ORIENTAL CHI CHOW/ Stir-Fry BEEF W/ VEGETABLES & NOODLES or RICE

TABLE OF CONTENTS: BEEF


A festive and entertaining recipe to make for dinner guests or for your family.  Kids think it’s fun to make it when the whole family participates. Use an

electric skillet or electric wok to cook the recipe at the dinner table. Be sure to secure the electric cord to the skillet and the table so no one will trip over

the cord going to the wall plug.  If making the recipe for your family, let each family member present the pre-prepared bowls of ingredients to the cook

at the dinner table as the cooking of the recipe progresses.  It’s amazing - kids will eat things they would normally turn down.   Somehow being a part of

the family dinner table cooking experience makes the food OK to eat!  Don’t hold me to this with all kids.



1 lb. sirloin steak, 1-inch thick

2-T. canola or peanut oil

8 oz. fresh baby Portobello mushrooms

1 (5-oz.) can bamboo shoots, drained

1 (16-oz.) can bean sprouts, drained

1 package broccoli slaw

1 (5-oz.) can sliced water chestnuts, drained

½ cup sliced green onions

2 medium-size mild onions, sliced in rings

½ cup condensed beef broth, more may be needed

2 tsp. cornstarch

1 T. cold water

¼ cup soy sauce

Pinch of sugar

Chow mein noodles, or hot white rice

 

 

 

 

 

In a small bowl, completely blend the cornstarch, water, soy sauce, and sugar.  Set aside.

Partially freeze the steak; then slice into thin strips.

Quickly wash the mushrooms in water; then immediately drain on paper towels & pat dry.  Slice the mushrooms.

Arrange ingredients on an attractive tray; then cook at the dinner table.

Brown the steak in the hot oil in an electric skillet or electric wok.  Lower the heat, cover, and allow the steak to simmer for 5 minutes.  Add sliced

mushrooms, bamboo shoots, bean sprouts, broccoli slaw, green onions, water chestnuts, onion rings, beef broth, and simmer, covered, for 7 minutes.

Quickly stir the soy sauce mixture into the skillet ingredients to coat all ingredients as the sauce thickens.  Serve over the noodles or rice.  Serves 4 to 5.

We photographed this recipe at the home of our great friends, Mike & Jo with their beautiful and sweet daughter, Kimberly and her friend.  What a hoot!

Jo is such a gracious hostess and always has enough food to serve about twice the number of guests she invites.  She bought ingredients for a double

making of this recipe.  But, we had a small problem - too much food for a regular electric skillet!  But, those of you who know me, also know that I

pressed onward just like I knew what I was doing….  Not only did we have double ingredients, but also I had added glass noodles to the recipe, adding

more volume!  When all was cooked in the electric skillet, I don’t think that I could have added one more drop of water without a major disaster.  We

had to serve using tongs since dipping a spoon into the skillet would have overflowed it.  Oh, Gene, geometry was never your long suit.  All in all, the

Oriental Chi Chow tasted very good, but my recommendation to you is to make the recipe exactly as I have written it.  Don’t double the recipe without

starting over, and don’t add extra ingredients.  Do as I say, not as I did!!!    My Mother told me better…….  Thanks, Mike, Jo, & Kimberly for a really fun,

laughter-filled evening and a delightful dinner that I almost crashed.

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