Recipe Using Sliced Beef and Brocolli

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Tender strips of steak with well-baked broccoli in a rich brown sauce, beefiness with broccoli is a weeknight favorite.

Beefiness and broccoli, or tender strips of steak and crisp broccoli florets in a rich dark-brown sauce, is a popular Chinese restaurant dish, but it's easy to make at habitation too. At most American Chinese restaurants, the dish is made with flank steak that has been tenderized with a baking soda solution and marinated, simply when I make beef and broccoli at home, I prefer to use flat iron steak. It's an affordable cut of meat that does non crave tenderizing or marinating, and it'southward ideal for loftier-rut, quick-cooking methods like sautéing. This recipe comes together in just 40 minutes with ingredients found at most supermarkets. Make some rice and dinner is done!

What you'll need to make Beef and Broccoli

Footstep-by-pace Instructions

Brainstorm by slicing the beef into i/4-inch slices. Add 1 tablespoon each soy sauce and Chinese rice wine (or dry out sherry) and let marinate while you lot gear up the rest of the ingredients.

While the beef marinates, chop the scallions, garlic, and ginger. It's important to do this earlier you get-go cooking because the dish cooks very quickly.

Next, prepare the sauce by combining the the remaining 3 tablespoons of soy sauce with the cornstarch, and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry out sherry), oyster sauce, craven goop, saccharide, and sesame oil. Stir and set bated.

When you're ready to cook, heat 1 tablespoon of oil in a large sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for thirty seconds, then add the water. Cover the pan with a chapeau (or tightly with foil) and lower the oestrus to medium; steam the broccoli until tender-crisp, almost 2 minutes, so transfer to a paper towel-lined plate.

Wipe any excess water out of the pan. Increase the estrus to high and heat another tablespoon of oil in the pan until smoking. Add together half of the beef, so that it is in a single layer. Cook without moving until the beefiness is well seared, almost ane-one/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, nearly 30 seconds. Transfer to a plate. Add another tablespoon of oil to the pan and oestrus until smoking. Put in the remaining beef and cook without moving until the beef is well seared, about one-1/2 minutes.

Adjacent, add the garlic, ginger, and scallion whites. Melt, stirring constantly with the beef, for most 30 seconds. Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens.

Melt, tossing and stirring constantly until the sauce is slightly thickened, about 45 seconds. Serve with rice and enjoy.

Note: The sauce for this recipe (non the method) is adapted from i of my favorite nutrient columns, The Food Lab on Serious Eats by J. Kenji López-Alt.

Video Tutorial

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Beef and Broccoli

Tender strips of steak with well-baked broccoli in a rich brown sauce, beefiness with broccoli is a weeknight favorite.

Ingredients

• ane pound apartment fe steak, cut into ¼-inch thick strips (flank steak, skirt steak or hanger steak may exist substituted, but won't be as tender)
• ¼ cup soy sauce
• ¼ loving cup Shaoxing vino (Chinese rice wine) or dry out sherry
• two teaspoons cornstarch
• ¼ cup oyster sauce
• ⅓ cup low-sodium chicken goop
• i tablespoon sugar
• 1 teaspoon Asian/toasted sesame oil
• iv scallions, whites finely sliced, greens cut into ½-inch segments on the diagonal, reserved separately
• iii cloves garlic, minced
• 1 tablespoon finely minced fresh ginger
• iii tablespoons vegetable oil
• one pound bite-size broccoli florets, from about i½ pounds broccoli crowns
• ⅓ cup h2o
• Rice, for serving

Instructions

1. Combine the beef with 1 tablespoon of the soy sauce and 1 tablespoon of the Shaoxing vino (or dry sherry) in a bowl and toss to glaze. Let marinate for 30 minutes at room temperature or 1 hour in the refrigerator.
2. Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Add the remaining three tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken goop, sugar, and sesame oil. Stir and set aside.
3. Combine the scallion whites, garlic and ginger in a bowl and ready aside.
4. When you're prepare to cook, heat 1 tablespoon of oil in a large sauté pan or wok over loftier rut until smoking. Add the broccoli and stir-fry for thirty seconds, then add the h2o. Cover the pan with a chapeau (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, near 2 minutes, and so transfer to a paper towel–lined plate.
5. Wipe whatsoever excess water out of the pan. Increase the estrus to high and heat another tablespoon of oil in the pan until smoking. Add one-half of the beef, so that it is in a single layer, and cook without moving until the beefiness is well seared, about 1½ minutes. Proceed cooking while stirring until the beefiness is lightly cooked but still pinkish in spots, about thirty seconds. Transfer to a plate.
6. Add another tablespoon of oil to the pan and heat until smoking. Add together the remaining beef and cook without moving until the beef is well seared, about i½ minutes. Add together the scallion whites, garlic and ginger mixture and cook, stirring constantly with the beefiness, for most 30 seconds.
7. Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens and cook, tossing and stirring constantly until the sauce is lightly thickened, most 45 seconds. Transfer to a serving platter and serve with rice.

Pair with

Nutrition Information

Powered past

• Per serving (iv servings)
• Calories: 369
• Fat: 21g
• Saturated fat: 5g
• Carbohydrates: 17g
• Saccharide: 6g
• Fiber: 4g
• Protein: 28g
• Sodium: 1523mg
• Cholesterol: 77mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved past a nutritionist or the Nutrient and Drug Administration. Nutritional information is offered equally a courtesy and should not be construed every bit a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide authentic nutritional information, these figures should exist considered estimates just. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the fashion ingredients are candy modify the effective nutritional information in whatever given recipe. Furthermore, different online calculators provide unlike results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should summate the nutritional information with the bodily ingredients used in your recipe, using your preferred diet calculator.

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Comments

May 21, 2022

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