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Chinese Beef And Vegetable Stew

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  Shredded napa cabbage 4 Cup (64 tbs) (Packed)
  Green bell pepper 1 , cut into thin 1 1/2 inch long strips
  Sliced mushrooms 4 1⁄2 Ounce, drained, rinsed (1 Jar)
  Scallions 6 , chopped
  Canned sliced water chestnuts 8 Ounce (1 Can, Drained)
  Beef top round steak 1 Pound, cut across the grain into thin strips
  Dry sherry 1⁄4 Cup (4 tbs)
  Soy sauce 3 Tablespoon
  Water 3 Tablespoon
  Hoisin sauce 3 Tablespoon
  Chinese chili paste 1 1⁄2 Teaspoon (With Garlic)
  Garlic powder 1⁄2 Teaspoon
  Garlic pepper 1⁄4 Teaspoon
  Cornstarch 1 1⁄2 Tablespoon
  Frozen cut young green beans 16 Ounce (1 Package, Thawed)
  Red bell pepper 1⁄2 , chopped

1. In a 3 1/2- or 4-quart electric slow cooker, mix together the cabbage, green pepper, mushrooms, scallions, water chestnuts, and beef. In a small bowl, mix together 2 tablespoons each of the sherry and soy sauce, the water, hoisin sauce, chili paste with garlic, and garlic powder. Pour over the beef and vegetables in the pot. Sprinkle with the garlic pepper.
2. Cover and cook on the low heat setting 5 1/2 to 6 hours. In a small bowl or cup, mix together the cornstarch and remaining 2 tablespoons sherry and 1 tablespoon soy sauce. Increase the heat setting to high. Stir in the cornstarch mixture. Place the cover slightly ajar and cook on high 1/2 hour, stirring once or twice, until the sauce clears and thickens slightly. Stir in the green beans and red pepper and cook 5 to 10 minutes longer.

Recipe Summary

Side Dish
Slow Cooked

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Chinese Beef And Vegetable Stew Recipe