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Beef and Broccoli (西兰花炒牛肉)

Following the restaurant's secret of meat velveting and the perfect sauce formula, your homemade beef and broccoli will please any demanding palate.

Prep Time
10 mins
Cook Time
10 mins
Marinate
15 mins
Total Time
30 mins
Servings: 4
Calories: 404 kcal
Course: Main Course
Cuisine: Chinese

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 light soy sauce
  • 2 tablespoon water
  • ½ tablespoon neutral cooking oil
For the sauce
  • 2 tablespoon oyster sauce
  • 1 tablespoon Shaoxing rice wine
  • ½ tablespoon light soy sauce
  • 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 minced garlic 
  • 1 teaspoon minced ginger

Instructions

Marinate the beef
    Cup of Yum
  1. Cut the beef, across its grain, into slices. Then put them into a bowl.
  2. 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
  1. 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
  1. 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.
  2. 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
  1. 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.
  2. 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
  1. Add the remaining ½ tablespoon of oil to the wok/pan. Stir-fry minced garlic and ginger until fragrant.
  2. 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).
  3. 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

  • You can add other crunchy vegetables (or replace broccoli altogether) to this recipe, such as celery, bell peppers, mushrooms, snow peas (mangetout), snap peas, zucchini (courgette), Gai Lan (Chinese broccoli), asparagus, onion, etc.

Nutrition Information

Serving 1serving Calories 404kcal (20%) Carbohydrates 7g (2%) Protein 21g (42%) Fat 32g (49%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Trans Fat 2g Cholesterol 81mg (27%) Sodium 970mg (40%) Potassium 341mg (10%) Fiber 0.2g (1%) Sugar 1g (2%) Vitamin A 2IU (0%) Vitamin C 1mg (1%) Calcium 30mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 404

% 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.