Recipe by cyaos
I found this Asian flavoured stew on MSN recipes and modified it more to our tastes. It is great served with rice or just with some bread sticks or fresh bread to mop up the wonderful gravy.
Top Review by Lynne the Pirate Queen
Wonderful! I had just the right amount of stew meat and fresh ginger waiting to be used up, so I decided to give this recipe a try. I'm so glad I did! It smelled divine as it was simmering, and tasted even better when we finally got to it (and believe me, waiting was hard! ;) ). The only changes I made were using a red onion since that's what I had, and replacing the dry sherry with beef stock since I'm allergic to alcohol. I served this over a bed of coconut-ginger rice, and together made *very* generous servings. Absolutely terrific! Thanks for sharing!
- 1 lb beef stew meat, cut into 3/4 inch cubes
- cooking spray
- 2 1⁄2 cups water
- 1 medium onion, cut into wedges
- 4 garlic cloves, crushed
- 1⁄3 cup dry sherry
- 4 tablespoons reduced sodium soy sauce
- 2 tablespoons fresh ginger, grated
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon red pepper flakes
- 1 1⁄2 cups broccoli florets
- 1 cup carrot, thinly sliced
- 1 large red pepper, cut into 3/4 inch pieces
- 1⁄2 large green pepper, cut into 3/4 inch pieces
- 1 (8 ounce) can sliced water chestnuts, drained
- 1⁄4 cup water
- 3 tablespoons cornstarch
Directions See How It's Made
- In large saucepan or Dutch oven brown beef.
- Stir in first listed amount of water, onion, dry sherry, soy sauce, ginger, garlic, sugar and red pepper flakes. Bring to boiling.
- Reduce heat and simmer, covered, for 1 to 1 1/4 hours or until meat is nearly tender.
- Stir in broccoli, carrots, peppers and water chestnuts. Cover and simmer about 10 minutes or until meat and vegetables are tender.
- Stir together the last remaining amount of water and cornstarch and stir into dish. Cook and stir until thickened and bubbly.
- Serve and enjoy!