Northern Beef
By: Anonymous
Published: Friday, February 12, 2010 - 10:57pm

Ingredients




1 pound Beef (flank, rump, sirloin), sliced ½
3 inch strips
2 cups Chinese chard (bok choy), cut in 1 ½ inch sq
1 small Onion, halved and cut into
1 inch squares
1 Clove garlic, minced
A few gratings of ginger
2 tablespoons Oil for frying
tablespoon Honey
1 tablespoon Sherry wine
1 tablespoon Soy sauce
1 tablespoon Soy beans with chili, condiment *
cup Water
tablespoon Cornstarch

Preparation

1 Ds MSG (optional) ds 5-spices (optional) ds Salt 2 *(or if unavailable, substitute 5 or 6 drops Tabasco sauce) 3 Been returning to my culinary "roots" so to speak. I pulled out a couple of great little cookbooks that I got years ago when I was first getting into Oriental cooking. These are those little recipe card like books with spiral bindings that you see here and there in Asian markets and the like. 4 I'd forgotten how good these recipes are since collecting larger and flashier cookbooks, but these are some of the recipes that convinced me that I really did want to become proficient at Chinese cooking. They are simple, authentic and *very* tasty! 5 This first one calls for beef, but the other night I substituted pork for the beef and the result was excellent. The finished dish is rich, as hot as you like it and slightly sweet. The only "exotic" ingredient is the 6 "soy beans with chili condiment" and it's not too exotic these days. 7 (Sorry, Jeffno dried duck webs here!) Any market with a good Oriental section should have it. The stuff I use is put out in 8 oz. bottles by Lan Chi and is called "Chilli Paste with Soy Bean". It's quite hot and has a wonderful, slightly "smoky" flavor. 8 (I'm copying these recipes out verbatim to capture the flavor of the book.) 9 This blend of flavors will remind you of hot dishes from other parts of the world. This chili flavor combine [sic] is entirely different from the chili used in Mexican dishes, for instance 1. Mix gravy ingredients in a small bowl. Set aside. 10 Heat wok on high heat. Add 1 tablespoon oil. Slosh around. Add vegetables and stir-fry until half done about 2 minutes. Remove to platter. 11 Clean wok. Reheat over high heat. Add 1 tablespoon oil. Slosh around. Add beef, garlic and ginger. Toss-fry for about 3 minutes and when meat is pinkish add gravy ingredients. Stir-fry another minute or so until thickened. Add precooked vegetables. Toss-fry another minute to blend and heat through.