When I was learning how to make Chinese beef recipes I wondered just how much beef is produced in China. For decades cattle production was primarily in the northern and north western areas of China. Beef production over the years has changed greatly moving more into all the rural areas.
In the hilly and mountainous areas of southern and south western China, a lot of cattle are now being raised. Households began raising cattle, one to four head at a time. As I often saw when visiting in Ecuador, many of these owners would tether them along the roadsides to graze. In the evening, they would return to lead the cattle back home.
Most natives of China have learned how to make Chinese beef recipes in many different ways. Beef is one of the most consumed meats eaten in China; second only to pork. It is valued for its high protein, low fat and its taste. In Chinese medicine, beef is thought to strength the bones and muscles and especially in winter is necessary for good health. Beef is much more expensive than pork. Perhaps this is one answer to so many now raising smaller numbers of cattle for personal food.
Like other meats, poultry and seafood, beef is turned into delicious dishes. After learning how to make Chinese beef recipes, wonderful meals can be created. Various cuts of beef are combined with the great Asian flavors and crispy vegetables. Below are some of my favorite Oriental beef recipes. You probably will find many of the needed ingredients already on your pantry shelves.
NOTE: When you learn how to make Chinese beef recipes, many will ask you to slice the beef “thinly”. This is easier to do if you partially freeze the beef first.
Learn how to make Chinese beef recipes flavored with teriyaki and served with rice and vegetables.
Partially freeze steak; slice diagonally across the grain into 3 X 1/4 inch strips.
Combine next 5 ingredients in a large bowl; add meat and toss to coat.
Cover and refrigerate for 6 hours stirring occasionally.
Pour 1 tablespoon of oil around top of wok coating sides; heat for 2 minutes to 325F degrees.
Add vegetables and stir fry for 4 minutes; remove from wok.
Pour 1 tablespoon of oil around top of wok,
Remove steak from marinade reserving marinade; add to wok and stir fry until browned.
Combine cornstarch and reserved marinade stirring well.
Stir cornstarch mixture into the beef; cook and stir constantly until thickened.
Combine the vegetables and rice; place on a serving platter.
Spoon meat mixture over the top; serves 6.
When I learned how to make Chinese beef recipes, beef with oranges or orange flavor of all kinds became a favorite. I have not tried any orange beef recipe which was not great.
*WHAT IS BOK CHOY? This is Chinese cabbage which resembles chard and cabbage. It has crisp white stalks with green leaves and adds a nice crunch to many stir fry recipes. You might also find it under the names like Chinese chard or white mustard cabbage.
Trim fat from steak; cut the beef with the grain into thin 2 inch strips and set aside.
Cut bok choy into ¼ inch slices; chop the green tops and set all aside.
Cut carrots diagonally into thin slices; set aside.
Heat large skillet or wok until a drop of water “skitters” when sprinkled in.
Add 1 tablespoon of the oil to skillet; add beef and sprinkle with ginger and garlic.
Cook and stir beef until brown about 3 minutes; remove beef from skillet.
Add 2 tablespoons of oil to skillet; add bok choy, carrots and onion to skillet.
Cook and stir vegetables about 3 minutes or until carrots are tender.
Add in the beef, orange juice and pea pods; heat until boiling.
Combine and mix in small bowl the cornstarch, cold water, soy sauce and red pepper.
Stir cornstarch mixture into the beef mixture; cook and stir about 1 minute or until mixture is thickened.
Serve over hot cooked rice or cooked Chinese noodles; serves 4.
When you learn how to make Chinese beef recipes you will find that many are made with the cheaper cuts of beef. Flank steak is a more economical cut and is used frequently in Asian cooking.
Place steak in a large shallow dish.
Combine remaining ingredients and stir well to blend.
Pour mixture over the steak; cover dish and refrigerate for 8 hours turning occasionally.
Drain steak reserving marinade; grill over hot coals 10 minutes on each side or until desired doneness.
Baste during cooking with reserved marinade.
NOTE: Can also cook under broiler turning over one time to desired doneness.
To serve slice steak across the grain into thin slices; 4-6 servings.
Learn how to make Chinese beef recipes for sukiyaki to serve a crowd of 25.
Fry beef suet in a large Dutch oven; remove suet.
Brown steak; add cabbage, celery, bell pepper, onions, sprouts, bamboo shoots, water chestnuts and brown sugar.
Add soy sauce and stir to blend well; bring to a simmer and cook about 45 minutes.
Serve with hot cooked rice and sweet and sour sauce (Recipe below); serves 25.
TO MAKE SWEET AND SOUR SAUCE combine cornstarch and sugar.
Slowly add beef stock; add remaining ingredients and cook until thickened.
Learn how to make Chinese beef recipes for sukiyaki to serve a small family.
Cut beef into thin strips (1/2 X 3 inches); set aside.
Melt butter in a large skillet; brown beef about 3 minutes.
Add mushroom juice, sugar, salt, seasoned salt and soy sauce; cover and simmer 20 minutes.
Add mushrooms, celery and sliced onions; cover and cook 5 minutes.
Add drained bamboo shoots or water chestnuts and the green onions; cook uncovered 5 minutes.
NOTE: You may want to add a little more water during the last cooking.
Serve immediately over hot cooked rice; serve 3 to 4.
Learn how to make Chinese beef recipes using various steaks and served with hot rice.
Slice beef across the grain into thin strips.
Combine 1 tablespoon cornstarch and soy sauce with the sherry and garlic in a small bowl.
Stir the steak strips into the cornstarch mixture; let stand 15 minutes.
Combine remaining 1 tablespoon of cornstarch, 2 tablespoons soy sauce and red pepper; set aside.
Heat 1 tablespoon of the oil in a hot wok or large skillet over high heat.
Add beef to hot wok and stir fry 1 minute; remove steak to platter.
Heat remaining 1 tablespoon of oil in same pan; add snow peas and onion.
Lightly sprinkle vegetables with salt and stir fry 3 minutes; add beef, soy sauce mixture and tomato.
Cook and stir until sauce boils and thickens and tomato is heated; serve over cooked rice.
Learn how to make Chinese beef recipes like this flavorful Chow Mein.
Combine and mix sake, ginger root, red pepper and garlic in a medium glass bowl.
Add beef and stir to coat; cover and refrigerate for 15 minutes.
Cook and drain noodles as directed on the package.
Combine and mix the contents of the noodle package with water and cornstarch.
Spray wok or large skillet with nonstick spray; heat over high until hot.
Add beef; stir fry about 3 minutes or until brown.
Add celery and stir fry until tender crisp; Stir in mushrooms, corn, bamboo shoots and pimientos.
Stir in cornstarch mixture; heat to boiling stirring constantly.
Boil and stir 1 minute; add noodles and toss together.
Learn how to make Chinese beef recipes using beef short ribs.
Score meaty sides of the ribs, opposite the bone, ½ inch apart, ½ inch deep lengthwise and crosswise.
Combine in a bowl the teriyaki sauce, sesame seeds, sugar, Tabasco sauce and garlic.
Place ribs in a large plastic bag; pour teriyaki mixture over the ribs.
Refrigerate 4 hours turning occasionally; remove from marinade.
Broil or grill 4 inches from heat source 15 to 18 minutes until desired doneness.
NOTE: Turn ribs occasionally during cooking; outside should be brown and crisp.
Heat 2 cups of the oil in heavy Dutch oven to 350F degrees.
Add beef and fry 15 seconds; transfer to a bowl using a slotted spoon.
Stir sugar, soy sauce and salt into the meat.
Strain oil and wipe out the Dutch oven with paper towels.
Return enough oil to the pan to coat bottom; place over medium heat.
Add chilies, ginger, onion and garlic; stir 1 minute.
Add the meat and stir until meat is dry about 30 seconds.
Stir in sesame oil and vinegar; serve immediately with rice.
Serves 6 to 8.