Chinese Beff and Pea Pods
Jacqueline Baillargeon
ingredients
- 1 lb. sirloin steak, 3/4 inch thick
- 1 Tbsp. soy sauce
- 1 slice fresh ginger root, crushed
- 1 clove garlic, crushed
- 1 package frozen Chinese snow peas
- 1/4 Cup salad oil
- 1/4 lb.mushrooms, sliced
- 3 Stalks Chinese cabbage, cut into 1/4 inch slices
- 1 medium onion, sliced
- 1 can (8oz.) water chestnuts, drained and sliced
- 1 Can (5oz.) bamboo shoots, drained
- 1 Can (13 3/4 oz.) chicken broth
- 3 Tbsp. cornstarch
- 2 Tbsp. soy sauce
- 1/2 Tsp. sugar
- Chow mien noodles
directions
- 1
Cut meat diagonally into very thin slices. Mix 1 Tbsp. soy sauce, the ginger root and garlic. Sprinkle on meat; toss. Marinate meat 1 hour. Place frozen snow peas in colander; run cold water over peas just until separated. Drain
- 2
In large skillet or wok pan, heat 2 Tbsp. of the oil; brown meat, turning once. Remove meat; keep warm. Add 2 Tbsp oil; cook and stir mushrooms, cabbage, onion, water chestnuts and bamboo shoots 2 minutes. Stir in snow peas and 1 cup of the chicken broth. Cover; cook 2 minutes.
- 3
Mix remaining chicken broth, the cornstarch, soy sauce, salt and sugar; pour into skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meat; heat through. Serve over chow mien noodles
Source: Jacqueline
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