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| Beef and Broccoli
1 teaspoon of garlic powder
1 teaspoon of salt
2 tablespoons + 2 teaspoons Cornstarch
1 pound of beef tenderloin, cut into strips or chunks
1 Bunch broccoli
3/4 cup of cooking oil
2/3 cup of chicken stock
2 tablespoons of soy sauce
2 dashes of Tabasco sauce
2 Eggs |
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Make a mixture of the garlic powder, salt, 2 tablespoons of cornstarch, and eggs. Stir in the beef, coating thoroughly. Marinate 5 minutes. Separate the broccoli into florets, leaving sections of stalk attached. Cook 3 minutes in lightly salted boiling water. Remove and keep hot. Heat a wok or skillet and add the cooking oil. When oil is hot, cook the beef about 1 minute, or until browned, stirring constantly. Drain off the cooking oil. Add chicken stock, soy sauce, and Tabasco sauce and return to heat. Dissolve the remaining cornstarch in cold water and stir into the beef mixture to form a sauce. Immediately place the beef in the center of a serving platter and surround with broccoli. Serve hot.
PLUM BLOSSOM STEMMONS FREEWAY NORTH, DALLAS WINE: WANG FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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