Sunday, December 2, 2007

Chinese Beef-ala-Lizabetti


  • 1.5 lbs of top round/bottom round or chuck beef
  • a piece of fresh ginger mashed
  • 5-6 fresh cloves of garlic mashed
  • 1/8 cup of mushroom flavored soy
  • 1/8 cup of dark soy
  • 1TBSP vodka
  • 1 TBSPsesame oil
  • 1/2 cup of stock
  • canola or olive oil
  • ground pepper
  • boiled eggs (optional)


  1. cut the beef into cubes and trim if needed. Pat the beef dry with paper towel and set aside
  2. combine the soy, vodka and sesame oil
  3. in a large skillet that has a cover, coat the bottom of pan with canola or olive oil and heat on medium/high.
  4. when the pan is hot, add the beef and sear on all sides, about 2-3 minutes per side.
  5. add the ginger and garlic and cook until fragrant.
  6. turn the heat down and add the soy mixture. The liquid will bubble. Cook for about 5 minutes and then add the stock.
  7. leave the beef simmering for a few hours, until the beef is tender. Taste the beef and if necessary you can add a little more soy to suit your taste
  8. (optional) about 30 minutes before serving, peel boiled eggs and add to the pan. Turn the eggs at least once so they are well coated with the sauce. Pepper to taste.

Serve with white rice and a vegetable like baby bok choy or cabbage. Serves 4-6. Here is a picture of how Old Man River enjoys this dish.

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