RECIPE TITLE "Stir-Fried Beef With Tomato and Basil" recipe
Everyday Chinese Cooking
Serves 2 ---
This recipe has a unique flavor and goes well served over fresh
rice or noodles.
- 10 ounces beef tenderloin
- 4 teaspoons cornstarch, divided
- 5 teaspoons vegetable oil, divided
- 1/4 teaspoon salt
- Dash white pepper
- 1 small white onion
- 2 medium tomatoes
- 1/2 ounce (about 12 leaves) fresh basil
- 1 teaspoon minced garlic
- 2 tablespoons hoisin sauce
Trim the fat from the beefsteak and cut the beef lengthwise into
2-inch strips. Cut the strips crosswise into 1/4-inch slices. In
a medium bowl, toss the beef with 2 teaspoons cornstarch, 1 teaspoon
vegetable oil, the salt, and pepper. Cover and refrigerate for 30
Cut theonion into 1-inch squares. Cut the tomatoes into 8 wedges.
Wash the basil and pat dry. In a small bowl, combine the remaining
2 teaspoons cornstarch and 1 tablespoon water and set aside.
Heat a nonstick skillet over high heat. Add the remaining 4 teaspoons
vegetable oil, the beef, garlic, and onion and stir-fry for 1 minute,
or until the meat browns. Continue stirring for about 2 minutes
over high heat. Stir in the hoisin sauce and cornstarch mixture.
As the mixture begins to thicken, after about 1 minute, add the
tomatoes and basil; stir for 1 minute.
West Bend 6-qt. Nonstick Electric Wok
A roomy stockpot plays host to so many delicious foods, aside from just stock. Soups, chili, stew, rice for many and so much more. The pan is from the Emerilware stainless line, the one that features a triple-thick bottom layer of stainless steel, aluminum and copper for optimum cooking performance. The pan has a flared lip for drip-free pouring. The stainless steel handles are stay cool, and are secured with stainless steel rivets. Dishwasher-safe for easy cleaning. Emerilware is the brand of gourmet cookware created by celebrity chef and TV personality Emeril Lagasse with All-Clad Metalcrafters, America's premium cookware brand.
Everyday Chinese Cooking
When Leeann Chin came to the United States in 1956, she needed all the ingenuity she could muster to cook the delicious and authentic Chinese dishes she loved in a kitchen equipped with only an avocado green range. Now, thanks to the ready availability of Asian ingredients and woks, or even non-stick pans, today's cooks can accomplish the same feat with a fraction of the effort. In this book, Leeann and Katie provide more than 150 crowd-pleasing, reliable, and easy-to-follow recipes including Shrimp and Cilantro Dumplings, Chicken with Chinese Vegetables, and Litchi Pudding. Fresh ingredients and low fat cooking techniques ensure that they are as healthful as they are delightful. Busy cooks will find helpful make-ahead tips as well as dishes that can go from kitchen to table in minutes.