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Beef: Chinese Beef And Vegetable Stew

Source of Recipe


Internet






List of Ingredients



• 4 cups shredded cabbage, packed
  
• 1 large green bell pepper cut into thin strips
  
• 1 (4 1/2 ounce) can mushrooms
  
• 6 green onions chopped
  
• 1 (8 ounce) can waterchestnuts, canned, drained
  
• 1 pound lean round steak cut into strips
  
• 1/4 cup dry sherry
  
• 3 tablespoons soy sauce
  
• 3 tablespoons water
  
• 3 tablespoons hoisin sauce
  
• 1 teaspoon chinese chili paste with garlic
  
• 1/4 teaspoon garlic powder
  
• 1/4 teaspoon garlic pepper
  
• 1 1/2 tablespoons cornstarch
  
• 16 ounces frozen young green beans thawed
  
• 1/2 large red bell pepper chopped
  






Instructions



1. In a 3 1/2 or 4 quart slow cooker, mix together the cabbage, green pepper, mushrooms, green onions, waterchestnuts and beef.
   
   
2. In a small bowl, mix together 2 tablespoons each of the dry sherry and soy sauce, the water, hoisin sauce, chili paste and garlic powder; pour over the beef and vegetables in the pot. Sprinkle with the garlic pepper. Cover and cook on low heat setting for 5 1/2 to 6 hours.
   
   
3. In a small bowl or cup, mix together the cornstarch and remaining dry sherry and soy sauce. Increase the heat setting to high. Stir in the cornstarch mixture.
   
   
4. Place cover slightly ajar and cook on high 1/2 hour, stirring onces or twice, until the sauce clears and thickens slightly. Stir in the green beans and red pepper and cook 5 to 10 minutes longer.
   
   
5. Makes 6 servings at 4 points each.
   
   
6. Excluding unknown items: Per serving calories: 197, Fat: 4 g, Calories from fat: 20.3 %, Protein: 20 g, Carbohydrate: 18 g, Dietary Fiber: 5 g, Cholesterol: 44 mg, Sodium: 794 mg