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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is from Cooking Light Feb 2008. YUMMY! Ingredients:
2 lbs boneless beef short ribs, trimmed and cut into 8 equal pieces |
2 tablespoons fresh ginger, peeled and minced |
1 tablespoon grated orange rind |
4 garlic cloves, minced |
1/2 cup dry sherry |
2 cups sliced shiitake mushroom caps (about 3 1/2 ounces) |
3/4 cup fat free low-sodium beef broth |
6 tablespoons low sodium soy sauce |
1 tablespoon honey |
1/4 teaspoon crushed red pepper flakes |
8 ounces canned sliced bamboo shoots, drained |
1 cinnamon stick (4-inch) |
8 ounces canned water chestnuts, drained and diced |
4 cups hot cooked short-grain rice |
1 cup sliced green onion (1-inch) |
Directions:
1. Heat a large Dutch Oven over medium-high heat. Coat pan with cooking spray. Add half of beef to pan; cook 3 minutes, browning on all sides. Remove beef from pan. Repeat procedure with cooking spray and remaining beef.
2. Add ginger, rind and garlic to pan; saute 30 seconds or until fragrant.
3. Stir in sherry, scraping pan to loosen browned bits.
4. Add mushrooms; cook 3 minutes or until tender, stirring frequently.
5. Add beef, broth, and next 5 ingredients (through cinnamon); bring to a simmer.
6. Cover, reduce heat, and simmer 2 1/2 hours or until beef is very tender.
7. Stir in water chestnuts; cook for 5 minutes.
8. Discard cinnamon.
9. Serve over rice; sprinkle with onions.
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