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| RECIPE FOR BEEF AND BROCCOLI WITH GARLIC SAUCE |
Title: Beef And Broccoli With Garlic Sauce Category: Chinese Beef Serves: 6
Ingredients:
| 1.00 | lb | Beef steak | | 1.00 | tb | Vegetable oil | | 0.50 | ts | Salt | | 1.00 | ds | White pepper | | 1.50 | lb | Broccoli | | 1.00 | ts | Cornstarch | | 1.00 | ts | Sesame oil | | 0.25 | c | Chicken broth | | 2.00 | tb | Vegetable oil | | 1.00 | tb | Vegetable oil | | 1.00 | tb | Finely chopped garlic | | 1.00 | ts | Finely chopped ginger root | | 2.00 | tb | Brown bean sauce | | 1.00 | 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.
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