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Chinese Beef With Vegetables Recipe
|Beef flank steak||1 Pound|
|Onion||1 , sliced|
|Bias cut celery||1⁄2 Cup (8 tbs) (1/4 Inch Thick)|
|Fresh mushrooms||8 Ounce, sliced|
|Garlic||1 Clove (5 gm), minced|
|Soy sauce||3 Tablespoon|
|Cornstarch||1 1⁄2 Tablespoon|
|Beef bouillon granules||1⁄2 Teaspoon|
|Frozen pea pods||6 Ounce (1 Package)|
|Cherry tomatoes||1 Pint|
|Hot cooked rice||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 1674 Calories from Fat 358
% Daily Value*
Total Fat 40 g61.3%
Saturated Fat 16.1 g80.6%
Trans Fat 0 g
Cholesterol 186.1 mg
Sodium 3673.4 mg153.1%
Total Carbohydrates 195 g65.1%
Dietary Fiber 15.7 g62.7%
Sugars 32.6 g
Protein 127 g253.5%
Vitamin A 94.5% Vitamin C 334.5%
Calcium 36.2% Iron 106.1%
*Based on a 2000 Calorie diet
Thinly slice meat across the grain; set aside.
Place onion, celery and water in 3 qt glass casserole.
Cover and microwave at high setting 3 minutes, or until tender.
Add beef, mushrooms, garlic, soy sauce, cornstarch and bouil lon granules; mix lightly.
Cover and microwave at high setting 8 minutes, or until meat loses its pink color, stirring every 3 minutes.
Add pea pods.
Cover and microwave at high setting 2 minutes.
Add tomatoes; stir lightly to mix.
Microwave at high set ting, uncovered, 2 minutes.
Drain juices into glass measuring cup or dish.
Microwave juices at high setting, uncovered, 2 minutes, or until mixture bubbles, stirring after 1 minute.
Stir juices into meat mix ture.
Serve over hot cooked rice.