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Beef with Pea Pods




Source of Recipe


Rainy
2 pounds beef round steak, 3/4 to 1 inch thick
2 tablespoons vegetable oil
1 clove garlic, finely chopped
1/2 teaspoon salt
Dash of pepper
1 can (10-1/2 ounces) condensed beef broth
2 tablespoons cornstarch
1/4 cup water
1 tablespoon soy sauce
1/4 teaspoon finely chopped gingerroot or 1/8 teaspoon ground ginger
1 package (6 ounces) frozen Chinese pea pods, thawed
8 cups hot cooked rice

1. Trim excess fat from beef. Cut beef with grain into 2-inch strips; cut strips diagonally across grain into 1/4-inch slices. (Beef is easier to cut if partially frozen, about 1-1/2 hours.)

2. Heat work or 10-inch skillet over high heat. Add oil; rotate wok to coat side. Add beef and garlic; stir-fry about 3 minutes or until beef is brown. Sprinkle with salt and pepper.

3. Stir in broth. Heat to boiling; reduce heat to low. Simmer uncovered 10 to 15 minutes or until beef is tender. (If liquid evaporates, add small amount of water.)

4. Mix cornstarch, water and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. (Sauce will be thin.)

5. Stir in gingerroot and pea pods. Cook about 5 minutes, stirring occasionally, until pea pods are crisp-tender. Serve over rice.



LIGHTER BEEF WITH PEA PODS
For 4 grams of fat and 335 calories per serving, omit oil and use nonstick skillet or wok. Spray cold skillet or wok with nonstick cooking spray before heating in step 2.