Beef Pot Roast, Oriental Style
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
beef eye of round roast
chunk, boneless |
*
|
| 2 | tablespoons |
lard
cooking |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
diced |
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
sherry
dry wine |
*
|
| 1 | teaspoon |
ginger
fresh grated, or |
|
| ¼ | teaspoon |
ginger
ground |
|
| ½ | cup |
water
|
|
| 4 | ounces |
mushrooms
drained, save liquid |
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | x |
rice
cooked, hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
beef eye of round roast
chunk, boneless |
*
|
| 3E+1 | ml |
lard
cooking |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
diced |
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
sherry
dry wine |
*
|
| 5 | ml |
ginger
fresh grated, or |
|
| 1.3 | ml |
ginger
ground |
|
| 118 | ml |
water
|
|
| 115.6 | ml/g |
mushrooms
drained, save liquid |
|
| 3E+1 | ml |
cornstarch
|
|
| 1 | x |
rice
cooked, hot |
*
|
Directions
- In a Dutch oven, or large pan with a tight-fitting cover, brown Season with salt and pepper and remove from pan. Pour off fat drippings.
- Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well.
- Return meat to pan. Cover and simmer for 3½ to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.)
- Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.
- For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 3½ cups of liquid. Return to pan.
- In same cup, measure ½ cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
- Slice meat; serve with sauce over hot rice.
