Chinese Beef Skillet Recipe
Ingredients
| 1 7 ounce package frozen Chinese pea pods | ||
| Salad oil | 2 Tablespoon | |
| 1 pound beef tenderloin tip, sliced paper thin | ||
| Salad oil | 1 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 4 cups thinly sliced raw cauliflowerets | ||
| Beef broth | 1 Cup (16 tbs), condensed | |
| Cornstarch | 2 Tablespoon | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
Directions
Pour boiling water over frozen pea pods and carefully break apart with fork; drain immediately.
Preheat electric skillet to about 410°; add 2 tablespoons salad oil.
Add half the beef and cook briskly, turning it over and over 1 or 2 minutes or just till browned.
Remove meat at once.
Let skillet heat about 1 minute and repeat with remaining beef.
Remove beef.
To skillet add 1 tablespoon oil, and cook onion and garlic just a few seconds.
Add cauliflower; pour broth over and cook about 3 minutes or till cauliflower is crisp cooked, stirring gently.
Mix cornstarch, soy sauce, and water; stir into mixture in skillet.
Add the beef and pea pods; cook, stirring constantly till sauce thickens.
Serve with fluffy rice.
Pass soy sauce.
Preheat electric skillet to about 410°; add 2 tablespoons salad oil.
Add half the beef and cook briskly, turning it over and over 1 or 2 minutes or just till browned.
Remove meat at once.
Let skillet heat about 1 minute and repeat with remaining beef.
Remove beef.
To skillet add 1 tablespoon oil, and cook onion and garlic just a few seconds.
Add cauliflower; pour broth over and cook about 3 minutes or till cauliflower is crisp cooked, stirring gently.
Mix cornstarch, soy sauce, and water; stir into mixture in skillet.
Add the beef and pea pods; cook, stirring constantly till sauce thickens.
Serve with fluffy rice.
Pass soy sauce.
Chef
