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Chinese Beef Skillet

Foreign.Taste's picture
  Frozen chinese pea pods 7 Ounce (1 Package)
  Salad oil 2 Tablespoon
  Beef tenderloin tip 1 Pound, sliced paper thin
  Salad oil 1 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Thinly sliced cauliflowerets 4 Cup (64 tbs)
  Canned condensed beef broth 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Cold water 1⁄2 Cup (8 tbs)

Pour boiling water over frozen pea pods and carefully break apart with fork; drain immediately.
Preheat electric skillet to about 410°; add 2 tablespoons salad oil.
Add half the beef and cook briskly, turning it over and over 1 or 2 minutes or just till browned.
Remove meat at once.
Let skillet heat about 1 minute and repeat with remaining beef.
Remove beef.
To skillet add 1 tablespoon oil, and cook onion and garlic just a few seconds.
Add cauliflower; pour broth over and cook about 3 minutes or till cauliflower is crisp cooked, stirring gently.
Mix cornstarch, soy sauce, and water; stir into mixture in skillet.
Add the beef and pea pods; cook, stirring constantly till sauce thickens.
Serve with fluffy rice.
Pass soy sauce.

Recipe Summary

Side Dish

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Chinese Beef Skillet Recipe