More Great Recipes: Asian

Asian-Style Beef Strips

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Serves | Prep Time | Cook Time

Why I Love This Recipe

This is another recipe from

the Church Supper Cookbook

Ingredients You'll Need

2 lbs. round steak 3/4-inch

2 Tbls. cooking oil

4 Tbls. soy sauce

2 cloves garlic, minced
or 1/4 tsp. garlic powder

4 Tbls. cornstarch

1/2 Cup water

1/2 Cup water chestnuts, sliced

green onions to taste


Cut meat into strips 3/4-inch

wide and 3 - 4-inch long. In

large heavy saucepan, brown

meat on all sides in oil and

drain. Add water to equal

2 Cups. Add soy sauce and

garlic. Cover and simmer

45 minutes over low heat. Add

celery, replace cover,

and continue cooking for

15 - 20 minutes longer.

Combine cornstarch and cold,

water stirring until well-blended.

Gradually add to meat mixture,

stirring constantly until

liquid boils and thickens.

Remove from heat and

stir in water chestnuts.

Top with pepper strips.

Serve over hot rice

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