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Chinese Broccoli And Beef Salad

Ingredients
  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)
Directions

GETTING READY
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.

MAKING
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.

SERVING
14) Serve cold.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Broccoli
Preparation Time: 
120 Minutes
Cook Time: 
10 Minutes
Ready In: 
130 Minutes
Servings: 
6

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