Beef With Broccoli Cookbook Chinese Soul Food

Beef and Broccoli is i of the most pop dishes on Chinese restaurant menus. It besides happens to exist one of our family unit'due south favorite takeout dishes.

When my parents owned a Chinese takeout restaurant years ago, we had to crank out beefiness and broccoli orders every single day, so I've had plenty of practise making this dish, and making information technology taste great.

I promise that defenseless your attention!

There are many beefiness and broccoli recipes on the Internet, with variations made in slow cookers, in Instant Pots, and on canvass pans. Our recipe, nonetheless, volition testify you lot exactly how to hands accomplish eating place results at domicile.

This recipe was originally published in September 2014; Information technology has been re-tested, re-photographed, and re-published with new metric measurements and a video!

How Exercise Chinese Restaurants Make Beef and Broccoli?

If you accept a local Chinese takeout joint with an open kitchen, pay attention to the wok station while y'all're waiting at the counter for your food. You'll see that the beef, broccoli, and sauce are cooked separately and combined at the end.

Here are the bones steps to making an authentic beefiness broccoli stir-fry:

• Tenderize & marinate the beef
• Blanch the broccoli & sear the beefiness
• Cook the sauce & stir-fry everything together

This simple method yields tender beef, even so crisp, healthy broccoli, and a rich sauce, combined into a eating house-way dish that yous tin can make at home!

How Do They Make the Beefiness And so Tender?

A niggling secret to tenderizing the beefiness is hydrating the meat with a fleck of h2o and adding a small amount of baking soda. You need a good thirty minutes for the beefiness to sit and tenderize.

After tenderizing the meat, marinating it in some oil, oyster sauce, and cornstarch gives the beef that extra soft and velvety texture you lot find in Chinese restaurant versions. For more detailed data on preparing beef for stir fry just like restaurants practise it, see our post on How to Prepare Beefiness for Stir Fry.

What Kind of Soy Sauce Should I Utilise?

Many readers ask united states what kind of soy sauce nosotros buy. The answer is: use any skilful quality brewed soy sauce, like Kikkoman, Pearl River Span or Lee Kum Kee brands. We have used Pearl River Bridge for years.

For this recipe, y'all'll demand both light/regular soy sauce and nighttime soy sauce. A adept nighttime soy sauce adds flavor and provides that rich night color to your beef and broccoli.

Just as important equally the soy sauce is the oyster sauce, which is full of umami goodness and primal to producing an authentic eating place flavor.

Read more nigh light soy sauce, nighttime soy sauce, and oyster sauce on the Chinese Sauces page of our Ingredients Glossary.

How Is the Sauce Thickened?

A mixture of cornstarch and water is the thickening amanuensis for any good beef and broccoli dish. Our beefiness and broccoli recipe has plenty of sauce to soak into your steamed rice.

Be sure to add this mixture right at the stop. Then simmer the sauce for at least xx seconds after adding it. This ensures that you melt the cornstarch mixture thoroughly and that the sauce has plenty fourth dimension to thicken.

Ok, now that nosotros've gone through all the restaurant secrets y'all need to know, information technology'southward time to show you how this easy beef and broccoli comes together. On to the recipe!

Beef and Broccoli Recipe: Instructions

In a basin, add the sliced beef, ¼ teaspoon blistering soda, and 3 tablespoons water. (If you don't want your beef tenderized as well much, omit the baking soda). Massage the beef with your easily until it has captivated all the liquid.

Mix in one½ teaspoons cornstarch, two teaspoons oil, and 1 teaspoon oyster sauce. Set aside to marinate for at least 30 minutes.

Brand the sauce mixture by mixing together the chicken stock , carbohydrate, soy sauce , dark soy sauce , oyster sauce, sesame oil , and white pepper . Set aside.

Bring 6 cups of water to a boil. Blanch your broccoli for xxx to lx seconds. (Depending on whether you like your broccoli crunchy or a little soft.) Drain and set aside.

Rut your wok over high estrus until smoking. Add 2 tablespoons oil and sear the beefiness on both sides until browned (this should simply take two-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.

Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then cascade the Shaoxing wine around the perimeter of the wok.

Side by side, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze information technology (all those overnice bits from stir-frying the beef should exist captivated into the sauce). Bring the sauce to a simmer. Stir the cornstarch and h2o into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.

For more detailed information on the many means to utilize cornstarch to get authentic results at home with our recipes, see our post onHow to Apply Cornstarch in Chinese Cooking.

Toss in the seared beef (along with any juices)…

And the fair-skinned broccoli.

Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn upward the heat and reduce it further, or add a chip more than cornstarch slurry. If the sauce is as well thick, add a splash of chicken stock or water.

Serve with plenty of steamed rice !

For more takeout dishes, cheque out our other eatery-style Chinese Takeout recipes.

If yous like this recipe, try our Beef and Chinese Broccoli stir fry. If you prefer craven, try our recipe for Chicken and broccoli with brown sauce.

Lookout Video!

Prep: 35 minutes

Cook: xv minutes

Full: fifty minutes

For the beef and marinade:

• ▢ 1 pound flank steak (sliced 1/4-inch or 0.6cm thick)
• ▢ 1/4 teaspoon baking soda (optional)
• ▢ three tablespoons water
• ▢ ane 1/2 teaspoons cornstarch
• ▢ 2 teaspoons vegetable oil
• ▢ one teaspoon oyster sauce

For the rest of the dish:

• ▢ four cups broccoli florets
• ▢ 3 tablespoons vegetable oil (divided)
• ▢ 2 cloves garlic (minced)
• ▢ ane/four teaspoon ginger (grated/minced, optional)
• ▢ 1 tablespoon Shaoxing wine
• ▢ 2 1/2 tablespoons cornstarch (mixed with 3 tablespoons/45ml h2o)

• In a basin, add the sliced beef, ¼ teaspoon blistering soda, and three tablespoons h2o (if you don't want your beef tenderized as well much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at to the lowest degree thirty minutes.

• Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Gear up bated.

• Bring 6 cups of water to a boil and blanch your broccoli for xxx to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.

• Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beefiness on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.

• Set the wok over medium heat and add some other tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and and so pour the Shaoxing wine effectually the perimeter of the wok.

• Adjacent, add together in the sauce mixture you fabricated earlier. Stir the sauce around the sides of the wok to deglaze it (all those prissy bits from stir-frying the beefiness should be captivated into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow information technology to simmer and thicken for 20 seconds.

• Toss in the fair-skinned broccoli and seared beef (forth with any juices). Mix everything together over medium estrus until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add together a scrap more cornstarch slurry. If the sauce is also thick, add together a splash of chicken stock or water. Serve with enough of steamed rice!

Calories: 232 kcal (12%) Carbohydrates: 10 thousand (3%) Protein: xix g (38%) Fat: 13 g (20%) Saturated Fat: 8 g (40%) Cholesterol: 45 mg (xv%) Sodium: 531 mg (22%) Potassium: 482 mg (fourteen%) Fiber: 2 g (8%) Sugar: 2 g (2%) Vitamin A: 380 IU (8%) Vitamin C: 54.v mg (66%) Calcium: 46 mg (five%) Iron: 1.viii mg (10%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While nosotros exercise our best to provide nutritional information as a full general guideline to our readers, nosotros are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. volition change the nutritional information in whatsoever recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional data for a recipe, use your preferred nutrition reckoner to make up one's mind nutritional data with the actual ingredients and quantities used.

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