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8 ounces marinated sliced beef (cut in 3 inches long x 1 inch wide x 1/4 inch thick)
1 ounce sliced green leek (2 inches long x 1 inch wide)
1 1/2 tablespoons cornstarch mix (50 percent water and 50 percent cornstarch)
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 box soft tofu (2 inches long x 2 inches wide x 1/2-inch thick)
1/4 cup water
2 tablespoons cornstarch
1 teaspoon baking powder
1 tablespoon vegetable Oil
Pinch of salt
Group A Ingredients
1/2 teaspoon crushed chili
2 tablespoons chopped, fresh garlic
1 tablespoon washed black beans
1 1/2 ounces sliced red jalapeno
Group B Ingredients
1 teaspoon cooking wine
3 tablespoons Lee Kum Kee soy sauce
1 cup water
Combine the marinade ingredients. Marinate the cut beef in the mixture for at least 2 hours in the refrigerator.
Heat a wok for 10 seconds over a high flame.
Add 2 tablespoons of vegetable oil into the wok and heat to approximately 250 degrees.
Add the marinated beef.
Stir quickly, separate the meat, and then cook for approximately 30 seconds. Remove the beef.
Place Group A into the heated wok. Stir for 5 seconds.
Add the tofu and Group B, stir until the sauce boils.
Be sure not to break up the tofu.
Place a cover on top and cook for 2-3 minutes over a low flame.
After 2 minutes, pour in the cooked beef and sliced green leeks, stir several times to mix the ingredients.
When the sauce boils again, slowly add the cornstarch mix into the wok. Mix well.
Add 1 teaspoon sesame oil. Continue stirring until the ingredients are thoroughly mixed.
Ready to serve!
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