🫙 From the Spice Rack
Beef Pot Roast, Oriental Style
-From the Kitchen of -Lawrence & Cindy Kellie 5 lb Beef chunk eye roast -boneless 2 tb Cooking fat Salt Pepper 1/2 c Onion -- chopped 1/2 c Green pepper -- diced 1/4 c Soy sauce
maineasy
Ingredients8 items
Ingredients
- 1/2cup green pepper -- diced
- 1/4cup soy sauce
- 1/4cup dry sherry wine
- 1tsp ginger -- fresh grated; or
- 1/4tsp -- ground ginger
- 1/2cup water
- 4ozsliced mushrooms -- drained
- 1. in a dutch oven, or large pan with a tight-fitting
Directions
- 1
From the Kitchen of -Lawrence & Cindy Kellie 5 lb Beef chunk eye roast -boneless 2 tb Cooking fat Salt Pepper 1/2 c Onion -- chopped 1/2 c G
- 2
or 1/4 ts -- ground ginger 1/2 c Water 4 oz Sliced mushrooms -- drained -save liquid 2 tb Cornstarch Hot cooked rice 1
- 3
In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat
- 4
Season with salt and pepper and remove from pan
- 5
Pour off fat drippings
- 6
Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms
- 7
Return meat to pan
- 8
Cover and simmer for 3 1/2 to 4 hours, or until done