Recipe: Chinese-Style Broccoli and Beef Salad

CHINESE BROCCOLI AND BEEF SALAD

3 pounds fresh broccoli
1/2 cup peanut oil or vegetable oil
2 sweet red peppers, cut in thin strips
4 cups sliced fresh mushrooms
1/2 cup white vinegar
1/4 cup soy sauce
1 teaspoon salt (or to taste)
1 teaspoon crushed red pepper flakes*
2 pounds roast beef, cooked rare, cut in thin strips
1 (8 ounce) can water chestnuts, drained and sliced
1 (8 ounce) can bamboo shoots, drained

Cut florets off broccoli; reserve tender parts of stalks. Cut stalks into 3/8-inch thick slices.

In wok or large skillet, heat oil. Stir-fry stalks for about 1 minute. Add florets; stir-fry for 3 minutes or until crisp tender. Transfer broccoli to large bowl.

Stir-fry red pepper strips for 1-2 minutes; add to broccoli.

Stir-fry mushrooms until crisp tender; add to broccoli.

Combine vinegar, soy sauce, salt and red pepper. Pour over broccoli mixture; toss well. Add the beef, water chestnuts and bamboo shoots. Toss.

Cover and chill 2-3 hours.

*If you prefer, use less crushed red pepper to give the salad a milder flavor.

Karen Armstrong, Battle Ground, WA.

Makes 12 servings
Source: The Country Cooking Collection, Prize Winning Beef