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Ginger Beef |
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Serves: 6 Print this Recipe2 pounds beef round steaks 2 cloves garlic 1 dash black pepper 1 10-ounce can beef broth 2 tablespoons cornstarch 1/4 cup water 1 tablespoon soy sauce 1/4 teaspoon ginger root crushed 1 package frozen chinese pea pods 4 cups white rice, cooked, hot 18 cherry tomatoes Trim fat from meat; cut meat into thin strips. Coat skillet with cooking spray. Peel garlic and make several cuts on end of each clove; cook and stir in skillet till brown. Remove and discard. In skillet in which garlic has been browned, cook meat over medium-high heat till brown, stirring occasionally. Sprinkle with pepper. Stir in broth; heat to boiling. Reduce heat and simmer uncovered till meat is tender, 10 to 15 minutes. (Add small amount of water if necessary.) Mix cornstarch, water, and soy sauce; stir into meat mixture. Cook, stirring constantly, till mixture thickens and boils. Boil and stir 1 minute. Stir in gingerroot and peapods (may substitute 3/4 pound fresh peapods for frozen). Cook, stirring occasionally, till peapods are tender crisp, about 5 minutes. Serve on rice. Garnish with cherry tomatoes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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