Chinese Broccoli And Beef Salad

• 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
• 1/2 c. white vinegar
• 1/4 c. soy sauce
• 1 to 2 tsp. salt
• 1 tsp. red pepper flakes
• 2 lb. rare roast beef, cut into thin strips
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 (8 oz.) can bamboo shoots, drained

1. Cut florets off broccoli; reserve tender parts of stalks. Cut stalks into 3/8-inch thick slices.
2. In wok or large skillet, heat oil and stir-fry stalks for 1 minute.
3. Add florets and stir-fry for 3 minutes or until crisp-tender.
4. Transfer broccoli to large bowl.
5. Stir-fry pepper strips for 1/2 minute; add to broccoli.
6. Stir-fry mushrooms until crisp-tender; add to broccoli. Combine vinegar, soy sauce, salt and red pepper.
7. Pour over broccoli mixture; toss well.
8. Add beef, water chestnuts and bamboo shoots.
9. Toss.
10. Cover and chill for 2 to 3 hours.
11. Makes 12 servings.

fresh broccoli, peanut, sweet red peppers, mushrooms, white vinegar, soy sauce, salt, red pepper, beef, water chestnuts, bamboo shoots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50062 (may not work)