Chinese Beef and Vegetable Stew Recipe

Name: Chinese Beef and Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups packed shredded napa cabbage; 1 green bell pepper, cut into thin 1 . 5-inch long strips; 1 (4 1/2 ounce) jar sliced mushrooms, rinsed and drained; 6 scallions, chopped; 1 (8 ounce) can sliced water chestnuts, drained; 1 lb beef top round steak, cut across the grain into thin strips; ¼ cup dry sherry; 3 tablespoons soy sauce; 3 tablespoons water; 3 tablespoons hoisin sauce; 1 -1 ½ teaspoon chinese chili paste with garlic; ½ teaspoon garlic powder; ¼ teaspoon garlic pepper seasoning; 1 ½ tablespoons cornstarch; 1 (16 ounce) packageyoung frozen cut green beans, thawed; 12 red bell pepper, chopped

Servings: persons

4 cups packed shredded napa cabbage
1 green bell pepper, cut into thin 1 . 5-inch long strips
1 (4 1/2 ounce) jar sliced mushrooms, rinsed and drained
6 scallions, chopped
1 (8 ounce) can sliced water chestnuts, drained
1 lb beef top round steak, cut across the grain into thin strips
¼ cup dry sherry
3 tablespoons soy sauce
3 tablespoons water
3 tablespoons hoisin sauce
1 -1 ½ teaspoon chinese chili paste with garlic
½ teaspoon garlic powder
¼ teaspoon garlic pepper seasoning
1 ½ tablespoons cornstarch
1 (16 ounce) packageyoung frozen cut green beans, thawed
12 red bell pepper, chopped

1
In a 3 and 1/2 or 4 quart slow cooker, mix togther the cabbage, green pepper, mushrooms, scallions, water chestnuts and beef.
2
In a small bowl, mix together 2 T each of the sherry and soy sauce, the water, hoisin sauce, chili paste with garlic, and garlic powder.
3
Pour over the beef and vegetables in the pot.
4
Sprinkle with the garlic pepper.
5
Cover and cook on the low heat setting 5 and 1/2 to 6 hours.
6
In small bowl or cup, mix together the cornstarch and remaining 2 T sherry and 1 T soy sauce.
7
Increase the heat setting to high.
8
Stir in the cornstarch mixture.
9
Place the cover slightly ajar and cook on high 1/2 hour, stirring once or twice until the sauce clears and thickens slightly.
10
Stir in the green beans and red pepper and cook 5-10 minutes longer.
11
Author's note: Use a 4 quart slow cooker and stir in 1-2 cups bean sprouts along with the cabbage if desired.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups packed shredded napa cabbage, 1 green bell pepper, cut into thin 1 . 5-inch long strips, 1 (4 1/2 ounce) jar sliced mushrooms, rinsed and drained, 6 scallions, chopped, and more.

Yes, Chinese Beef and Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Beef and Vegetable Stew

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