The South African Cook Book by Diane Kersey - HTML preview

Creamy Broccoli and Beef

1 teaspoon garlic powder

1 teaspoon salt

2 tablespoons plus 2 teaspoons cornstarch

1.1 lbs. beef tenderloin, cut into 1 inch cubes

1 bunch broccoli

¾ cup cooking oil

1/2 cup chicken stock

2 tablespoons Soy sauce

2 dashes Tabasco sauce

2 eggs

Method: Make a mixture of the garlic powder, salt, 2 tablespoons cornstarch, and eggs. Stir in the beef, coating thoroughly. Marinate 5 minutes.

Separate the broccoli into florets, leaving sections of stalk attached. Cook 3 minutes in lightly salted, boiling water. Remove and keep hot.

Heat a wok or skillet and add the cooking oil. When oil is hot, cook the beef about 1 minute, or until browned, stirring constantly. Drain off the cooking oil. Add chicken stock, Soy sauce, and Tabasco sauce, and return to heat. Dissolve the remaining cornstarch in 1 tablespoon cold water and stir into the beef mixture, so that it forms a sauce. Immediately place the beef in the center of a serving platter and surround with broccoli. Serve hot. Serves 8