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Old 11-21-2012, 08:29 PM   #1
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Stir fry beef

I want to try some new with my stir fry, instead of the usual- garlic, sesame oil, oyster sauce & sweet chilli sauce.
What are some spices I could use to marinate my beef?

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Old 11-21-2012, 08:52 PM   #2
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Kung Pao

Ingredients:
  • 1 1/2 pounds meat, poultry, seafood, or tofu
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine or sherry
  • 1 egg, beaten
  • teaspoon salt
  • 2 Tbs peanut oil
  • 4 dried red chiles, cracked
  • 1 Tbs garlic, minced
  • Tbs grated ginger
  • 1 tsp pepper
  • 2 scallions, chopped
  • 1 red bell pepper, cut in strips
  • 2 Tbs soy sauce
  • 3 Tbs rice wine or sherry
  • 2 Tbs Chinese black (or balsamic) vinegar
  • 1 tsp sugar
  • 1 cup beef, chicken, seafood, or vegetable broth as appropriate
  • 1 Tbs cornstarch, dissolved in 4 Tbs water
  • cup unsalted, dry roasted peanuts
Instructions:

Combine the soy sauce, sesame oil, rice wine/sherry, egg and salt in a glass bowl. Add the meat and stir to coat. Marinate for at least 1 hour, covered, in the refrigerator.
Place peanut oil in a wok, swirl to coat sides, then place over high heat. Add the chilies and cook until they begin to darken. Add the garlic, ginger and pepper and continue to cook to infuse the oil. Add the scallions and bell pepper. Remove the meat from the marinade, pat dry with paper towel, then add it to the wok. Stir-fry the meat until cooked through. Blend in soy sauce, rice wine, black vinegar, sugar and broth. Add the cornstarch slurry to the sauce and stir to thicken. Add the peanuts and stir to blend.
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Old 11-21-2012, 08:54 PM   #3
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Mongolian Stir Fry

Ingredients:
  • 1 pound of flank steak or lean pork, sliced thin; chicken, turkey, fish fillets, or tofu, cubed; or shrimp, shelled, cleaned, and de-veined
  • peanut oil for frying
  • 1 small onion or shallot, sliced thin
  • 4 oz snow peas
  • 4 oz scallion, green part only
  • 4 oz button mushrooms
  • 2 cloves finely minced garlic
Coating:
  • 1 egg white
  • 1/2 tsp salt
  • 1 tsp cornstarch
Sauce:
  • 1 tsp cornstarch
  • 1 tsp turbinado sugar
  • 1 tsp Chinese chili sauce
  • 2 Tbs dry sherry, white wine, or rice wine
  • 2 Tbs hoisin sauce
  • 2 Tbs soy sauce
  • 1/4 cup beef, chicken, shrimp, or vegetable stock
Instructions:

Combine sauce ingredients and set aside. Combine egg white, salt and cornstarch, add meat and mix well to coat.

Heat peanut oil in wok over high heat, then stir fry meat until just cooked through and remove from wok.

Add additional peanut oil to wok and stir fry onion or shallot and snow peas for 1 minute. Add green onion, mushrooms and garlic and continue stir-frying until mushrooms are tender.

Add sauce to vegetables and heat until sauce has thickened. Return meat to wok and and stir until heated through.
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Old 11-21-2012, 08:54 PM   #4
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Thank you :) I have all those ingredients, besides peanut oil?
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Old 11-21-2012, 08:56 PM   #5
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ORANGE CHICKEN

Ingredients:
  • 2 pounds chicken, boneless, skinless
  • 1 egg
  • 1 tsp salt
  • White pepper
  • Oil (for frying)
  • cup plus 1 Tbs cornstarch
  • cup flour
  • 1 Tbs minced ginger root
  • 1 tsp minced garlic
  • tsp crushed red pepper
  • 2 scallions, sliced
  • 1 Tbs rice wine
  • cup water
  • tsp sesame oil
Orange Sauce:
  • 2 tsp orange zest
  • 1/4 cup orange juice
  • 1/2 tsp granulated sugar
  • 2 Tbs chicken stock
  • 1 Tbs soy sauce
Instructions:

Combine Orange Sauce ingredients in small bowl and set aside.
Combine egg, salt, pepper, and 1 Tbs oil in large bowl and mix well. Stir in cornstarch. Cut chicken into 2-inch pieces, add chicken pieces to bowl, and stir to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok, heat 15 seconds over high heat, and add 1 Tbs oil. Place ginger and garlic in wok and stir-fry until fragrant. Add crushed red pepper, green onions, and rice wine, and stir fry for a few seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Combine 1/4 cup water and 1 Tbs cornstarch until smooth. Add to wok and stir until sauce is thick. Stir in 1/2 tsp sesame oil.
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Old 11-21-2012, 09:01 PM   #6
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Shanghai Noodles with Chicken
Ingredients:

  • 1 pound of Chinese egg noodles
  • 1 pound fresh green beans, trimmed
  • 1 cup bok choy, shredded
  • 1 pound boneless, skinless chicken breasts, or thighs, or both
  • 2 Tbs cornstarch
  • 2 tsp sesame oil
  • 2 tsp ground coriander seed
  • 2 tsp soy sauce
  • 2 cloves garlic , minced
  • 1-inch piece of fresh ginger root, grated
  • 1 medium red onion, diced
  • 1 cup mushrooms, sliced
  • 1 cup chicken stock
  • 1/2 cup oyster sauce
  • peanut oil for stir-frying
  • Salt and pepper to taste

Instructions:


Cut the chicken into bite-sized cubes. In a large zip lock bag, combine cornstarch, coriander, sesame oil, and soy sauce. Add chicken, squeeze out all air, and marinate for 20 minutes.


Remove chicken from marinade, and drain on paper towels. In a hot wok, add 1 Tbs peanut oil, and stir fry the garlic, ginger and onions to infuse the oil. Add chicken to wok and quickly stir fry until just cooked through. Season with salt and pepper to taste. Add oyster sauce and chicken stock and bring to a simmer. Add noodles, green beans, reduce heat and simmer for 10 minutes. Add mushrooms and cabbage and stir to heat through, and serve immediately.
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Old 11-22-2012, 12:27 AM   #7
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Quote:
Originally Posted by Rubyydd View Post
Thank you :) I have all those ingredients, besides peanut oil?
You should always have peanut oil on hand. It has the highest smoke point.
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Old 11-22-2012, 07:34 AM   #8
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My favorite marinade is pineapple juice, brown sugar, ginger, and lite soy sauce. It's yummy and the pineapple juice tenderizes.
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Old 11-22-2012, 05:11 PM   #9
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If you don't have peanut oil the next best thing is Canola oil. Do NOT use olive oil unless there is a hot guy at the firehouse you'd like to meet.
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Old 04-24-2013, 07:17 AM   #10
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My advice would be to experiment to see what tastes best...you can sometimes come up with some really interesting flavours when you least expect it!
In a stir fry I tend to use things like Allspice...Sumac...or even mustard powder if you want something different (adds a nice kick). If your not quite sure which flavours you like I would suggest getting a few small bags of different flavours and tossing a few in to your next stirfry - I have found somewhere that does a large bag of mustard powder for around 99p which will probably last you for ages!
Also have you tried using sesame seeds on you stirfrys? I tend to find it adds another texture! Either sprinkle them on top or fry with your veg to make them nice and crunchy :)
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