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Chinese Beef

  Flank steak 2 Pound (750 Gram To 1 Kilogram)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Coarsely chopped onion 125 Milliliter
  Condensed beef broth 1 Can (10 oz) (284 Milliliter)
  Soy sauce 30 Milliliter (2 Tablespoons)
  Ginger 2 Milliliter (1/2 Teaspoon)
  Thinly sliced carrots 250 Milliliter
  Pepper To Taste (Few Grains Required)
  Thinly sliced celery 125 Milliliter (1/2 Cup)
  Green pepper 1 Small, sliced
  Bean sprouts 500 Milliliter, drained (2 Cups)
  Cornstarch 15 Milliliter (1 Tablespoon)
  Water 15 Milliliter (1 Tablespoon)

Slice steak thin; remove fat, heat oil in large frying pan.
Add steak and brown, remove beef; reduce heat.
Add onion; cook until tender, stirring occasionally.
Return meat to frying pan; add broth, soy sauce, ginger, carrots and pepper.
Cover; cook for 5 minutes.
Add celery, green pepper and bean sprouts; cover; cook 5 minutes.
Mix cornstarch and water together.
Stir into beef mixture.
Cook 4 to 5 minutes or until thickened.

Recipe Summary

Main Dish

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