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Mandarin Beef And Vegetables

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  Round steak/Boneless beef chuck 2 Pound
  Peanut oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped (1 Cup)
  Sliced celery 2 Cup (32 tbs)
  Sliced mushroom 8 Ounce
  Condensed cream of chicken soup 10 3⁄4 Ounce
  Water 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Shredded chinese cabbage 2 Cup (32 tbs)
  Toasted slivered almonds 1⁄4 Cup (4 tbs) (From A 5-Ounce Can)

1 Moisten meat and sprinkle with tenderizer, following label directions; cut in 2-inch-long strips about 1/2 inch thick.
2 Brown, a few at a time, in part of the peanut oil or vegetable oil in a large frying pan, adding more oil as needed; spoon into an 8-cup baking dish.
Saute onion just until soft in drippings in frying pan; add with celery to meat.
3 Stir mushrooms and liquid, soup, water, and soy sauce into frying pan; heat to boiling; pour over meat mixture; cover.
4 Bake in moderate oven (350°) for 1 hour, or until meat is tender; uncover.
Place shredded cabbage on top; cover again.
5 Bake 10 minutes longer, or just until cabbage wilts.
Just before serving, sprinkle with almonds and serve over rice, if you wish.

Recipe Summary


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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 320 Calories from Fat 169

% Daily Value*

Total Fat 19 g28.9%

Saturated Fat 5.2 g26.1%

Trans Fat 0 g

Cholesterol 48.3 mg16.1%

Sodium 689.4 mg28.7%

Total Carbohydrates 10 g3.3%

Dietary Fiber 1.9 g7.6%

Sugars 2.8 g

Protein 27 g53.7%

Vitamin A 21.6% Vitamin C 19.5%

Calcium 7.3% Iron 9.1%

*Based on a 2000 Calorie diet


Mandarin Beef And Vegetables Recipe