Thursday, November 10, 2016

Stanley Kramer's Beef Soya Oriental

Stanley Kramer's Beef Soya Oriental

1 pound lean top sirloin, cut in 1-inch cubes
1 tablespoon peanut oil
1 small white onion, peeled, cut in thin strips
6 canned water chestnuts, thinly sliced
1/2 cup bamboo shoots, cut in 1-inch pieces
1 large stalk celery, cut diagonally in thin strips
1 cup peas (fresh or frozen)
About 1 tablespoon water
1/2 cup canned beef broth (undiluted)
1/4 cup soy sauce
1 teaspoon sugar
1/4 teaspoon salt (or monosodium glutamate)

Heat peanut oil in skillet over high heat. Brown meat quickly on all sides in skillet. Add onions, fry lightly a few minutes. Add water chestnuts, vegetables and water. Simmer uncovered 5 minutes, stirring several times. Add beef stock, soy sauce, sugar and salt; simmer uncovered 10 minutes longer (or until sauce is reduced by one-half). Spoon over cooked rice or fried noodles. Serves 4.

Stanley's Thoughts: For a spicy addition, add 1/2 teaspoon star anise or half a peeled, fresh ginger root to the sauce during cooking.

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