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Ingredientes
- 2 bunches (2 lbs. each) fresh broccoli
- 1/2 to 3/4 c. vegetable oil
- 2 sweet red peppers
- 4 c. sliced fresh mushrooms
- 1/2 c. white vinegar
- 1/4 c. soy sauce
- 2 1/2 teaspoon salt
- 2 teaspoon dry, red warm peppers, crushed
- 2 pound rare lean roast beef, julienned
- 1 can (8 ounce.) water chestnuts, liquid removed and sliced
- 1 can (4 ounce.) bamboo shoots, liquid removed
Direcciones
- Wash broccoli; cut broccoli flowerets from their stems in fairly large clusters. Place them in a bowl. Throw away coarse stem ends and leaves. If necessary, scrape the stems slightly with a potato peeler. Cut the stems diagonally into 3/8 inch slices. Place the pcs of stalk in a separate bowl.
- In a wok or possibly large skillet, heat 1/2 c. oil and add in the broccoli stalks. Stir-fry for about 1 minute to coat the broccoli thoroughly with oil. Add in broccoli flowerets and stir-fry for 1 more minute. Then cover the pan and cook over moderate heat for 2 to 3 min; the broccoli should be tender but still crisp. Transfer broccoli to a large bowl.
- Stir-fry sweet red pepper strips in the same pan for 1 to 2 min, adding more oil if needed. Add in pepper strips to broccoli. Stir-fry mushrooms in the same pan for 3 to 4 min, adding more oil if needed. Add in to the broccoli-pepper mix.
- Combine vinegar, soy sauce, salt and crushed red warm pepper. Pour over broccoli and toss well. Add in beef, water chestnuts and bamboo shoots. Toss, cover and refrigerate2 to 3 hrs. Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 6 servings | |
| Calories 299 | |
| Calories from Fat 206 | 69% |
| Total Fat 23.29g | 29% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.59g | |
| Cholesterol 0mg | 0% |
| Sodium 1573mg | 66% |
| Potassium 402mg | 11% |
| Total Carbs 19.81g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.93g | 1% |
| Protein 3.78g | 6% |
