BEEF AND BROCCOLI
In Chinese restaurants, Beef with Broccoli is a popular dish. One of our favorite takeout meals is likewise this recipe.
For years, my parents managed a takeout Chinese restaurant, so I’ve learned a lot about how to make this meal and how to make it taste delicious.
That should have piqued your interest, right?
There are numerous beef and broccoli recipes online that can be prepared in a variety of ways, including in a slow cooker, an Instant Pot, or even on a baking sheet. Our recipe, on the other hand, will show you step-by-step how to replicate restaurant-quality food at home.
Observe the work station while you’re waiting for your food at a Chinese takeout establishment with an open kitchen if you have one nearby. The steak, broccoli, and sauce are all cooked separately and then mixed at the end.
When it comes to tenderizing the beef, there’s a tiny trick you may use: a little water and baking soda. The beef needs a good 30 minutes to rest and soften.
After tenderizing the meat, marinating it with oil, oyster sauce, and cornstarch gives the beef that extra soft and a velvety texture that you get in Chinese restaurant renditions of the dish..
THE SOY SAUCE I’M LOOKING FOR.
We received a lot of inquries about the soy sauce we use. Using an excellent grade brewed soy sauce, such as Kikkoman, Pearl River Bridge, or Lee Kum Kee brands, is the answer. We’ve been using Pearl River Bridge for a long time.
Both standard soy sauce and black soy sauce are required in order to make this dish. Adding an excellent dark soy sauce to your meat and broccoli adds taste and color.
An authentic restaurant flavor relies on the umami goodness of oyster sauce, which is just as crucial as the soy sauce.
HOW DOES THE SAUCE GET THICKER?
Beef and broccoli dishes can be thickened by combining cornstarch and water. There is enough sauce in our beef and broccoli recipe for your rice to absorb up.
Add this combination at the very end and cook for at least 20 seconds after adding it. Make sure the cornstarch mixture is cooked through and that the sauce has time to thicken.
Now that you’ve learned all the insider information you need, let me teach you how to make this simple beef and broccoli dish at home. Let’s get started on the food!
- 450g of sliced flank steak
- 3 tablespoons of water
- 2 teaspoons of vegetable oil
- 1 1/2 teaspoons of cornstarch
- 1 teaspoon of oyster sauce
- 1/4 teaspoon of baking soda
- 2/3 cup of low sodium chicken stock
- 1 1/2 teaspoons of granulated sugar
- 1 1/2 tablespoons of soy sauce
- 1 teaspoon of dark soy sauce
- 1 tablespoon of oyster sauce
- 1/2 teaspoon of sesame oil
- 1/8 teaspoon of white pepper
REST OF THE DISH:
- 300g broccoli florets
- 3 tablespoons vegetable oil
- 2 1/2 tablespoons of cornstarch
- 2 cloves of minced garlic
- 1 tablespoon of Shaoxing wine
- 1/4 teaspoon of grated ginger
- You can use baking soda if you don’t want your beef to be overly tenderized; otherwise, you can leave it out. Massage the meat until it has absorbed all of the liquid. For at least a 30-minute marinade, combine 1 1/2 teaspoon of cornstarch with 2 tablespoons of oil and 1 teaspoon of oyster sauce.
- In a large bowl, combine all the sauce ingredients, except for the sesame oil and the white pepper, and mix thoroughly. Set aside for later.
- Broccoli should be crisp-tender after 30 to 60 seconds of cooking in 6 cups of salted water. Drain and set aside.
- Smoke your wok by heating it to a high temperature. Cook the beef in 2 teaspoons of oil until browned on both sides (this should only take 2-3 minutes). Remove the beef from the pan, turn off the heat, and store it in an airtight container.
- Another tablespoon of oil should be added as well, along with the garlic and ginger, and boil (if using). Pour the Shaoxing wine around the outside of the wok after stirring the garlic and ginger for 5 seconds.
- Pour in the sauce mixture you prepared previously. Deglaze the wok by stirring the sauce into the corners.
- Take care to bring the sauce to a boil. Make a slurry with the cornstarch and water, stirring frequently, and then pour it into the sauce. 20 seconds later, remove from heat and allow to cool slightly.
- Add the steamed broccoli and the browned beef to the dish (along with any juices). The sauce must be thick enough to dress the steak and broccoli before it can be served. Add more cornstarch slurry if the sauce is too thin, or increase the heat and reduce it more. You can’t go wrong with steamed rice!