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Pepper beef balls
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| Artist: |
_ |
| Categories: |
Asian, Beef, Chinese, Entrees, Ethnic, Meats, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| x | Recipe Of Basic Meatballs, * | | 1
| tbsp | Margarine Or Butter | | 1
| each | Onion, Sliced, Md | | 1 1/2
| cup | Water | | 1 1/2
| tbsp | Instant Beef Bouillon | | 1/2
| tbsp | Garlic Salt | | 1/2
| tbsp | Ginger, Ground | | 3
| tbsp | Soy Sauce | | 2
| each | Green Peppers, Md, ** | | 2
| tbsp | Cornstarch | | 2
| tbsp | Water | | 1
| each | Tomato, Lg, *** |
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Procedures:
| 1 | * see recipe 12 ** seed the medium green peppers and cut into strips. | | 2 | *** cut the tomato into 8 wedges. | | 3 | Prepare the basic meatballs recipe and set aside. | | 4 | Melt the margarine in a large skillet. | | 5 | Add the onion and cook and stir until tender. | | 6 | Add the cooked meatballs, 1 ?cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling. | | 7 | Reduce the heat and cover. | | 8 | Simmer for 10 minutes, stirring occasionally. | | 9 | Add the green pepper. | | 10 | Mix the cornstarch with the 2 tbls of water and add to the sauce mixture. | | 11 | Cook, stirring carefully, until mixture thickens and boils. | | 12 | Cover and simmer until the pepper is crisp tender, about 3 minutes. | | 13 | Add the tomato, cover, and heat for about 2 to 3 minutes longer. | | 14 | Note: hot cooked rice makes an ideal accompaniment for this zesty dish |
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