Prep time: 30 minutes
Cooking time: 40 minutes
Yields: 6 servings with steamed rice
1 ½ lbs. chuck roast, thinly sliced and cut into small pieces
½ lb. broccoli, cut into small pieces
½ lb. cauliflower, cut into small pieces
2 medium size carrots, peeled and cut into the small pieces
4 tbsp cooking oil
1 large yellow onion, peeled and diced small
5 cloves garlic, minced
4 tbsp soy sauce
4 cups saved beef broth
1 medium size red bell pepper, seeded and cut into the same size as the blanched vegetables
1 medium size green bell pepper, seeded and cut into the same size as the blanched vegetables
3 cups celery, cut into same size as well.
1/3 wedge or a medium size green cabbage, hard part and core removed and cut into medium size.
Slurry – dissolve 1 ½ tbsp cornstarch with ½ cup water.
Pre boil beef for 20 minutes until soft. Season the water you use for boiling.
Save the broth from the beef and set aside.
Meanwhile, boil water in a medium size stock pot. Season with salt.
Add broccoli, cauliflower and carrots and boil for 3 minutes.
Remove vegetables from water and immediately submerge into ice water for 2 minutes to stop the cooking process. This is the process of blanching vegetables.
Set vegetables on the side.
Meanwhile, using a large wok, pre heat cooking oil.
Add onions and sauté for 2 minutes.
Add garlic and cook for 30 seconds.
Add beef and soy sauce and cook for 3 minutes until brown.
Add 4 cups of the reserved beef broth.
Bring to a boil about 3 minutes.
Add blanched vegetables.
Add red and green bell pepper
Add celery and cabbage.
Continue to stir making sure the raw vegetables go under the boiling broth.
Cover and cook for 5 minutes using medium heat.
Create a well at the center of the dish and slowly add slurry.
Add ground pepper
Keep stirring until broth has thickened.
Taste and adjust.
Turn off heat.
Serve with steamed rice.