sesame beef
1 pound beef boneless sirloin steak
2 tablespoons granulated sugar
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 cup finely chopped green onions (3 medium)
2 cloves garlic, finely chopped
1 tablespoon sesame seed
2 tablespoons vegetable oil
2 cups hot cooked vermicelliPartially freeze the beef, about 1 1/2 hours. Cut beef diagonally across grain into 1/8-inch slices.Mix sugar, soy sauce, pepper,green onions and garlic in glass or plastic bowl. Stir in beef until well coated. Cover and refrigerate 30 minutes. Drain beef mixture.Heat sesame seed in 10-inch skillet over medium heat, stirring frequently, until golden brown. Remove sesame seed from skillet.Heat oil in same skillet over medium-high heat. Cook beef mixture in oil, stirring occasionally, until brown.Serve over vermicelli, sprinkled with sesame seed.Yield: 4 servings
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spicy chinese shrimp
1 pound shrimp, peeled
1 cup soy sauce
2 teaspoons crushed red pepper
2 tablespoons Worcestershire sauce
2 1/2 tablespoons garlic powder
1 tablespoons onion powder
White or black pepper, to tastePlace all ingredients in preheated cast iron skillet. Simmer over high heat until sauce thickens.Serve over rice or noodles.
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shrimp and cashew stir-fry
1 pound medium size uncooked shrimp
1/3 cup dry roasted cashews
3 tablespoons peanut or vegetable oil
1 medium onion, slivered
1/2 cup thinly sliced celery
6 ounces mushrooms, sliced
1 clove garlic, minced or pressed
1 teaspoon cornstarch
2 tablespoons soy sauce
1/4 cup chicken broth or water
2 cups shredded fresh spinach, leaves only
1/4 pound pea pods, ends and strings removed (optional)
Salt
Cooked riceShell and devein shrimp set aside.Stir cashews in heated oil in a large frying pan until they give off a nut-like aroma and begin to brown. Remove with a slotted spoon and reserve. To oil add onion and celery. Cook, stirring occasionally over medium- high heat until onions are transparent, about 3 minutes. Add mushrooms and cook until they begin to brown. Mix in garlic and shrimp, stirring until shrimp turns pink.Mix cornstarch with soy sauce and chicken broth or water until very smooth.Add spinach and peas to shrimp mixture stir 30 seconds. Mix in cornstarch mixture, stirring just until thickened. Taste and add salt or soy sauce if needed. Sprinkle with reserved cashews.Serve shrimp over hot cooked rice.
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