The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.
True Chinese-American take-out needs the classic beef with broccoli. The technique to making it is frying the beef and carrot to seal in the juices then blanch it after to soften and remove excess oil.
1HR 30MINS
$2.96
Ingredients
Servings
4
1 1/2 cups
Chicken Broth
or Vegetable Stock
3 Tbsp
2 1/2 Tbsp
2 Tbsp
2 Tbsp
1 Tbsp
1 Tbsp
1/2 Tbsp
Sesame Oil
1 bunch
Scallion, thinly sliced
2 scallions per 4 servings
1 tsp
1 tsp
1 lb
Beef Top Round
1 tsp
1 tsp
McCormick® Garlic Powder
1/8 tsp
Baking Soda
1 pinch
Ground White Pepper
1/3 cup
Water
1/4 cup
2 Tbsp
Vegetable Oil
1 head
1/4
1 Tbsp
Potato Starch
1 Tbsp
Water
as needed
Vegetable Oil
Nutrition Per Serving
VIEW ALL
Calories
418
Fat
14.7 g
Protein
38.8 g
Carbs
31.3 g
The Art of Cooking
Cooking is Science. Cooking is an Art form. Cooking is about making ordinary ingredients into extraordinary dish. Cooking is what I am passionate about.