Ingredients for Chinese Beef With Veggies And Cashews
- 1.5 lbs beef sirloin, cut into 1-inch cubes
- 1 medium onion (chopped)
- 1 green bell pepper (chopped)
- 2 stalks celery (chopped)
- 2 cups cooked rice
- 1/4 cup soy sauce
- 1 teaspoon Tabasco sauce
- 1 teaspoon salt
- 1 cup frozen Chinese mixed vegetables
- 1 cup sliced mushrooms
- 1 cup cashews
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup water
- 1 beef bouillon cube
- 1 cup cooked egg noodles
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How to Make Chinese Beef With Veggies And Cashews
- In a large skillet, brown 1.5 lbs beef sirloin, cut into 1-inch cubes, over medium-high heat. Break up any clumps with a spoon. Drain off any excess grease.
- In a large bowl, combine 1 medium onion (chopped), 1 green bell pepper (chopped), 2 stalks celery (chopped), 2 cups cooked rice, 1/4 cup soy sauce, 1 teaspoon Tabasco sauce, 1 teaspoon salt, 1 cup frozen Chinese mixed vegetables, 1 cup sliced mushrooms, and 1 cup cashews.
- In a medium saucepan, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1 cup water, and 1 beef bouillon cube until dissolved. Heat over medium-low until warmed through.
- Add the browned beef to the bowl with the vegetables. Pour the soup mixture over the beef and vegetable mixture, stirring to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Cover the baking dish with foil and bake at 350°F (175°C) for 50 minutes.
- Remove the foil and sprinkle 1 cup cooked egg noodles over the casserole.
- Bake uncovered for an additional 20 minutes, or until the noodles are tender and the casserole is heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
30g
Fat
63g
Carbs
25g
