BEEF CARBONNADE Cooking for 1 or 2 50402

road_runnerusa

1 tbs. Oil

½ lb. Beef stew meat, cut into 1-inch

Cubes

1 small onion, sliced

½ clove garlic, chopped

Salt and pepper

½ cup beer or beef broth

1 tbs. Brown sugar

½ bay leaf

Dash thyme

1 tbs. Flour

Heat oil in a skillet. Brown meat, remove from skillet and set aside. Add onions and garlic

to skillet. Cook, stirring, until limp. Return meat to pan, sprinkle with flour and season

with salt and pepper. Add remaining ingredients. Cover and simmer over low heat for 1½

hours or until meat is tender, or bake in 325-degree oven for 1½ hours. Remove bay leaf

before serving. For 1 serving, refrigerate or freeze remaining half for another meal.

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STIR-FRIED BEEF AND VEGETABLES

N:Serve this colorful blend of meat and vegetables with rice.

----For 1-----

1/4 lb. Beef Steak, partially frozen for each slicing

1 tbs. Soy Sauce

1 tsp. Sherry

1 tsp. Oil

1/4 tsp. Sugar

Dash Ginger

1 tbs. Oil

1/4 cup Carrot, Thinly sliced (on diagonal)

1 Green onion, thinly sliced

1/2 cup Green beans, thinly sliced (diagonal)

1/2 cup Mushrooms, thinly sliced

----For 2-----

½ lb. Beef Steak, partially frozen for each slicing

2 tbs. Soy Sauce

2 tsp. Sherry

2 tsp. Oil

½ tsp. Sugar

dash Ginger

2 tbs. Oil

½ cup Carrot, Thinly sliced (on diagonal)

2 Green onion, thinly sliced

1 cup Green beans, thinly sliced (diagonal)

1 cup Mushrooms, thinly sliced

Thinly slice steak. Combine soy sauce, sherry, oil, sugar and ginger. Pour over meat and

set aside to marinate a few minutes. Heat 1 or 2 tbs. Oil in a wok or frying pan. Add

vegetables and stir-fry about 2 minutes until tender crisp. Remove from pan and set aside.

Add meat to wok and stir-fry quickly, about 30 seconds. Return vegetables to pan, toss

with meat and serve immediately.