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Chinese Beef and Vegetables Recipe
|Round steak||1 Pound|
|Salad oil||1⁄4 Cup (4 tbs)|
|Green pepper strips||1 Cup (16 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Coarsely chopped onion||1⁄2 Cup (8 tbs)|
|Canned bean sprouts||1 Pound, drained (1 Can)|
|Canned water chestnuts||5 Ounce, drained and sliced (1 Can)|
|Cornstarch||1 1⁄2 Tablespoon|
|Bouillon||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 1643 Calories from Fat 850
% Daily Value*
Total Fat 94 g145.3%
Saturated Fat 17.8 g88.8%
Trans Fat 1 g
Cholesterol 184 mg
Sodium 4413.4 mg183.9%
Total Carbohydrates 81 g27.2%
Dietary Fiber 18.7 g74.8%
Sugars 28 g
Protein 117 g233.2%
Vitamin A 23.2% Vitamin C 305.2%
Calcium 22.5% Iron 59.3%
*Based on a 2000 Calorie diet
2. Heat salad oil in skillet over medium-high heat. Add meat and brown well on all sides.
3. Add green peppers, celery, mushrooms, onion, bean sprouts, water chestnuts, salt, ginger, and pepper. Cook, stirring constantly, just until tender, about 3 minutes.
4. Blend together cornstarch, bouillon, and soy sauce. Stir into mixture and cook, stirring constantly, until smooth and mixture comes to a boil.
5. Serve immediately with hot cooked rice and additional soy sauce.