Moo Goo Ngow Beef with Mushrooms 1951
Recipe: #13304
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."
Original is 5 servings
Ingredients
Nutritional
- 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
Step 1
Place oil and garlic in heavy skillet.
Step 2
Cook over moderate heat for 2 minutes.
Step 3
Remove garlic.
Step 4
Season meat with salt and pepper and add to skillet.
Step 5
Add onion.
Step 6
Cook over moderate heat, stirring constantly, until meat is browned.
Step 7
Add broth and mushrooms.
Step 8
Cover tightly and cook 10 minutes.
Step 9
Combine cornstarch, soy sauce, and enough water to make a thin paste.
Step 10
Stir into broth, reduce heat to low, and cook, stirring constantly, just until thickened.
Step 11
Serve over rice.
Tips
No special items needed.
1 Reviews
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