BEEF CHOPSEUY

BEEF CHOPSEUY To retain the nutrients, colors and the texture of the vegetables, I usually blanch the vegetables before proceeding to cooking this dish. 2 cups brocolli, cut into pieces 2 cups cauliflower, cut into pieces 1 large carrot, peeled and cut into small pieces 1 chayote, peeled and cut into small pieces 2 cups snow peas, ends removed 2 cups green cabbage, cut into small pieces 1 red and green bell pepper if using, seeds removed and cut into strips Bring a big pot of water and boil vegetables for 2 minutes then immediately submerge into iced water. Allow to soak for 1 minute then remove. Set aside. Now you are ready to cook the chopseuy. 3 tbsp cooking oil 1 lb lean beef cut into small pieces salt and pepper 1 large onion, peeled and chopped 5 cloves garlic, minced 3 to 4 tbsp or more soy sauce depending on how salty you want your dish. 3 cups beef broth a pinch of salt 4 tbsp cornstarch dissolved in 1/2 cup water. (my video says 2 tbsp cornstarch) Pre heat oil and add beef. Cook and brown beef until soft and tender. (Season with salt and pepper) I used New York strip steak and took me 7 minutes to brown and made it soft. Set it aside. Add onions and cook for 1 minute until soft. Add garlic and cook for 30 seconds. Add broth and bring to a boil. Add sugar. Add carrots and chayote. Cover and cook for two minutes. Uncover and add cauliflower and brocolli, cover and cook for 1 minute. Uncover and add snow peas and cabbage. Cover and cook for a minute. Stir in slurry (cornstarch and water mixture) and combine well. This will thicken the sauce. Taste and adjust. Add cooked beef. Combine. Serve. Ron Bilaro