Chinese

prep time

15

20

cook time

10

Tender Beef and Broccoli Stir-Fry

A quick soak in alkaline solution made with baking soda is a common Chinese culinary technique called “velveting”. The alkaline modifies the protein structure of the meat to boost juiciness, tenderness, and optimize browning. Prep the vegetables while the beef marinates and you’ll have this restaurant favourite on the table in no time. Recipe adapted from the original developed by Christina Chow.

Braised Beef Curry

prep time

25

cook time

90

Braised Beef Curry

This mildly spiced curry is easy to pull together and takes advantage of less premium cuts of beef. This recipe came to us from Chef Clinton during his visit from China to our Canadian Beef Centre of Excellence.

prep time

15

cook time

30

Oven Roasted Orange Beef Tri-Tip with Shanghainese Sauce

Chef Clinton Zhu of Shanghai brings his home-country influence to Canadian tables. The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence. 

prep time

30

cook time

30

Beef Tri-tip ‘Sushi’ with Szechwan-style Sauce

A perfect recipe for oven roasted tri-tip or you can use any leftover cooked steak that you slice thinly. This recipe is our gift from Chef Clinton Zhu of Shanghai – using two options for Szechwan Sauce – Green Herb or Tahini-based. The original recipe has been adapted for home kitchens by the Canadian Beef Centre of Excellence.  Chef Clinton created this for a special Canada 150 celebration at the Fairmont Royal York in Toronto.