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Chinese Beef And Vegetable Stew

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Ingredients

Adjust Servings:
4 cups packed shredded napa cabbage
1 green bell pepper cut into thin 1 . 5 inch long strips
1 (4 1/2 ounce) jar sliced mushrooms rinsed and drained
6 scallions chopped
1 (8 ounce) can sliced water chestnuts drained
1 lb beef top round steak cut across the grain into thin strips
1/4 cup dry sherry
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons hoisin sauce

Nutritional information

333.2
Calories
88g
Calories From Fat
9.9g
Total Fat
3.7 g
Saturated Fat
55.6mg
Cholesterol
824mg
Sodium
27.2g
Carbs
6.2g
Dietary Fiber
7.2g
Sugars
25.2g
Protein
342g
Serving Size (g)
5
Serving Size

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Chinese Beef And Vegetable Stew

Features:
    Cuisine:

    The bold flavors in this dish intrigue me.

    • 41 min
    • Serves 5
    • Easy

    Ingredients

    Directions

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    Chinese Beef and Vegetable Stew


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    Steps

    1
    Done

    In a 3 and 1/2 or 4 Quart Slow Cooker, Mix Togther the Cabbage, Green Pepper, Mushrooms, Scallions, Water Chestnuts and Beef.

    2
    Done

    in a Small Bowl, Mix Together 2 T Each of the Sherry and Soy Sauce, the Water, Hoisin Sauce, Chili Paste With Garlic, and Garlic Powder.

    3
    Done

    Pour Over the Beef and Vegetables in the Pot.

    4
    Done

    Sprinkle With the Garlic Pepper.

    5
    Done

    Cover and Cook on the Low Heat Setting 5 and 1/2 to 6 Hours.

    6
    Done

    in Small Bowl or Cup, Mix Together the Cornstarch and Remaining 2 T Sherry and 1 T Soy Sauce.

    7
    Done

    Increase the Heat Setting to High.

    8
    Done

    Stir in the Cornstarch Mixture.

    9
    Done

    Place the Cover Slightly Ajar and Cook on High 1/2 Hour, Stirring Once or Twice Until the Sauce Clears and Thickens Slightly.

    10
    Done

    Stir in the Green Beans and Red Pepper and Cook 5-10 Minutes Longer.

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    Cali Hopkins

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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