Plan-Overs! I couldn’t manage without them. There are many ways to use leftover roast beef to create something new. This easy Chinese-style dish is one of them.
Chop Suey with Roast Beef:
About 2 dozen 3-in. strips roast beef, cooked rare
3 tbsp. (45 mL) soy sauce
3 tbsp. (45 mL) sherry
1 tbsp. (15 mL) cornstarch or tapioca starch
2 tbsp. (30 mL) canola or peanut oil
2 medium carrots, thinly angle-sliced
1 medium turnip, thinly sliced into strips
1 medium red onion, sliced lengthwise
10 mushrooms, thinly sliced
1 tsp. (5 mL) granulated sugar
¼ (1.25 mL) tsp. salt
1 c. (250 mL) fresh bean sprouts, rinsed and drained
½ c. (125 mL) thinly sliced water chestnuts, drained
Prepare and array all ingredients before starting. Combine soy sauce and sherry. Pour over beef strips and set aside. Mix starch with 2 tsp. (10 mL) cold water until dissolved. Set aside. Heat oil in wok or deep skillet over high heat, almost to smoking point. Stir-fry carrots, turnip, and onion 2 min., adding mushrooms in last 30 sec.
Reduce heat to medium-high. Remove and set aside beef strips from soy-sherry marinade. To this marinade, add 2 tbsp. (30 mL) cold water, sugar, and salt. Cover and simmer 2-to-3 min. Add and stir-fry bean sprouts, water chestnuts, beef, and well stirred starch mixture. Tossing vegetables and meat constantly, cook until sauce thickens.
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