Beef with Cauliflower and Peas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. flank steak
1/2 t. salt
1 1/2 t. cornstarch
1 T. peanut or coconut oil
1/2 head of cauliflower
1/2 c. frozen peas
2 whole peeled carrots
2 T. light soy sauce
1/4 c. chicken stock
1/2 t. sugar
1 t. cornstarch
2 T. peanut or coconut oil
1 T. good quality sherry or other wine
1 T. peanut or coconut oil
1/2 t. salt
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Directions: |
Directions:Slice flank steak into strips 1 1/2 inches long; combine with salt, cornstarch and oil.
Separate the cauliflower into flowerets. Boil water in a two or three quart saucepan; using a strainer or small colander, submerge frozen peas for 2-3 seconds. Rinse the peas with cold water and drain well.
Slice the carrots on the diagonal into thin ovals.
In the same boiling water, submerge the cauliflower and carrots for 10 minutes or until tender to the touch. Drain.
In a small bowl, combine light soy sauce, chicken stock, sugar and cornstarch. Set aside.
Heat a wok to high heat and add 2 T. oil. Stir fry beef for about 1 minute, add 1 T. sherry, stir and remove the beef to a dish. Add 1 T. oil to the wok, then stir fry carrots, cauliflower and peas for several seconds. Add 1/2 t. salt, beef, then sauce. Stir fry for 1 minute on a high flame until the sauce thickens slightly.
Serve with steamed rice. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: This recipe is from "Madam Wong's Long-Life Chinese Cookbook". Once upon a time I helped my mom make a special Asian meal for a dinner party she had for some friends. The menu included this soup, followed by egg rolls, Beef with Cauliflower and Peas, Imperial Shrimp, steamed rice, and whipped banana yogurt with almond cookies. If you'd like to prepare a special dinner, all of these recipes are in My Mother's Table.
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