Chinese Beef & Broccoli
I recently posted a photo on my Instagram that has had far more commentary than I’d have expected. No, not a photo of new motherhood or a workout, but a tried and tested recipe! So, to answer all your questions, I thought I’d jump into your inbox with the method for this crowd-pleasing dish.
If you haven’t already guessed (or jumped into my DMs), the dish I’m sharing today is Beef and Broccoli. It’s is a popular American-Chinese dish that you’ve probably had at a Chinese restaurant in your lifetime. It’s a particular favorite of mine, as broccoli is one of my top vegetables, and so any dish that involves broccoli is appealing to me!
I’ve been craving this dish a lot lately, so I have been experimenting with a few different recipes and methods. While many involve tons of steps and a stack of ingredients, I think this version below (my own simplified version) is one of the best, if I can be so bold.
I’ve made it about four times in the last month because it’s just SO good.
I’d love to know what you think!
Ingredients
Beef
- 1 lb beef flank steak, sliced against hte grain into 1/4 inch thick pieces
- 1 1/2 tsp cornstarch
- 1 tsp oyster sauce
- 3 tbsp water
Sauce
- 1/2 cup low sodium chicken stock
- 1 1/2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp dark soy sauce
- 1/2 tsp sesame oil
- 1/8 tsp white pepper
Veggies
- 4 cups of broccoli florets
- 1 red bell pepper sliced (optional)
- 3 tbsp oil
- 2 tsp minced garlic
- 1 tbsp Shaoxing wine
- 2 tbsp cornstarch
- 3 tbsp water
- 1/2 cup chicken stock
Directions
- Marinate the beef in a bowl with water, cornstarch, oil, and oyster sauce. Mix well and marinate for around 30 minutes.
- Make the sauce and put aside — in a bowl combine the chicken stock, light soy sauce, oyster sauce, sugar, dark soy sauce, sesame oil and white pepper.
- In a wok or large pan on high heat add the oil. Add beef in single layer. Sar for about 1 minute then flip and sear the other side for 1 minute. Remove the beef from the wok/pan onto a plate or bowl.
- In the same wok or large pan on medium to high heat add oil. Then add the broccoli florets (and bell peppers if using) and garlic and saute for 2-4 minutes. Add chicken stock and Shaoxing wine and cover to let steam until liquid is dissolved (about 3-5 minutes). Add the sauce into the wok/pan and mix well for 2 minutes. Combine the cornstarch and water in a separate small bowl, (this is your slurry to help thicken the sauce) and slowly pour the slurry into the wok and stir well until the sauce is thick enough to coat a spoon.
- Add the cooked beef back into the wok and mix altogether making sure the beef and veggies are all coated well in the sauce.
- Serve over steamed white rice.
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