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Beef Pot Roast, Oriental Style

June 2, 2010 by Firehouse Chef  
Filed under Baked, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Main Course, New International Food Recipe, Roast, Supper

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int_tus Beef Pot Roast, Oriental Style - This shanghai, saucy, beef pot roast recipe is phenomenal! Meaty chuck eye roast is used, and can be slowly oven baked, or slowly simmered stove top, whichever you prefer. It even has it’s own thick, rich gravy, recipe included, that has a distinct International flare to it. Such a simple, easy, homestyle recipe, I eve served it as a family Christmas meal one year, and they loved it!

Prep Time: 15 mins
Main Ingredient: Beef Chuck Eye Roast
Difficulty Level: 2

Ingredients to make Beef Pot Roast, Oriental Style

5 lb Beef chunk eye roast, boneless
2 tb Cooking fat
Salt Pepper
1/2 c Onion, chopped
1/2 c Green pepper, diced
1/4 c Soy sauce
1/4 c Dry sherry wine
1 t Ginger, fresh grated; OR
1/4 ts, ground ginger
1/2 c Water
4 oz Sliced mushrooms,drained, save liquid
2 tb Cornstarch
Hot cooked rice

Directions to make Beef Pot Roast, Oriental Style

Step 1:In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings.
Step 2:Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well. Return meat to pan. Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.
Step 3:For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return to pan.
Step 4:Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.

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Chinese Tuna Steaks On The Grill

September 25, 2009 by Firehouse Chef  
Filed under Barbeque, Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Lunch, Main Course, New International Food Recipe, Sauce, Supper, fried

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intnl_tuna Chinese Tuna Steaks On The Grill - This Chinese inspired, tuna steak recipe is downright delicious, and a new way for you to enjoy tuna steak. Instructions have also been giving for stir frying, should the weather not allow for outdoor grilling. Served with healthy black beans, and a thick, mouth watering pan sauce, this spectacular International steak recipe is very unique and quick cooking.

Prep Time: 30 mins
Cook Time: 10-15 mins
Main Ingredient: Tuna Steak
Difficulty Level: 3

Ingredients to make Chinese Tuna Steaks On The Grill

1 Tuna steak
1 ts Salt
1 ts Finely chopped ginger root
1/4 ts White pepper
1 ts Cornstarch
2 tb Salted black beans
4 Green onions with top
2 ts Green chilies
1 tb Cornstarch
1 tb Water
1 ts Sugar
2 tb Peanut oil
1 tb Peanut oil
2 ts Finely minced garlic
1 c Chicken broth (or fish stock)
Spinach or red-leaf lettuce Leaves

Directions to make Chinese Tuna Steaks On The Grill

Step 1:Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes
Step 2:Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices.
Step 3:Mix 1 Tbs cornstarch, water and sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok] Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok.
Step 4:Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.

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Asian Beef Steak Stir Fry

September 2, 2009 by Firehouse Chef  
Filed under Buffet, Dinner, Easy, Easy International Food Recipes, Easy Recipes, Main Course, New International Food Recipe, New International Recipes, Supper, fried

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int_stir Asian Beef Steak Stir Fry - This succulent, meaty Asian stir fry recipe is served over hot steaming baked potatoes, to mix it up a bit. Tender sirloin steak, thinly sliced, stir fried with bright, colorful, fresh veggies and an Asian flavored sauce. Cooked stove top, in only 10 Minutes, this quick and easy International favorite is the perfect Weeknight Meal.

Prep Time: 10 mins
Cook Time: 7-10 mins
Main Ingredient: Sirloin Steak, Vegetables
Difficulty Level: 1

Ingredients to make Asian Beef Steak Stir Fry

1/2 cup chicken broth
1 tablespoon soy sauce, low sodium
2 teaspoons cornstarch
2 teaspoons ginger root, grated
1 teaspoon peanut butter
1/4 teaspoon red pepper flakes, crushed
1 teaspoon sesame oil
3/4 pound sirloin steak, thinly sliced
1 1/2 cups snow peas, julienned
1 cup scallions, coarsely chopped
1 teaspoon sesame seeds
4 large baking potatoes, baked

Directions to make Asian Beef Steak Stir Fry

Step 1:In a large nonstick skillet, heat the oil. Add the steak and cook, stirring frequently, until the beef is no longer pink and browned, 3 to 4 minutes. With a slotted spoon, remove the beef from the skillet and set aside.
Step 2:Add the snow peas, scallions and sesame seeds to the skillet; stir fry until the vegetables are crisp-tender, 2 to 3 minutes. Return the beef to the skillet. Stir in the broth mixture, and cook until the meat and vegetables are hot and the sauce has thickened, 1 to 2 minutes
Step 3:Cut open the hot potatoes and top them with the beef-vegetable mixture.

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Oriental Tofu Salad

July 27, 2009 by Firehouse Chef  
Filed under Buffet, Easy International Food Recipes, Easy Recipes, New International Food Recipe, Salad, Snack, fried

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  Oriental Tofu Salad - If you like the unique, sweet and sassy flavor of oriental foods, then is absolutely the International food recipe for you! Fresh, sauteed spices, and an exceptional homemade salad dressing combine with the healthy, tofu for an explosion of Asian flavor, in this “quick fix” salad.

Prep Time: 15-20 mins
Cook Time: 5 mins
Main Ingredient: Tofu
Difficulty Level: 1

Ingredients to make Oriental Tofu Salad

1 (14 ounce) package firm tofu, drained
3 tablespoons soy sauce
1 tablespoon mirin (sweetened rice wine)
2 teaspoons sesame oil, or to taste
1 tablespoon rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 large tomato, seeded and chopped
1 small red onion, thinly sliced
1/4 cup chopped cilantro
1 tablespoon sesame seeds

Directions to make Oriental Tofu Salad

Step 1:Place tofu between two plates, and weigh down with a heavy book. Allow tofu to drain for 1 hour, pouring out the expelled liquid every 20 minutes.
Step 2:Whisk together the soy sauce, mirin, sesame oil, and rice vinegar in a small bowl. Heat the oil in a small pan over medium heat, stir in the garlic and ginger, and gently cook until lightly golden; stir into the soy sauce mixture.
Step 3:Cut tofu into bite-sized pieces, and toss together with the tomato, onion, and cilantro. Pour in the dressing and toss to coat. Garnish with a sprinkle of sesame seeds.

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