takeaway style

In this Takeout Style Chinese Beef and Mushrooms Stir Fry, the beef is cooked together with plenty of mushrooms, green onions and a delicious savory brown Chinese sauce. This takeaway style Chinese recipe is healthy and quick to make, and it tastes so much better than takeout! Serve it with fried rice or noodles for a family dinner that is quick and healthy. Plus, I'll show you how to get the soft, tender beef, just like your favorite takeaway.

Takeout Style Chinese Beef and Mushroom Recipe

flank steak/skirt steak

½ tbsp bicarb of soda

mushrooms

garlic (- thinly sliced)

green onions

tbsp oil

beef stock/broth

cornstarch

Chinese cooking wine

soy sauce

tsp oyster sauce

tsp sesame oil

¼ tsp pepper

tsp sugar

Cut 1lb of flank steak into thin strips across the grain. (see bulk of post for pictures)

Place in a bowl and sprinkle with 1 1/2 tbsp of baking soda, stir gently to coat all of the beef. Then cover and let the beef marinate for 15 minutes.

Wash off the baking soda and rinse the beef several times. (See note 5)

Pat the beef dry with kitchen paper and set to one side.

Start with tenderizing the beef

Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the beef broth is cold to stop the cornstarch from clumping.

Next, make the sauce.

Pour the oil into a heavy-based frying pan and place over high heat.

While the oil is heating up, remove the roots from the green onions and chop them into 2-inch (5cm) length chunks.

Add the green onions to the oil (be careful it can spit) and stir fry them for 1 minute to flavor the oil.

Add the beef to the pan and cook for 1 minute, stirring constantly.

Add in the chopped mushrooms and stir fry for a further 2 minutes.

Add the sliced garlic and continuously stir for a minute.

Give the prepared sauce a good stir and then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry and cook for 1 minute to heat through. (see note 6).

Serve immediately.

For the stir fry

A fantastic cheap, quick and easy way to recreate Chinese style salt and pepper chicken wings at home. We show you to cut chicken wings into wingettes and drumettes. How to make Chinese chicken wings by coating with flour, Chinese five-spice, salt and pepper and how long to cook wings in the oven.  Once cooked, the salt &amp; pepper wings are tossed in sesame oil with garlic, red chilli peppers and spring onions, like the restaurant or takeaway wings.

Salt and Pepper Chicken Wings - Chinese Style

kg Chicken wings (2.2 pounds)

g Plain flour (all purpose) (¼ cup)

Salt

Pepper

¼ tsp Chinese five spice

Spray Oil

tbsp Sesame oil (can substitute with other oil's)

Garlic (crushed)

Spring Onions (green onions) (finely sliced)

Preheat

Preheat oven 200°C fan / 220°C conventional / 425°F / Gas mark 7Cut wings in half to create drumette and wingettes.

Pat dry with kitchen roll, place in bowl with flour, salt, pepper and Chinese five-spice into a bowl

Coat

Oven

Place on baking tray, spray with some oil. Cook on the centre shelf in the oven for 30 minutes. Turn once halfway through cooking time.

Heat sesame oil, spring onions, chilli and garlic for 5 minutes.

Wings

Add the oven-baked wings to the oil, garlic, chilli and spring onions and stir through to coat them.

Serve

Serve as a starter, main or a party food!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1619360644/q1qvwafrd8utvc2adsjv.mp4

A fantastic cheap, quick and easy way to recreate Chinese style salt and pepper chicken wings at home. We show you to cut chicken wings into wingettes and drumettes.
How to make Chinese chicken wings by coating with flour, Chinese five-spice, salt and pepper and how long to cook wings in the oven.
Once cooked, the salt & pepper wings are tossed in sesame oil with garlic, red chilli peppers and spring onions, like the restaurant or takeaway wings.

This Chinese Beef Curry is a quick, easy, and delicious recipe that will have you ditching the takeout menu. You won't need hard-to-find ingredients, just a few pantry staples and my clever trick to leave your beef so tender it melts in the mouth. Just like your favorite takeaway beef! Ready in under 30 minutes, it's perfect for a weeknight dinner. Plus, it's super versatile; you can easily add extra veggies. Serve it with rice or noodles for a dinner the family will love.

Chinese Beef Curry

lb beef ((see note 1))

baking soda ((see note 2))

onion

carrot

red bell pepper (sliced)

salt

garlic (sliced)

beef broth

cornstarch/cornflour

Chinese cooking wine ((see note 4))

curry powder ((see note 5))

sugar

turmeric

Chinese 5-spice ((see note 6))

white pepper ((see note 7))

Cut the beef into thin strips across the grain.1 lb beef

Place in a non-metallic bowl and sprinkle with the baking soda. Stir gently to coat all of the beef. Then cover and let the beef marinate for 15 minutes.1½ tablespoons baking soda

Wash off the baking soda and rinse the beef several times. (See note 8)

Pat the beef dry with kitchen paper and set it to one side.

Start with tenderizing the beef.

Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.2 cups beef broth2 tablespoons cornstarch/cornflour2 tablespoons Chinese cooking wine1½ tablespoons curry powder1 teaspoon soy sauce½ teaspoon sugar½ teaspoon turmericpinch Chinese 5-spicepinch white pepper

Pour the oil into a heavy-based frying pan or wok and place over high heat.2 tablespoons oil

Add the sliced onions to the oil and stir-fry them over high heat for 2 minutes.1 onion

Add the sliced carrots and bell pepper, then stir fry them over high heat for 2 minutes.1 carrot1 red bell pepper

Add the beef to the pan and cook for 2-3 minutes, stirring constantly. Add the salt and stir.½ teaspoon salt

Add the garlic and stir constantly for 30 seconds.2 cloves garlic

Give the prepared sauce another stir, then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry.

This Sesame Chicken Toast recipe is inspired by the classic Chinese appetizer shrimp toast (prawn toast). But it uses ground chicken instead of seafood, and let me tell you, they are amazing! The second best part about this recipe (obviously, taste is the first) is that it's surprisingly easy to make. You'll need just a few simple ingredients, and it only takes about 30 minutes from start to finish. A restaurant-quality, crispy, and flavorful appetizer that will impress your friends and family.

Sesame Chicken Toast

chicken

garlic (finely grated)

½ tsp ginger (finely grated)

¼ tsp white pepper

½ tsp sesame oil

Chinese rice wine

tbsp green onions (finely sliced)

white bread

tbsp sesame seeds

canola oil

green onion

chili sauce

Place the ground chicken, finely grated garlic, finely grated ginger, salt, sugar, and white pepper into a food processor and whiz for 15 seconds until combined.9 oz ground chicken1 clove garlic½ tsp ginger½ tsp salt¼ tsp sugar¼ tsp white pepper

Add the egg white, sesame oil, and Chinese rice wine. Whiz for 30 seconds.1 egg white½ tsp sesame oil½ tsp Chinese rice wine

Add the cornstarch and whiz for 15 seconds.1 tsp cornstarch

Remove the blade and stir in the finely chopped green onions.1 tbsp green onions

Making the paste (food processor)

Place the ground chicken, finely grated garlic, finely grated ginger, salt, sugar, and white pepper into a bowl and use a wooden spoon to beat the mixture for 30 seconds until combined.9 oz ground chicken1 clove garlic½ tsp ginger½ tsp salt¼ tsp sugar¼ tsp white pepper

Add the egg white, sesame oil, and Chinese rice wine and continue to beat with a wooden spoon for a minute until the mixture is lighter and well combined.1 egg white½ tsp sesame oil½ tsp Chinese rice wine

Add the cornstarch and green onions to the mix and stir for 15 seconds.1 tsp cornstarch1 tbsp green onions

Making the paste (wooden spoon)

Remove the crusts from the bread.4 slices white bread

Spread the chicken mixture on the bread, trying for complete coverage and a smooth top.

Cut the bread diagonally into 4 triangles. Wipe the knife after each cut.

Tip the sesame seeds into a shallow bowl and press each triangle into the seeds until you have a good coating.6 tbsp sesame seeds

Assembling the toasts

Heat the oil in a medium saucepan over medium-high heat until it reaches 355ºF/180ºC. Or set your deep-fat fryer to the same temperature.3 cups canola oil or a deep-fat fryer

Cook the toasts in batches, sesame side down, for 3 minutes, then flip and cook on the other side for 1 minute.

Drain on kitchen paper.

Serve sprinkled with thinly sliced green onions and a chili dipping sauce.green onionchili sauce

To cook

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Takeout Style Chinese Beef and Mush...

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Top 4 takeaway style recipes from across the web

The most viewed takeaway style recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Takeout Style Chinese Beef and Mush...

Salt and Pepper Chicken Wings - Chi...

Chinese Beef Curry

Sesame Chicken Toast

The most viewed takeaway style recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine