Beef and Seven Vegetables · Mar 16, 02:18 PM by Michele Roper
Lion House
1 tablespoon cooking oil
1 1/2 pounds lean beef, cut into strips
1 1/4 cup carrots, cut into think slices
1 cup sliced green pepper
onion sliced
1 1/4 cups slant cut celery
1 can (4 ounces) bambook shoots, drained
2 cups beef stock
1/2 cup soy sauce
3 tablespoons cornstarch in 1/4 cup cold water
15 cherry tomatoes
1 cup snow peas
Chinese noodles
Heat oil in frying pan. Add beef and brown lightly. Add carrots and green peppers to pan; stir-fry for 1 minutes. Add onions and celery; stiry fry for 1 minutes. Add bamboo shoots. Remove vegetables and keep warm. Vegetables should remain crisp.
In heavy pot, bring soup stock and soy sauce to a gentle boil; thicken with cornstarch water mixture. Add tomatoes, snow peas stir fried vegetables and meat; heat gently. Serve over Chinese noodles.
SERVE WITH
fruit salad
CHICKEN BREASTS WITH ROASTED LEMONS MEDITERRANEAN HERB ROASTED CHICKEN