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Braised Beef With Vegetables

Flavors.of.Asia's picture
  Soy sauce 2 Tablespoon
  Grated ginger root 2 Teaspoon
  Five spice powder 1⁄2 Teaspoon (Homemade)
  Garlic 1 Clove (5 gm), minced
  Beef round steak 1 Pound, cut into 3/4 inch pieces
  Cooking oil 2 Tablespoon
  Instant beef bouillon granules 4 Teaspoon
  Bias sliced carrots 1 Cup (16 tbs)
  Canned bamboo shoots 8 Ounce, drained and halved lengthwise (1 Can)
  Frozen pea pods 6 Ounce, thawed (1 Package)
  Cornstarch 3 Tablespoon

In small bowl soak lily buds in enough hot water to cover for 30 minutes; drain.
Slice each lily bud into 1 -inch lengths; discard tough stem ends.
For marinade combine soy sauce, gingerroot, five spice powder, and garlic; add to beef.
Using your hands, mix the seasonings thoroughly into meat.
Marinate the meat for 15 minutes at room temperature.
In large skillet cook meat in hot oil till browned.
Drain excess fat.
Combine bouillon granules and 2 cups hot water; stir to dissolve granules.
Add the bouillon, lily buds, and carrots to beef.
Bring to boiling; reduce heat.
Simmer, covered, 35 to 40 minutes or till meat is tender.
Add bamboo shoots and pea pods.
Simmer 2 minutes more or till beef and vegetables are tender.
Slowly blend 3 tablespoons cold water into cornstarch; stir into hot mixture.
Cook and stir till thickened and bubbly.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1661 Calories from Fat 672

% Daily Value*

Total Fat 75 g116.1%

Saturated Fat 5 g25.2%

Trans Fat 0 g

Cholesterol 0.92 mg0.31%

Sodium 6775.5 mg282.3%

Total Carbohydrates 84 g27.9%

Dietary Fiber 11.6 g46.2%

Sugars 20.1 g

Protein 150 g300.3%

Vitamin A 464.7% Vitamin C 186.1%

Calcium 14.8% Iron 29.5%

*Based on a 2000 Calorie diet

Braised Beef With Vegetables Recipe