Basic steamed beef
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Basic steamed beef
  Beef    Meat    Basics  
Last updated 6/12/2012 1:07:25 AM. Recipe ID 33396. Report a problem with this recipe.
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      Title: Basic steamed beef
 Categories: Meat
      Yield: 4 Servings
 
      1 lb Lean beef
      2    Scallion stalks
      1 sl Fresh ginger root
      1 ts Cornstarch
      1 tb Soy sauce
      1 tb Sherry
    1/2 ts Salt
    1/2 ts Sugar
      1 ts Peanut oil
           Chinese parsley
 
  1. Cut beef in 1/4-inch slices. Mince scallion stalks.
  
  2. Mince ginger. Combine with cornstarch, soy sauce, sherry, salt and
  sugar, mixing well. Add to beef slices and toss gently to coat. Let
  stand 15 minutes, turning occasionally.
  
  3. Arrange beef slices in shallow heatproof dish. With a circular
  motion, sprinkle oil and minced scallions over the top.
  
  4. Steam on a rack until done (30 to 40 minutes). See "HOW-TO
  SECTION".
  
  5. Mince Chinese parsley. Serve beef in its heatproof dish, with
  parsley sprinkled over. VARIATIONS:
  
     In step 1, sliver the beef or cut in julienne strips and steam 25
  to 30 minutes; or mince or grind the beef and steam about 15 minutes.
  
     In step 3, top beef with any of the following: CLOUD EAR
  MUSHROOMS: 2 tablespoons cloud ear mushrooms and 1 piece tangerine
  peel, both soaked and slivered. (For the peanut oil, substitute a few
  drops of sesame oil.) DRIED BLACK MUSHROOMS: 4 dried black mushrooms
  (soaked), slivered; and either 8 to 10 Water chestnuts, sliced thin,
  or 1/2 cup pickles, shredded. PICKLED BAMBOO SHOOTS: 1/2 cup pickled
  bamboo shoots. (Cut beef in julienne strips.) PRESERVED GABBAGE: 1/2
  to 1 Cup preserved cabbage, minced. SALTED GABBAGE: 1/2 cup dried
  salted cabbage (soaked), sliced thin. TEA MELON: 8 tea melons, washed
  and sliced. (You may also add 1/2 bundle preserved turnips, washed
  and chopped coarsely.)
  
  From , ISBN 0-517-65870-4.




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Recipe ID 33396 (Apr 03, 2005)

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