| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 1 | t | Garlic powder |
| 1 | t | Salt |
| 2 | T | Plus |
| 2 | t | Cornstarch |
| 1 | lb | Beef tenderloin, cut into |
| 1-1/2" cubes | ||
| 1 | Bunch broccoli | |
| 3/4 | c | Cooking oil |
| 2/3 | c | Chicken stock, see wonton |
| soup recipe | ||
| 2 | T | Soy sauce |
| 2 | ds | Tabasco sauce |
| 2 | Eggs |
INSTRUCTIONS
Make a mixture of the garlic powder, salt, 2 tbs cornstarch, and eggs. Stir in the beef, coating thoroughly. Marinate 5 minutes. Separate the broccoli into florets, leaving sections of stalk attached. Cook 3 minutes in lightly salted boiling water. Remove and keep hot. Heat a wok or skillet and add the cooking oil. When oil is hot, cook the beef about 1 minute, or until browned, stirring constantly. Drain off the cooking oil. Add chicken stock, soy sauce, and Tabasco sauce and return to heat. Dissolve the remaining cornstarch in 1 tbs. cold water aqnd stir into the beef mixture to form a sauce. Immediately place the beef in the center of a serving platter and surround with broccoli. Serve hot. PLUM BLOSSOM STEMMONS FREEWAY NORTH, DALLAS WINE: WANG FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 367
Calories From Fat: 290
Total Fat: 32.6g
Cholesterol: 94.8mg
Sodium: 796.1mg
Potassium: 302.6mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: 1.2g
Protein: 15.4g