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Oriental Beef Vegetable Stew

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  Lean boneless top round steak 1 Pound
  Vegetable cooking spray 1 Tablespoon
  Onion 1 Medium, sliced
  Garlic 2 Clove (10 gm), minced
  Canned no salt added whole tomatoes 14 1⁄2 Ounce (1 Can)
  Water 2 1⁄2 Cup (40 tbs)
  Low sodium soy sauce 2 Tablespoon
  Brown sugar 1 Tablespoon
  Peeled grated ginger root 2 Teaspoon
  Sliced carrot 1 1⁄2 Cup (24 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Fresh bean sprouts 1⁄2 Cup (8 tbs)
  Sliced pimiento 4 Ounce, drained (1 Jar)
  Broccoli flowerets 1 1⁄2 Cup (24 tbs)

Trim fat from steak; cut steak into 1-inch pieces.
Coat a Dutch oven with cooking spray; place over medium-high heat until hot.
Add steak; cook until browned on all sides, stirring frequently.
Drain and pat dry with paper towels.
Wipe drippings from pan with a paper towel.
Coat pan with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute until onion is tender.
Add steak, tomato, water, soy sauce, brown sugar, and gingerroot, stirring well.
Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours.
Add sliced carrot; cover and cook 20 minutes.
Stir in sliced mushrooms, bean sprouts, and pimiento; cover and cook 15 minutes.
Add broccoli, and cook an additional 15 minutes or until meat and broccoli are tender.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1342 Calories from Fat 351

% Daily Value*

Total Fat 39 g59.7%

Saturated Fat 10.8 g54.2%

Trans Fat 0 g

Cholesterol 344 mg114.7%

Sodium 1026.8 mg42.8%

Total Carbohydrates 86 g28.8%

Dietary Fiber 14.5 g57.9%

Sugars 46.1 g

Protein 157 g314.5%

Vitamin A 757.3% Vitamin C 418.2%

Calcium 45.8% Iron 31.1%

*Based on a 2000 Calorie diet

Oriental Beef Vegetable Stew Recipe