Beef and tausi stir – fry

I 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.

Share

View the archive

March 2010

S	M	T	W	T	F	S
« Feb
	1	2	3	4	5	6
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	31

• My recipes
  • Bread winner
  • Cakes and pastries
  • Cooking with Tofu
  • Drinks
  • Fish & seafood
  • Healthy veggies
  • I love eggs!
  • Mighty meaty
  • Noodle fest
  • Oh so sweet!
  • Poultry
  • Sauces & salsas
  • The rice bowl
• Non-recipes
  • Asian Pantry
  • Food trips & events
  • Herbs in my garden
  • How to cook
  • Miscellaneous
  • Readers' Gallery
  • Tools & gadgets
• Short food tales

Appetizers & snacks Asian beef Birthdays & Parties breakfast club cheese chicken Chinese chocolate Christmas & New Year coconut & derivatives coffee condiments & seasonings Cooking for one cooking with leftovers dessert eggplants Filipino Filipino delicacies fresh produce fruits Japanese mango mushrooms omelet pasta pork potatoes salads School lunchbox shellfish spring rolls Superb soups travel wine

Conversations

• esquire on 'Japanese cheese cake': Would this work in a chiffon cake- tube pan? May silicon pan is that...
• marose on 'Old town mountain coffee': hi ms. connie! i would just like to ask if they sell the malaysian...
• laura on 'Banana choco cupcakes': Hi ms connie. Tried this with creme fraiche kasi un lng nasa ref...
• Ladychelle on 'About Pinoy Cook': Hello po Ms.Connie! Good day to you and to your family as well.I really...
• h@n$ on 'Korean beef stew': galing!sobrang simple pero sakto sa lasa!?

Stay updated!