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Ingredientes
- 1 tsp Garlic pwdr
- 1 tsp Salt
- 2 Tbsp. Plus
- 2 tsp Cornstarch
- 1 lb Beef tenderloin, cut into 1-1/2" cubes
- 1 bn broccoli
- 3/4 c. Veg. oil
- 2/3 c. Chicken stock (see wonton soup recipe)
- 2 Tbsp. Soy sauce
- 2 dsh Tabasco sauce
- 2 x Large eggs
Direcciones
- Make a mix of the garlic pwdr, salt, 2 tbs cornstarch, and Large eggs. Stir in the beef, coating thoroughly. Marinate 5 min. Separate the broccoli into florets, leaving sections of stalk attached. Cook 3 min in lightly salted boiling water. Remove and keep warm. Heat a wok or possibly skillet and add in the veg. oil. When oil is warm, cook the beef about 1 minute, or possibly till browned, stirring constantly. Drain off the veg. oil. Add in chicken stock, soy sauce, and Tabasco sauce and return to heat. Dissolve the remaining cornstarch in 1 tbs. cool water aqnd stir into the beef mix to create a sauce. Immediately place the beef in the center of a serving platter and surround with broccoli. Serve warm.
- PLUM BLOSSOM
- WINE: WANG FU
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 8 servings | |
| Calories 341 | |
| Calories from Fat 249 | 73% |
| Total Fat 27.98g | 35% |
| Saturated Fat 4.3g | 17% |
| Trans Fat 0.53g | |
| Cholesterol 98mg | 33% |
| Sodium 613mg | 26% |
| Potassium 379mg | 11% |
| Total Carbs 4.42g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.04g | 1% |
| Protein 18.54g | 30% |
