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Beef Pot Roast, Oriental Style

 

32

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

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
*

Directions

  1. 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.
  2. Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well.
  3. 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.)
  4. Turn meat once to cook it evenly throughout. When done, remove meat and keep warm.
  5. 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.
  6. 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.
  7. Slice meat; serve with sauce over hot rice.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 22210% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 907mg 38%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 6%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 28%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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