ASIAN VELVET BEEF

 VELVETED BEEF

The secret on how to prepare the most tender beef for Asian dishes.

1/2 lb rump or tenderloin, sliced thinly against the grain

¼ tsp Baking soda

2-3 tbs Water

2 tbs Cornstarch

SEASONING

1 tsp Chicken bouillon powder

¼ tsp Dark soy sauce

1 tsp Yumyum aka MSG

½ tsp Salt

½ tsp Sugar

½ tsp White pepper

1 tbsp Cooking oil

1 tsp Sesame oil

1 tsp Cooking wine

Place the sliced beef in a large bowl

Add baking soda and water, and stir the beef until well combined

Add the cornstarch and stir until the beef has completely absorbed all the water

Season the beef with chicken powder, dark soy sauce, salt, sugar, YumYum, sesame oil and cooking wine

Cover and allow the beef to rest overnight to be used the next day or a minimum of 1 hour

Alternatively, freeze it for up to a month

*for the best result the beef should be frozen first and defrosted before use

SESAME CHICKEN

½ to 2 pounds frozen popcorn chicken or diced chicken breast

¾ cup honey 1/2 cup sugar

Salt (to taste)

½ cup ketchup

¼ cup white distilled vinegar

a sprinkle of ground black pepper

diced green onion, optional

sesame seeds, optional

Deep fry your popcorn chicken or cook in pan, drain on a plate lined with a paper towel. In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In the wok or in a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with diced green and sesame seeds.

CHICKEN LETTUCE WRAPS (PF CHANG'S)

Filling:

2 cups ground white meat chicken (about 3 breasts) (I just chop mine very fine)

3 TBL minced garlic

2 cans chopped water chestnuts

1 cup finely chopped shitake mushrooms

Heat about  3 TBL oil on med/high heat.  Add chicken and cook until beginning to brown, salt and pepper to taste.  Add garlic, cook for about 20 seconds. Add chestnuts and mushrooms, cook for about 2 minutes.  Add in the filling sauce and cook until reduced to desired thickness.

Filling Sauce:

½ cup plus ¼ cup water (10 TBL)

2 tsp corn starch

2 TBL plus 1 tsp soy sauce

3 TBL plus 1 tsp granulate sugar (10 tsp)

2 TBL plus 2 tsp hoisin sauce (8 tsp)

1 TBL plus 1 tsp teriyaki sauce (4 tsp)

2 TBL apple juice (6 tsp)

Make slurry by mixing water and corn starch together until fully dissolved.  Add remaining ingredients. Put to side until ready to add into cooked filling.

Table Sauce:

¼ cup warm water

1 TBL plus ½ tsp granulated sugar

1 ½ TBL soy sauce

½ TBL rice vinegar

¼ tsp dried minced onion

½ tsp chili sauce (siracha)

1/8 tsp minced garlic

Mix all together and spoon over assembled wrap


TOPPNING OPTIONS:
Grated Carrot
Peanuts
Shredded Red Cabbage
Green Onions
Rice Sticks or Chow Mein Noodles

CHINESE SUNDAES

Gravy options:

Option 1

½ of a chopped onion sautéed in 1 TBL butter

1 can cream of . . . soup

1 cup milk

Black pepper to taste

Option 2

1 cup Asian toasted sesame or ginger dressing

1 cup orange juice

Cook on medium high heat & boil 5-7 minutes.

Option 3

Chinese White Sauce (see directions below)

Cooked rice (try Perfect Baked Rice from this blog)

Mandarin Oranges

Green peppers

Carrots

Celery

Bacon

Chicken (can add this to the gravy if you want)

Cheese

Chow Mein noodles

Cashews or Almonds

Pineapple tidbits

Olives

Maraschino cherries

Garlic Chili Crisp

CHINESE WHITE SAUCE INSTRUCTION

2 1/2 cups chicken stock divided

4 TBL cornstarch

2 TBL mirin

2 TBL rice vinegar

1 TBL toasted sesame oil

3 cloves garlic

1 tsp ground ginger

1 tsp salt

1 tsp sugar

1/4 tsp Accent (msg)

SLURRY

1/4 cup cornstarch

1/4 cup chicken stock

Mix slurry ingredients together and set aside.

In medium saucepan bring to a boil the rest of the ingredients.  Once boiling whisk in the slurry.  When the sauce is to you desired thickness, remove it from the heat.

KUNG PAO CHICKEN

4 Cubed Chicken Breasts

2 TBL Sesame Oil

1 TBL garlic

1 TBL chopped ginger

1 can water chestnuts

½ cup onion

½ cup red bell pepper

½ can baby corn

4 oz sliced mushrooms

½ cup carrots

1/2 cup celery

¾ cup chopped broccoli

1 cup chicken stock

2 TBL soy sauce

2 TBL rice vinegar

1 TBL hoisin sauce

1 TBL sugar

½ tsp hot chili sauce

Salt & pepper to taste

1 TBL corn starch mixed with 1 TBL cold water

1/3 cup peanuts

½ cup green onion

4 cups rice

In wok, cook chicken ¾ of the way done in the sesame oil on MED-HIGH to HIGH heat.  Re-oil if needed and add garlic and ginger.  DO NOT BURN.  Add veggies to tender crisp.  Add stock, soy, vinegar, hoisin, sugar, chili sauce, salt and pepper and bring to boil.  Stir frequently.  Add the corn stock slurry and stir to desired thickness.  Add peanuts and green onion.  Serve over rice.