Chinese Pepper Beef<\/p>\n
<\/p>\n
1 15 oz. can Bean Sprouts<\/p>\n
1 T. Cornstarch<\/p>\n
1 14\/ cup Rice<\/p>\n
1 14 oz. can Beef Broth<\/p>\n
1 5 oz. can Water Chestnuts<\/p>\n
1 10-15 oz. can Beef<\/p>\n
1 15 oz. can diced Tomatoes<\/p>\n
2\/3 C. dried Bell Pepper<\/p>\n
1 tsp. Garlic Powder<\/p>\n
3 T. Soy Sauce<\/p>\n
1 tsp. Sugar<\/p>\n
2 T. Onion Flakes<\/p>\n
\u00bc C. Silvered Almonds, for garnish, Optional<\/p>\n
<\/p>\n
Stir cornstarch into liquid drained from bean sprouts in a small bowl and set aside. Cook rice in broth in separate pot. Meanwhile, add bean sprouts, water chestnuts, beef, tomatoes, bell pepper, garlic powder, soy sauce, sugar and onion flakes to a pot and simmer for 10 minutes. Stir in cornstarch mixture and simmer another 10 minutes, until sauce thickens. Serve over rice and top with almonds, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chinese Pepper Beef 1 15 oz. can Bean Sprouts 1 T. Cornstarch 1 14\/ cup Rice 1 14 oz. can Beef Broth 1 5 oz. can Water Chestnuts 1 10-15 oz. can Beef 1 15 oz. can diced Tomatoes 2\/3 C. dried Bell Pepper 1 tsp. Garlic Powder 3 T. Soy Sauce 1 tsp. Sugar 2 T. Onion Flakes \u00bc C. Silvered Almonds, for garnish, Optional Stir cornstarch into liquid drained from bean sprouts in a small bowl…<\/p>\n