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www.RecipeFaire.com Presents:
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Oriental Beef Stew
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by:
Claire Anderson
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Oriental Beef Stew Recipe cooks strips of boneless beef with green and red peppers, celery, onions, mushrooms and water chestnuts then tosses in sauce of sugar, ginger, soy sauce and beef bouillon to create a delicious beef stew recipe.
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INGREDIENTS
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1 1/4 pounds boneless beef
(round sirloin, sirloin tip, or rump), cut 1/2 inch thick
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Seasoned instant meat
tenderizer
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3 tablespoons cooking oil
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1 green pepper, cut in thin
strips
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1 sweet red pepper, cut in
thin strips
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2 celery stalks, cut
lengthwise in thin strips,
then into 2-inch pieces
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2 small onions, thinly sliced
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6 fresh mushrooms (about 2
ounces), sliced lengthwise
through caps and stems
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1 can (5 ounces) water
chestnuts, drained and
sliced
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2 tablespoons cornstarch
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2 teaspoons sugar
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3/4 teaspoon ground ginger
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1 1/2 cups water
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3 tablespoons Japanese soy sauce (shoyu)
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1 beef bouillon cube
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DIRECTIONS
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1:
Tenderize meat according to the directions; cut into 2x1/4-inch strips. Heat 1 tablespoon of the oil in a large skillet. Add beef
strips and stir-fry over high heat about 2 minutes, or until well browned. Remove and set aside.
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2:
Add remaining oil and heat. Add vegetables and cook, turning frequently, about 3 minutes, or until vegetables are
crisp-tender. Remove from heat and return meat to skillet.
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3:
In a saucepan, thoroughly blend cornstarch, sugar, and ginger; stir in water and soy sauce; add bouillon cube. Bring the mixture to boiling and boil 3 minutes, stirring frequently.
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4:
Pour sauce over meat and vegetables; toss lightly to coat well. Heat thoroughly. Serve immediately.
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