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Name: Chinese Beef and Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Chinese
Ingredients: 2 tb Salad oil; 1/4 ts Pepper; 1 tb Soy sauce; 1 1/2 lb Lean ground beef; 1/2 ts Ginger; 1/2 ts Garlic; minced; 4 Stalks Celery; cut; 2 Beef Bouillon Cubes; 3 md Green Peppers; cut in 1/2"; 6 Whole (Up To 8) Green; 2 tb Cornstarch

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INGREDIENTS

2 tb Salad oil
1/4 ts Pepper
1 tb Soy sauce
1 1/2 lb Lean ground beef
1/2 ts Ginger
1/2 ts Garlic; minced
4 Stalks Celery; cut
2 Beef Bouillon Cubes
3 md Green Peppers; cut in 1/2"
6 Whole (Up To 8) Green
2 tb Cornstarch

Servings

INSTRUCTIONS

Shape meat into 18 small patties. In large skillet over med. heat, in hot oil, brown patties and garlic; pour off fat. Add beef bouillon, pepper, ginger and 1 3/4 cups hot water. Simmer, uncovered, 15 minutes. Add vegetables; simmer 5 min., stirring occasionally. In cup, combine cornstarch, soy sauce and 1/4 cup water; stir into mixture in skillet. Cook, covered 7 to 10 min. til celery is tender crisp. 3 meat exchanges 1 vegetable exchange Posted to recipelu-digest Volume 01 Number 165 by James and Susan Kirkland on Oct 26, 1997

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Nutrition

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Serving Size: 1 Serving (193g)
Recipe Makes: 6 Servings

Calories: 764
Calories from Fat: 670 (88%)

Amt Per Serving		% DV

	Total Fat 74.5g	99 %
	Saturated Fat 43.7g	219 %
	Monounsaturated Fat 21.1g
	Polyunsanturated Fat 3.8g
Cholesterol 237mg		73 %
Sodium 554.3mg		19 %
Potassium 386.9mg		10 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.4g
Protein 23.4g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 764

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