| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 8 | Servings |
INGREDIENTS
| 1 | ts | Garlic powder |
| 1 | ts | Salt |
| 2 | tb | Plus |
| 2 | ts | 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 | tb | 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.
A Message from our Provider:
“Time: A longing in man for reuniting with God.”