Peking Beef
Recipe: #44577
May 09, 2025
Categories: Roast Beef, Beef Chuck, Cauliflower, Peas Chinese, Wok/Stir-Fry, Frozen Vegetables, more
"Washington BEEF COUNCIL."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (543.4 g)
- Calories 714
- Total Fat - 39 g
- Saturated Fat - 13.8 g
- Cholesterol - 150.2 mg
- Sodium - 1499.5 mg
- Total Carbohydrate - 42.2 g
- Dietary Fiber - 6.1 g
- Sugars - 23.3 g
- Protein - 48.7 g
- Calcium - 201.4 mg
- Iron - 5.8 mg
- Vitamin C - 156.2 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat salad oil in skillet. (Wok)
Step 2
Add cauliflower and sauté over medium heat, turning constantly with a spatula, for about 3 minutes.
Step 3
Do not brown.
Step 4
Turn heat low, add water and cover.
Step 5
Steam 2 or 3 minutes or until tender as desired.
Step 6
Mix together consommé, cornstarch, soy sauce, lemon juice and onion.
Step 7
Stir until well blended and pour over cauliflower. Add beef, peas and salt to taste (about 1 teaspoon). Cook over medium high heat, turning constantly with a spatula, until mixture is steaming hot and sauce is thickened.
Step 8
Serve over hot cooked rice.
Step 9
Garnish with green onions.
Tips
No special items needed.
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