Hunan Beef

chinese food - HUNAN BEEF 2 cups broccoli florets
2 tablespoons cooking oil = See ingredient with photo
2 teaspoons minced garlic = See ingredient with photo
4 small dried red chilies = See ingredient with photo
1 teaspoon cornstarch dissolved
in 2 teaspoons water = See ingredient with photo

Marinade:
2 tablespoons soy sauce = See ingredient with photo
2 teaspoons cornstarch = See ingredient with photo
1 tablespoon Chinese rice wine or dry sherry = See ingredient with photo
3/4 pound flank steak, thinly sliced across the grain

Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar = See ingredient with photo
1 tablespoon soy sauce = See ingredient with photo
1 tablespoon Chinese rice wine or dry sherry = See ingredient with photo
2 teaspoons sugar
2 teaspoons chili garlic sauce = See ingredient with photo
1 teaspoon sesame oil = See ingredient with photo

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender-crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.




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