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Ingredients:
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4 pounds boneless beef check roast
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1 clove garlic
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1/2 tsp ground ginger
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1/4 cup cornstarch
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3 tbsp corn oil
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1 cup chopped celery
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1 cup chopped carrots
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1/2 cup chopped onion
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1/2 cup chopped green pepper
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2 cups beef broth
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1 cup catsup
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1/3 cup light or dark corn syrup
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1/3 cup soy sauce
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1/3 cup dry sherry
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2 tbsp cornstarch
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1/4 cup water
Directions:
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Rub beef with garlic and sprinkle with ginger.
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Coat with 1/4 cup cornstarch.
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In Dutch oven heat corn oil over medium-high heat.
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Add beef and brown well on all sides. Remove.
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Add next four ingredients stirring frequently.
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Cook 2 to 3 minutes; drain excess fat.
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Add roast, broth, catsup, corn syrup, soy sauce and sherry.
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Cover; Bake in 300 degree oven 2 to 3 hours or until tender.
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Remove roast; skim off fat.
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Mix 2 tbsp cornstarch and water until smooth; stir into pan juices.
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Stirring constantly, bring to boil over medium heat and boil 1 minute.
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Serve with roast.
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If desired, serve with rice.
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Serves 6 to 8.
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