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Chinese Beef With Vegetables

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  Beef flank steak 1 Pound
  Onion 1 , sliced
  Bias cut celery 1⁄2 Cup (8 tbs) (1/4 Inch Thick)
  Water 1 Tablespoon
  Fresh mushrooms 8 Ounce, sliced
  Garlic 1 Clove (5 gm), minced
  Soy sauce 3 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
  Beef bouillon granules 1⁄2 Teaspoon
  Frozen pea pods 6 Ounce (1 Package)
  Cherry tomatoes 1 Pint
  Hot cooked rice 2 Cup (32 tbs)

Cut flank steak into 2" strips.
Thinly slice meat across the grain; set aside.
Place onion, celery and water in 3 qt glass casserole.
Cover and microwave at high setting 3 minutes, or until tender.
Add beef, mushrooms, garlic, soy sauce, cornstarch and bouil lon granules; mix lightly.
Cover and microwave at high setting 8 minutes, or until meat loses its pink color, stirring every 3 minutes.
Add pea pods.
Cover and microwave at high setting 2 minutes.
Add tomatoes; stir lightly to mix.
Microwave at high set ting, uncovered, 2 minutes.
Drain juices into glass measuring cup or dish.
Microwave juices at high setting, uncovered, 2 minutes, or until mixture bubbles, stirring after 1 minute.
Stir juices into meat mix ture.
Serve over hot cooked rice.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1674 Calories from Fat 358

% Daily Value*

Total Fat 40 g61.3%

Saturated Fat 16.1 g80.6%

Trans Fat 0 g

Cholesterol 186.1 mg62%

Sodium 3673.4 mg153.1%

Total Carbohydrates 195 g65.1%

Dietary Fiber 15.7 g62.7%

Sugars 32.6 g

Protein 127 g253.5%

Vitamin A 94.5% Vitamin C 334.5%

Calcium 36.2% Iron 106.1%

*Based on a 2000 Calorie diet


Chinese Beef With Vegetables Recipe