500 grams of Lean Beef (sliced into thin strips)
2 cloves of Garlic (Lehsan) (finely chopped)
3 Fresh Chillies (chopped)
2 Shallots (chopped)
2 tbsp. Fresh Basil
2 tsp. Fish Sauce
2 tsp. Oyster Sauce
Salt (to taste)
6-8 tbsp. Water
4-6 tsp. Vegetable Oil
1) In a wok or pan heat the oil and stir fry the garlic until it is golden. Then add in the chilli and cook for another minute. Add in the beef, fish sauce, oyster sauce, water and salt. Simmer and cook for a few minutes until the beef is tender.
2) Stir in shallots and basil, and stir fry for 30 seconds and serve.
Tip: Add as many chillies to this as you can, also add any other favourite chinese ingredients such as water chestnuts or bamboo shoots.
or Beef teriyaki skewers with roasted vegetables
3 tbsp soy sauce
3 tbsp honey
2 tbsp brown sugar
? tsp chilli flakes
? garlic clove, chopped
100g/3?oz rump steak, sliced thickly
For the roasted vegetables
3 tbsp olive oil
? red onion, chopped into chunks
? carrot, chopped into chunks
? red pepper, chopped into chunks
Method
1. Preheat oven to 200C/400F/Gas 6.
2. In a large bowl mix together the soy, honey, brown sugar, chilli flakes and garlic clove.
3. Marinate the beef in this mixture for ten minutes.
4. Place the slices of beef onto skewers.
5. Place onto a griddle pan and cook for two minutes on each side then remove from the heat.
6. Leave the beef to rest on a plate and pour over the remainder of the marinade.
7. To make the roasted vegetables, drizzle the oil onto a roasting tray and add the onion, carrot and red pepper. Season.
8. Place the vegetables into the preheated oven and cook for ten minutes.
9. Serve the roasted vegetables with the teriyaki beef.
or Chilli Beef Stir Fry Recipe
Olive Oil 1 tbsp
Onion(s) 1 whole
MASTERFOODS Freshly Crushed Garlic 1 tsp
MASTERFOODS Freshly Chopped Ginger 1 tsp
MASTERFOODS Freshly Chopped Chilli 1 tsp
Beef 500 gm Lean
Mushroom(s) 200 gm
Water 1 cup(s)
MASTERFOODS Squeeze-On Beef Stock 1 portion(s)
Hokkien Noodles 450 gm or Udon Noodles
Sugar Snap Peas 100 gm
Coconut Milk 140 ml
1. Heat oil in wok or frying pan, add onion, stir fry 2-3 minutes.
2. Add garlic, ginger and chilli, cook for a further minute.
3. Add the beef in batches and stir fry over high heat until meat changes colour. Add mushrooms and stir fry for 1 minute.
4. Add water, MASTERFOODS Squeeze-On Beef Stock and noodles, stir fry to combine.
5. Bring to the boil. Stir through the peas and coconut milk before serving.
or Chunky Beef Chilli
Olive oil
1 tin red kidney beans
4 large onions
8 large red chilli peppers
6 cloves of garlic
1kg diced casserole beef
3 tins chopped tomatoes
3tsp dried oregano
3tsp ground cumin
1tsp ground coriander
4tsp paprika
3tsp cayenne pepper
Half a tube (100g) of tomato puree
Lots of ground black pepper
Two beef stock cubes
You'll need a large pan with a lid, a good sharp chopping knife and board, a garlic press, a pepper grinder, and something to stir the chilli with. Our hob controls are labelled from 1 to 6, so I'll give heat directions in terms of that.
Put enough olive oil in the pan to entirely cover the base, and turn the heat up to 5. Rinse the kidney beans, add to the oil, and stir. Chop two onions into thin strips and dice the other two, add to the pan, and stir. Cut the chilli peppers in half lengthways, then chop them into little strips crosswise (don't worry if you end up with the odd big bit of chilli left over; this isn't a problem). Peel the garlic and crush it into the pan. Grind some black pepper into the pan, stir it all together, and let it cook for a few minutes until the onions are translucent. (You may like to add a little water to stop the onions and beans sticking to the pan.)
Add all the remaining ingredients (plus some extra water so that everything's covered) and stir well, then turn the heat up to 6 and cook, stirring occasionally, until the chilli is bubbling. Now turn the heat down to 3, put the lid on the pan (to stop any more water from evaporating), and cook for at least another 40 minutes; the longer the better, really. Lift the lid and stir every 20 minutes or so.
Serve with long-grain rice and grated mature Cheddar cheese.Does anyone know any chili Beef recipes ? or something else that might be good? chinese/indian recipes please?
you could try www.currysecret.co.uk
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this might help
http://www.recipedelights.com/index2772r…
http://www.chinesefooddiy.com/Does anyone know any chili Beef recipes ? or something else that might be good? chinese/indian recipes please?
Chili Beef Express
1 pound 95% lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 1/2-ounce) can chili beans in chili sauce, undrained
1 (14 1/2-ounce) can chili-style chunky tomatoes, undrained
1 cup frozen corn
2 tablespoons chopped fresh cilantro
1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings; season with salt and pepper.
2. Stir in beans, tomatoes and corn; bring to a boil. Reduce heat; cover and simmer 10 minutes. Sprinkle with cilantro before serving.
Makes 4 servings
Chinese Spicy Beef Lettuce Wraps [5 serv; ready in 40 min]
1 lb lean ground beef
2 minced garlic cloves
1 tablespoon sherry wine
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1 teaspoon thai chili paste (sambal oelek)
1/2 teaspoon Chinese five spice powder
1 bunch green onions, white parts chopped green parts cut on bias in 1/4-inch lengths (divided)
1 (8 ounce) can water chestnuts, drained and coarsely chopped
1 jalapeno chile, seeded, deveined and minced
1 teaspoon cornstarch, mixed with
1 tablespoon cold water
2 heads bibb lettuce or butter lettuce
Spray large, heavy skillet with nonstick cooking spray. In skillet set over medium-high heat, brown ground beef; drain if necessary.
Add garlic, sherry, soy sauce, sesame oil, chili paste, five-spice powder, white part of green onions, water chestnuts and minced chile. Turn down heat and simmer about 10 minutes.
Add cornstarch-water mixture to beef mixture and stir until it thickens slightly. Add green part of green onions and cook just until heated through (onion tops will lose their bright green color if cooked too long).
Separate lettuce leaves, wash and pat dry. Arrange lettuce cups on platter and serve alongside beef mixture.
Serve with my Sweet Soy Dipping Sauce (#144178) A must-have for the lettuce wraps !Does anyone know any chili Beef recipes ? or something else that might be good? chinese/indian recipes please?
chilli beef tacos is nice and easy ma kid likes it to. 1 tablespoon veg oil, i onion chopped, 2 garlic cloves chopped, 2 red chillies, seeded and chopped, 5oog 1lb 2 oz minced beef, 1 teaspoon chinese five spice powder, 400g can kidney beans drained, 400g can chopped tomatoes, 150ml strong coffee, salt and pepper, 8 taco shells and shredded lettuce plus soured cream and paprika. heat oil in large pan cook onion,garlic and chillies for 3 to 4 mins until beginning to soften. add mince and five spice and cook for another 3 to 4 mins until meat begins to brown. add kidney beans tomatoes and coffee bring to boil and simmer for 20 mins until the mixture is thick and fairly dark, season to taste. fill taco shess with lettuce then pile chilli mixture top with spoonful of soured cream and shake of paprika and serve goes well with a cold glass of mexican larger to enjoy
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