Chinese Beef Skillet
|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)|
|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 410Â°; 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.
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.