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Full Online Book HomeLearning KitchenVegetables - Beef With Broccoli
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Vegetables - Beef With Broccoli Post by :s4bodo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :884

Click below to download : Vegetables - Beef With Broccoli (Format : PDF)

Vegetables - Beef With Broccoli

1/2 pound flank steak -- cut in 2-inch strips
1 bunch broccoli
1/2 teaspoon minced garlic
1 tablespoon sherry

1 tablespoon water
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon oil
1 egg white

2 teaspoons oyster sauce
1/2 cup chicken broth
1 1/2 teaspoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon sesame seed oil
1 tablespoon oil
Salt and pepper to taste

Place beef in a bowl and cover with marinade. Place in refrigerator for 2 hours, stirring occasionally to keep meat coated. Take meat out 1 hour before cooking.

Cut broccoli into individual flowerettes; trim excessive stems. Cut in half if flowerettes are large.
Bring 4 cups of water to a rolling boil; add broccoli and cook 2 minutes until crisp-tender. Drain, spray with cold water and set aside.

Heat wok over high heat until hot, add 2 tbsp. oil, toss in garlic and beef. Stir in fast, using a turning and flipping motion until 75% done. Add broccoli and sherry and stir a few minutes. Stir gravy and pour into wok. Stir vigorously til sauce thickens.

Serves 6

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Vegetables - Broccoli -  Belfast Broccoli Dip Vegetables - Broccoli - Belfast Broccoli Dip

Vegetables - Broccoli -  Belfast Broccoli Dip
1 med. onion, chopped 1 (4 ounce) can mushroom stems and pieces, drained 1 Tbsp butter 1 roll Kraft garlic cheese 1 (10 3/4 ounce) can mushroom soup 1 (10 ounce) box frozen broccoli, cooked and drained Dash of Worcestershire sauce Salt to taste Saute onion and mushrooms in butter in a saucepan. In a double boiler, melt cheese. To cheese, add mushroom soup and all remaining ingredients. Serve warm in a chafing dish with crackers.

Vegetables - Beef Broccoli Vegetables - Beef Broccoli

Vegetables - Beef Broccoli
1 pound boneless beef sirlon or top round steak, 3/4" thick 1 tbsp. olive oil 1 (10 1/2 oz.) can Campbell's tomato soup 3 tbsp. soy sauce 1 tbsp vinegar 1 tsp. garlic powder 1/4 tsp. red pepper flakes (optional) 3 cups fresh or thawed frozen broccoli florets 4 cups hot cooked rice Slice beef into very thin strips. In a skillet over medium-high heat, heat oil. Add beef and stir-fry until browned and juices evaporate (or just drain them off). Add soup, soy, vinegar, garlic, and pepper flakes. Heat to a boil. Add broccoli and cook