What Kind of Beef for Broccoli Beef

Beef and Broccoli is one of the virtually popular dishes on Chinese restaurant menus. Information technology too happens to be one of our family's favorite takeout dishes.

When my parents owned a Chinese takeout restaurant years agone, we had to crank out beefiness and broccoli orders every single mean solar day, so I've had enough of practice making this dish, and making it gustation keen.

I promise that defenseless your attention!

There are many beefiness and broccoli recipes on the Cyberspace, with variations made in wearisome cookers, in Instant Pots, and on sheet pans. Our recipe, notwithstanding, volition bear witness you exactly how to easily achieve restaurant results at abode.

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

How Do Chinese Restaurants Make Beef and Broccoli?

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

Here are the basic steps to making an authentic beef 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 beefiness, still crisp, healthy broccoli, and a rich sauce, combined into a restaurant-mode dish that you can make at dwelling!

How Do They Make the Beef So Tender?

A little secret to tenderizing the beef is hydrating the meat with a fleck of h2o and calculation a pocket-size amount of baking soda. Y'all demand a expert xxx minutes for the beefiness to sit down and tenderize.

Later on tenderizing the meat, marinating it in some oil, oyster sauce, and cornstarch gives the beefiness that actress soft and velvety texture yous discover in Chinese eating house versions. For more detailed data on preparing beef for stir fry just like restaurants do it, come across our post on How to Prepare Beef for Stir Fry.

What Kind of Soy Sauce Should I Use?

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

For this recipe, you'll demand both light/regular soy sauce and dark soy sauce. A good dark soy sauce adds flavor and provides that rich dark colour to your beef and broccoli.

Just every bit of import as the soy sauce is the oyster sauce, which is full of umami goodness and central to producing an accurate restaurant flavor.

Read more about light soy sauce, dark 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 whatsoever good beef and broccoli dish. Our beef and broccoli recipe has plenty of sauce to soak into your steamed rice.

Exist sure to add together this mixture right at the finish. Then simmer the sauce for at to the lowest degree 20 seconds afterwards adding it. This ensures that you cook the cornstarch mixture thoroughly and that the sauce has plenty fourth dimension to thicken.

Ok, now that we've gone through all the restaurant secrets you need to know, information technology's fourth dimension to testify yous how this like shooting fish in a barrel beef and broccoli comes together. On to the recipe!

Beef and Broccoli Recipe: Instructions

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

Mix in 1½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce. Set aside to marinate for at least 30 minutes.

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

Bring half dozen cups of water to a boil. Blanch your broccoli for xxx to 60 seconds. (Depending on whether you similar your broccoli crunchy or a lilliputian soft.) Drain and set aside.

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

Ready the wok over medium oestrus 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 pour the Shaoxing wine effectually the perimeter of the wok.

Side by side, add together in the sauce mixture yous fabricated earlier. Stir the sauce around the sides of the wok to deglaze information technology (all those nice bits from stir-frying the beefiness should be 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. Let it to simmer and thicken for 20 seconds.

For more than detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post onHow to Utilize Cornstarch in Chinese Cooking.

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

And the blanched broccoli.

Mix everything together over medium heat until the sauce coats the beefiness and broccoli. If the sauce seems sparse, plow upwards the oestrus and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of craven stock or water.

Serve with plenty of steamed rice !

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

If you lot similar this recipe, endeavor our Beef and Chinese Broccoli stir fry. If you prefer craven, endeavor our recipe for Chicken and broccoli with brown sauce.

Watch Video!

Prep: 35 minutes

Cook: 15 minutes

Total: 50 minutes

For the beef and marinade:

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

For the rest of the dish:

• ▢ 4 cups broccoli florets
• ▢ 3 tablespoons vegetable oil (divided)
• ▢ 2 cloves garlic (minced)
• ▢ 1/4 teaspoon ginger (grated/minced, optional)
• ▢ ane tablespoon Shaoxing wine
• ▢ 2 1/2 tablespoons cornstarch (mixed with 3 tablespoons/45ml h2o)

• In a bowl, add the sliced beefiness, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't want your beefiness tenderized too much, omit the baking soda). Massage the beefiness with your hands until all the liquid is captivated. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and fix aside to marinate for at least thirty minutes.

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

• Bring half-dozen cups of water to a boil and flinch your broccoli for 30 to lx seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and prepare bated.

• Estrus your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the estrus, remove the beef from the wok, and ready 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 pour the Shaoxing wine around the perimeter of the wok.

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

• Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium oestrus until the sauce coats the beef and broccoli. If the sauce seems thin, plough upward the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is as well thick, add together a splash of chicken stock or h2o. Serve with plenty of steamed rice!

Calories: 232 kcal (12%) Carbohydrates: 10 thou (3%) Protein: xix g (38%) Fatty: 13 g (20%) Saturated Fat: eight grand (xl%) Cholesterol: 45 mg (15%) Sodium: 531 mg (22%) Potassium: 482 mg (14%) Fiber: 2 yard (viii%) Sugar: two thousand (2%) Vitamin A: 380 IU (8%) Vitamin C: 54.5 mg (66%) Calcium: 46 mg (5%) Iron: 1.8 mg (x%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information every bit a 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. will alter the nutritional information in whatever recipe. Various online calculators too provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, utilise your preferred nutrition calculator to make up one's mind nutritional information with the actual ingredients and quantities used.

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