How To Make The Best Beef & Broccoli
Which Chinese takeout dish should @jasminepak make next? Drop your favorites in the comments!
2 Servings
Beef
1/2 lb flank steak, sliced 1/4-inch thick
1/4 tsp baking soda
1 tbsp water
1 tsp cornstarch
1 tsp vegetable oil
1 tsp oyster sauce
Sauce
1/3 cup chicken stock
1 tbsp dark soy sauce (sub regular soy sauce)
1/2 tbsp oyster sauce
1 tsp sugar (I use Monkfruit Sweetener)
1/4 tsp sesame oil
Dash of white pepper
And the rest!
2 cups broccoli florets
2 tbsp vegetable oil
1 tsp minced garlic (or 1-2 garlic cloves)
1/4 tsp ground ginger
1/2 tbsp Shaoxing wine
1 heaping tablespoon of cornstarch + 3 tbsp water
Directions:
1. In a medium sized bowl, add the sliced flank steak, baking soda, and water.
2. Mix the beef and massage until all the liquid is absorbed. The baking soda helps to tenderize the meat. You can omit the baking soda if you don’t have it available.
3. Add cornstarch, oil, oyster sauce and mix well. Cover and marinate in the fridge for 30 minutes.
4. Blanch the broccoli. Add your broccoli florets into a pot of boiling water and cook for 20 seconds. If you like your broccoli softer, blanch for 30-60 seconds.
5. Remove the broccoli, dip in an ice bath, and set aside.
6. Make the sauce. Combine all the ingredients for the sauce and set aside.
7. Add oil to your pot over medium high heat. Once hot, cook your sliced beef on both sides until browned. Transfer the beef into another bowl and set aside.
8. Bring your pan back over medium heat and add oil.
9. Add garlic and ground ginger and toss until fragrant.
10. Add Shaoxing wine and the sauce mixture. Stir to incorporate all the browned beef bits around the pan and bring to a simmer.
11. Add the cornstarch slurry and stir constantly until well combined and slightly thickened, about 30 seconds.
12. Add the blanched broccoli and seared beef and mix until evenly coated.
13. Raise the heat and continue to cook for another 30 seconds. Remove from heat once the sauce is at your desired thickness.
14. Enjoy with steamed rice.
TAKEOUT BEEF & BROCCOLI IN 15 MINUTES
I finally got into wok cooking and there's no going back. Check out my fast and SUPER tasty takeout inspired beef & broccoli recipe. You can get my favorite cookware from Made In today with a 10% off discount using my link
Shout out to the master, @JKenjiLopezAlt and his book The Wok for the inspo and knowledge:
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-- RECIPE -- makes 4 portions
▪1lb/.5kg beef flank steak or sirloin
▪5g or 1t soy sauce
▪5g or 1t shao-hsing chinese cooking wine (sub with dry sherry or white wine)
▪10g or 2 1/4t sesame oil
▪2g or .5t sugar
▪2g or 3/4t corn starch
▪2g or .5t baking soda
▪350g/12oz broccolini or broccoli cut into small pieces
▪¼ large white onion, sliced
▪10g/3-5 cloves garlic, grated
▪10g or 1-1.5Tbsp ginger, grated
▪Stir fry sauce (see recipe below)
▪Cornstarch slurry (3g/1teas corn starch mixed with 30-40g water/couple of Tbsp)
▪High smokepoint oil (canola, peanut, etc)
Cut steak with the grain into 3 2.5”/6-7cm wide strips. Turn each strip 90 degrees and slice thinly on a bias. Pieces should be approx 1”x ⅛”x2” (2.5x.3x5cm). Place meat in colander and rinse well with water.
Place rinsed and drained meat in a bowl and add soy, cooking wine, sesame oil, sugar, corn starch, and baking soda. Mix well to coat.
I’m using a seasoned 12” carbon steel wok which is recommended for the high heat of this recipe, but if you don’t have one, use a large cast iron or 12-14” nonstick at a lower temp (450F/230C).
Place pan over high heat to preheat to at least 550F/285C (mine was over 600F).
Add a squeeze of oil around the outside of the wok. Add half of the marinated beef. Stir and toss to coat with the oil, moving it around/tossing often. Do this for about 60-90 sec or until browned and cooked about 80-90% through. Transfer beef to a bowl, add another squeeze of oil followed by second half of raw/marinated beef to wok. Cook, stirring and tossing frequently for 60-90 sec. Transfer to cooked beef bowl.
Return wok to high heat. Add splash of water and wet towel with tongs to remove any stuck-on beef gunk from pan. Add squirt of oil followed by half of broccolini and half of onions. Stir and toss to cook for 60-90sec or until charred around the edges and are tender but still snappy. Transfer to bowl with cooked beef. Return wok to high heat, add squeeze of oil and the rest of the broccolini and onions, cook for 60-90 sec. Add garlic and ginger, moving/stirring constantly. Add previously stirfried beef and veg.
Toss to combine for about 15-20 sec. Add stirfry sauce around inside edges of wok. Add 2-3 spoons of cornstarch mixture. Toss and stir together to combine. Serve with rice.
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STIR FRY SAUCE
▪10g or 2.5t sugar
▪30g or 1.75Tbsp soy sauce
▪45g or 2.5Tbsp oyster sauce (sub with hoisin)
▪30g or 1.75Tbsp shao-hsing cooking wine (sub with dry sherry or white wine)
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Meat, veg, and sauce prep
4:47 More about my Wok (ad)
5:52 Cooking the beef and broccoli
9:43 Plate up
10:04 Let’s eat this thing
#beefandbroccoli #takeout #wokcooking
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
???? How a Chinese Chef Cooks Broccoli! (蒜蓉西蘭花)
Watch Daddy Lau teach us how to make Stir-fried Broccoli with Garlic. It’s amazing how simple it is to turn such a simple ingredients into such a delicious gourmet meal right at home!
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⏲ CHAPTERS ⏲
00:00 - Wash broccoli
02:02 - Cut broccoli
03:08 - On broccoli
04:09 - Prepare aromatics
05:07 - Create sauce
05:34 - Blanch broccoli
07:52 - Start stir-fry
08:23 - Add broccoli
#cookingathome #chinesechef #broccoli #broccolistirfry #stirfry #broccolifry
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Produced by Randy Lau
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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THE SECRET TO MAKE YUMMY AND JUICY BEEF STIR FRY WITH BROCCOLI AND OYSTER SAUCE | SUPER EASY!!!
This my recipe of a yummy and juicy beef stir fry with broccoli and oyster sauce
INGREDIENTS
-500g beef sirloin strips
-1Tbsp cornstarch
-1Tbsp soy sauce
-1Tbsp cooking oil
-ground black pepper
-finely chopped ginger about the size of your thumb
-1onion chopped
-3cloves garlic chopped
-thinly sliced carrot
-chopped broccoli
-1Tbsp soy sauce
-2Tbsp oyster sauce
-1/2tsp salt
-1/2tsp sugar
-ground black pepper
-1/4cup slurry (50% water and 50%cornstarch
-1/2cup water
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15 Minute Beef & Broccoli That Will Change Your LIFE!
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Beef and Broccoli with Black-Bean Garlic Sauce - Martha Stewart
Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black beans, garlic, and chilis into a rich and super savory paste that soaks into this stir-fry with aplomb.
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