| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
|
-(up to) |
| 1 1/2 |
lb |
Beef |
| 1/2 |
c |
Soy sauce (up to) |
| 2 |
|
Onions (up to) |
| 2 |
|
Green peppers (up to) |
| 2 |
|
Garlic cloves (pressed) |
| 1 |
|
Beef boullion cube |
| 2 |
tb |
Cornstarch |
| 1 |
cn |
Sliced water chestnuts (optional) |
| 2 |
tb |
Minced onions (dried) |
| 1 |
pn |
Ginger (~1/2 tsp) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
From: The Carr Family <carrb@EXIS.NET>
Date: Wed, 31 Jul 1996 08:48:17 -0400
Cut beef into 1/2 in strips. Brown in 1 or 2 tbsp of olive oil, with onion
and garlic. While meat is cooking, place boullion cube in 1 cup of hot
water and set aside. Take 1/2 cup of water and stir in cornstarch. When the
cornstarch has dissolved stir in the soy sauce and set aside. Cut green
peppers and onions into strips and set aside. When the meat is browned,
pour in the 2 cups of prepared liquid (boullion and soy cornstarch) and
minced onions. Let simmer for ~1 hour or pressure cook to speed up process.
Add vegetables about 15 to 30 minutes before serving. Serve with rice.
EAT-L Digest 30 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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