| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Not, Sent |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Round steak 1/2 inch thick |
| 1 |
tb |
Cooking oil |
| 1 |
c |
Beef broth |
| 2 |
|
Celery ribs |
| 1 |
|
Clove garlic, minced |
| 3 |
tb |
Soy sauce |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
14.5oz can diced tomatoes, undrained |
| 2 |
md |
Green peppers, julienned |
| 1 |
|
M onion, cut in thin wedges |
| 1 |
c |
Sliced fresh mushrooms |
| 2 |
tb |
Cornstarch |
| 3/4 |
c |
Cold water |
|
|
Hot cooked rice |
INSTRUCTIONS
Cut beef into 3x4 inch strips. Heat oil in a large skillet; brown beef over
medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and
pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or
until the meat is tender. Add tomatoes, peppers and onion; bring to a boil.
Reduce heat; cover and simmer for 5 minutes or until vegetables have
reached desired tenderness. Combine cornstarch and water until smooth; add
to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.
Posted to MC-Recipe Digest V1 #326
Recipe by: Taste of Home - August/September '96
From: Carol Taillon <taillon@access.mountain.net>
Date: Sun, 1 Dec 1996 23:25:53 -0500 (EST)
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