Asian-Style Beef Strips
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
Directions
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
