Chinese Cookbooks | Yu Lan Chao Niu Jou (Sliced Beef with Broccoli)
1/2 pound of beef tenderloin
Marinade
1 teaspoon of sugar
1/2 tablespoon of soy sauce
1/2 teaspoon of baking soda
2 teaspoons of cornstarch
1 tablespoon of water, cold
1 tablespoon of oil
1 pound of broccoli
15 Scallion; piece (1/2" long)
15 Ginger; piece
Seasoning Sauce
1/2 tablespoon of Soy sauce
2 tablespoons of oyster sauce
1/2 tablespoon of wine
1 teaspoon of sugar
1/2 teaspoon of cornstarch
2 cups of oil |
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Slice the beef across the grain into 1 inch slices. Place in a bowl. Add the sugar, soy sauce, baking soda, cornstarch and cold water. Mix well. Then add 1 T of oil and marinate for half an hour at least. In a small bowl, mix the soy sauce, oyster sauce, wine, sugar, and corn- starch to prepare seasoning sauce. Cut the broccoli into 1 inch long pieces. Remove the stems. Boil it in boiling water for 30 seconds. Remove and plunge into the cold water. Then drain and dry. Heat the oil in a frying pan about 300ºF. Stir fry the beef or about 10 seconds until it is done. Remove the beef and drain the oil from the pan. Heat another 3 T of oil in the same pan to fry the scallion and ginger for a few seconds. Add the broccoli. Stir fry. After 10 seconds, add the beef and seasoning sauce. Stir quickly over high heat until mixed. Remove to a platter and serve hot.
Pei Meis Chinese Cook Book Volume II by Fu. Pei Mei : Printed by Chiu-Yu Printing Co, Ltd (1974) : per Stephen Ceideburg Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On 06 AUG 95 233656 ~0600 |