Chinese Beef Recipe
Ingredients
| Flank steak | 750 Gram | |
| Vegetable oil | 15 Milliliter | |
| 125 ml coarsely chopped onion | ||
| Beef broth | 1 Can (10oz), condensed | |
| Soy sauce | 30 Milliliter | |
| Ginger | 2 Milliliter | |
| Carrots | 250 Milliliter, thinly sliced | |
| Few grains of pepper | ||
| Celery | 125 Milliliter, thinly sliced | |
| Green pepper | 1 Small, sliced | |
| Bean sprouts | 500 Milliliter, drained | |
| Cornstarch | 15 Milliliter | |
| Water | 15 Milliliter | |
Directions
Slice steak thin; remove fat, heat oil in large frying pan.
Add steak and brown, remove beef; reduce heat.
Add onion; cook until tender, stirring occasionally.
Return meat to frying pan; add broth, soy sauce, ginger, carrots and pepper.
Cover; cook for 5 minutes.
Add celery, green pepper and bean sprouts; cover; cook 5 minutes.
Mix cornstarch and water together.
Stir into beef mixture.
Cook 4 to 5 minutes or until thickened.
Add steak and brown, remove beef; reduce heat.
Add onion; cook until tender, stirring occasionally.
Return meat to frying pan; add broth, soy sauce, ginger, carrots and pepper.
Cover; cook for 5 minutes.
Add celery, green pepper and bean sprouts; cover; cook 5 minutes.
Mix cornstarch and water together.
Stir into beef mixture.
Cook 4 to 5 minutes or until thickened.
Chef
