Beef and Broccoli with Garlic Sauce German Recipes
1 pound beef steak
1 tablespoon vegetable oil
1/2 teaspoon salt
1 dash white Pepper
1 1/2 pound broccoli
1 teaspoon Argentinean Recipes cornstarch
1 teaspoon sesame oil
1/4 cup chicken broth
2 tablespoons Brazilian Recipes 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
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 Argentinean Recipes 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 Egyptian Recipes boiling water; heat to boiling. Cover and cook 2 Chinese Recipes 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.
African Recipes, Argentinean Recipes, British Recipes, Caribbean Recipes, Chinese Recipes, Costa Rican Recipes, Danish Recipes, Egyptian Recipes, French Recipes, German Recipes
1 pound beef steak
1 tablespoon vegetable oil
1/2 teaspoon salt
1 dash white Pepper
1 1/2 pound broccoli
1 teaspoon Argentinean Recipes cornstarch
1 teaspoon sesame oil
1/4 cup chicken broth
2 tablespoons Brazilian Recipes 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
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 Argentinean Recipes 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 Egyptian Recipes boiling water; heat to boiling. Cover and cook 2 Chinese Recipes 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.
African Recipes, Argentinean Recipes, British Recipes, Caribbean Recipes, Chinese Recipes, Costa Rican Recipes, Danish Recipes, Egyptian Recipes, French Recipes, German Recipes
