Sample Hoxsey Cancer Diet Recipes
Fiery Chinese Beef Recipe Number: 126 | Printer Friendly
Serving Size: 4
Prep Time: 25 Min.
Cook Time: 15 Min.
Ready In: 40 Min.
Ingredients:
| 14-1/2 | ounce(s) | Chicken Broth/Stock
|
| 2-1/2 | cup(s) | Rice |
| 2 | tsp(s) | Olive Oil |
| 1 | pound(s) | Beef Steak Two Inch Strips |
| 16 | ounce(s) | Stir-Fry Vegetables with broccoli |
| 2 | tbsp(s) | Cornstarch |
| 2 | tsp(s) | Garlic minced |
| 1 | tsp(s) | Raw Sugar |
| 1 | tsp(s) | Ginger Minced |
| 1 | tsp(s) | Chili Powder |
| 2 | tbsp(s) | Pepper, Red Crushed |
Directions:
1. Bring 1 cup of the broth and 1-1/4 cups water to a boil in a 2-quart saucepan (you will have more rice than liquid). Meanwhile, begin steps 2 and 3. When the liquid boils, add the rice, cover the pan, reduce the heat to low, and simmer for 5 minutes. Remove from the heat until ready to serve.
2. Heat the oil in a 12-inch non-stick skillet over medium-high heat. Add the meat and stir-fry for 2 minutes. Add the vegetables (If the vegetables are frozen raise the heat to high before adding them). Cook, stirring occasionally.
3. Meanwhile, combine the cornstarch with the remaining broth in a small container that has a lid. Shake well until the lumps disappear, then set aside.
4. Add the garlic, sugar, ginger, and chili powder to the skillet. Shake the cornstarch mixture again, stir it into the mixture in the skillet, and bring to a boil. Stir frequently until the sauce is thick, 3 minutes. Serve over a bed of brown rice.
Nutrition Information: Unavailable
Related Recipes:
Chicken Broth/Stock - Recipe Number: 12
Notes/Warnings: