Chinese Broccoli and Beef Salad Recipe
Ingredients
| Broccoli | 4 Pound | |
| Peanut oil or vegetable oil - 1/2 to 3/4 cup | ||
| Sweet red peppers - 2, cut in thin strips | ||
| Mushrooms | 4 Cup (16 tbs), sliced | |
| White vinegar | 1/2 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Red pepper flakes | 1 Teaspoon | |
| Rare roast beef - 2 pounds, cut in thin strips | ||
| Water chestnuts | 1 Can (10oz) | |
| Bamboo shoots | 1 Can (10oz) | |
Directions
GETTING READY
1) Take broccoli and cut off the florets.
2) Save the soft parts of stalks for later use.
3) Slice stalks into 3/8-in.-thick pieces.
MAKING
4) Take a wok or large skillet and heat oil in it.
5) Sauté stalks in it for about 1 minute.
6) Stir in florets and sauté them for 3 minutes until crisp-tender.
7) To a large bowl, transfer broccoli.
8) Sauté red pepper strips for 1-2 minutes and mix with broccoli.
9) Fry the mushrooms, stirring well, until crisp-tender and mix with broccoli.
10) Mix together vinegar, soy sauce, salt and red pepper.
11) Spoon this dressing over broccoli mixture, tossing it well.
12) Mix in beef, water chestnuts and bamboo shoots, tossing well.
13) Chill the salad in refrigerator, covered, for 2-3 hours.
SERVING
14) Serve cold.
1) Take broccoli and cut off the florets.
2) Save the soft parts of stalks for later use.
3) Slice stalks into 3/8-in.-thick pieces.
MAKING
4) Take a wok or large skillet and heat oil in it.
5) Sauté stalks in it for about 1 minute.
6) Stir in florets and sauté them for 3 minutes until crisp-tender.
7) To a large bowl, transfer broccoli.
8) Sauté red pepper strips for 1-2 minutes and mix with broccoli.
9) Fry the mushrooms, stirring well, until crisp-tender and mix with broccoli.
10) Mix together vinegar, soy sauce, salt and red pepper.
11) Spoon this dressing over broccoli mixture, tossing it well.
12) Mix in beef, water chestnuts and bamboo shoots, tossing well.
13) Chill the salad in refrigerator, covered, for 2-3 hours.
SERVING
14) Serve cold.
Chef
