Chinese Beef And Vegetable Stew
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: > 5 hrs
Ingredients:
4 cups shredded cabbage
1 large green bell pepper, cut into thin strips
4 1/2 ounces canned mushrooms
6 scallions, chopped
1 can water chestnuts, canned, drained, (8 ounce size)
1 pound lean round steak, cut into strips
1/4 cup dry sherry
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons hoisin sauce
1 teaspoon Chinese chili paste with garlic
1/4 teaspoon garlic powder
1/4 teaspoon garlic pepper
1 1/2 tablespoon cornstarch
1 package (16 ounce size) frozen young green beans, thawed
1/2 large red bell pepper, chopped
Directions:
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 and garlic powder. Pour over the beef and vegetables in the pot. Sprinkle with the garlic pepper. Cover and cook on the low heat setting for 5 1/2 to 6 hours.
In a small bowl or cup, mix together the cornstarch and remaining sherry and soy sauce. Increase the heat setting to high. Stir in the cornstarch mixture. Place cover slightly ajar and cook on high for 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 Location: https://www.cdkitchen.com/recipes/recs/335/Chinese-Beef-And-Vegetable-Ste107768.shtml
Recipe ID: 78641
Nutrition:
per serving: 260 calories, 10g fat, 23g carbohydrates, 19g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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