Spicy Chinese Beef by Linda Larsen
You can use any quick-cooking vegetable in this super fast recipe. Mushrooms, eggplant, or summer squash are delicious.
Serves 8
Calories: 308.29
Fat: 9.61 grams
Saturated Fat: 2.50 grams
Cholesterol: 49.09 mg
Sodium: 333.81 mg
¼ cup oyster sauce
2 teaspoons chili paste
½ cup low-fat beef broth
1 tablespoon peanut oil
2 onions, chopped
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pound lean round steak, thinly sliced
2 tomatoes, cubed
2 green bell peppers, sliced
2 cups chopped Chinese cabbage
4 cups cold cooked brown rice
¼ cup chopped peanuts
¼ cup chopped green onions
In a small bowl, combine oyster sauce, chili paste, and beef broth; mix well. Prepare all ingredients.
In wok or large skillet, heat oil over high heat. Add onion, garlic, and ginger; stir-fry for 3 minutes. Add beef; stir-fry for 2 minutes until beef is browned.
Add tomatoes, bell peppers, and cabbage; stir-fry for 3 minutes longer. Stir oyster sauce mixture and add to skillet along with rice; stir-fry for 3 to 5 minutes or until hot.
Scoop onto serving plate, sprinkle with peanuts and green onions, and serve immediately.
Stir-Frying
It may take some time to prepare ingredients for stir-frying, but once the actual cooking starts, everything goes together quickly. It's easiest to have all of the ingredients prepared and ready before you start cooking. It's also important to use high heat and keep the food moving while it cooks.
