Beef With Broccoli Recipe Woks of Life

Beefiness and Broccoli is i of the well-nigh popular dishes on Chinese restaurant menus. It also happens to exist one of our family's favorite takeout dishes.

When my parents owned a Chinese takeout restaurant years ago, we had to creepo out beef and broccoli orders every unmarried day, so I've had plenty of practise making this dish, and making it taste great.

I hope that caught your attention!

There are many beef and broccoli recipes on the Internet, with variations made in tiresome cookers, in Instant Pots, and on sheet pans. Our recipe, however, will evidence yous exactly how to easily accomplish eating house results at home.

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 yous have a local Chinese takeout articulation with an open kitchen, pay attention to the wok station while y'all're waiting at the counter for your nutrient. You'll see that the beef, broccoli, and sauce are cooked separately and combined at the cease.

Hither are the bones 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 beef, nonetheless crisp, salubrious broccoli, and a rich sauce, combined into a restaurant-fashion dish that you can make at home!

How Exercise They Make the Beefiness So Tender?

A little underground to tenderizing the beef is hydrating the meat with a fleck of water and adding a pocket-sized amount of baking soda. Y'all need a good 30 minutes for the beef to sit and tenderize.

Subsequently tenderizing the meat, marinating information technology in some oil, oyster sauce, and cornstarch gives the beef that actress soft and velvety texture you find in Chinese eatery versions. For more than detailed information on preparing beef for stir fry merely like restaurants do it, run across our post on How to Prepare Beefiness for Stir Fry.

What Kind of Soy Sauce Should I Use?

Many readers ask us what kind of soy sauce we buy. The respond is: use whatever expert quality brewed soy sauce, like Kikkoman, Pearl River Bridge or Lee Kum Kee brands. We take used Pearl River Span for years.

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

Just as important as the soy sauce is the oyster sauce, which is full of umami goodness and key to producing an authentic restaurant flavor.

Read more about low-cal soy sauce, dark soy sauce, and oyster sauce on the Chinese Sauces folio of our Ingredients Glossary.

How Is the Sauce Thickened?

A mixture of cornstarch and h2o is the thickening amanuensis for any good beef and broccoli dish. Our beef and broccoli recipe has plenty of sauce to soak into your steamed rice.

Be sure to add together this mixture correct at the end. Then simmer the sauce for at least twenty seconds subsequently adding information technology. This ensures that yous cook the cornstarch mixture thoroughly and that the sauce has enough fourth dimension to thicken.

Ok, at present that we've gone through all the eatery secrets y'all need to know, information technology's fourth dimension to show yous how this easy beef and broccoli comes together. On to the recipe!

Beefiness and Broccoli Recipe: Instructions

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

Mix in ane½ teaspoons cornstarch, 2 teaspoons oil, and one teaspoon oyster sauce. Set aside to marinate for at to the lowest degree 30 minutes.

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

Bring six cups of h2o to a boil. Blanch your broccoli for thirty to 60 seconds. (Depending on whether yous like your broccoli crunchy or a piffling soft.) Bleed and set up aside.

Heat your wok over high rut until smoking. Add ii tablespoons oil and sear the beefiness on both sides until browned (this should only accept 2-three minutes). Turn off the rut, remove the beef from the wok, and set bated.

Set the wok over medium heat and add another tablespoon of oil to the forth 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 earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice $.25 from stir-frying the beefiness should exist absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure information technology's well combined, and drizzle the mixture into sauce while stirring constantly. Permit it to simmer and thicken for xx seconds.

For more than detailed information on the many means to employ cornstarch to get authentic results at abode with our recipes, see our mail onHow to Use Cornstarch in Chinese Cooking.

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

And the blanched broccoli.

Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is likewise thick, add together a splash of craven stock or h2o.

Serve with plenty of steamed rice !

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

If you like this recipe, attempt our Beef and Chinese Broccoli stir fry. If you adopt chicken, effort our recipe for Chicken and broccoli with brown sauce.

Watch Video!

Prep: 35 minutes

Cook: xv minutes

Full: 50 minutes

For the beefiness and marinade:

• ▢ 1 pound flank steak (sliced 1/4-inch or 0.6cm thick)
• ▢ i/four teaspoon baking soda (optional)
• ▢ three tablespoons water
• ▢ 1 1/2 teaspoons cornstarch
• ▢ 2 teaspoons vegetable oil
• ▢ i 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)
• ▢ 1 tablespoon Shaoxing vino
• ▢ ii 1/2 tablespoons cornstarch (mixed with iii tablespoons/45ml water)

• In a basin, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons h2o (if you don't want your beef tenderized too much, omit the blistering soda). Massage the beefiness with your hands until all the liquid is captivated. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and ane teaspoon oyster sauce, and prepare aside to marinate for at least 30 minutes.

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

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

• Heat your wok over loftier rut until smoking. Add ii tablespoons oil and sear the beefiness on both sides until browned (this should but take 2-3 minutes). Plow off the heat, remove the beefiness from the wok, and set bated.

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

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

• Toss in the fair-skinned broccoli and seared beef (along with whatever juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn upwards the heat and reduce it further, or add together a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or h2o. Serve with enough of steamed rice!

Calories: 232 kcal (12%) Carbohydrates: ten g (3%) Protein: 19 one thousand (38%) Fat: 13 thousand (20%) Saturated Fat: 8 1000 (40%) Cholesterol: 45 mg (xv%) Sodium: 531 mg (22%) Potassium: 482 mg (fourteen%) Fiber: ii g (eight%) Sugar: 2 g (2%) Vitamin A: 380 IU (8%) Vitamin C: 54.five mg (66%) Calcium: 46 mg (5%) Iron: ane.eight mg (ten%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes merely. While nosotros practice 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. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain authentic nutritional data for a recipe, utilize your preferred nutrition calculator to decide nutritional information with the actual ingredients and quantities used.

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