| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef tenderloin; cut in 1/2" cubes |
| 2 |
tb |
Vegetable oil; more if necessary |
| 1/2 |
c |
Onion; diced |
| 1 |
lb |
Fresh broccoli; cut in flowerets |
| 1/2 |
c |
Chicken broth |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Cornstarch |
| 4 |
md |
Fresh tomatoes; cut in wedges |
INSTRUCTIONS
Brown tenderloin cubes in hot oil in wok or skillet on all sides; remove.
Drain on paper towel. Cook onion in oil until tender; remove. Add to beef.
Set aside. Add broccoli (along with more oil if needed). Stir-fry until
broccoli is partially tender. Combine broth, soy sauce and cornstarch in
small bowl. Add reserved beef and onions to broccoli; pour broth mixture
over all. Stir to mix. Lower heat to simmer; simmer 5 minutes, covered. Add
tomato wedges; gently mix with other ingredients. Cook until tomatoes are
just heated through. Serve on a bed of rice. Yield 4 servings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8, 1998
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