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Chinese Broccoli and Beef Salad

Country.Chef's picture
  Broccoli 4 Pound
  Fresh broccoli 4 Pound
  Peanut oil/Vegetable oil 3⁄4 Cup (12 tbs)
  Sweet peppers 2
  Sweet red peppers 2 , cut in thin strips
  Mushrooms 4 Cup (64 tbs), sliced
  Fresh mushrooms 4 Cup (64 tbs), sliced
  White vinegar 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Red pepper flakes 1 Teaspoon
  Rare beef roast 2 Pound, cut into thin strips
  Beef roast 2 Pound, cut into thin strips
  Water chestnuts 8 Ounce, drained (1 Can)
  Canned water chestnuts 8 Ounce, drained and sliced (1 Can)
  Bamboo shoots 8 Ounce (1 Can)
  Canned bamboo shoots 8 Ounce, drained (1 Can)

1) Take broccoli and cut off the florets.
2) Save the soft parts of stalks for later use.
3) Slice stalks into 3/8-in.-thick pieces.

4) Take a wok or large skillet and heat oil in it.
5) Sauté stalks in it for about 1 minute.
6) Stir in florets and sauté them for 3 minutes until crisp-tender.
7) To a large bowl, transfer broccoli.
8) Sauté red pepper strips for 1-2 minutes and mix with broccoli.
9) Fry the mushrooms, stirring well, until crisp-tender and mix with broccoli.
10) Mix together vinegar, soy sauce, salt and red pepper.
11) Spoon this dressing over broccoli mixture, tossing it well.
12) Mix in beef, water chestnuts and bamboo shoots, tossing well.
13) Chill the salad in refrigerator, covered, for 2-3 hours.

14) Serve cold.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
120 Minutes
Cook Time: 
10 Minutes
Ready In: 
130 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1087 Calories from Fat 377

% Daily Value*

Total Fat 43 g65.5%

Saturated Fat 9 g45.1%

Trans Fat 0 g

Cholesterol 259.6 mg86.5%

Sodium 1694.1 mg70.6%

Total Carbohydrates 60 g19.9%

Dietary Fiber 21 g84%

Sugars 17.2 g

Protein 122 g244.8%

Vitamin A 106.3% Vitamin C 1064.9%

Calcium 30.3% Iron 36%

*Based on a 2000 Calorie diet

Chinese Broccoli And Beef Salad Recipe