Tuesday, November 16, 2010

Chinese Recipes

Here are the recipes from our Chinese Buffet night.

Beijing Beef

1lb steak (sliced into thin strips)
6 tablespoons cornstarch (for dusting)
oil (for frying)
1 egg
1/4 teaspoon salt
2 tablespoons water
1  tablespoon cornstarch
4 tablespoons water
3 tablespoons sugar
3 tablespoons ketchup
2 tablespoons white vinegar
1 teaspoon ground fresh chili paste
2 teaspoons cornstarch
1 teaspoon garlic (minced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 medium white onion (sliced)
Cooking Instructions:
Step 1: Cut beef into thin strips . In a bowl of sealable bag combine all marinade ingredients and mix well. Add beef slices and marinate for 15 minutes.
Step 2: While beef in marinating mix all of the sauce ingredients together in a bowl and refrigerate.
Step 3: When the beef is done marinating coat the beef slices with 6 tablespoons of cornstarch. Remove any access cornstarch and deep fry (either in a deep fryer or wok) beef slices in batches until floating or golden brown. Drain on paper towels.

Step 4: Add a couple tablespoons of oil to the wok and add minced garlic and stir fry for 10 seconds. Add red and green bell peppers and onions and stir fry for 2 minutes. Remove vegetables and set aside.
Step 5: Pour sauce into the wok and heat until boiling. In a serving dish add beef and vegetables and coat with the sauce.

Walnut Shrimp


  • 1 cup water
  • 2/3 cup white sugar
  • 1/2 cup walnuts
  • 4 egg whites
  • 2/3 cup mochiko (glutinous rice flour)
  • 1/4 cup mayonnaise
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons honey
  • 1 tablespoon canned sweetened condensed milk
  • 1 cup vegetable oil for frying


  1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
  2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
  3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

1 comment:

Marie said...

Good stuff.