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Chinese Beef with Pea Pods Recipe
|Rib steak||2 Pound (without bone)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Frozen whole mushrooms/Whole mushrooms - 2 cans (6-oz size) , drained||12 Ounce (2 package, 6-oz each)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Light brown sugar||2 Tablespoon|
|Canned bean sprouts||1 Pound, drained (1 can)|
|Frozen chinese pea pods||14 Ounce (2 package, 7-oz each)|
Calories 378 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.4%
Saturated Fat 3.5 g17.3%
Trans Fat 0 g
Cholesterol 93.3 mg
Sodium 1363.7 mg56.8%
Total Carbohydrates 30 g9.9%
Dietary Fiber 5.3 g21.2%
Sugars 12.8 g
Protein 43 g85.8%
Vitamin A 27.5% Vitamin C 38.5%
Calcium 3.1% Iron 15.3%
*Based on a 2000 Calorie diet
1 Using a damp paper towel, wipe the steak.
2 Trim the excess fat and cut meat into 1/2 inch wide strips.
3 In a bowl, mix 1/3 cup flour with ginger and coat meat strips with the mixture.
4 In a large skillet, heat 3 tablespoons oil and saute meat until browned on all sides, for 8 to 10 minutes.
5 Arrange mushrooms on top of meat; cover and simmer,for 5 minutes.
6 Meanwhile, in a small saucepan,add soy sauce and brown sugar; bring to a boil.
7 Lower the heat, and simmer, uncovered, for 5 minutes.
8 Drain the bean sprouts, and add, with pea pods, to the meat mixture.
9 Pour soy-sauce mixture over all; and return to boil.
10 Lower the heat, and simmer, covered,for another 5 minutes.
11 In a small bowl, dissolve cornstarch in cold water.
12 Blend into the meat mixture.
13 Cook, stirring frequently, until the mixture is thick and translucent , for about 5 minutes.
14 Serve immediately.