Name: Beef and Broccoli
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

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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.

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