Moo Goo Ngow Beef with Mushrooms 1951
July 24, 2014
Categories: Mushrooms, Chinese, Sunday Dinner Wok/Stir-Fry, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Beef Dinner, more
"Adapted from A World of Good Eating. I personally would crush the garlic and leave it in, but this is how the original recipe does it."
- Serving Size: 1 (294 g)
- Calories 365
- Total Fat - 23.9 g
- Saturated Fat - 7.3 g
- Cholesterol - 99.3 mg
- Sodium - 990.5 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 1.8 g
- Sugars - 2 g
- Protein - 28.7 g
- Calcium - 66 mg
- Iron - 2.5 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Place oil and garlic in heavy skillet.
Cook over moderate heat for 2 minutes.
Season meat with salt and pepper and add to skillet.
Cook over moderate heat, stirring constantly, until meat is browned.
Add broth and mushrooms.
Cover tightly and cook 10 minutes.
Combine cornstarch, soy sauce, and enough water to make a thin paste.
Stir into broth, reduce heat to low, and cook, stirring constantly, just until thickened.
Serve over rice.
No special items needed.