What Meat to Use for Chinese Beef and Broccoli
Tender, juicy beef and broccoli smothered in a special glossy sauce. Who needs to order takeout when you have a Beef and Broccoli recipe sourced from a Chinese restaurant ?
Copycat Chinese takeout recipes are a firm favourite in my earth, with recipes similar Chow Mein, Cashew Chicken, Fried Rice and Egg Foo Young on heavy rotation along with this Beef and Broccoli. For a full Chinese feast, start with an appetiser of Spring Rolls or Potstickers. And don't miss Chicken and Broccoli stir fry!
Beef and broccoli recipe
I've attempted on several occasions to wheedle recipes out of my local Chinese restaurant – with footling to no success.
I'm beyond the age of hair flipping and lack the lashes for batting my optics to whatever effect, but I do dial up the amuse – full wattage smiling, laying on the compliments, hitting them upwardly later I've ordered a truckload of takeout.
Alas, I've gotten nowhere.
So imagine my delight when I discovered a Chinese cooking blog called Woks of Life run past a Chinese-American family unit who used to own a Chinese eating house! And that's where the base for this recipe came from – the Woks of Life Beef and Broccoli stir fry.An actual existent-deal restaurant recipe!!
Beefiness and Broccoli Sauce
The sauce base for Chinese Beef and Broccoli is extremely unproblematic. They key here is the correct ratios:
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soy sauce;
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Chinese cooking wine OR Mirin (come across recipe for subs);
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sugar;
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cornflour/cornstarch for thickening; and
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Chinese Five Spice Powder – a hint of this is the signature flavour in Beefiness and Broccoli!
What is Chinese Five Spice powder?
It's a spice mix made up of (surprise, surprise?) five spices – cinnamon, cloves, Szechuan pepper, fennel and star anise. It's a common spice blend found in supermarkets nowadays that doesn't cost any more than other standard spices.
The Sauce serves a dual purpose – as the main Sauce for the stir fry, as well as adding a little flavour direct to the beef. It doesn't need to be marinated, only set it aside while you prep the other ingredients.
Best beef for stir fries
In the video and the photos of the finished dish in this mail, I've used an economy beefiness eye fillet (Australia – Harris Farms sells information technology for $20/kg) which is beautifully juicy and tender, perfect for stir fries.
Any quick cooking cut of beefiness is suited to this recipe. Basically, the rule of thumb is: if y'all'd throw it on the BBQ and eat it as a steak, it's great for stir fries.
But you tin as well make a Beef and Broccoli witheconomic beefiness – even stewing cuts (!!) – by using a little known Chinese eating place secret method totenderise beef using baking soda. It's simple, highly effective and will make your beef incredibly tender in every stir fry –simply like you cheerful local Chinese restaurant!
Beefiness and Broccoli – not authentic, and that'southward ok!
I haven't travelled extensively throughout China but in the time I did spend there, I tin say with certainty that I never saw Beef Broccoli on whatever menu. Broccoli is actually very expensive in China!
So I'one thousand pretty sure Beef and Broccoli is a westernised version of a Chinese dish, or just a Western Chinese dish.
Either way, information technology's a big Chinese takeout favourite – with skilful reason. Tender beef with juicy broccoli generously smothered with a savoury Chinese brownish sauce with the signature hint of Chinese Five Spice Powder, this is i of those dishes that's a crowd pleaser for all ages!
Try the noodle version 1 twenty-four hour period – Beef Broccoli Noodles. It's everything you know and love about Beef and Broccoli – with noodles! – Nagi x
PS Update – also try the new Chicken Broccoli Stir Fry. Actress saucy!
More than Chinese Takeout Favourites
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Chow Mein
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Love Prawns
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Cashew Chicken
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Kung Pao Chicken
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Prawn (Shrimp) Stir Fry
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Bound Rolls – better than egg rolls!
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Char Siu (Chinese BBQ Pork)
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Come across all Chinese Takeout Recipes
PS Plenty of sauce – see? Because everyone loves the sauce!
WATCH HOW TO MAKE It
Sometimes it helps to take a visual, so watch me make this Beef Broccoli recipe!
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Servings iii -4
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Recipe video above.Faster than take out, healthier and tastier. This is a recipe from a Chinese restaurant! If using economic beefiness, consider tenderising it the Chinese way ("velveting", uncomplicated, highly constructive!)
Sauce
- 2 tbsp cornstarch / cornflour
- 1/four loving cup water
- i tsp sugar
- 1 tbsp dark soy sauce (Note 1)
- ane ane/2 tbsp lite soy sauce (Note 1)
- i tbsp Chinese cooking vino (Shaoxing wine) (Note 2)
- 1/8 tsp Chinese five spice powder (Note 3)
- 1 tsp sesame oil (optional)
- 1/8 tsp tsp black pepper
Stir Fry
- two tbsp oil
- 12 oz / 360g beef fillet, flank or rump (Note iv for tenderising option)
- one garlic clove, finely chopped
- ane tsp fresh ginger, finely chopped
- 4 - 5 cups broccoli florets (1 caput), cooked (Annotation five)
- 1 loving cup water
Serving:
- Sesame seeds (optional)
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Place cornflour and water in bowl and then mix. Add remaining Sauce ingredients.
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Slice the beef into 1/iv" / 0.5cm thick slices. Identify the beef and 2 tbsp of the Sauce into a bowl and set bated.
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Heat oil in a skillet over high heat. Add beefiness and spread out, leave for 1 infinitesimal until browned.
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Stir beef for 10 seconds, and so add garlic and ginger. Stir for some other 30 seconds or until beef is no longer pinkish.
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Pour Sauce and water into the skillet and rapidly mix.
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When the sauce starts bubbling, add broccoli. Stir to coat the broccoli in Sauce, then allow it simmer for 1 minute or until Sauce is thickened.
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Remove from estrus immediately and serve over rice. Sprinkle with sesame seeds if desired.
ane. Dark soy sauce makes the sauce colour darker and it has more flavour than light soy sauce. Can employ all-purpose soy sauce or just light soy sauce in place of both the soy sauces merely the sauce colour will be lighter. Do not utilise all nighttime soy sauce - flavor will be too strong.
2. Chinese cooking wine is an essential ingredient in Chinese stir fry sauces and without it, information technology will lack that true "restaurant" edge. Dry out sherry is a terrific sub, or cooking sake. Mirin tin can too be used but omit the sugar.
If you cannot consume alcohol, supervene upon 3/4 cup of the water with low sodium chicken goop.
3. Chinese Five Spice Pulverization is a mix of v spices. It is bachelor in the herb and spice department of supermarkets and it costs no more than than other spices.
4. Beef -As with all stir chips, this cooks very quickly so yous demand to use a decent cut of beef for it. Rump, flank, sirloin, t-bone and scotch fillet are excellent for this recipe.
Slice the beefiness confronting the grain. When you wait at the beef, y'all will notice that the fibres are mostly going in i management. Identify the beef in front of you so the fibres are going left to right. Then cut through the fibres i.e. cutting perpendicular to the direction of the fibres (see here for illustrative prototype). Cut it this mode makes the beef more than tender!
Slow cooking cuts, like chuck, are not suitable unless you lot tenderise information technology (seeHow to tenderise beef the Chinese restaurant way)
5. If par humid, place the broccoli into a pot of boiling water, so when it comes back up to a eddy, let information technology boil for 40 seconds (for just cooked) or i minute (for tender) then drain. The residue heat will cook the broccoli through while sitting in the colander.
six. Adapted from this recipe from Woks of Life, my "go to" resource for Chinese takeout recipes!
7. Nutrition per serving, excluding rice.
Originally published March 2015, updated with new photos, new words, slightly more streamlined recipe and a recipe video!
Serving: 405 m Calories: 392 cal (20%) Carbohydrates: sixteen.seven g (six%) Poly peptide: 43.5 chiliad (87%) Fat: xviii.iii thou (28%) Saturated Fatty: 3.eight thousand (24%) Cholesterol: 89 mg (30%) Sodium: 1101 mg (48%) Potassium: 517 mg (xv%) Cobweb: four.ane m (17%) Sugar: 4.1 1000 (5%) Vitamin A: 950 IU (19%) Vitamin C: 187.3 mg (227%) Calcium: 100 mg (10%) Iron: 3.1 mg (17%)
Beef and Broccoli recipe original published March 2015, updated 2018 with new photos, new words, slightly more streamlined recipe and a recipe video!
LIFE OF DOZER
He'll take the beef over the broccoli……
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Source: https://www.recipetineats.com/chinese-beef-and-broccoli-extra-saucy-take-out-style/
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