Beef tips

Beef is much more revered in the Usa than anyplace else in the whole world. If one were to keep a record of the steak and burger based meals cooked on the planet, you may well be amazed to find that the Usa accounts for upto 25% of the beef.

In most circumstances you will be better off doing your shopping at a specialised butcher rather than a supermarket. A specialised butcher is far more likely to stock more cuts than the generic grocery store, he will be more proud of the quality of his beef, will probably have looked after it properly, and he will probably be willing to give you a few hints on how to cook it.

Cook safely

If a deep fat frying pan catches fire never throw water over it, if you have a fire blanket, put it over the pan.
Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.

Stir-Fried Beef with Orange

	Category	Beef Recipes
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Ingredients And Procedures

3/4 lb Boneless lean beef

2 ts Dark soy sauce

2 ts Rice wine or dry sherry

1 ts Finely chopped ginger root

1 ts Cornstarch

1 ts Sesame oil

1/3 c Oil, preferably peanut

2 Dried red chiles

- cut in half lengthwise 1 tb Coarsely chopped orange peel

- (fresh) -=OR=- 2 ts -soaked and coarsely chopped

- dried citrus peel 1/2 ts Ground Sichuan peppercorns

-(Roasted), (optional) 2 ts Dark soy sauce

1/4 ts Salt

1 ts Sugar

1/2 ts Sesame oil

CUT THE BEEF into thin slices 2 inches long, cutting against the grain. Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the beef to the pan. Add

the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. -----

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<h1>Stir-Fried Beef with Orange</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3/4 lb Boneless lean beef <P>2 ts Dark soy sauce <P>2 ts Rice wine or dry sherry <P>1 ts Finely chopped ginger root <P>1 ts Cornstarch <P>1 ts Sesame oil <P>1/3 c Oil, preferably peanut <P>2 Dried red chiles <P>- cut in half lengthwise 1 tb Coarsely chopped orange peel <P>- (fresh) -=OR=- 2 ts -soaked and coarsely chopped <P>- dried citrus peel 1/2 ts Ground Sichuan peppercorns <P>-(Roasted), (optional) 2 ts Dark soy sauce <P>1/4 ts Salt <P>1 ts Sugar <P>1/2 ts Sesame oil <P>CUT THE BEEF into thin slices 2 inches long, cutting against the grain. Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the beef to the pan. Add <P>the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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