| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chinese, Beef | 6 | Servings |
INGREDIENTS
| 1 | lb | Beef steak |
| 1 | tb | Vegetable oil |
| 1/2 | ts | Salt |
| 1 | ds | White pepper |
| 1 1/2 | lb | Broccoli |
| 1 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| 1/4 | c | Chicken broth |
| 2 | tb | Vegetable oil |
| 1 | tb | Vegetable oil |
| 1 | tb | Finely chopped garlic |
| 1 | ts | Finely chopped ginger root |
| 2 | tb | Brown bean sauce |
| 1 | c | Sliced canned bamboo shoots |
INSTRUCTIONS
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. Submitted By MARNI TUTTLE <[email protected]> On WED, 3 JAN 1996 172502 -0400 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“There’s a limit to God’s patience”