Braised Beef With Vegetables
|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)|
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.