| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Beef, Chinese |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Top round steak; OR boneless sirloin, (1 to 1-1/2 lbs) |
| 2 |
tb |
Oil |
| 1 |
md |
Clove garlic; minced |
| 1 |
tb |
Salt |
| 1 |
c |
Beef broth; or bouillon, canned and undiluted |
| 1 |
c |
Green pepper; cored, seeded, cut in thin strips |
| 1 |
c |
Celery; thinly sliced |
| 1/4 |
c |
Onions; thinly sliced |
| 1/2 |
c |
Coca-Cola |
| 2 |
md |
Tomatoes; ripe |
| 2 1/2 |
tb |
Cornstarch |
| 1/4 |
c |
Coca-Cola |
| 1 |
tb |
Soy sauce |
|
|
Rice; cooked and hot |
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
of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked, the
vegetables should be tender-crisp. Peel the tomatoes, cut into wedges,
gently stir into meat. Blend cornstarch with the 1/4 cup of Coca-Cola and
the soy sauce. Stir mixture into the meat and cook until sauce is thickens,
about 1 minute, stirring lightly with a fork. Serve over hot rice. Makes 6
(3/4 cup) servings.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 25,
1998
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