Beef & Snow Peas Chinese Style
|Beef round||1 Pound|
|Rice||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Snow pea pods||1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Vegetable oil||3 Tablespoon|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Chopped green onion||2 Tablespoon (With Tops)|
|Pimiento strips||2 Tablespoon|
Chill meat in freezer until slightly firm.
Cook rice with 2-1/2 cups water, 1 teaspoon salt and butter or margarine according to package directions.
Cut meat diagonally across the grain into very thin slices.
Mix 1 tablespoon cornstarch, soy sauce, sherry, sugar and 1/2 teaspoon salt.
Pour over meat and mix well.
Snap off tips of fresh snow-pea pods and remove strings.
Blanch one minute in boiling water, rinse in cold water and drain well.
Heat oil in large skillet or wok until very hot.
Add snow-pea pods.
Cook and stir until pea pods are tender, but still crisp, 4 to 5 minutes.
Remove from pan.
Drain beef; reserve marinade.
Add beef to skillet or wok.
Cook and stir until meat is brown, 3 to 4 minutes.
Stir in pea pods and water chestnuts.
Combine 1 tablespoon cornstarch and water with meat marinade; mix well.
Pour over meat mixture.
Cook and stir until sauce is thickened and clear.
Stir green onion and pimiento into cooked rice and serve with meat mixture