Yu Lan Ch’ao Niu Jou (sliced Beef With Brocco
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chinese, Meats | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Beef tenderloin |
| 1 | t | Sugar |
| 1/2 | T | Soy sauce |
| 1/2 | t | Baking soda |
| 2 | t | Cornstarch |
| 1 | T | Water cold |
| 1 | T | Oil |
| 1 | lb | Broccoli |
| 15 | Scallion, piece 1/2" long | |
| 15 | Ginger, piece | |
| 1/2 | T | Soy sauce |
| 2 | T | Oyster sauce |
| 1/2 | T | Wine |
| 1 | t | Sugar |
| 1/2 | t | Cornstarch |
| 2 | c | Oil |
INSTRUCTIONS
Slice the beef across the grain into 1 inch slices. Place in a bowl. Add the sugar, soy sauce, baking soda, cornstarch and cold water. Mix well. Then add 1 T of oil and marinate for half an hour at least. In a small bowl, mix the soysauce, oyster sauce, wine, sugar, and corn- starch to prepare seasoning sauce. Cut the broccoli into 1 inch long pieces. Remove the stems. Boil it in boiling water for 30 seconds. Remove and plunge into the cold water. Then drain and dry. Heat the oil in a frying pan about 300 degrees F. Stir fry the beef or about 10 seconds until it is done. Remove the beef and drain the oil from the pan. Heat another 3 T of oil in the same pan to fry the scallion and ginger for a few seconds. Add the broccoli. Stir fry. After 10 seconds, add the beef and seasoning sauce. Stir quickly over high heat until mixed. Remove to a platter and serve hot. : Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei : Printed by Chiu-Yu Printing Co, Ltd (1974) : per Stephen Ceideburg Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On 06 AUG 95 233656 ~0600
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Nutrition (calculated from recipe ingredients)
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Calories: 1190
Calories From Fat: 1090
Total Fat: 123.1g
Cholesterol: 48.2mg
Sodium: 597.2mg
Potassium: 576.9mg
Carbohydrates: 11.6g
Fiber: <1g
Sugar: 2.4g
Protein: 15.1g