How to cook Oriental beef-vegetable stew

This beef-vegetable stew recipe taste really good that your family would love have this sepcially during cold season. The ingredients of this recipe are easy to find in your local market or grocery store. If you are a vegetarian, you can substitute the beef with vegetarian meat and still the taste is good and healthy too. Always feed your family with healthy food. Here are the ingredients you need for the beef stew.

1 pound lean bonless top round steak ( 1/2 inch thick) or meat substitute
vegetable cooking spray or olive oil
1 medium onion, sliced
2 cloves garlic, minched
1 (14 1/2 ounce) can no salt-added whole tomatoes, undrained and chopped
2 1/2 cups water
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
2 tablespoons peeled, grated ginger root
1 1/2 cups sliced, carrots
1 cup sliced fresh mushrooms
1/2 cup fresh bean sprouts
1 (4-ounce) jar sliced pimiento, drained
1 1/2 cups broccoli flowerets

Procedure:

1.  Trim fat from the steak or take away the fats. Cut the steak into 1-inch pieces then set aside. Prepare a dutch oven, coat it with cooking spray or olive oil then place over medium-high heat until hot.  Add steak and cook until browned on all sides, stirring frequently. As soon as the steak is done,  take it out, drain and pat dry with paper towels. Also wipe the dripping from pan with a paper towel.

2.  Prepare you pan and coat it with cooking spray or olive oil and place over medium-high heat until hot.  Add the onions and garlic, saute until onion is brown and tender.

3. Add the steak, tomato, water, soy sauce, brown sugar and ginger root, stirring well.  Bring to boil, cover then reduce heat and simmer for  about 1 1/2 hours or until the meat is done. Add water if needed.

4.  Add the sliced carrots, cover and cook for about 20 minutes in medium heat.  Then stir in the sliced mushrooms, bean sprouts and pimiento and  cook for about 15 minutes. Then add broccoli and cook for additional 15 minutes or until meat and vegetables are tender. When it is done, remove the stew from heat and serve hot.  Yield 7 cups.

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