Many years ago, when I was first married, my dad used to send me recipes he would take from our local newspapers, mainly the Cleveland Plain Dealer. The following is a recipe he sent to me and I have passed it along and made it for 35 years. It is delicious, easy to make and pretty enough for company. Just ask Pudgie and Vicki.
Polynesian Beef
1 ½ lbs. boneless sirloin sliced into thin strips with all fat removed (I have on occasion used round steak and that works too)
½ c. soy sauce
1 ¼ c. water
¼ tsp. pepper
One green pepper, sliced thin
Two tomatoes cut in large chunks
One can sliced water chestnuts
Four green onions, sliced thin the long way, and include some green parts
Three stalks broccoli, chopped
In a small amount of oil, brown meat until no longer pink. Mix together the soy sauce, water and pepper, pour over meat and let simmer (not boil) for about a half hour – you can let it go a lot longer if you wish, just cover it so the juice doesn’t evaporate.
Just before serving, make some nice minute rice in your microwave (or boil the rice on your stove until almost cooked through) then add all the vegetables to the meat mixture and let simmer with the cover on for a few minutes. The vegetables should remain crisp but warmed through and they are so pretty and colorful. Serve over rice. This keeps very well and if you have any leftovers just warm them up the next day. Or do what I do and eat them cold!
Polynesian Beef
1 ½ lbs. boneless sirloin sliced into thin strips with all fat removed (I have on occasion used round steak and that works too)
½ c. soy sauce
1 ¼ c. water
¼ tsp. pepper
One green pepper, sliced thin
Two tomatoes cut in large chunks
One can sliced water chestnuts
Four green onions, sliced thin the long way, and include some green parts
Three stalks broccoli, chopped
In a small amount of oil, brown meat until no longer pink. Mix together the soy sauce, water and pepper, pour over meat and let simmer (not boil) for about a half hour – you can let it go a lot longer if you wish, just cover it so the juice doesn’t evaporate.
Just before serving, make some nice minute rice in your microwave (or boil the rice on your stove until almost cooked through) then add all the vegetables to the meat mixture and let simmer with the cover on for a few minutes. The vegetables should remain crisp but warmed through and they are so pretty and colorful. Serve over rice. This keeps very well and if you have any leftovers just warm them up the next day. Or do what I do and eat them cold!
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