Asian Beef Sauce

Revised 2015 Dec 02

Serve over noodles, rice, or potatoes

6 servings


1 tablespoon coconut oil
2 carrot, thinly sliced
2 celery, thinly sliced
2 cloves garlic, minced
4 green onion, sliced
1 tablespoon ginger root, minced
3 tablespoons flour, all-purpose
1 1/2 cups beef stock
1 1/2 cups milk
8 ounces beef top loin steak
1/4 cup soy sauce
1 tablespoon fish sauce
1 cup snow peas, halved


Put the stock into a small pan and bring to a boil. Slice the beef into thin strips. As soon as the stock boils begin to cook the beef in small batches till just done. Set beef aside and let stock cool a bit. Cut beef into smaller pieces if required.

In a pot heat oil over medium heat; cook carrots, celery, garlic, onion, and ginger for 3 minutes or until softened.

Add flour; cook stirring for i minute

Gradually pouring beef stock and milk: bring to a simmer. Simmer, stirring often for 5 min or until thickened.

Stir in beef and soy sauce. Cook stirring often for 3 min. or until hot. Stir in snow peas and cook for another 2 min. or until peas are tender-crisp.

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