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Mandarin Beef And Vegetables Recipe
|Round steak/Boneless beef chuck||2 Pound|
|Peanut oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped (1 Cup)|
|Sliced celery||2 Cup (32 tbs)|
|Sliced mushroom||8 Ounce|
|Condensed cream of chicken soup||10 3⁄4 Ounce|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Shredded chinese cabbage||2 Cup (32 tbs)|
|Toasted slivered almonds||1⁄4 Cup (4 tbs) (From A 5-Ounce Can)|
Calories 320 Calories from Fat 169
% Daily Value*
Total Fat 19 g28.9%
Saturated Fat 5.2 g26.1%
Trans Fat 0 g
Cholesterol 48.3 mg
Sodium 689.4 mg28.7%
Total Carbohydrates 10 g3.3%
Dietary Fiber 1.9 g7.6%
Sugars 2.8 g
Protein 27 g53.7%
Vitamin A 21.6% Vitamin C 19.5%
Calcium 7.3% Iron 9.1%
*Based on a 2000 Calorie diet
2 Brown, a few at a time, in part of the peanut oil or vegetable oil in a large frying pan, adding more oil as needed; spoon into an 8-cup baking dish.
Saute onion just until soft in drippings in frying pan; add with celery to meat.
3 Stir mushrooms and liquid, soup, water, and soy sauce into frying pan; heat to boiling; pour over meat mixture; cover.
4 Bake in moderate oven (350Â°) for 1 hour, or until meat is tender; uncover.
Place shredded cabbage on top; cover again.
5 Bake 10 minutes longer, or just until cabbage wilts.
Just before serving, sprinkle with almonds and serve over rice, if you wish.