Kneadle Work

This is the seventh recipe in the fourth collection in the recipe subsection of my personal website: Mama Yatot’s Beef, a Filipino rice cover.

Click through for the same recipe as below with a photo illustration. This recipe follows the new website format. Recipes posted in the earlier collections in the recipe section are in the old format.

An ebook containing all ten recipes from the third collection is now available (pdf).

Ingredients

2 Tb dry sherry
2 Tb low-sodium wheatless soy sauce
1 Tb sesame oil

1 lb beef round, thinly sliced

non-stick cooking spray
1 Tb corn oil

1 medium onion, peeled & thinly sliced
2 stalks celery, trimmed & thinly sliced
3 cloves garlic, peeled & minced
8 oz fresh mushrooms, cleaned & sliced

1/2 tsp cayenne

1 C low-fat low-sodium beef broth

3 Tb cornstarch
6 Tb cold water

Instructions

1. Mix sherry, soy sauce and sesame oil together. Pour over sliced beef in a glass bowl. Let beef marinate while preparing other ingredients, stirring occasionally

2. Coat a large heavy-bottomed skillet, stock pot or Dutch oven with non-stick cooking spray. Add corn oil and heat.

3. Add onion, celery, garlic, and mushrooms to skillet. Sauté on medium heat for about 5 minutes.

4. Add beef (with its marinade) and cayenne. Stir to distribute. Sauté for about 7 minutes.

5. Add broth, bring to boil, and simmer until beef is tender, 10 to 15 minutes.

6. Remove beef and vegetables to serving dish with slotted spoon, leaving broth in skillet, on low heat.

7. Mix cornstarch in cold water. Pour gradually into simmering broth, stirring constantly, and cook until thickened.

8. Pour thickened sauce over beef and vegetables in serving dish. Serve immediately.

Serves 6 to 8.

Notes

* This recipe is tweaked from Beef and Mushroom Sauce at the Yatot Chronicles.

* Serve over rice.

* If you are serious about going wheatless, take care with the soy sauce to ensure that it is not made with wheat. Read the ingredients list.

I will submit this to the Carnival of the Recipes.

The first and second collections of recipes are available as a free downloadable ebook from either the recipe section or the ebook section of my personal website.

(You are invited to explore my entire website — kick off your shoes, sample a cookie, flip through the photo album, stroll through the shops and check seasonal promotions and specials, read up on national and local news, sneak a peek at the latest inside information — stay as long as you like.)