Beef and Broccoli (西兰花炒牛肉)
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Marinate
15 mins
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Total Time
30 mins
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Servings
4
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Calories
404 kcal
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Course
Main Course
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Cuisine
Chinese
Beef and Broccoli (西兰花炒牛肉)
Description
This Beef and Broccoli recipe starts by cutting the beef thinly against the grain, then marinating it with baking soda to tenderize, salt, cornstarch, and light soy sauce to season and add a slight coating. The broccoli is cut into bite-size florets and blanched briefly in boiling water to preserve crunch and bright green color.
The sauce mixes oyster sauce, Shaoxing rice wine, light and dark soy sauces, cornstarch, sugar, white pepper, sesame oil, and water, creating a thickened, flavorful coating for the stir-fried ingredients. Garlic and ginger are quickly sautéed to release their fragrance before adding the beef and sauce.
The combination of marinated beef, crisp broccoli, and savory sauce results in a dish with layers of texture and robust flavors typical of Chinese cuisine. Other crunchy vegetables can be added or substituted according to preference for variety and color.
Ingredients
For the beef
- 1 lb beef flank, skirt, sirloin or rump steak
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ tablespoon cornstarch
- 1 tablespoon soy sauce light
- 2 tablespoon water
- ½ tablespoon neutral cooking oil
For the sauce
- 2 tablespoon oyster sauce
- 1 tablespoon Shaoxing rice wine
- ½ tablespoon soy sauce light
- ½ tablespoon dark soy sauce
- 1½ tablespoon cornstarch
- 1 teaspoon sugar
- ⅛ teaspoon ground white pepper
- ½ teaspoon sesame oil
- 3 tablespoon water
You also need
- 1 medium-head broccoli about 10oz/300g (see note for alternatives)
- 2 tablespoon neutral cooking oil divided
- 1 tablespoon garlic minced
- 1 teaspoon ginger minced
Instructions
Marinate the beef
- Cut the beef, across its grain, into slices. Then put them into a bowl.
- Add baking soda, salt, cornstarch, light soy sauce and water. Stir and rub with your hand until the liquid is fully absorbed by the meat. Add oil and give a final rub to distribute it evenly. Leave to marinate for 15 minutes (refrigerate if left longer).
Prepare the sauce
- In a small bowl, mix oyster sauce, Shaoxing rice wine, light soy sauce, dark soy sauce, cornstarch, sugar, white pepper, sesame oil and water. Set aside.
Blanch the broccoli
- Cut broccoli into bite-sized pieces (including the stem part). Bring water to a full boil in a wok. Blanch the broccoli for 1 to 1½ minutes depending on your preference.
- If using a skillet (frying pan), make sure the water is covering half the height of the broccoli florets. Cover with a lid so that the steam will gather and cook the top part of the broccoli.
Sear the beef
- Wipe dry and heat the wok/skillet over medium-high heat. Pour in 1½ tablespoons of oil. Add the marinated beef. Distribute the pieces in a single layer to sear evenly.
- Once lightly brown on the side touching the wok/skillet, flip and stir-fry for a further 30 seconds or so until the meat loses its pinkness on the surface (do not overcook). Transfer the beef and its cooking liquid to a bowl/plate. Side aside.
Combine the dish
- Add the remaining ½ tablespoon of oil to the wok/pan. Stir-fry minced garlic and ginger until fragrant.
- Turn the heat to medium-low and pour in the sauce mixture (remember to stir it well beforehand in case any starch sinks to the bottom).
- Add the broccoli and the beef. Stir around while the sauce thickens. Dish out when it reaches your preferred consistency (bear in mind that it will become a little thicker as the dish cools).
Notes
- Feel free to add or substitute crunchy vegetables such as celery, bell peppers, mushrooms, snow peas, snap peas, zucchini, Gai Lan, asparagus, or onion for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 404kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 81mg | 27% |
| Sodium | 970mg | 40% |
| Potassium | 341mg | 7% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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