Oriental Beef Ring

Microwaverina's picture

Jan. 02, 2011


Canned chow mein noodles 3 Ounce (1 Can)
Canned tomato sauce with chopped onion 8 Ounce (1 Can)
Egg 1 , beaten
Chopped celery 1/4 Cup (4 tbs)
Soy sauce 2 Tablespoon
Ground ginger 1/8 Teaspoon
Ground beef 1 Pound
Packed brown sugar 1 Tablespoon
Soy sauce 2 Teaspoon
Frozen pea pods 6 Ounce (1 Package)
Butter/Margarine 1 Tablespoon
Oil 1 Tablespoon (For greasing)


Finely crush 1 cup of the noodles; combine with 2/3 cup of the tomato sauce.

Let stand 5 minutes to soften.

In large bowl combine egg, celery, the 2 tablespoons soy sauce, ginger, and noodle mixture.

Add beef; mix well.

Press into an oiled 3-cup ring mold (6 1/2 inches in diameter and 2 1/2 inches deep).

Loosen edges.

Invert mold into a 9-inch glass pie plate; remove mold.

Micro-cook, covered with waxed paper, till done, about 10 minutes, turning dish every 3 minutes.

Drain off excess fat.

Combine remaining tomato sauce, sugar, and 2 teaspoons soy sauce; brush on meat ring.

Cook, uncovered, 30 seconds.

Cover; keep hot.

In a 1-quart casserole combine pea pods and 2 tablespoons water.

Micro-cook, covered, till tender, about 4 minutes, tossing twice with a fork.


Toss with remaining chow mein noodles and butter.

Micro-cook, uncovered, 15 seconds.

Transfer meat to serving plate.

Surround with vegetable mixture.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2239Calories from Fat 1458

 % Daily Value*

Total Fat 164 g252.3%

Saturated Fat 57 g285%

Trans Fat 0 g


Sodium 4304 mg179.33%

Total Carbohydrates 104 g34.7%

Dietary Fiber 12 g48%

Sugars 23 g

Protein 101 g202%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet