Oriental Beef Stew Recipe

1      Reviews by:    Claire Anderson   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. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Japanese    Servings:4 Nutrition facts:447 calories18.6 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   9 Minutes Total Time:   29 Minutes

INGREDIENTS

• 1 1/4 pounds boneless beef (round sirloin, sirloin tip, or rump), cut 1/2 inch thick
• Seasoned instant meat tenderizer
• 3 tablespoons cooking oil
• 1 green pepper, cut in thin strips
• 1 sweet red pepper, cut in thin strips
• 2 celery stalks, cut lengthwise in thin strips, then into 2-inch pieces
• 2 small onions, thinly sliced
• 6 fresh mushrooms (about 2 ounces), sliced lengthwise through caps and stems
• 1 can (5 ounces) water chestnuts, drained and sliced
• 2 tablespoons cornstarch
• 2 teaspoons sugar
• 3/4 teaspoon ground ginger
• 1 1/2 cups water
• 3 tablespoons Japanese soy sauce (shoyu)
• 1 beef bouillon cube

DIRECTIONS

• 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.
• 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.
• 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.
• Pour sauce over meat and vegetables; toss lightly to coat well. Heat thoroughly. Serve immediately.

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