|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 32 for chinese beef broccoli
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Partially freeze beef until it can ... coat well. Slice broccoli lengthwise into thin ... 1.9g polyunsaturated fat, less than 1g sugar, 75.4mg calcium.
Wash broccoli. Cut off ... Pour over broccoli mixture, toss well. Add beef, water chestnuts and bamboo shoots, toss. Chill 2-3 hours. Yields: 12 servings.
Cut beef across grain, 1/4 ... set aside. Cut broccoli tops into flowerets, ... Serve at once with boiled white rice and/or dry Chinese noodles. Serves 4.
Place rice in ... Next, GENTLY steam broccoli about 3 to ... water then brown beef, stirring occasionally. ... broccoli, including beef juices. Serves 4 people.
With a sharp ... water, rice, and broccoli to skillet and ... meat to skillet and heat to boiling, stirring often. Simmer, stirring one minute. Serves 4.
Heat 2 tablespoons ... or wok. Add beef and saute; remove ... to skillet. Saute broccoli and onions for ... tender (5-10 minutes). Serve over rice. Serves 4.
Cut meat in ... cook onions and broccoli for 1 minute, ... 1/4 cup oil until brown (1 minute). Add juice until thickened. Add vegetables. Serve over rice.
In a large ... if desired. Add broccoli and mushrooms, stir ... minutes). Add both packages of brown gravy mix. Stir until thickened. Serve over noodles or rice.
Cut 1 lb. ... mushrooms Stir fry beef until it loses ... pan. Stir fry broccoli, bamboo shoots ... Cook until thickened. Serve over bed of rice. Serves 6.
Blanch broccoli in boiling water, ... additional 5 minutes, or so. Serve hot, over warm rice. Makes 4 servings, more if additional vegetables are added.
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