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Jan 132012

Chinese Beef Stew
A little switcheroo from the norm!


1 1/2 lbs beef stew meat
2 tbsp cornstarch
1/4 teas ginger powder
1/8 teas white pepper
1 tbsp vegetable oil
2 cups water
1 can (10-1/2 oz) condensed golden mushroom soup
6 scallions, sliced on the diagonal
2 tbsp soy sauce
4 cups Chinese cabbage, cut in 1-inch cubes
1 can (8 oz) bamboo shoots, drained
1 small can sliced water chestnuts


Coat meat with the cornstarch and sprinkle with the ginger and pepper. In a heavy skillet, brown the meat in the oil over medium-high heat. Combine the water, soup, onion and soy sauce and add to the meat. Cover and simmer until the meat is tender, about 2 hours. When the meat is nice and tender, add the remaining ingredients, cover and simmer for about 6-10 minutes more. I like to serve mine over rice and of course topped with Chinese rice noodles………Enjoy!

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