Hunan Beef Recipe

Hunan Beef

Hunan Beef Ingredients
* 2 cups broccoli florets
* 2 tablespoons cooking oil
* 2 teaspoons minced garlic
* 4 small dried red chilies
* 1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
* 2 tablespoons soy sauce
* 2 teaspoons cornstarch
* 1 tablespoon Chinese rice wine or dry sherry
* 3/4 pound flank steak, thinly sliced across the grain
Sauce:
* 3 tablespoons Chinese black vinegar or balsamic vinegar
* 1 tablespoon soy sauce
* 1 tablespoon Chinese rice wine or dry sherry
* 2 teaspoons sugar
* 2 teaspoons chili garlic sauce
* 1 teaspoon sesame oil

How to Cook Hunan Beef
1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Beef Satay and Chicken Satay (Malaysian Cuisine)

Beef Satay and Chicken Satay

Satay Ingredients
* 2  cloves garlic, minced
* 2  teaspoons turmeric
* 1  teaspoon ground coriander
* 1/2  teaspoon cumin
* 1  tablespoon sugar
* 1  tablespoon fish sauce
* 1  pinch salt
* 1/4  cup vegetable oil
* 1 1/4  lbs lean beef or chickens or lamb or pork, sliced thinly into strips

How to Make Satay
1. Soak a package of small bamboo skewers in water for 2-3 hours. 
2. Prepare all ingredients and have at hand.
3. Combine the seasoning ingredients in a medium size bowl and mix well. 
4. Mix the meat with the seasoning and marinate at room temperature for one hour or refigerate overnight.
5. Preheat a grill or broiler. Thread the marinated meat onto the skewers. 
6. Cook the satays over a hot fire or broil them in the oven for 3 to 5 minutes per side, or until done.
7. Do not leave them un attended! .
8. Serve immediately on a garnished plate. The best flavor is from grilling, but you can broil skewers in the oven too.
9. Use a cookie sheet lined with aluminum foil and cake rack to keep the skewers off the foil, otherwise they will simmer in their own juices, becoming tough and  dry.
10. Serve with satay sauce. Click here for satay sauce recipe

Cheesesteak Pockets Recipe

Cheesesteak Pockets

Cheesesteak Pocket Ingredients
* 1 tablespoon vegetable oil
* 1 medium onion, sliced
* 1 (14 ounce) package frozen beef or chicken sandwich steaks, separated into 8 portions
* 1 can Campbell’s Cheddar Cheese Soup
* 1 (4 1/2 ounce) jar sliced mushrooms, drained
* 4 (6-inch) pita breads, cut in half, forming two pockets


How to Make Cheesesteak Pocket
1. Heat oil in skillet. Add onion and cook until tender. 
2. Add sandwich steaks and cook until browned.
3. Pour off fat. Ad soup and mushrooms and heat through. 
4. Spoon meat mixture into pita pockets.
5. Serves 4.