Friday, October 7, 2011
Shanghai Beef
It's been a very busy week, so not much cooking was happening here. Two birthday parties, one evening of sandwiches and one evening of fast food. Happy did make a neat birthday cake for her youngest son, so maybe she'll post it here later. Hope you enjoy tonight's recipe.
Saute beef in oil in large skillet until browned, about 5 minutes. Add cornstarch and blend well.
Note: I recommend tenderizing the steak before cutting it into strips. Also, on my own plate, for a little more zip, I sometimes add peanuts, such as Planters Cocktail Peanuts, and crushed red pepper to taste.
Shanghai Beef
1 pound round steak, cut into strips
2 tablespoons cooking oil
2 tablespoons cornstarch
1 ½ cups beef broth
1 can (8 oz.) sliced water chestnuts, drained
1 medium red pepper, coarsely chopped
5 scallions, cut diagonally into 1-inch pieces
3 tablespoons soy sauce
¼ teaspoon pepper
1 ½ cups dry Minute® Rice
Saute beef in oil in large skillet until browned, about 5 minutes. Add cornstarch and blend well.
Add broth, water chestnuts, red pepper scallions, soy sauce and pepper. Bring to a full boil, stirring frequently.
Stir in rice. Cover, remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings.
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