Chinese Beef Recipe
Ingredients
| 1 pound beef round steak | ||
| Cooking oil | 2 Tablespoon | |
| 2 teaspoons instant beef bouillon granules | ||
| Cauliflower | 1 Small, broken | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Soy sauce | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Cornstarch | 3 Tablespoon | |
| 1 6-ounce package frozen pea pods | ||
| Chow mein noodles | ||
Directions
Cut meat across grain into thin slices 2 inches long.
On Range Top: In skillet quickly brown half of meat at a time in hot oil; set aside.
In 2-quart casserole dissolve bouillon granules in 1 1/2 cups hot water.
Stir in cauliflower, onion, soy sauce, garlic, and browned beef.
Micro-cook, covered, 5 minutes, stirring once.
Blend 1/4 cup cold water into cornstarch; stir into casserole.
Micro-cook, covered, 3 minutes, stirring after each minute.
Meanwhile, pour hot tap water over pea pods to thaw; drain.
Stir pea pods into casserole.
Micro-cook, covered, 2 1/2 minutes, stirring once.
Serve over chow mein noodles.
On Range Top: In skillet quickly brown half of meat at a time in hot oil; set aside.
In 2-quart casserole dissolve bouillon granules in 1 1/2 cups hot water.
Stir in cauliflower, onion, soy sauce, garlic, and browned beef.
Micro-cook, covered, 5 minutes, stirring once.
Blend 1/4 cup cold water into cornstarch; stir into casserole.
Micro-cook, covered, 3 minutes, stirring after each minute.
Meanwhile, pour hot tap water over pea pods to thaw; drain.
Stir pea pods into casserole.
Micro-cook, covered, 2 1/2 minutes, stirring once.
Serve over chow mein noodles.
Chef
