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Chinese Spicy Beef Stir-fry
Chinese Cooking Recipe > Beef Recipes > Spicy Beef Stir-fry| Spicy Beef Stir-fry |
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| Ingredients: 1 pound beef flank steak 2 tablespoons vegetable oil 1 teaspoon each ground cumin, garlic salt and dried oregano leaves 1 red bell pepper, cut into thin strips 1 medium onion, cut into thin wedges 1 to 2 jalapeno peppers, seeded and cut into slivers |
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Directions: Cut beef lank steak diagonally across the grain into 1/8-inch slices. Combine oil, cumin, garlic salt and oregano. Heat 1 tablespoon of the oil mixture in wok. Add red pepper, onion, and jalapeno pepper; stir-fry 2 to 3 minutes or until tender-crisp. Remove from wok; reserve. Add remaining oil mixture and half of beef strips to wok; stir-fry 1 to 2 minutes or until no longer pink. Remove; keep warm. Repeat with remaining beef. Return all beef and tostada shells and top with Guacamole. |
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More Beef Recipes:
• Beef and Broccoli 1 • Ginger Beef With Bok Choy • Pepper Steak • Beef Lo Mein • Beef & Vegetables Stir Fry • Beef & Peanut Stir Fry • Beef & Broccoli Stir Fry • Beef & Peanut Butter Stir Fry • Beef Stir-fry With Tri-colored Peppers • Spicy Beef Stir-fry • Beef Stir-fry 1 • Beef Peanut Stirfry • Beef With Broccoli • Moo Sate (beef Satay ) • Fried Beef With Green Peppers • Mongolian Beef • Teriyaki Finger Steaks • Beef And Peppers In Hoi-sin Sauce • Five Spice Beef And Pepper Stir-fry • Szechwan Beef • BEEF BROCCOLI STIR FRY • Chinese Beef Dish • Beef & Broccoli With Garlic Sauce • Beef Kushisashi
Interesting Facts: Bite-sized pieces
Food is prepared in bite-sized pieces ready for direct picking up and eating. Chinese used to consider knives and forks as barbaric because these items were used as weapons. It was also considered ungracious to have your guests work on cutting the food they were eating.
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