Stir-fried beef and chinese turnips
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | pounds | Lean beef |
½ | teaspoon | Cornstarch |
¼ | teaspoon | Sugar |
½ | teaspoon | Soy sauce |
1 | pounds | Chinese turnips |
½ | cup | Scallion stalks (up to) |
2 | Cloves garlic | |
1½ | tablespoon | Oil |
1½ | tablespoon | Oil |
½ | teaspoon | Salt |
1 | teaspoon | Brown bean sauce |
½ | teaspoon | Soy sauce |
½ | cup | Stock |
1 | tablespoon | Cornstarch |
2 | tablespoons | Water |
Directions
1. Slice beef thin against the grain. Combine cornstarch, sugar and soy sauce. Add to beef and toss to coat.
2. Peel Chinese turnips; cut in ¼-inch slices, then in 1-½ inch squares, and parboil. Cut scallion stalks in 1-inch lengths. Crush garlic.
3. Heat oil. Add beef and stir-fry until it begins to brown. Remove from pan.
4. Heat remaining oil. Add garlic and brown lightly. Add turnips and stir-fry to coat with oil. Then add salt, brown bean sauce, and remaining soy sauce. Stir-fry ½ minute more.
5. Stir in stock and heat quickly. Cook, covered, 3 minutes over medium heat. Meanwhile blend cornstarch and cold water to a paste.
6. Return beef, add scallions, and stir-fry 1 minute. Then stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- African turnip greens
- Beef and turnip soup
- Caramel turnips
- Creamed turnip soup
- Creamed turnips
- Fresh turnip salad
- Gingered turnips
- Glazed turnips
- Marinated turnips
- Pickled turnips
- Puree of turnips
- Spiced turnips
- Tasso and turnips
- Turnip & apple bake
- Turnip & bacon soup
- Turnip & potato mash
- Turnip and apple bake
- Turnip casserole
- Turnip green dip
- Turnips and bacon