"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cantonese Beef Recipe

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This recipe for Cantonese Beef, by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb round steak, cut into thin strips
2 T oil
1-1/2 cups water
1 package mushroom gravy mix
1 red pepper, cut into thin strips
1 can (8 oz) sliced water chestnuts, drained
4 scallions, sliced diagonally into 1-inch pieces
3 T soy sauce
1 tsp ground ginger
1-1/2 cups dry Minute rice

Directions:
Directions:
Brown beef in oil in large skillet, about 5 minutes

Combine water and gravy mix. Add to beef with red pepper, water chestnuts, scallions, soy sauce and ginger. Bring to a full boil.

Stir in rice. Cover, remove from heat. Let stand 5 minutes. Fluff with fork.

MICROWAVE DIRECTIONS:

Combine all ingredients in 12x7-1/2 inch microwave safe dish. Cover and cook on high for 4 minutes. Stir, cover and cook 3-4 minutes. Let stand 5 minutes. Fluff with fork.

Number Of Servings:
Number Of Servings:
4

 

 

 

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