Chinese Beef and Vegetables

Faisal Al-ZahraniChef

Ingredients

• Cup of cashews
  1 Cup
• Kilogram of beef, sliced
  0.5 Kilogram
• Cup of chicken broth, fat-free
  2 Cup
• Tablespoon of Chinese spices
  1 Tablespoon
• Tablespoon of corn oil
  3 Tablespoon
• Tablespoon of sesame oil
  3 Tablespoon
• Large onion
  2 Piece
• Cup of green beans
  1 Cup
• Cup of peas
  0.5 Cup
• Cup of corn
  1 Cup
• Large carrot
  2 Piece
• Large bell pepper, preferably colored
  2 Piece
• Cup of mushrooms, sliced
  1 Cup
• Half a cup of sweet soy sauce
  0.5 Cup
• Half a cup of orange juice
  0.5 Cup
• Tablespoon of mustard, mixed with a tablespoon of Chinese vinegar
  2 Tablespoon
• Tablespoon of cornstarch, mixed with a quarter cup of water
  2 Tablespoon
• Tablespoon of sugar
  1 Tablespoon

Steps

1. 1

   In a pot over heat, add the oils and toast the cashews, then remove them.

   Required Tools:

   Pot

   5 min
2. 2

   In the same oil, add the beef slices and leave on heat until half cooked, then add all the vegetables and spices, stir, and leave on medium heat, then add the chicken broth.

   10 min
3. 3

   Mix the sauce ingredients well and add salt to the vegetables once they are cooked, stir well until the sauce thickens, and finally add the toasted cashews and remove from heat.

   10 min
4. 4

   Serve hot alongside a plate of rice or noodles.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags