Szechwan Broccoli And Beef Salad Recipe

• 2 bunches (2 lbs. each) fresh broccoli
• 1/2 to 3/4 c. vegetable oil
• 2 sweet red peppers
• 4 c. sliced fresh mushrooms
• 1/2 c. white vinegar
• 1/4 c. soy sauce
• 2 1/2 teaspoon salt
• 2 teaspoon dry, red warm peppers, crushed
• 2 pound rare lean roast beef, julienned
• 1 can (8 ounce.) water chestnuts, liquid removed and sliced
• 1 can (4 ounce.) bamboo shoots, liquid removed

1. Wash broccoli; cut broccoli flowerets from their stems in fairly large clusters.
2. Place them in a bowl.
3. Throw away coarse stem ends and leaves.
4. If necessary, scrape the stems slightly with a potato peeler.
5. Cut the stems diagonally into 3/8 inch slices.
6. Place the pcs of stalk in a separate bowl.
7. In a wok or possibly large skillet, heat 1/2 c. oil and add in the broccoli stalks.
8. Stir-fry for about 1 minute to coat the broccoli thoroughly with oil.
9. Add in broccoli flowerets and stir-fry for 1 more minute.
10. Then cover the pan and cook over moderate heat for 2 to 3 min; the broccoli should be tender but still crisp.
11. Transfer broccoli to a large bowl.
12. Stir-fry sweet red pepper strips in the same pan for 1 to 2 min, adding more oil if needed.
13. Add in pepper strips to broccoli.
14. Stir-fry mushrooms in the same pan for 3 to 4 min, adding more oil if needed.
15. Add in to the broccoli-pepper mix.
16. Combine vinegar, soy sauce, salt and crushed red warm pepper.
17. Pour over broccoli and toss well.
18. Add in beef, water chestnuts and bamboo shoots.
19. Toss, cover and refrigerate2 to 3 hrs.
20. Makes 12 servings.

bunches, vegetable oil, sweet red peppers, mushrooms, white vinegar, soy sauce, salt, peppers, beef, water, bamboo shoots

Taken from cookeatshare.com/recipes/szechwan-broccoli-and-beef-salad-50618 (may not work)