedges 
  • 1 Tbls Paprika 
  • 1 Cup Snow Pea Pods Sliced Thin
  • Hot Cooked Rice 
  • 1 1/2 Cups Beef Broth
Equipment: PowerFlamer Outdoor Stir Fry Stoves
Preparation:  
Cook:
  • Stir fry the garlic in a wok or very large skillet in half the butter for 1 minute.
  • Add the onion and green bell pepper. Stir fry until tender (4 to 5 minutes longer). 
  • Transfer the vegetables to a bowl using a slotted spoon. 
  • Add the remaining butter to the wok. Stir fry the steak (in batches if necessary to prevent overcrowding) until cooked through (2 to 3 minutes).
  • Return the vegetables to the wok. Add the broth and soy sauce. Bring to a boil. 
  • Stir the water and cornstarch together in a cup. Add to the mixture in the wok. Cook, stirring, until bubbly. Cook another 2 minutes. 
  • Add the paprika, tomato wedges and snow pea pods. Cook, stirring rapidly, for 30 seconds. 
  • Serve over rice.
Cautions:  
Effect:  
Author: Joel Ehrlich
Picture:  
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17. Beef with Pea Pods
Main course material:

1 lb beef

1 1/2 cup pea pods florets
Spices:

1 1/2 tsp peanut oil 

1 Tbsp finely chopped shallots 

1/4 cup dry white wine  

3/4 cup low-sodium, nonfat beef broth, divided use 

1 tsp cornstarch 

2 tsp low-sodium soy sauce 

1/4 cup sliced water chestnuts, well rinsed if canned 

1/8 tsp crushed hot pepper flakes, optional
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation: Trim all visible fat off beef and cut into 1-inch cubes.
Cook:
  • Heat wok or nonstick skillet; 
  • add peanut oil and heat until rippling but not smoking. 
  • Stir in beef and cook 30 seconds to 1 minute, or until little pink is visible.
  • Stir in chopped shallots and add white wine. 
  • Stir-fry until beef is no longer pink and shallots begin to soften, about 30 seconds. 
  • Stir in pea pods florets and half the beef broth and stir-fry about 90 seconds or until pea pods begins to turn bright green. 
  • Stir cornstarch and soy sauce into remaining beef broth; add to wok. 
  • Stir in water chestnuts and hot pepper flakes, if desired. 
  • Stir-fry until sauce is bubbling and slightly thickened and pea pods is tender but still crisp and bright green. 
  • Serve immediately over cooked rice.
Cautions: Makes 2 servings.
Effect:  
Author: Niki
Picture:  
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18. Szechuan Beef*
Main course material: 1 lb Flank Steak
Spices:
  • 2 T Soy Sauce 
  • 4 t Sesame Oil 
  • 1 1/2 t Sugar 
  • 1 t Cornstarch 
  • 2 Garlic Cloves 
  • 1 T Fresh Ginger 
  • 1/4 t Red Pepper Pods 
  • 1 Red Bell Pepper 
  • 1 Frozen Baby Corn 
  • 1/4 lb Pea Pods
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation:
  • Cut steak lengthwise into 2 strips; 
  • slice across the grain into 1/8 inch thick strips.
  • Combine soy, half of the sesame oil, sugar and cornstarch; 
  • combine with beef strips.
Cook:
  • Heat remaining sesame oil in a large skillet over med-high heat. 
  • Add garlic, ginger and red pepper pods; cook for 30 seconds. 
  • Add bell pepper and corn, stir fry another 30 seconds. 
  • Remove vegetables. Stir fry beef strips (in batches) 2 to 3 minutes. 
  • Return vegetables and heat through. 
  • Serve over hot cooked rice.
Cautions: Yield: 4 Servings
Effect:  
Author: Jon MC
Picture:  
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19. Kung Pao Beef*
Main course material:
  • 1/2 C roasted peanuts 
  • 1 lb beef flank or boneless sirloin steak
Spices:
  • 5 T oil 
  • 2 t cornstarch 
  • 1/2 t salt 
  • Dash white pepper 
  • 2 hot green chilies 
  • 2 green onions (with tops) 
  • 1 med red bell pepper 
  • 2 t finely chopped garlic 
  • 1 t finely chopped ginger root 
  • 2 T brown bean sauce 
  • 1/2 C diced canned bamboo shoots 
  • 1 t sugar
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation:
  • Trim fat from beef steak and cut beef into 3/4-inch cubes. 
  • Toss together beef, 1 tablespoon oil, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 30 minutes. 
  • Remove seeds and membranes from chilies. Cut chilies into very thin slices. 
  • Cut green onions diagonally into 1-inch pieces. 
  • Cut bell pepper into 3/4-inch squares.
Cook:
  • Heat 1 cup oil in wok to 350F. 
  • Fry 1/2 cup skinless raw peanuts until light brown. 
  • Drain on paper towels. Sprinkle lightly with salt.
  • Heat wok or large heavy skillet until very hot. 
  • Add 2 tablespoons oil and tilt wok to coat side. 
  • Add beef and stir-fry 2 minutes or until beef is brown. 
  • Remove beef from wok. 
  • Heat wok until very hot. Add 2 tablespoons oil and tilt wok to coat side. 
  • Add chilies, garlic, ginger root, bean sauce and bamboo shoots. Stir-fry 1 minute. 
  • Add beef, bell pepper and sugar. Stir-fry 1 minute. 
  • Stir in green onions and sprinkle with peanuts.
Cautions: Makes 4 or 5 servings
Effect: The classic Sichuan flavors of garlic and chiles work well in this spicy hot dish that is sprinkled with roasted peanuts.
Author: Dave Record
Picture:  
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20. Mu Shu Beef
Main course material:
  • 30 dried tiger lily buds (more or less) (Found in many large supermarkets.) If you absolutely cannot find these, dried slivered apricots may be substituted but it does change the taste somewhat. 
  • 1/4 c. dried tree ears (also called fungi) 
  • 2 scallions 
  • 1/2 lb. beef
Spices: Marinade: 
  • 1 t. cornstarch 
  • 1/2 t. sugar 
  • 1 T. soy sauce 
  • 1 T. water 

 

  • 4 T. peanut oil 
  • 3 large eggs, broken into bowl 
  • 1 t. salt 
  • 2 t. sesame oil
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation:
  • Soak tiger lily buds and tree ears in separate bowls in hot water for 1/2 hr.
  • Cut off hard ends of buds, if any. 
  • Pile buds together and cut into three sections to make about 1/2 c. packed.
  • Clean and wash tree ears under cold water, drain and squeeze dry. 
  • Cut or break into very small pieces and set aside with lily buds. 
  • Trim scallions, cut into 2" long sections and finely shred to make about 1/2 c. Set on plate with buds and tree ears. 
  • Cut beef into very thin strips (like julienne) to make about 1 c. 
  • Combine w/marinade.
Cook:
  • Heat wok until very hot. 
  • Add 2 T peanut oil, and when oil starts to smoke, turn heat down to moderate. 
  • Beat eggs well, and pour into wok. 
  • Slowly push the eggs back and forth until dry, breaking up with a spatula. Dish out. 
  • Heat 2 T. peanut oil in same wok. Add shredded scallions and stir fry for 30 seconds. 
  • Add beef, stir fry until it turns white . 
  • Add buds, tree ears, salt. 
  • Stir and mix over high heat for 2 mins. 
  • Add eggs. Stir and cook some more. 
  • Add sesame oil and stir to blend well. 
  • Serve hot w/ 12 mandarin pancakes or plain rice. Serve extra shredded scallions as desired.
Cautions:  
Effect: This is a great recipe, good for any meal (even breakfast). I use Hoisin sauce with this dish (which is more authentic). Purchase Hoisin and/or plum sauce in supermarket.
Author: Anita Burchard
Picture:  
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21. Mongolian Beef*
Main course material: 1 pound Flank steak, shredded
Spices:
  • 1 Egg white 
  • 1/2 teaspoon Salt 
  • 1 teaspoon Cornstarch 
  • 2 cup Oil, for deep frying 1
  • /2 cup Bamboo shoots, shredded 
  • 1 cup Green onion, green part onl 

Sauce 

  • 1 tablespoon Sherry 
  • 2 tablespoon Hoisin sauce 
  • 2 tablespoon Dark soy sauce 
  • 2 tablespoon Chicken stock 
  • 1/2 teaspoon Sugar 
  • 1 teaspoon Cornstarch 
  • 1/2 teaspoon Chili paste, w/ garlic (opt)
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation: Combine beef, egg white, salt and 1 Tbsp cornstarch. Mix well with hand.
Cook:
  • Heat oil to 400 and deep fry beef 30 seconds, drain. 
  • Reheat 2 Tbsp oil to 375 in wok. 
  • Stir fry bamboo shoots and scallions 1 minute. 
  • Combine sauce ingredients in bowl, add to vegetables. 
  • Bring to boil. Add beef. 
  • Stir fry quickly until heated through.
Cautions: 4 servings
Effect:  
Author: Mike Crouch
Picture:  
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22. Pah-naeng Neua (Curry Beef)*
Main course material: 1 lb beef, cut into thin strips
Spices: ingredients
  • 3 tbsp phanaeng curry paste (or red curry paste, see below) 
  • 6 fresh or dry kaffir lime leaves 
  • 1/2 cup sweet basil leaves 
  • 1 fresh chili (seeded and cut into strips) 
  • 2 cups coconut milk 
  • 1/3 cup chicken stock 
  • 3 tbsp. palm sugar 
  • 2 1/2 tbsp. fish sauce 
  • 1/ tsp. salt 
  • 1/2 cup ground roasted peanuts

red curry paste ingredients: 

  • 13 small dried chilies, soaked in hot water for 5 minutes and deseeded 
  • 3 tbsp. chopped shallot 
  • 4 tbsp. chopped garlic 
  • 1 tbsp. chopped galangal 
  • 2 tbsp. chopped lemon grass 
  • 2 tsp. chopped kaffir lime rings 
  • 1 tbsp. chopped coriander root 
  • 20 pepper corns 
  • 1 tsp. shrimp paste 
  • 1 tbsp. coriander seed 
  • 1 tsp. cumin seed
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation:  
Cook:
  • put the coconut milk into medium-sized sauce pan over medium heat, add the curry paste and slowly bring to a boil, stirring constantly. 
  • put in beef strips and cook for 5 minutes 
  • meanwhile, in a bowl, mix the rest of the ingredients except for the sweet basil and fresh chili. add this to the curried beef, and simmer about 15 minutes. add the sweet basil and fresh chili, stir well, and remove from heat

how to prepare red curry paste:

  • in a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, grind into powder. 
  • in a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 of a fine- textured paste.
Cautions: can be stored for 3-4 months.
Effect: pah-naeng curry just refers to red curry, which is a base used in making various curry type dishes.
Author: Jim Lew
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23. Green Curry Beef (Gang Keo Wan)*
Main course material: 250g (1/2lb) meat (chicken fillet, beef, pork), cut into slices
Spices:
  • 2 T curry paste (more for very advanced eaters) 
  • 400ml coconut milk (get a good Thai brand, not Indonesian or Malay) 
  • 20 ml vegetable oil  
  • 200ml chicken stock (must be as clear as possible. Home made preferred. Best done by simmering chicken wings, carcase, etc with ginger, then defatting in the usual way.) 
  • 1 T white palm sugar 
  • 2 T fish sauce (a little less if you want to reduce salt taste) 
  • 1/2 cup French/green beans cut into 2 cm pieces 
  • 1/2 cup (15 - 20 leaves) Thai basil 
  • 3 or 4 Kaffir lime leaves (remove stems and dice finely) 
  • some (a handful) miniature egg plant. These are small green things roughly the size of acorns.
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation:  
Cook:
  • Heat oil and saute paste until 'fragrant'. Start with hot oil then turn down and saute gently until 'just done'. 
  • Add coconut milk in three stages. (Hint: don't shake the tin before opening. The thick cream at the top mixes more easily with the thick paste and prevents lumps.) Start with some of the cream. Stir and bring each stage to the boil. 
  • Turn to high heat and, when boiling, add chicken stock. Add meat and boil (simmer) for 5 minutes for chicken - slightly longer for other meats. 
  • Add palm sugar, fish sauce, french beans, other ingredients except basil and cook until vegetables are just cooked. 
  • Add the basil and stir for 30 secs. 
  • Serve with lots of steamed rice.
Cautions: Serves four.
Effect:  
Author: Richard Sherratt
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24. Mussamun (Thai Beef Curry)*
Main course material: 2 lbs stewing beef or boneless chicken
Spices:
  • 3 cups coconut milk 
  • 2 cups peeled, chunk potatoes 
  • 2 small onions, cut 6 pieces each 
  • 3-4 tbsp Mussamun curry paste 
  • 1 tsp tamarind or lime juice 
  • 3-4 tbsp fish sauce 
  • 1 tbsp sugar 
  • 1/2 cup fresh roasted peanuts 
  • 1/2 cup oil
Equipment: PowerFlamer Outdoor Stir Fry Stoves.
Preparation:  
Cook:
  • In a large saucepan, brown meat (about 5 mins) in oil over medium heat. 
  • Add coconut milk and bring to a boil. Lower heat and simmer until meat is tender (about 2 hours for beef and 5-10 mins for chicken) adding a little water or coconut milk if necessary. 
  • Transfer 1/2 cup of liquid to a small saucepan. 
  • Add curry paste and stir-fry over low heat for 2 minutes or until fragrant. 
  • Return the cooked curry to the meat pan and add fish sauce, sugar, onions, potatoes and peanuts. 
  • Cover and simmer for 15-20 minutes longer of until potatoes and peanuts are tender. 
  • Stir in tamarind juice and remove from heat. 
  • Serve with rice or toasts.