Beef and Broccoli

Beef and Broccoli was one of the most popular dishes in our family’s Chinese takeout restaurant. Get our restaurant secrets in this authentic beef and broccoli recipe.
Beef and Broccoli

INGREDIENTS:
For the beef and marinade:

  • 1 pound flank steak (450g, sliced 1/4 inch thick)
  • 1/4 teaspoon baking soda (optional)
  • 3 tablespoons water
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 1 teaspoon oyster sauce

For the sauce:

  • 2/3 cup low sodium chicken stock (warmed)
  • 1 1/2 teaspoons granulated sugar (or brown sugar)
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce (or double black dark soy sauce)
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon five spice powder (optional)

For the rest of the dish:

  • 4 cups broccoli florets (300g)
  • 3 tablespoons vegetable oil (divided)
  • 2 cloves garlic (minced)
  • 1/4 teaspoon ginger (grated/minced, optional)
  • 1 tablespoon Shaoxing wine
  • 2 1/2 tablespoons cornstarch (mixed with 3 tablespoons water)
Beef and Broccoli


INSTRUCTIONS:

  1. In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don’t want your beef tenderized too 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 least 30 minutes.
  2. Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, and five spice powder (if using). Set aside.
  3. Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
  4. Heat 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 heat, remove the beef from the wok, and set aside.
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