Stir-Fried Beef with Mustard Greens For this recipe, Yi Thao buys chuck steak with bits of muscle and chops it up into a coarse mince with a cleaver. I find it easier to use slivered flank steak instead. Health-conscious Yi doesn’t use any oil to cook the beef, as the meat releases juices that prevent … Read more
Beef, Tomato, and Pepper Stir-Fry Don’t let the various steps in this popular Cantonese dish fool you; it’s fairly easy to make and the results are delicious. As with all stir-fries, the dish is very versatile. Instead of tomatoes, bell pepper, and Chinese salted black beans, try using broccoli, green beans, or bok choy with … Read more
Hearty Beef and Vegetable Soup Beef and vegetable soup spells comfort food in any culture. Grandma Merla See (see page 100) cooked this Chinese-influenced version for her family using whatever vegetables were in her refrigerator. She’d add tomatoes if she wanted a thicker, spicier soup or leave it as a clear broth without. “It depended … Read more