Beef and tausi stir – fry

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Beef and tausi stir-fryI cooked this dish very early today. Believe it or not, I was preparing lunch as early as 8.00 a.m. According to the new kitchen project schedule, the door that connects the main part of the house with the new kitchen wing will be sealed off today and an existing window will be converted into a doorless opening. I wanted to get the cooking done before all that happened. Actually, I started preparing this dish last night. That long, huh, for a stir-fried dish? Well, most Chinese cookbooks will tell you that the cut of beef used for making stir-fried dishes are the loins and the rounds–tenderloin, sirloin, top round, bottom round. We rarely buy those cuts because they are very expensive. What I do is buy slabs of beef brisket (brisket is much cheaper). Then, I pressure-cook a slab until tender. After it has cooled, it is easy to cut the meat into the thin slices required for making stir-fries. So, I cooked the beef the last night, allowed it to cool overnight, then I cut and stir-fried the beef with the tausi and vegetables this morning.

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October 30, 2004  Print This Post   
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Comments

2 Responses to “Beef and tausi stir – fry”
  1. Pepy says:
    March 29, 2007 at 9:11 am

    Hi,
    I just browsed around and I found this website. I’m wondering if tausi is fermented black bean sauce/paste that we, Indonesians, call as tausi too.

    Regards,
    Pepy

    Reply
  2. pacheese says:
    August 23, 2007 at 9:02 am

    haayyy.. maluto ko kaya toh?

    Reply
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