Beef

For this delicious Cantonese-style dish I tenderize the beef first in a baking soda-water mixture before marinating. The texture of soft tofu pairs beautifully with super tender beef and the delectable sauce consists of chicken stock lightly flavored with oyster sauce, soy sauce and sesame oil. So good served over steamed white rice!

This dish is a popular item on the Dim Sum menu. They are not beef balls a la Rocky Mountain oysters, but rather steamed meatballs made from finely minced ground beef that has first been marinated in baking soda (helps to tenderize), then seasoned with, amongst other things, soy sauce, oyster sauce, sesame oil, pepper, minced ginger, cilantro, and a small amount of grated orange peel. The addition of cornstarch, egg white and water makes the meatballs extra smooth, moist, lig

This dish is similar to beef with black pepper sauce, except it's not as laden with black pepper. For this version, I was inspired by the Steak Stir-Fry (Chow Steak Kow) recipe from the Woks of Life's website https://thewoksoflife.com/steak-stir-fry/  . They have amazing recipes on this site!

A classic Chinese dish that pairs extremely well with white rice. Most of the labor is in the prep, i.e., chopping the veggies & slicing the beef. I like to kick this recipe up with a bit of fresh jalapeño or Fresno chili.

A saucy, flavorful dish that's great served with steamed white rice. I adapted this recipe from Weichuan's Chinese Cuisine II . The original recipe called for Chinese broccoli and beef tenderloin or sirloin, but I used regular broccoli and flank steak instead.