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CHINESE BEEF WITH BROCCOLI 2 (10 oz. each) pkg. frozen broccoli spears, partially thawed 1/2 lb. flank steak, thinly sliced 1 (8 oz.) can sliced bamboo shoots, drained 2 tsp. cornstarch 1 tsp. sugar 1/2 tsp. ground ginger 1 Tbsp. soy sauce water 1 garlic clove, crushed 5 Tbsp. peanut oil 1/2 c. sliced mushrooms 1 tsp. salt Cut broccoli flowerets and stems into 1 1/2-inch length and about 1/2-inch thick, set aside. Cut steak slices into 2-inch lengths. In small bowl, combine 1 teaspoon water and garlic; blend well. Mix beef with marinade; set aside. (Meat will absorb marinade.) Preheat wok or large skillet; add 2 tablespoons peanut oil and heat 30 seconds. Add beef and brown until just slight- ly pink. Return beef to bowl. Heat remaining 3 tablespoons peanut oil in wok or skillet. Stir in broccoli, bamboo shoots and mushrooms. Stir-fry until broccoli is tender, 2 to 5 minutes. Add salt, remaining sugar, 3 tablespoons water and remaining cornstarch; mix well. Bring to a boil; stirring constantly until slightly thickened. Return meat and heat 1 minute. Serves 4. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |