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Oriental Beef Stew (VRP 350)

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Oriental Beef Stew

This recipe for Oriental Beef Stew comes to use from Atlanta, Georgia from the collection in Vintage Recipe Box 350.

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Oriental Beef Stew

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Vintage Recipe Box 350 comes to us from Atlanta, Georgia.

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Oriental Beef Stew
Yield: 6 servings

Oriental Beef Stew (VRP 350)


  • 1 1/2 pounds round, sirloin tip, or rump steak
  • 3 tablespoons oil
  • 1 green pepper, cut into thin strips
  • 2 ribs celery, cut into thin strips
  • 2 small onions, sliced
  • 6 fresh mushrooms, sliced through cap and step
  • 1 5 ounce can water chestnuts, drained and sliced
  • 2 tablespoons cornstarch
  • 1 1/2 cups water
  • 1 bouillon cube
  • 3/4 teaspoon powered ginger
  • 2 teaspoons sugar
  • 3 tablespoons soy sauce


  1. Brown beef in oil
  2. Remove meat
  3. Add green pepper, celery, onions, mushrooms, and chestnuts
  4. Saute for 3 minutes; do not overcook
  5. Return meat to skillet and cook until done to your satisfaction
  6. Blend cornstarch with a little water until smooth in a saucepan
  7. Add remaining water, bouillon cube, ginger, sugar, and soy sauce
  8. Cook over low heat for 5 minutes or until thick
  9. Pour over vegetable and meat
  10. Heat thoroughly

Oriental Beef Stew

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