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