1 piece dried tangerine peel, 2–3 inches wide
1 star anise
1 piece (about 1 ounce) yellow rock sugar
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 daikon and cut into ½ -inch slices. Peel the ginger if desired.
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.
Add the water, ¼ cup of dark soy sauce, 2 tablespoons of light soy sauce, and the tangerine peel and star anise, and bring to a boil. Reduce the heat and simmer for 45 minutes. Add the remaining dark and light soy sauce, the rock sugar, the daikon, and the dried mushrooms. Simmer for another 45 minutes, or until liquid is reduced.
Shopping for a Chinese Cleaver
When choosing a Chinese cleaver, look for one made of stainless steel or a combination of stainless and carbon steel, with a handle that attaches firmly to the blade. Try out several to find one that you're comfortable holding.
Serves 4–6
Star anise is a star-shaped seed pod with a strong flavor reminiscent of licorice, used to flavor meat dishes.
Serves 4–6
Red onions add a distinctive flavor to this simple dish. Serve on a bed of steamed rice.
Beef with Red Onions
1 pound beef steak, flank or sirloin, shredded
1 tablespoon soy sauce
½ teaspoon baking soda
1 tablespoon vegetable or peanut oil
2 green onions
3 tablespoons oil for stir-frying
1 clove garlic, minced
1 teaspoon minced ginger
1 large red onion, chopped
2 tablespoons dark soy sauce
2 teaspoons sugar
1 tablespoon Chinese rice wine or dry sherry
¼ teaspoon chili paste with garlic
With the beef, mix in the soy sauce and baking soda in that order, using your fingers to mix in the baking soda. Marinate the beef for 30 minutes. Add 1 tablespoon of oil and marinate the beef for another 30 minutes.
Cut the green onions into 1½ -inch slices along the diagonal.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef. Stir-fry until it changes color and is nearly cooked through. Remove from the wok and drain on paper towels.
Add 1 tablespoon oil to the wok. When oil is hot, add the garlic and ginger and stir-fry briefly until aromatic. Add the red onion, and stir-fry until soft and translucent. Stir in the dark soy sauce, sugar, rice wine, and chili paste with garlic. Add the beef. Stir in the green onions. Mix everything together and cook for a few more minutes on medium heat, making sure the beef is cooked through, and serve hot.
Mu Shu Beef
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
Cut the beef into thin slices. Marinate if desired.
Combine the water, dark soy sauce, hoisin sauce, sugar, oyster sauce, and sesame oil, and set aside.
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.
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.
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.
Carrot Flowers
Although the Chinese rarely eat raw vegetables, they are a popular ingredient for garnishes. To make a quick and easy garnish, take a 3-inch-long slice of carrot and cut 4 V-shaped notches at 90° intervals. To finish, slice the carrot into thin “flowers.”
Serves 2–3
For a more flavorful dish, try marinating the beef in oyster sauce, sugar, and cornstarch, adding the cornstarch last.
Serves 2–4
For a less biting dish, forego the chili paste and substitute black pepper for the Szechwan peppercorn.
Peppery Beef
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
Add the soy sauce, rice wine, ¼ teaspoon sugar, and baking soda to the beef. Marinate the beef for 30 minutes.
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.
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.
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.
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.
Stir-fried Orange Beef
2 teaspoons Chinese rice wine or dry sherry, divided
½ teaspoon baking soda
1 pound sirloin or flank steak, shredded
cup dried orange peel
1 green onion
2 tablespoons soy sauce
1 teaspoon sugar
¼ teaspoon chili paste
3 tablespoons oil for stir-frying
2 slices ginger, minced
1 clove garlic, minced
Add 1 teaspoon rice wine and baking soda, using your fingers to add the baking soda, to the beef. Marinate the beef for 30 minutes.
Cut the dried orange peel into thin slices. Cut the green onion into 1½ -inch slices on the diagonal.
Combine the soy sauce, sugar, chili paste, and 1 teaspoon rice wine. Set aside.
Add 2 tablespoons 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.
Add 1 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.
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.
Serves 4–6
Leftovers can be used to make sandwiches — purée the beef with a bit of water and spread on buttered bread.
Serves 4–6
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 (page 126) for an example of this technique.
> Spicy Steamed Beef
1 pound sirloin or flank steak
1 tablespoon soy sauce
½ teaspoon baking soda
2 tablespoons dark soy sauce
½ teaspoon sugar
¼ teaspoon dried crushed chili flakes
1 tablespoon dried orange peel
1 tablespoon Toasted Szechwan Peppercorns (see sidebar on page 91)
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.
Combine the dark soy sauce, sugar, and crushed chili flakes. Cut the dried orange peel into thin slices.
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.
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.
Beef with String Beans
1 pound flank or sirloin steak
1 tablespoon soy sauce
1 green onion, cut into 1-inch pieces
1 tablespoon cornstarch
1 cup string beans
¼ cup chicken stock or broth
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
¼ teaspoon salt
3 tablespoons oil for stir-frying
1 clove garlic, minced
¼ teaspoon chili paste with garlic
1 teaspoon cornstarch
4 teaspoons water
Cut the beef across the grain into thin slices, about 1½ inches long. Add the soy sauce, green onion, and cornstarch, using your fingers to mix in the cornstarch. Marinate the beef for 30 minutes.
Trim the string beans and parboil by plunging briefly into boiling water. Drain thoroughly and cut lengthwise into thin slices.
Combine the chicken broth, rice wine, sugar, and salt. Set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef. Stir-fry until it changes color and is nearly cooked. Remove and set aside.
Add 1 tablespoon oil. When oil is hot, add the garlic and the chili paste with garlic. Stir-fry briefly until aromatic. Add the string beans. Stir-fry for 3–4 minutes. Push the string beans up to the side of the wok and add the sauce in the middle. Bring to a boil. Mix the cornstarch and water and add to the sauce, stirring quickly to thicken. Add the beef. Mix everything through and cook on medium heat for a few more minutes until the beef is cooked. Serve hot.
Serves 4–6
When choosing string beans, look for younger ones with a firm texture and bright color.
Serves 4–6
This recipe shows fiery Szechwan cuisine at its finest — for a less spicy dish, leave out the dried chili.
Spicy Orange Beef
1 pound flank steak
4–6 cups oil for frying
2 garlic cloves, minced
3 slices ginger, minced
1 dried chili
4 tablespoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons sugar
½ teaspoon chili paste
2 medium eggs
3 tablespoons flour
2 tablespoons cornstarch
1 teaspoon dried orange peel or 1 small piece dried tangerine peel
Cut the beef across the grain into thin slices about 2 inches in length. Remove the seeds from the chili and chop.
Combine the soy sauce, rice wine, sugar, and chili paste, and set aside.
Beat the eggs and mix with the flour and cornstarch into a batter. Coat the beef slices with the batter, using your fingers.
Heat 4–5 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.
Raise the oil temperature to 400°F. Deep-fry the beef pieces a second time, until they turn brown and crispy. Remove and drain.
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.
Ginger Beef
¾ pound flank or sirloin steak
8 tablespoons soy sauce, divided
4 teaspoons Chinese rice wine or dry sherry, divided
5½ teaspoons sugar, divided
2 teaspoons freshly squeezed ginger juice, divided
2 teaspoons sesame oil
Up to ¼ teaspoon chili flakes
½ cup water
3 tablespoons flour
2 tablespoons cornstarch
2 medium eggs
4–6 cups oil for frying
1 clove garlic, minced
1 slice ginger, minced
1 teaspoon cornstarch mixed
with 4 teaspoons water
Cut the beef along the grain into matchstick strips. Add 2 tablespoons soy sauce, 1 teaspoon rice wine, ½ teaspoon sugar, and 1 teaspoon ginger juice to the beef. Marinate for 30 minutes.
Combine 6 tablespoons soy sauce, 3 teaspoons rice wine, 5 teaspoons sugar, 1 teaspoon ginger juice, sesame oil, chili flakes, and water. Set aside.
Combine the flour, cornstarch, and eggs into a batter. Coat the beef in the batter, using your fingers to spread it. Add 4–5 cups oil to the wok and heat to 350°F. When oil is ready, deep-fry the beef in batches, turning occasionally, until they turn golden. Remove and drain on paper towels.
Raise the oil temperature to 400°F. Deep-fry the beef a second time, until it turns brown and crispy. Drain on paper towels.
Remove all but 2 tablespoons of oil from the wok, or add 2 tablespoons oil to a second wok or skillet. When oil is hot, add the garlic and ginger and stir-fry briefly until aromatic.
Add the sauce and bring to a boil. Add the cornstarch-and-water mixture, stirring quickly to thicken. Add the meat. Mix everything together and serve hot.
Serves 4–6
Ginger juice is easy to make — just grate the ginger and squeeze out the fresh juice.
Serves 2
For an added touch, top with a few slices of preserved red ginger before serving.
Dry Ginger Beef
1 tablespoon soy sauce
½ teaspoon Chinese rice wine or dry sherry
¼ teaspoon sugar
¼ teaspoon baking soda
½ pound flank steak, shredded
½ red bell pepper
2 tablespoons dark soy sauce
1 tablespoon plus 1 teaspoon oyster sauce
1½ teaspoons sugar
½ cup water
4–5 tablespoons oil for frying
2 slices ginger, minced
½ cup mushrooms, sliced
Add the soy sauce, rice wine, sugar, and baking soda to the beef. Marinate the beef for 30 minutes.
Wash the red pepper, remove the seeds, and cut into thin slices.
Combine the dark soy sauce, oyster sauce, sugar, and water and set aside.
Add 3 tablespoons oil to a preheated wok or skillet. When oil is hot, add the beef. Lay flat and fry for 2 minutes, then turn over and fry for another 2 minutes. Stir-fry the beef until it turns a dark brown (this will take about 8 minutes). Remove from the wok and drain on paper towels.
Add 1–2 tablespoons oil to the wok. When oil is hot, add the ginger and stir-fry briefly until aromatic. Add the mushrooms and red pepper and stir-fry until tender. Add the sauce to the middle of the wok and bring to a boil. Add the beef. Mix everything through and serve hot.
>
Ginger Beef Origins
According to rumor, Ginger Beef originated in Alberta, the beef capital of Canada. However, it is based on an authentic Chinese dish. Authentic ginger beef is much dryer, and lacks the sweet sauce found in the Alberta version. It is frequently made with preserved red ginger.
Oriental Meatballs
½ pound ground beef
1 tablespoon dark soy sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon oyster sauce
½ teaspoon sugar
¼ teaspoon sesame oil
In a medium-sized bowl, mix the beef with the remaining 5 ingredients. Prepare the wok for steaming.
Form the beef into 6 medium-sized meatballs. Place in a heatproof bowl on a bamboo steamer in the wok and steam, covered, for about 15 minutes or until the meatballs are cooked through.
Yields 6 meatballs
Need a quick and easy appetizer recipe? Serve guests these tasty meatballs with Potsticker Dipping Sauce (page 28).
Beef Toast
Spicy Orange Beef (page 126)
1 cup plus 3 teaspoons water
4–6 slices bread
3 cups oil for deep-frying
Cool Spicy Orange Beef. Cut into thin pieces. Purée in a blender or food processor with 3 teaspoons water.
Cut each slice of bread into 4 equal squares. Dip into the 1 cup of water briefly and squeeze to soak out excess water. Spread the beef purée onto each square.
Heat oil to 375°F. When oil is ready, add 2–3 squares into the oil. Cook the top side for about 1 minute. Turn over and briefly cook the other side, until the squares turn golden brown. Drain on paper towels.
Serves 4
Instead of a wok or heavy skillet, smaller items like Beef Toast can be deep-fried in a medium-sized saucepan with a heavy bottom.
Serves 2
In Buddhist religion the beautiful white lotus flower is a symbol of purity. Lotus root can be boiled, stir-fried, or deep-fried. Always peel before using.
THE EVERYTHING® CHINESE COOKBOOK Page 12