Beef With Broccoli Once Upon a Chef

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

Beef and broccoli, or tender strips of steak and crisp broccoli florets in a rich dark-brown sauce, is a popular Chinese restaurant dish, only information technology'south piece of cake to make at dwelling likewise. At near American Chinese restaurants, the dish is fabricated with flank steak that has been tenderized with a baking soda solution and marinated, but when I brand beefiness and broccoli at home, I prefer to use flat fe steak. It'south an affordable cut of meat that does not require tenderizing or marinating, and it's platonic for high-oestrus, quick-cooking methods like sautéing. This recipe comes together in just forty minutes with ingredients establish at nigh supermarkets. Make some rice and dinner is done!

What you'll need to make Beef and Broccoli

Pace-past-step Instructions

Begin by slicing the beef into 1/4-inch slices. Add together 1 tablespoon each soy sauce and Chinese rice vino (or dry sherry) and let marinate while yous prepare the remainder of the ingredients.

While the beefiness marinates, chop the scallions, garlic, and ginger. It'due south important to practice this before you beginning cooking considering 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 vino (or dry sherry), oyster sauce, craven broth, sugar, and sesame oil. Stir and set aside.

When you're set to melt, rut 1 tablespoon of oil in a big sauté pan or wok over loftier heat until smoking. Add the broccoli and stir-fry for 30 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 two minutes, then transfer to a paper towel-lined plate.

Wipe whatsoever excess water out of the pan. Increment the heat to loftier and heat another tablespoon of oil in the pan until smoking. Add half of the beefiness, so that it is in a single layer. Melt without moving until the beef is well seared, about one-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but notwithstanding pink in spots, about 30 seconds. Transfer to a plate. Add another tablespoon of oil to the pan and heat until smoking. Put in the remaining beef and cook without moving until the beef is well seared, about 1-one/2 minutes.

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

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

Note: The sauce for this recipe (not the method) is adapted from 1 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 crisp broccoli in a rich brown sauce, beef with broccoli is a weeknight favorite.

Ingredients

• 1 pound apartment iron steak, cut into ¼-inch thick strips (flank steak, brim steak or hanger steak may be substituted, but won't be as tender)
• ¼ cup soy sauce
• ¼ cup Shaoxing wine (Chinese rice vino) or dry out sherry
• 2 teaspoons cornstarch
• ¼ cup oyster sauce
• ⅓ cup depression-sodium craven broth
• 1 tablespoon sugar
• 1 teaspoon Asian/toasted sesame oil
• 4 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
• 1 pound bite-size broccoli florets, from well-nigh ane½ pounds broccoli crowns
• ⅓ loving cup water
• Rice, for serving

Instructions

1. Combine the beefiness with 1 tablespoon of the soy sauce and ane tablespoon of the Shaoxing wine (or dry out sherry) in a basin and toss to glaze. Permit marinate for thirty minutes at room temperature or 1 hour in the refrigerator.
2. Meanwhile, combine the remaining three 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 sherry), oyster sauce, craven broth, sugar, and sesame oil. Stir and fix aside.
3. Combine the scallion whites, garlic and ginger in a bowl and set aside.
4. When yous're ready to melt, rut 1 tablespoon of oil in a big sauté pan or wok over loftier heat until smoking. Add the broccoli and stir-fry for 30 seconds, and then add the h2o. Cover the pan with a lid (or tightly with foil) and lower the heat to medium; steam the broccoli until tender-crisp, about two minutes, then transfer to a newspaper towel–lined plate.
5. Wipe any excess h2o out of the pan. Increase the heat to high and heat another tablespoon of oil in the pan until smoking. Add half of the beef, so that it is in a unmarried layer, and melt without moving until the beefiness is well seared, about 1½ minutes. Continue cooking while stirring until the beef is lightly cooked but nevertheless pink in spots, about 30 seconds. Transfer to a plate.
6. Add another tablespoon of oil to the pan and estrus until smoking. Add the remaining beef and cook without moving until the beef is well seared, well-nigh 1½ minutes. Add the scallion whites, garlic and ginger mixture and cook, stirring constantly with the beefiness, for well-nigh thirty seconds.
7. Render the reserved beef and broccoli to the pan, forth with the reserved sauce and scallion greens and cook, tossing and stirring constantly until the sauce is lightly thickened, almost 45 seconds. Transfer to a serving platter and serve with rice.

Pair with

Nutrition Information

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

This website is written and produced for advisory purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Assistants. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The information is calculated through an online nutritional computer, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should exist considered estimates only. Varying factors such every bit production types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed modify the constructive 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 calculate the nutritional data with the bodily ingredients used in your recipe, using your preferred diet computer.

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Comments

May 21, 2022

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