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“Another recipe from the Lee Kum Kee Mailing list. A hearty chinese entree, delicious on cold winter nights. Serve with rice or noodles.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 carrot, peeled, cut into 1-inch cubes
  • 2 stalks celery, cut into 1-inch thick pieces
  • 2 potatoes, peeled, cut into 2-inch chunks
  • 2 tablespoons flour
  • 1 small onion, diced
  • 1 tomatoes, diced
  • 1 tablespoon chili-garlic sauce
  • 2 tablespoons cooking oil
  • 2 lbs beef short ribs, 2-inch thick
  • 5 tablespoons oyster sauce
  • 2 cups water or 2 cups beef broth

Directions

  1. Coat ribs with flour.
  2. In heated non-stick pan, add oil and brown short ribs on both sides. Set aside.
  3. In the same pan, add tomato, onion and Chili Garlic Sauce. Cook for 2 minutes.
  4. Add beef, Oyster Flavored Sauce and vegetables and water or broth.
  5. Bring to a boil then simmer for 45 minutes or until meat is tender.

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