|Broccoli||1 Pound, trimmed and peeled|
|Garlic||2 Clove (10 gm), minced|
|Lean beef||1⁄4 Pound, thinly sliced|
|Frozen pearl onions||1⁄4 Cup (4 tbs), thawed and drained|
|Pimiento||1⁄4 Cup (4 tbs), diced|
|Chow sauce||1 Tablespoon|
|Chow mein noodles/Freshly steamed rice||2 Cup (32 tbs)|
Cook broccoli in boiling water until crisp-tender, about 10 minutes.
Cut off florets; slice broccoli stems diagonally.
Heat wok or skillet over high heat.
Add oil and swirl to coat.
Add half of garlic and stir-fry briefly; do not burn.
Blend in beef and broccoli stems and stir-fry about 2 minutes.
Add florets, onions, pimiento, Chow Sauce and garlic.
Cover and cook until vegetables are crisp-tender, about 2 minutes.