Beef And Broccoli Stir-Fry

Recipe Ingredients

3/4 lb	340g / 11oz	Beef tenderloin (fillet)
1/2 cup	118ml	Beef stock
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Dry sherry
4 tablespoons	60ml	Olive oil or peanut oil
1 lb	454g / 16oz	Broccoli florets
1		Red pepper flakes
		Salt - to taste

Recipe Instructions

Cut the beef into strips about 1 inch long, 1/4 inch thick, and 1/2 inch wide. Set aside.

In a small cup or bowl, stir together the stock, cornstarch, soy sauce, and sherry; set aside.

In a wok or large heavy skillet, heat 2 tablespoons of the oil until very hot. Add the broccoli, then toss and stir it for 2 minutes. Cover and cook for 2 minutes more, tossing once or twice. Taste a piece; it should be crisp, but not raw. Cook for a minute or two longer if necessary. Remove to a side dish.

Return the skillet to high heat, add the remaining 2 tablespoons of oil and heat just until it is smoking hot. Add the strips of beef and stir and toss them rapidly for about 2 minutes, until they are brown outside but still pink inside. Stir up the stock and cornstarch mixture and add it to the skillet.

Add the broccoli and red pepper flakes, salt to taste, then stir and toss rapidly for about 1 minute, until the liquid has thickened and broccoli is heated through. Serve immediately. This recipe serves 4.

Source:
CALIFORNIA THE BEAUTIFUL COOKBOOK by John Phillip Carroll, with text by Virginia Rainey (c) 1991 - Collins Publishers, San Francisco, CA - 256 pages - $45.00 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.