Chinese Beef And Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Beef, Chinese, To send, To try | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Lean Ground Beef |
| 2 | T | Salad Oil |
| 1/2 | t | Garlic, minced |
| 2 | Beef Bouillon Cubes | |
| 1/4 | t | Pepper |
| 1/2 | t | Ginger |
| 6 | Whole, Up To 8 Green | |
| Onions cut in 1/4" | ||
| pieces | ||
| 4 | Stalks Celery, cut | |
| diagonally 1/4" pieces | ||
| 2 | T | Cornstarch |
| 3 | Green Peppers, cut in 1/2" | |
| strips | ||
| 1 | T | Soy Sauce |
INSTRUCTIONS
Shape meat into 18 small patties. In large skillet over med. heat, in hot oil, brown patties and garlic; pour off fat. Add beef bouillon, pepper, ginger and 1 3/4 cups hot water. Simmer, uncovered, 15 minutes. Add vegetables; simmer 5 min., stirring occasionally. In cup, combine cornstarch, soy sauce and 1/4 cup water; stir into mixture in skillet. Cook, covered 7 to 10 min. til celery is tender crisp. 3 meat exchanges 1 vegetable exchange Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland <kirkland@gj.net> on Oct 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 450
Calories From Fat: 264
Total Fat: 28.7g
Cholesterol: 85.1mg
Sodium: 927.9mg
Potassium: 636.1mg
Carbohydrates: 23.1g
Fiber: 2.1g
Sugar: 11.5g
Protein: 23.5g