Chinese Beef and Tomatoes
Source of Recipe
Dolores Borunda's easycook.com
Recipe Introduction
Preparation Time: 15 minutes.
Slow Cooker Cooking Time: 3½ to 4 hours on high or 7 to 8 hours on low.
Last-Minute Cooking Time: 15 minutes on high.
List of Ingredients
Makes 4 servings
1 medium onion, halved and sliced
1 small green bell pepper, coarsely chopped
2 celery ribs sliced
3 tablespoons soy sauce
¼ teaspoon garlic powder
1 tablespoon butter or margarine
½ cup water
1 teaspoon beef bouillon
1 tablespoon cold water
¼ teaspoon black pepper
1 pound boneless beef top round steak
1 tablespoon cornstarch
1½ teaspoons sugar
¼ teaspoon ginger, ground
1 pint cherry tomatoes, halved, or 2 large tomatoes, each cut in 8 wedges
Recipe
1. Place onion, green pepper, and celery in a slow cooker.
2. In a pie plate, stir 2 tablespoons of the soy sauce, garlic powder, and pepper. Add meat and stir until well-coated.
3. In a large skillet over medium heat, brown meat in butter. Place meat in slow cooker.
4. To skillet, add ½ cup water and bouillon granules. Over medium heat, bring to a boil, stirring to loosen browned bits from bottom of skillet. Pour over meat. Stir once.
5. Cover and cook on high for 3½ to 4 hours or on low for 7 to 8 hours or until meat and onion are tender.
6. In a small bowl, stir remaining 1 tablespoon soy sauce, 1 tablespoon water, cornstarch, sugar and ginger until smooth. Stir into liquid in slow cooker. Stir in tomatoes.
7. Cover and cook on high for 15 minutes or until thickened and tomatoes are heated through.
Serve with Chinese egg noodles
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