Chinese Greens and Beef
"This is from the Diana Liu cookbook. I'm posting the entire book here because it's literally falling apart from all the years of use. This one is good too!"
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
1 recipe
- Serves:
- 6
ingredients
- 1 lb sukiyaki beef or 1 lb thinly sliced beef, cut into 1/2-inch lenghths
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon sherry wine
- 2 tablespoons soy sauce
- 1⁄2 teaspoon msg
- 1 lb chinese greens, cut 1/4-inch thick diagonally
- 1 (4 ounce) can sliced bamboo shoots
- 4 tablespoons oil
- 2 dried Chinese mushrooms, prepared and cut into 1/2-inch slices
- 1 garlic clove, crushed
- 1⁄2 cup water
directions
- Marinate beef in cornstarch, salt, sugar, sherry, soy sauce and msg for 30 minutes.
- Heat 2 Tblsp. oil in frying pan until hot.
- Stir-fry garlic until brown.
- Add chinese greens, bamboo shoots, and mushrooms; stir-fry 2 minutes.
- Add water and cook 1 minute more. Remove from pan and set aside.
- Heat 2 Tblsp. oil in frying pan until hot.
- Stir-fry beef mixture 3 minutes.
- Add vegetables to meat and simmer 2 minutes.
- Serve hot.
- Variations: the meat mixture with vegetables can be served over chow mein noodles, fried rice noodles or bean threads.
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Reviews
-
This was alright. I didn't add the tsp of salt because I knew it would be too much with all that soy sauce already. Glad I didn't because that part was just right. Served on sticky rice and it made a good meal. Made with broccoli.
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