Chinese Broccoli and Beef Salad
Chinese Broccoli And Beef Salad is an moderately easy dinner. Made with 3 to 4 lb. fresh broccoli, 1/2 to 3/4 c. peanut or vegetable oil, 2 sweet red peppers, cut into thin strips, 4 c. sliced fresh mushrooms and 1/2 c. white vinegar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cut florets off broccoli; reserve tender parts of stalks. Cut stalks into 3/8-inch thick slices.
In wok or large skillet, heat oil and stir-fry stalks for 1 minute.
Add florets and stir-fry for 3 minutes or until crisp-tender.
Transfer broccoli to large bowl.
Stir-fry pepper strips for 1/2 minute; add to broccoli.
Stir-fry mushrooms until crisp-tender; add to broccoli. Combine vinegar, soy sauce, salt and red pepper.
Pour over broccoli mixture; toss well.
Add beef, water chestnuts and bamboo shoots.
Cover and chill for 2 to 3 hours.
Makes 12 servings.
π· Perfect Pairings
Complete your meal with these
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