Chinese beef and peppers

Yield: 6 Servings

Measure Ingredient
1½ pounds Lean Ground Beef
2 tablespoons Salad Oil
½ teaspoon Garlic; minced
2 \N Beef Bouillon Cubes
¼ teaspoon Pepper
½ teaspoon Ginger
6 \N Whole (Up To 8) Green Onions, cut in 1/4\" pieces
4 \N Stalks Celery; cut diagonally 1/4\" pieces
2 tablespoons Cornstarch
3 mediums Green Peppers; cut in 1/2\" strips
1 tablespoon Soy Sauce

Shape meat into 18 small patties. In large skillet over med. heat, in hot oil, brown patties and garlic; pour off fat. Add beef bouillon, pepper, ginger and 1¾ cups hot water. Simmer, uncovered, 15 minutes. Add vegetables; simmer 5 min., stirring occasionally. In cup, combine cornstarch, soy sauce and ¼ cup water; stir into mixture in skillet.

Cook, covered 7 to 10 min. til celery is tender crisp.

3 meat exchanges 1 vegetable exchange Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland <kirkland@...> on Oct 26, 1997

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