Chinese Beef And Vegetable Stew

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 5
• 4 cups packed shredded napa cabbage
• 1 green bell pepper, cut into thin 1 . 5-inch long strips
• 1 (4 1/2 ounce) jar sliced mushrooms, rinsed and drained
• 6 scallions, chopped
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 lb beef top round steak, cut across the grain into thin strips
• 1/4 cup dry sherry
• 3 tablespoons soy sauce
• 3 tablespoons water
• 3 tablespoons hoisin sauce
• 1 -1 1/2 teaspoon chinese chili paste with garlic
• 1/2 teaspoon garlic powder
• 1/4 teaspoon garlic pepper seasoning
• 1 1/2 tablespoons cornstarch
• 1 (16 ounce) package young frozen cut green beans, thawed
• 1/2 red bell pepper, chopped

Recipe

• 1 in a 3 and 1/2 or 4 quart slow cooker, mix togther the cabbage, green pepper, mushrooms, scallions, water chestnuts and beef.
• 2 in a small bowl, mix together 2 t each of the sherry and soy sauce, the water, hoisin sauce, chili paste with garlic, and garlic powder.
• 3 pour over the beef and vegetables in the pot.
• 4 sprinkle with the garlic pepper.
• 5 cover and cook on the low heat setting 5 and 1/2 to 6 hours.
• 6 in small bowl or cup, mix together the cornstarch and remaining 2 t sherry and 1 t soy sauce.
• 7 increase the heat setting to high.
• 8 stir in the cornstarch mixture.
• 9 place the cover slightly ajar and cook on high 1/2 hour, stirring once or twice until the sauce clears and thickens slightly.
• 10 stir in the green beans and red pepper and cook 5-10 minutes longer.
• 11 author's note: use a 4 quart slow cooker and stir in 1-2 cups bean sprouts along with the cabbage if desired.