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Chinese-Style Beef Stew 3-4 lbs
Radish 2-3
Rock Sugar 4-5 oz.
Chinese Ground Bean Sauce 3 tablespoons
Chinese Red Bean Curd Paste 3 tablespoons
Dried Aniseed 2-3
Soy Sauce 1/4 cup
Sugar 4 teaspoons
Cooking wine 2 teaspoons
Vinegar 1/2 teaspoons
Ginger 6-8 slices
Garlic 5-6 cloves
  1. Cut the beef stew into bite-size, add 1/8 soy sauce and sugar into the beef, marinated for 15-20 mins.
  2. Heat the pot with 2 tablespoons cooking oil, until the oil hot but not smoking, add ginger and garlic into the oil, cook for a minute and 

  3. add the beef. 
  4. Put ground bean sauce, red bean paste, 1/8 soy sauce and 1/4 cup of water into a bowl, mix well, add into the beef.
  5. Add two cup of water, add rock sugar, vinegar and dried aniseed, cook with medium high heat until boiling.
  6. Cut the reddish into bite-size, add into the beef when it is boiling.
  7. Cover and cook with medium for 1 hour, stir gently and add 1/2-1 cup of water, cover and cook for another hour or until the beef becomes soften (usually it takes 2-2.5 hour to get soft).


Flank Beef 1 lbs
Broccoli 1 1/2 lbs.
Garlic 3 cloves
Sugar 2 teaspoons
Soy Sauce 2 tablespoons
Cornstarch 2 teaspoons
Cooking Oil 2 teaspoons
  1. Cut the beef into very thin strips. It will facilitate the slicing if the beef is partly frozen.
  2. Put the beef in the bowl, add sugar, soy sauce and cornstarch, marinated for 15 mins and add cooking oil.
  3. Heat the wok with 4 tablespoons oil, until the oil hot but not smoking, 

  4. add garlic and beef, stirring quickly to separate the pieces, stir until  
    the beef turn brown. Remove the beef from the heat. Save the sauce  
    for cooking broccoli. 
  5. Wash the broccoli and cut into small piece, put into boiling water with 

  6. 1/2 teaspoons salt for 10 mins. 
  7. Heat the sauce in the wok, add broccoli into the sauce and mix well, 

  8. add the beef, stirring, for about 30 seconds and serve.


Rib Eye or Filet Mignon 2-3 lbs
Wine 1 tablespoon
Salt 3/4 teaspoon
Pepper 3/4 teaspoon
Cotton Thread
Celery Stalks (sliced)
Onion (sliced) 1
Oyster Sauce 2 tablespoons
Soy Sauce 1 tablespoon
Sugar 1 teaspoon
Pepper slightly
Cornstarch 3/4 tablespoon
  1. Sprinkle wine, salt then pepper over steak. Wind thread around steak to secure. 
  2. Put onion, celery stalks and beef in a roasting pan; sprinkle with 2 tablespoon oil. Roast at 350 F about 60-80 mins; turn over several times during cooking; sprinkle with water (1/2 cup water can be used 3 times). Adjust roasting time according to tenderness desired.
  3. Sliced beef when slightly cool and place on a plate. Mix together juices extracted from slicing meat and from roasting pan; add water to make 

  4. 1 1/4 cups sauce. Mix and add in the beef and continue to cook until think. Pour sauce over meat slices and serve with vegetable.
Beef 1 2/3 lbs.
Onion 1
Tomato 2
Carrot 1
Wine 3 tablespoons
Soy Sauce 4 tablespoons
Ketchup 3 tablespoons
Sugar 2 tablespoons
Pepper 1/4 teaspoon
Water 2 tablespoons
Cornstarch 1 1/3 tablespoons
  1. Heat 2 tablespoons oil then stir-fry onion until fragrant; add tomato and stir briefly. Add beef, carrot, wine, soy sauce, ketchup, sugar and 1 cup water; bring to boil.
  2. Reduce heat to low and cook 1 hour or until meat is tender and liquid reduced to 2/3, thicken with mixed water and cornstarch.
Ground Beef 1/2 lb.
Radish (sliced)
Chili Sauce 3/4 tablespoon
Green Onions (finely chop) 5-6
Garlic (finely chop) 5 cloves
Sugar 1 teaspoon
Soy Sauce 3 tablespoons
Sesame Seed Oil 1 1/2  tablespoons
  1. Combine ground beef, chili sauce, green onion, garlic, soy sauce and sugar, mix well, marinated for 15 mins, add sesame seed oil.
  2. Heat the 2 teaspoons oil at high heat, put the beef mixture into the hot oil, stirring quickly to separate the ground beef, about 5 mins, add the reddish slices, stir and mix together.
  3. Add water, bring to boil. Cover cook at medium low heat for 20-30 mins.
Beef 1/2 lb.
Soy Sauce 1 tablespoon
Cornstarch 1 tablespoon
Sugar 1 teaspoon
Barbecue (Sa Tsa) Sauce 1 1/2 tablespoons
Water 4 tablespoons
Wine 1/2 tablespoon
  1. Cut the beef into strip, add soy sauce, sugar, cornstarch and Sa Tsa sauce into the beef.
  2. Heat the wok with 2 tablespoons oil, put 1 tablespoon oil into the beef, add beef into the wok, stirring quickly, to separate the beef, stir fry until cook.
Tri-tip Roast 2-3 lbs.
Szechwan Peppercorn 1/2 tablespoon
Green Onion (finely chopped) 5-6
Ginger Root  (finely chopped) 1 tablespoon
Garlic (finely chopped) 1 tablespoon
Soy Sauce 3 tablespoon
Sugar 1/2 tablespoon
Vinegar 1/2 tablespoon
Sesame Oil 1/2 tablespoon
  1. Preheat the oven at 350 F, put the tri-tip roast on the roasting pan, cook for 
    60 mins.
  2. Szechwan peppercorn, soak to soften then crop, add green onion, ginger root, garlic, soy sauce, sugar, vinegar and sesame oil and mix well.
  3. Slice the tri-tip and place well, pour the mixture on the beef. Mixture could be 
    a dip sauce for the beef too.