Chinese Beef (by the numbers)

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   OK folks...here's a new post of a recipe I put up last year.

I'm going to do it "by the numbers" in the hope that it will get someone interested enough to give it a try. In my opinion, this is the best comfort food recipe I have in my cookbook.

It's my favorite, anyway.

Hoser's Mom's Chinese Beef

1.5 lb ground beef
2 stalks celery
1 bell pepper
1 cup cherry tomatoes, halved
1 medium onion
1/2 cup mushrooms, sliced
1 can beef consoumme'
3 Tbsp Lea & Perrin's worcestershire
1 Tbsp soy sauce
1 Tbsp sugar
1/2 tsp ground ginger
2 Tbsp cornstarch
2 Tbsp water
vegetable oil

1. Mix ground beef with sugar, ginger, worcestershire and soy sauce. Set aside to let flavors meld.

2. slice celery, bell pepper and onion into 2" long by 1/4 inch wide julienne.

3. Form the meat into very small patties(about 1-1/2 ")

4. In a large skillet, heat some vegetable oil and brown the patties, in batches if necessary. Remove patties to plate when browned, then add more oil if necessary...add onions, mushrooms, celery and peppers to pan. Saute' veggies until crisp-tender, then add beef consoumme' and deglaze pan. Return patties to pan, bring to a boil, reduce to a simmer, cover and cook 20 minutes.

5. Add the halved tomatoes to pan, cover and cook 5 more minutes.

6. Make a slurry of the cornstarch and water and stir into pan..simmer, uncovered until thickened and serve over hot cooked rice.

Here are all the elements we need for a basic recipe..feel free to add or delete anything you don't find appetizing. I did not have any bell peppers in the house, so we went without them this time.

Take 1.5 pound of the ground beef and add 3 Tbsp Worcestershire, 1 Tbsp soy sauce, 1 Tbsp sugar and 1 tsp ground ginger, Mix them well, and then let them hang out in the fridge for about an hour to get to know each other.

While the meat is hanging out, you should have plenty of time to do your mise en place...cut the celery and onions into 3/8x 2" strips, slice the mushrooms and halve the cherry tomatoes.

Then you'll have just enough time to make the patties. Make them small and thin...you should get around 16 patties from a pound and a half of beef. Then put a skillet on ant medium-high heat and brown them on both sides, then remove to a separate plate.

now add the veggies (with the exception of the tomatoes) and saute till tender-crisp.

When the veggies are right, add the beef consoumme' and some water if you think you need it, and return the patties to the pan.

Cover and simmer for 15 minutes, while you have a pot of jasmine  rice going to match the time of the beef.

Uncover and add the tomatoes, then simmer five more minutes. Make a cornstarch slurry with 2 Tbsp cornstarch and 2 Tbsp water, and add to thicken the mixture.

When you're done it should look something like this, and I'm telling you...you're going to love it.

Thanks for stopping by to check out my dinner

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Chinese Beef (by the numbers) Posted: 15 February 2011 at 17:17
	OK folks...here's a new post of a recipe I put up last year. I'm going to do it "by the numbers" in the hope that it will get someone interested enough to give it a try. In my opinion, this is the best comfort food recipe I have in my cookbook. It's my favorite, anyway. Hoser's Mom's Chinese Beef 1.5 lb ground beef 2 stalks celery 1 bell pepper 1 cup cherry tomatoes, halved 1 medium onion 1/2 cup mushrooms, sliced 1 can beef consoumme' 3 Tbsp Lea & Perrin's worcestershire 1 Tbsp soy sauce 1 Tbsp sugar 1/2 tsp ground ginger 2 Tbsp cornstarch 2 Tbsp water vegetable oil 1. Mix ground beef with sugar, ginger, worcestershire and soy sauce. Set aside to let flavors meld. 2. slice celery, bell pepper and onion into 2" long by 1/4 inch wide julienne. 3. Form the meat into very small patties(about 1-1/2 ") 4. In a large skillet, heat some vegetable oil and brown the patties, in batches if necessary. Remove patties to plate when browned, then add more oil if necessary...add onions, mushrooms, celery and peppers to pan. Saute' veggies until crisp-tender, then add beef consoumme' and deglaze pan. Return patties to pan, bring to a boil, reduce to a simmer, cover and cook 20 minutes. 5. Add the halved tomatoes to pan, cover and cook 5 more minutes. 6. Make a slurry of the cornstarch and water and stir into pan..simmer, uncovered until thickened and serve over hot cooked rice. Here are all the elements we need for a basic recipe..feel free to add or delete anything you don't find appetizing. I did not have any bell peppers in the house, so we went without them this time. Take 1.5 pound of the ground beef and add 3 Tbsp Worcestershire, 1 Tbsp soy sauce, 1 Tbsp sugar and 1 tsp ground ginger, Mix them well, and then let them hang out in the fridge for about an hour to get to know each other. While the meat is hanging out, you should have plenty of time to do your mise en place...cut the celery and onions into 3/8x 2" strips, slice the mushrooms and halve the cherry tomatoes. Then you'll have just enough time to make the patties. Make them small and thin...you should get around 16 patties from a pound and a half of beef. Then put a skillet on ant medium-high heat and brown them on both sides, then remove to a separate plate. now add the veggies (with the exception of the tomatoes) and saute till tender-crisp. When the veggies are right, add the beef consoumme' and some water if you think you need it, and return the patties to the pan. Cover and simmer for 15 minutes, while you have a pot of jasmine rice going to match the time of the beef. Uncover and add the tomatoes, then simmer five more minutes. Make a cornstarch slurry with 2 Tbsp cornstarch and 2 Tbsp water, and add to thicken the mixture. When you're done it should look something like this, and I'm telling you...you're going to love it. Thanks for stopping by to check out my dinner
	Go ahead...play with your food!

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 16 February 2011 at 16:13
	simple, with easy, versatile ingredients and very nice flavours. i like the way it looks and i think we'll be trying it soon! this may have been covered before, but if you don't or can't find tamari sauce - any suggestions for a substitute or improvisation?
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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 17 February 2011 at 01:22
	Just plain old soy sauce is fine Ron. The bottle you see in the picture is actually low-sodium Kikoman soy sauce. I buy that in a large container, and I had saved the Tamari bottle to store it in.
	Go ahead...play with your food!

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 17 February 2011 at 07:11
	gotcha!
	If you are a visitor and like what you see, please click here and join the discussions in our community!