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Retired Chef Cook, Mr. Fai . demonstrate this simple delicious, easy to follow " Beef with fresh white mushroom in Hoisin sauce" usually served over hot steamed white rice. made into lunch box or for dinner.

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http://www.scoop.it/t/best-of-de-google-knol-francophone/?tag=Asian+Cuisine

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hi I love stir fried beef with ginger and scallion (spring onion)! The divine combination of ginger and tender beef is too irresistible - I need a plate of this now with a bowl of rice! *salivating* This is an easy stir-fry dish which I highly recommend anyone to remember the recipe by heart.

Refer to the ingredient list below or go to our website at http://spicenpans.com/perfect-stir-fr... for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home.

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http://www.scoop.it/t/best-of-de-google-knol-francophone/?tag=Asian+Cuisine

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Chinese Hoisin Beef Stir-Fry (Chinese Cooking Channel)

Welcome to Chinese Cooking. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.

Ingredients:
300g Beef Fillet
5 Spring Onions
3 Clove Garlic
5g Ginger
½ Red Pepper
½ Tsp Rice Wine
½ Tsp Light Soy Sauce
½ Tbsp Dark Soy Sauce
1 Tbsp Oyster Sauce
2 Tbsp Hoisin Sauce
2 Tbsp Brown Sugar
1 Tsp Sesame Oil
½ Tsp Coarse Black Pepper
1 Tsp Cornflour
1 Egg White
3 Tbsp Beef or Chicken Stock

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http://www.scoop.it/t/best-of-de-google-knol-francophone/?tag=Asian+Cuisine

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In any case, this is yet another of those cunning countryside leftover dishes meant to make sure that none of that expensive beef joint you cooked up for the weekend got wasted (and its strong point is that the slices of meat don't have to be great scenic slabs of beef in the finished dish). Slice the beef into cubes, or better yet, very thin strips, to maximize the surface area (and the flavor); pull some preserved things out of the store cupboard -- pickles, capers, onions, shallots if you have them, maybe even some of those leftover boiled potatoes from yesterday -- and chop them all up; make a spicy/spiky vinaigrette with coarse mustard; toss the whole business together, and garnish with sliced hard-boiled eggs from the farmyard hen, and fresh chives and parsley, which any farmstead would have even as winter approached. 

Feierstengzalot is the perfect luncheon salad. Add a glass of a country red or white wine, and you're ready to get on with the rest of the day.

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