4-Step Tomato Beef Barley Soup

Ingredients:

600 gram gram Beef Tenderloin

1 Onion, peeled

4 stalks Celery

3 Carrots, peeled

1 Canned Tomatoes

4 cups Chicken Broth

4 tablespoons Worcestershire Sauce

1 cup Barley, rinsed

1 tablespoon Rosemary, dried

1 tablespoon Thyme, dried

2 tablespoons Vegetable Oil

Salt to taste

Direction:

1. Cut all the vegetables and beef into chunks.

2. In a deep pot, heat up vegetable oil. Add the vegetables and fry them over medium heat until fragrant; about 10 minutes.

3. Add chicken broth, beef, tomatoes, thyme, and rosemary. Boil over medium heat until the beef is tender; about 25 minutes.

4. Stir in barley. Continue to cook until the barley is cooked through and the soup is thicken.

Smooth Scrambled Egg and Beef on Rice 滑蛋牛肉飯

INGREDIENTS:

250 gram Beef

8 Eggs

3 bowls Cooked Rice

6 tablespoons Vegetable Oil (for frying) 

MARINADE:

4 tablespoons Soy Sauce

1 tablespoon Sugar

1 teaspoon Corn Starch

1 tablespoon Chinese Cooking Rice Wine

DIRECTION:

1. Cut the beef into 1/2 cm thin slices across the grains.

2. In a mixing bowl, add the beef and the marinade. Mix well. Let it marinate for 30 minutes in the fridge. 

3. In another bowl, whisk the eggs.

4. Heat up 3 tablespoons of vegetable oil over high heat. Add beef and saute until it turns colour; about 5-7 minutes. (If you want the beef throughly cooked, saute for another 2-3 minutes)

5. Quickly transfer the beef onto the serving plate.

6. Rinse and dry the pan quickly. In the same pan, heat up the rest of the vegetable oil over medium heat. Add egg. Quickly scramble until the egg just starts to coagulate. Turn off the heat. Use the remaining heat to cook the egg until it is just cooked but still a little runny.

7. Pour the egg onto the beef. Serve with steamed rice.

Braised Beef Brisket and Daikon 蘿蔔炆牛腩

INGREDIENTS:

1 Beef Brisket

1 Daikon

10 Ginger Slices

4 Star Anises

4 tablespoons Chu Hou Paste

1 teaspoon Ground Cinnamon or 1 Cinnamon Stick 

1/2 teaspoon Salt

1 tablespoon Sugar

3 tablespoons Vegetable Oil (for frying)

材料：

1 份 牛腩

1 條 白蘿蔔

10 薑片

4 粒 八角

4 湯匙 柱侯醬

1 茶匙 肉桂粉 或 1 肉桂條

1/2 茶匙 鹽

1 湯匙 糖

3 湯匙 菜油

DIRECTION 做法:

1. Cut the beef brisket into chunks.

1. 把牛腩切大塊。

2. Peel the daikon, and cut it into chunks.

2. 蘿蔔刨皮；切滾筒塊。

3. Bring a pot of water to a boil over high heat.

3. 用大火燒熱一鍋水。

4. Add the brisket. Boil it for about 5 minutes. Drain the water.

4. 下牛腩，煮5分鐘；倒掉水份。

5. In a dry pot, heat up the oil over medium-high heat. Add star anise, ginger, cinnamon and CHU HOU PASTE. Fry until it is fragrant; about 30 seconds.

5. 用中大火燒熱菜油，下八角、薑、肉桂和柱候醬，炒至香氣四溢；若半分鐘。

The look of CHU HOU PASTE. You can find it Asian supermarket.
這是柱候醬，通常在中式市場找到。

6. Add beef brisket, fry until it turns colour.

6. 下牛腩，炒至變色。

7. Pour in water that enough to cover all the content. Put the lid on. Cook over medium heat for 40 minutes.

7. 倒入水；水要蓋過所有牛腩。蓋上鍋蓋；用中火煮40分鐘。

8. Add daikon. Continue to cook for another 30 minutes.

8. 下蘿蔔；再多煮30分鐘。

It is done. Serve it with steamed rice.

完成；配上白飯食用。

Stir-fried Tenderloin with Bell Pepper 燈籠椒炒牛肉

My family tend to like our meat rare, but you can cook it longer making it medium rare or well done.  One of the goals here is to keep the bell peppers fresh and crispy, yet slightly tender. Usually the peppers start to cook faster after the add of the cooking wine. So you may want to add it at the end if you want your meat to cook longer.

I hope you enjoy this recipe.

INGREDEINTS:

500 gram Tenderloin

3 Bell Peppers (I used red, yellow, and orange)

1/2 head Garlic, peeled

2 tablespoons Preserved Black Bean

1/3 teaspoon Salt

2 tablespoons Chinese Cooking Rice Wine

1.5 tablespoons Sugar

4 tablespoons Vegetable Oil

DIRECTION:

1. Rinse the black beans two times with water; drain. Chop them with garlic until they are fine; set aside

2. Deseed the bell peppers. Cut them into bite size.

3. Slice the tenderloin into 1/2 cm pieces.

4. Heat up oil over high heat. Add the chopped garlic and black beans. Fry until it is fragrant; about 2 minuted.

5. Add bell peppers. Continue to fry for about 5 minutes.

6. Add tenderloin. Sit-fry until the meat starts to turn colour.

7. Drizzle the cooking wine over and allow it to evaporate.

8. Add sugar. Continue to cook until the meat is cooked to medium rare; about 5 minutes. Transfer it to a serving plate.

Korean Raw Beef

INGREDIENTS:

8 ounces Beef Tenderloin

1 Asian Pear

1 tablespoon Sugar

MARINADE:

6 Garlic Cloves, minced

1 Green Onion, thinly sliced

2 tablespoons Soy Sauce

1 tablespoon Honey

2 tablespoons Sesame Oil

1 tablespoon Sesame Seeds, toasted

1/4 teaspoon Black Pepper, freshly ground

small handful of Pine Nuts

DIRECTION:

1. Mix the sugar with the water until the sugar is dissolved.

2. Peel the asian pear. Then cut it into sticks. Submerge the sticks into the sugary water; set aside.

2. Cut the beef into about 1/2 cm slices. Put them in a large mixing bowl.

3. Add the rest of the seasoning ingredients.

4. Mix well. Let it marinate it for 5 minutes.

5. Drain the pear sticks and set them in a serving bowl. Top them with the marinated beef. Serve immediately. It is great to serve it with steamed rice.

Pineapple Beef on rice 菠蘿炒牛肉

This is a very common dish in Hong Kong where you can easily find it in 'Cha Chaan Teng'.  Making it at home is also very simple and straightforward.  If you want to pull out a quick but healthy meal for the family during the week, it is a wonderful dish.  I'd say it's a children's favourite.

However, the enzyme in pineapple break down the protein in meat very quickly, so try to serve right after cooking.  Otherwise, the meat is going to be mushy.

INGREDIENTS:

1 Pineapple, ripened (you can use canned pineapple)

1 piece of Steak

2 tablespoons Chinese Cooking Rice Wine

1 tablespoon Sugar

2 tablespoons Vegetable Oil

Steamed Rice (for serving)

Check out here to see how to cook rice in a pot

MARINADE:

1 Egg

2 tablespoons Soy Sauce

2 tablespoons Chinese Cooking Rice Wine

1/3 teaspoon White Pepper Powder

1 tablespoon Sugar

1/2 teaspoon Cornstarch

1/3 teaspoon Salt

DIRECTION:

1. Slice the beef into about 1/2 cm thick pieces.  Add them in a mixing bowl.  Combine them with the marinade.  With hand, mix it gently until the liquid is absorbed by the meat.  Set aside and allow it to marinate for about 20 minutes.

2. Cut off both ends of the pineapple.  Stand it up.  Cut the skin off from top to bottom along the curve of the pineapple.  Cut off and discard the hard core.  Then, cut the pineapple into bite size.  (You don't want the pineapple to be too small because it will produce too much liquid during cooking).  Set the pineapple aside.

3. Heat up the oil in a large pan over high heat.  Add the beef.  Stir fry until the beef starts to turn colour; about 2-3 minutes.  Add rice wine and sugar.  Stir fry for another minute.

4. Add the pineapple.  Quickly stir fry until the beef is medium-rare and the pineapple is heated through.  Transfer the mixture to the serving plate and serve it with steamed rice.

   

Braised Beef Brisket with Daikon | 蘿蔔炆牛腩

INGREDIENTS:

2 lbs Beef Brisket, rinsed, pat dried

1 Chinese Daikon, large, peeled and cut into 2 inch chunks

1.5 tablespoons Vegetable Oil

10 gram Ginger, sliced

1 cup Shaoxing Cooking Wine

4 tablespoons Light Soy Sauce

4 Star Anise

1/2 teaspoon Clove Powder

2 tablespoons Sugar

5 cups Water

材料：

2 磅牛腩，沖水，抹乾手份

1 條 白蘿蔔，去皮，切成2吋塊

1.5 湯匙  菜油

10 克  薑，切片

1 杯  紹興酒

4 湯匙  豉油

4 粒  八角

1/2 茶匙  丁香粉

2 湯匙  糖

5 杯 水

METHODS:

1. Cut the beef into 1 inch chunks.  In a non-stick pan, heat up vegetable oil over high heat.  Add beef and lightly brown all sides.  Transfer the beef in the braising pot.

1. 牛腩切成1吋粒。菜油在易潔鍋內用大火加熱。下牛腩；煎至四面變色；上碟。

2. In the braising pot, also add the remaining ingredients except the daikon; stir well.  Bring it to a boil and then reduce the heat to low.  Cook for about 1.5 hours, stirring it occasionally to prevent from sticking and burning.  Skim off the grease every now and then.

2. 把牛腩粒倒入深鍋內，加入剩餘材料 (除卻蘿蔔)。用大火把牛腩粒燒熱，再轉小火。煮約1.5小時，期間不時翻動以防黏鍋。瀘去浮面脂肪。

3. When the liquid reduces to half, add the daikon, plus another 1.5 cups of water.  Continue to simmer it for another 40 minutes, or until the daikon becomes soft.  It is ready.

3. 當汁蒸發掉一半，加入蘿蔔和1.5杯水。繼續炆約40分鐘或至軟身。

The source on the bottom is excellent for noodle soup or on steamed rice.

剩下的牛腩可用作拌麵和白飯。

Stir-fried Beef and Enoki Mushroom | 金菇炒牛肉

This stir-fried beef and enoki is a quick and simple recipe.  Except the marinade time, it takes only 10 minutes to cook.  You can always marinade the beef ahead and store it in the fridge and cook it the next day when you come back from work.

Note that I used light soy sauce to marinade the beef instead of salt here.  Salt makes the beef become tough after the marination.

Hope you enjoy this recipe.

Stir-fried Beef and Enoki Mushroom

金菇炒牛肉

INGREDIENTS:

300 gram Beef

2 packs Enoki Mushrooms, divided into small portions

2 Garlic Cloves, peels

4 tablespoons Oyster Sauce

3 tablespoons Vegetable Oil (for frying)

1 tablespoon Cornstarch + 1/4 cup Water

材料：

300 克  牛肉

2 包  金菇，分成小撮

2 瓣  蒜頭，去皮

4 湯匙  蠔油

3 湯匙  菜油

1 湯匙 粟粉 ＋1/4 杯水

MARINADE:

4 tablespoons Light Soy Sauce

2 tablespoons Chinese Cooking Rice Wine

1 teaspoon Cornstarch

1 tablespoon Sugar

醃料：

4 湯匙  豉油

2 湯匙  米酒

1 茶匙  粟粉

1 湯匙  糖

DIRECTION 做法:

1. Slice the beef into 1/2 cm thick pieces.

1. 牛肉切成1/2cm 厚片。

2. In a mixing bowl, add beef and marinade; mix well.  Let it stand for 20 minutes.

2. 在一只碗內，加入牛肉片和醃料；拌勻。醃約20分鐘。

3. Add vegetable oil and garlic in a pan.  Heat it up over high heat until the garlic is fragrant and turns slightly brown.

3. 在鑊內下油和蒜頭；用大火爆香。

4. Add beef slices.  Quickly stir fry them until they start to turn colour.

4. 下牛肉片；快炒至其開始變色。

5. Add enoki mushroom and oyster sauce and stir fry for about 30 seconds, or until the enoki starts to wilt.

5. 下金菇和蠔油；快炒約30秒，或至金針開始變軟。

6. Stir in the cornstarch water. 

6. 下粟粉水。

7. Continuously stir fry until the enoki is just soft to touch.  Turn off the heat and transfer the beef and enoki to a serving plate immediately.

7. 繼續炒至金針軟身；離火，上碟。

If the sauce is not thicken enough at this point, transfer the beef and enoki to the serving plate first, and then continue to cook the sauce until it reaches the desired consistency.

如汁不夠濃稠，可先把牛肉和金針排盤，再把汁繼續煮至稠身然後淋上面。

8. Delicious to serve with rice or noodles.

8. 配白飯和淨麵一流。

Thanks for stopping by.  I hope you enjoy this recipe.