Peking Beef
Created by dienia b on May 9, 2025
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #44577
Ingredients
- 16 ounces roast beef chuck, cooked, cut into slivers
- 2 tablespoons salad oil
- 3 cups cauliflower, separated into flowerets, (1 medium-sized head cauliflower)
- 1/4 cup water
- 10 ounces beef consommé, condensed, undiluted (1 can)
- 1 1/2 tablespoon cornstarch
- 2 tablespoons soy sauce
- 2 teaspoons lemon juice
- 1 tablespoon onion, minced
- 9 ounces frozen peas (1 package)
- 1 teaspoon salt
- 16 ounces rice, white, cooked, hot
- 4 green onions, minced
How to Make
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Step 1: Heat salad oil in skillet. (Wok)
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Step 2: Add cauliflower and sauté over medium heat, turning constantly with a spatula, for about 3 minutes.
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Step 3: Do not brown.
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Step 4: Turn heat low, add water and cover.
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Step 5: Steam 2 or 3 minutes or until tender as desired.
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Step 6: Mix together consommé, cornstarch, soy sauce, lemon juice and onion.
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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.
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Step 8: Serve over hot cooked rice.
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Step 9: Garnish with green onions.
Nutritional Facts
- 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