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Glory Recipes -

Title: Beef and Broccoli with Garlic Sauce  
1 pound beef steak
1 tablespoon vegetable oil
1/2 teaspoon salt
1 dash white Pepper
1 1/2 pound broccoli
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 cup chicken broth
2 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped ginger root
2 tablespoons brown bean sauce
1 cup sliced canned bamboo shoots
Method: Trim fat from beef steak; cut beef lengthwise into 2 inch strips.

Cut strips crosswise into 1/8 inch slices.

Toss beef, 1 tablespoon 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 tablespoons 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 tablespoon 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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Glory Recipes