| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Beef, Chinese, Beverages |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Top Round Steak |
| 2 |
tb |
Vegetable Oil |
| 1 |
|
Clove Garlic, Minced |
| 1 |
ts |
Salt |
| 1 |
c |
Beef Broth |
| 1 |
c |
Julienned Bell Pepper |
| 1 |
c |
Thinly Sliced Celery |
| 1/4 |
c |
Thinly Sliced Onion |
| 1/2 |
c |
Coca-Cola |
| 2 |
md |
Ripe Tomatoes |
| 2 1/2 |
tb |
Cornstarch |
| 1/4 |
c |
Coca-Cola |
| 1 |
tb |
Soy Sauce |
|
|
Hot Cooked Rice |
INSTRUCTIONS
Trim all fat from the meat and cut into pencil thin strips. In a deep
skillet or Dutch oven, heat oil, garlic and salt. Add the meat and brown
over high heat, about 10 minutes, stirring occasionally with a fork. Add
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat
is fork-tender. Stir in the green pepper strips, celery, onions and 1/2
cup Coca-Cola. Cover and simmer for 5 minutes. Do not overcook; the
vegetables should be crisp-tender. Peel the tomatoes; cut into wedges and
gently stir into meat mixture. Blend cornstarch with 1/4 cup of Coca-Cola
and the soy sauce. Stir into the meat mixture until the sauce thickens,
about 1 minute, stirring lightly with a fork. Serve over hot rice. From:
"International Cooking with Coca-Cola", a give-away pamphlet from The
Coca-Cola Company, 1981.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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