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Chinese Beef and Pea Pods

Course Main Dish
Cuisine Asian Inspired
Servings 5

Ingredients

  • 1 lb. beef tenderloin or boneless sirloin steak 3/4" thick
  • 1 T. soy sauce
  • 1 thin slice gingerroot crushed*
  • 1 clove garlic crushed*
  • 2 T. vegetable oil
  • 1- 13 3/4 oz. can chicken broth (about 1 2/3 c.)
  • 1- 6 0 z. pkg. frozen Chinese pea pods
  • 4 oz. mushrooms sliced
  • 3 stalks Chinese cabbage cut diagonally into 1/4 in. slices
  • 1 med. onion sliced
  • 1-8 1/2 oz. can water chestnuts drained and thinly sliced
  • 1-8 1/2 oz. can bamboo shoots drained
  • 2 T. vegetable oil
  • 3 T. cornstarch
  • 2 T. soy sauce
  • 1/2 t. Salt
  • 1/4 t. sugar
  • 1-1/3 c. chow mein noodles or 3-1/2 c. hot cooked rice

Instructions

  • Cut beef across grain into 1/8 inch slices. Tip: Beef is easier to slice if partially frozen.
  • *Pound gingerroot and garlic between waxed paper.
  • Mix 1 T. soy sauce, the gingerroot and garlic; toss with beef. Cover and refrigerate at least 1 hour.
  • Cook and stir beef in 2 tablespoons oil in 10-inch skillet over medium-high heat until brown.
  • Stir in 1 c. of broth. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 20 minutes.
  • Remove beef and broth from skillet.
  • Rinse pea pods under cold water to separate; drain.
  • Cook and stir mushrooms, cabbage, onion, water chestnuts and bamboo shoots in 2 tablespoons oil over high heat 2 minutes.
  • Stir in beef mixture and pea pods. Cover; cook over medium heat 2 minutes.
  • In a tightly covered container, shake remaining broth, cornstarch, 2 tablespoons soy sauce, salt and sugar.
  • Gradually stir into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Serve over rice or noodles. Makes 5 servings.