Beef and Broccoli

>> Sunday, March 15, 2009

A slight variation on a Chinese buffet favorite. This dish is a snap to prepare when using an electric wok.

1 lb boneless chuck roast
1 Tablespoon canola oil
1 clove garlic, minced
1 medium onion, chunked
1 can Cream of Broccoli soup
1/4 cup water
1 Tablespoon soy sauce
2 cups broccoli florets

- - - - - - - -

Pre-heat wok. Add room temperature oil to hot wok. Slice beef into thin strips and sear quickly in hot oil until just browned. Add onion and garlic, cook 5 minutes, stirring continuously. Stir in soup, water and soy sauce. Heat to boiling. Add broccoli. Reduce heat to low, cover and simmer 5 minutes (until broccoli is tender).

Makes: 4-5 servings

Serving Ideas: Serve over favorite rice or hot, cooked noodles.



  © Free Blogger Templates Digi-digi by 2008

Back to TOP