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Oriental Chuck Steak

10min.chef's picture
Ingredients
  Fat 2 Tablespoon
  Chuck steak 3 Pound, cut 1 1/4 inches thick
  Onions 2 Medium, sliced
  Water 1 Cup (16 tbs)
  Canned bamboo shoots 8 Ounce, drained (1 Can)
  Soy sauce 1⁄4 Cup (4 tbs)
  Molasses 1 Tablespoon
  Beef bouillon cube 1
  Diagonally sliced celery 1 Cup (16 tbs)
  Sliced pimiento 2 Ounce (1 Jar)
  Cornstarch 1 Tablespoon
  Cold water 2 Tablespoon
Directions

1. Heat fat in skillet over medium-high heat.
2. Brown chuck steak on both sides in hot fat.
3. Add onions and cook until golden brown.
4. Add water to drained bamboo-shoot liquid to make 3/4 cup liquid. Combine liquid with soy sauce, molasses, and bouillon cube. Add to meat.
5. Cover with vac-control valve closed. Cook over low heat about 1 hour, or until meat is nearly tender.
6. Add bamboo shoots, celery and pimiento. Continue cooking until celery is crisply tender, about 25 minutes.
7. Remove meat and vegetables to a hot serving platter.
8. Spoon off as much fat as possible from drippings in skillet. Add water to drippings if necessary to make 1 cup of liquid.
9. Combine cornstarch and water. Stir into liquid in skillet. Cook, stirring constantly, until mixture is smooth and thickened. Serve with meat and vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Meat
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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