Beef And Vegetable Carbonnade
|Beef round steak||1 Pound|
|Frozen cut broccoli||10 Ounce (1 Package)|
|Cooking oil||1 Tablespoon|
|Onion||1 Small, cut into thin wedges|
|Beer||1 Cup (16 tbs)|
|Brown sugar||2 Teaspoon|
|Instant beef bouillon granules||2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Cracked pepper||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Cold water||2 Tablespoon|
|Hot cooked noodles||1 Cup (16 tbs)|
Partially freeze beef.
Thinly bias-slice beef into bite-size strips.
Drain and set aside.
Preheat a 10-inch microwave browning dish on 100% power (HIGH) 5 minutes.
Add oil, then swirl to coat dish.
Add beef and onion.
Micro-cook, uncovered, on 100% power (HIGH) 5 to 6 minutes or till beef is done, stirring twice.
Stir in beer, brown sugar, bouillon granules, thyme, pepper, and garlic.
Micro-cook, covered, on 100% power (HIGH) about 7 minutes or till bubbly.
Reduce power to 70% (MEDIUM-HIGH).
Micro-cook, covered, about 15 minutes or till beef is tender.
Stir in broccoli, carrot, and water.
Micro-cook, covered, on 100% power (HIGH) 4 to 6 minutes or till broccoli is tender.
Stir together water and cornstarch.
Stir into beef mixture.
Micro-cook, uncovered, on 100% power (HIGH) 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Serve atop noodles.