Chinese Broccoli And Beef Salad - cooking recipe

Ingredients

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

Preparation

Cut florets off broccoli; reserve tender parts of stalks. Cut stalks into 3/8-inch thick slices.
In wok or large skillet, heat oil and stir-fry stalks for 1 minute.
Add florets and stir-fry for 3 minutes or until crisp-tender.
Transfer broccoli to large bowl.
Stir-fry pepper strips for 1/2 minute; 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 beef, water chestnuts and bamboo shoots.
Toss.
Cover and chill for 2 to 3 hours.
Makes 12 servings.