Ingredients
1
lb package of Stew Beef
2
cups of cooked rice (cook one cup of raw rice)
1
clove of elephant garlic
1
can sliced bamboo shoots
Directions
1.
This is best done in a wok, but a large omlette or fry pan will work too.
2.
Separate broccoli retaining stem. Trim flowerettes to bite size pieces. Peel the stem, removing all the dark green parts leaving only the pale, tender inside. Slice this thinly as the chestnuts are sliced. Elephant garlic is a large clove about the size of a golf ball. Slice elephant garlic in the same manner. This garlic is mild, don't feel as if you are adding too much. Use one large clove.
3.
Set aside vegetables. Slice the stewing beef across the grain, this makes the beef cook quickly and tenderly. Place beef in container and sprinkle lightly with soy sauce. In another small container, add about 1/4 cup of water and two teaspoons of baking powder. Stir to mix thoroughly.
4.
Heat wok to high heat. Add a small amount of oil; canola, peanut or sesame oil. Cook the raw vegetables to el dente' and then add the chestnuts and bamboo shoots. Stir fry until tender (to your taste) , adding a portion of water to help steam the vegetables and sprinkling the vegetables with a couple of teaspoons of sugar. Cover the wok for a while to tenderize your vegetables.
5.
Remove the vegetables to a large bowl. Heat wok on high until dry. Add a couple of teaspoons of oil to wok. Stir beef/soy mixture quickly in the oil. When the beef is done, add the vegetables you have set aside. Reheat mixture until hot. Push the mixture aside and pour in the water/baking powder mixture. This will quickly thicken to become gravy. Mix well and serve over your cooked rice.
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