You are here

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

Rate It

Your rating: None
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1696 Calories from Fat 680

% Daily Value*

Total Fat 76 g117.6%

Saturated Fat 13.3 g66.6%

Trans Fat 0.8 g

Cholesterol 303.9 mg101.3%

Sodium 6630.5 mg276.3%

Total Carbohydrates 118 g39.4%

Dietary Fiber 34.5 g138%

Sugars 38.4 g

Protein 142 g284.9%

Vitamin A 84.2% Vitamin C 809.4%

Calcium 39.8% Iron 89.2%

*Based on a 2000 Calorie diet

Chinese Beef Skillet Recipe