The Cook Book

Beef Chow Mein

Beef Chow Mein ccexpress
Hiya! Today we will discuss about Beef Chow Mein

Ingredients:

Egg noodles 1 packet
Beef stripes 1/2 kg
Crushed red chilies 1 tsp
Salt 1 tsp
Black pepper 1 tsp
Garlic 1 tsp
Carrot 1
Capsicum 1
Green onion 2
Tomato ketchup 1 cup
Brown sugar 1 tsp
Paprika powder 2 tsp
Water 1 cup
Vinegar 2 tbsp
Soya sauce 2 tbsp
Oil as required

Method:

Heat oil, put garlic and beef and roast it nicely.
Now add 1 cup water and tender it.
When it tender, add red chilies, black pepper, salt, brown sugar, tomato ketchup, paprika powder, vinegar, soya sauce and egg noodles.
Then put carrot, capsicum and green onion and mix it.
Simmer it for 5 minutes and close stove.

Beef Chow Mein

Most Popular

Latest Recipes

Honey Chicken ccexpress

Honey Chicken

Ingredients: Chicken – 2 kgs (small pieces) Butter ¬– ½

Achari Imli Mirch Recipe

Achari Imli Mirch

Ingredients 10 big green chilies 1/2 cup cooking oil 2 tbsp tamarind pulp 2 tbsp tomato ketchup

Mincemeat banana bread 0f1272e

Mincemeat banana bread

Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Set aside.

Beat the butter and sugar with an electric whisk until light and fluffy, then slowly whisk in the beaten egg, followed by half the flour. Fold in the remaining flour, the baking powder, mixed spice, mashed bananas and mincemeat.

Pour into the tin and bake for 1 hr until a skewer inserted into the middle comes out clean (cover with foil if it darkens too quickly). Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.

To make the whipped butter, beat the butter, honey and cinnamon using an electric whisk until pale and fluffy. If you like, toast slices of the bread and spread with the butter while warm. The bread will keep in an airtight container for three days, and the butter chilled for up to five.

Mutton Pot Roast

Mutton Pot Roast Recipe

Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.

charcoal tortillas

Charcoal tortillas

Mix together the flour and charcoal in a bowl with 1 tsp salt. Mix the oil and 150ml water into the dry ingredients to form a soft dough. Gently knead for 1-2 mins. Split the dough into 25-30g pieces and roll each into a paper thin circle shape. Heat a dry pan on the hob until very hot, then fry each tortilla for around 30 seconds on each side. If you wish to remove excess flour these can be brushed lightly with a damp pastry brush to bring out the black colour of the charcoal.

venison with rhubarb chutney

Venison with rhubarb chutney

Put all the ingredients for the chutney in a large heavy-based saucepan and bring to the boil, stirring frequently. Boil gently for 1 hr until thick and glossy, then spoon into sterilised jars (see tip) while still hot.

Brush the venison fillet or steaks with the olive oil and season well. Heat a large frying pan over a high heat and fry to your liking, then rest on a plate, covered with foil. Pour the red wine into the same pan and boil rapidly to reduce by just over half. Whisk in the butter, season to taste, and remove from the heat.

Slice the venison, put on a serving platter or board and drizzle over the red wine sauce. Serve with the rhubarb chutney, mashed potatoes and some rocket leaves on the side.