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    You are in: Home / Recipes / Chinese Savory Beef Recipe
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    Chinese Savory Beef

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 11, 2007

      I loved this! I originally was trying to find new recipe to use up some round steak, and this is definitely a keeper. I was amazed at how tender the round steak was after the long cooking time. I've never used fresh ginger before, so I didn't know what size a "slice" was and was afraid of overdoing it. I ended up with two what I thought were small slices and it was great! I made a half batch (there are only two of us), but I kinda wish I'd made more. I added in carrots and green pepper near the end, too. I wish I'd had some mushrooms. I served this over "chicken fried rice" #58122, though I put a little less chicken in than called for. They were great together! Too bad I didn't have time to make some egg rolls.

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    • on August 23, 2006

      This was very good. I didn't add any oil, just used cooking spray to brown. And instead of using a dutch oven I just simmered the beef for about an hour. I added mushrooms and snow peas. I will make again soon!

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    • on September 04, 2005

      I was not sure about this when I decided to make it, but I was glad I did. Lots of flavor and very easy to prepare. Followed you directions and I did need to add more liquid, and just used a little beef stock and served over rice. Very nice dish Doug2. ;)

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    Nutritional Facts for Chinese Savory Beef

    Serving Size: 1 (322 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 298.8
     
    Calories from Fat 125
    41%
    Total Fat 13.8 g
    21%
    Saturated Fat 4.1 g
    20%
    Cholesterol 89.2 mg
    29%
    Sodium 1440.8 mg
    60%
    Total Carbohydrate 8.0 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 5.6 g
    22%
    Protein 34.1 g
    68%

    The following items or measurements are not included:

    ginger

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