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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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From Weight Watchers International Cookbook. This cookbook does not list the nutritional information so you will need to guesstimate it yourself! Ingredients:
1 1/2 lbs well-trimmed beef stew meat (chuck or other inexpensive cut) |
2 small piece gingerroot, crushed |
2 small garlic cloves, crushed |
1 sprig coriander (chinese parsely, cilantro) |
2 teaspoons five-spice powder |
2 tablespoons white vinegar |
3/4 teaspoon salt (to taste) |
Directions:
1. Cut meat into 1-1/2 inch cubes, cover with boiling water in saucepan and bring to boil.
2. Cook 1 hour ot until beef is tender.
3. Drain off liquid, refridgerate it to congeal the fat.
4. Discard the congealed fat.
5. Reheat the beef stock, bring to a boil with remaining ingredients, and cook 10 minutes.
6. Pour over the beef.
7. Beef may be served hot, cold, or at room temperature.
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