200 grams Japanese rice noodles,
1 tablespoon chopped suet,
8 shitake mushrooms,
Pen 2 leeks medium size,
90 g dwarf spinach for serving.
For the broth:
1 tablespoon sugar,
6 tablespoons of sake,
Chinese rice wine or dry sherry,
3 tablespoons dark soy sauce,
120 ml of water.
Beef cut into thin slices with a sharp knife.
Blanch the noodles in boiling water 2 minutes Remove from water and thoroughly dry.
Interior fat to melt in a pre-heated wok. Put in sliced beef and fry for 2-3 min. Meat must be fried, but its color should not change greatly.
In wok, add diced tofu, mushrooms and leek and stew 4 minutes, the Noodles, beef, tofu, sliced leeks and mushrooms to put in individual serving dishes. In each plate put a little dwarf spinach and pour a little broth.
Making broth. Mix together sugar, sake, rice wine or dry sherry, soy sauce and water.
Beef with chili and Basil.
1-2 fresh red Chile pod,
3 cloves garlic,
1 teaspoon chopped fresh ginger root
1 head shallots,
2 tbsp. tablespoons finely chopped fresh Basil leaves,
chopped Basil leaves for decoration,
a few drops of lemon juice
salt and ground black pepper,
Thai Jasmine rice for serving.
Heat the oil in a wok and add the whole Basil leaves. Fry Basil leaves 1 min, until they become crispy and will acquire a Golden hue. Then remove the leaves from the wok and dry it on a napkin. Remove the wok from the heat and pour out most of oil, leaving only 2 tablespoons.
Slice the meat thin strips. In a bowl mix together fish sauce and sugar, then add the beef, mix well and leave to marinate 30 min.
The oil in the wok again thoroughly heated, add chopped Chile rings, chopped garlic, ginger and finely chopped shallot and fry, stirring, for 30 S. In the wok put the meat and chopped Basil and cook for another 3 minutes, Sprinkle dish with lemon juice and season to taste with salt and pepper.
Arrange on a heated serving dish, decorate the top with chopped Basil leaves and serve with Thai Jasmine rice.
Meat on skewers with peanut sauce
400 g of beef tenderloin,
4 small pod of red sweet pepper,
4 sprigs of lemon mint
1 tablespoon of dried onion flakes,
1/4 tsp shrimp paste,
2 teaspoons crushed hot pepper,
4 tablespoons peanut butter,
0.5 teaspoons of salt,
1 tablespoon soy sauce,
2 teaspoons sugar,
1 tablespoon of lemon juice.
Meat cut into small slices. Onions and garlic peel, finely chop and mix with lemon and mint with spices, salt and sugar. With this mixture RUB the pieces of meat and put 60 minutes to marinate. Preheat the grill. The pieces of meat strung on a greased skewers. To grill meat 4-6 minutes, constantly turning the skewers on the grill frying and basting the meat with vegetable oil. Serve the meat very hot with chopped onions, cucumbers and peanut sauce.
The cooking of the sauce.
Heat vegetable oil and brown it dried onions and allow the oil to drain. In a frying pan leaving 2 tablespoons of melted butter in which to fry the hot garlic, shrimp paste and chili pepper. Add peanut oil and 1/8 l of water and boil until a pulp. Seasoning sauce other additives and mix it in fried dried onions.
Beef with orange and ginger
450 g lean beef fillet,
rind and juice of 1 orange,
1 tbsp light soy sauce
1 tsp corn flour
1 teaspoon chopped fresh ginger root
2 teaspoons sesame oil,
1 large carrot,
2 pen green onions,
rice noodles or steamed rice as a side dish.
Sliced strips of beef fillet to put in a bowl, sprinkle with grated orange peel, pour over orange juice, mix well. Put the meat to marinate for 30 min.
From the bowl with marinated beef, drain the liquid and leave it for future use. In a bowl put beef, soy sauce, corn flour and ginger, mix well.
In a wok or large skillet, heat the oil. Drop into the oil the beef slices and fry them, stirring, over high heat for 1 min until the meat slightly will not change its color. Add the sliced strips, of a thickness of a matchstick carrots and cook another 2-3 min.
Add chopped green onions and pour the liquid in which the meat was resting. Meat and vegetables stew in the sauce, stirring constantly, until the sauce thickens. Serve the dish hot with boiled rice or rice noodles.
450 g beef tenderloin,
1 tbsp sunflower oil,