beef with broccoli

Far too often, beef with broccoli is a gloppy mess. In fact, I rarely order it for takeout as I fear the curse of over-thickened and excessively-sweetened brown sauce will ruin what would otherwise be a perfectly fine meal. But after making Diana Kuan's version from The Chinese Takeout Cookbook at home, I've learned I have nothing to fear from this dish. Her quick tricks--blanching the broccoli and marinating the beef with cornstarch--leave the beef tender and the broccoli bright green. The sauce? It's just thick enough to cling to the stir-fry without turning to sludge, and the minced garlic and ginger add bright punch to the mix.

Beef with Broccoli from 'The Chinese Takeout Cookbook' Recipe

Marinade

soy sauce

Chinese rice wine

cornstarch

flank steak,

Sauce

chicken stock

oyster sauce

broccoli florets

garlic cloves,

ginger

black pepper

Marinate the beef: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and stir gently to coat. Let stand at room temperature for 10 minutes.

Prepare the sauce: In a small bowl, stir together the chicken stock, oyster sauce, soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Set aside.

Bring a large pot of water to a boil. Blanch the broccoli in the boiling water for 2 minutes. (If you want the broccoli to maintain its bright green hue, add 1/2 teaspoon of baking soda to the boiling water.) Rinse the broccoli under running cold water. Drain thoroughly and set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic and ginger and stir-fry briefly until fragrant, about 30 seconds. Add the beef and stir-fry until lightly brown on the outside but not yet cooked through, 1 to 2 minutes.

Pour in the sauce and bring it to a simmer. Add the blanched broccoli. Continue to cook the beef and broccoli for another minute, stirring so that everything is well coated. Season with pepper to taste. Transfer to a serving dish and serve immediately.

Our favorite take on a Chinese-American classic combines seared marinated beef with tender-crunchy broccoli coated in a sweet oyster sauce flavored with garlic, ginger, and scallions. The key to great flavor is extremely high heat. I recommend cooking this directly over a hot coal grill.

Chinese-American Beef and Broccoli With Oyster Sauce Recipe

flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips

soy sauce (divided)

shaoxing wine or dry sherry (divided)

corn starch

sugar

sesame seed oil

garlic, finely minced (about 2 teaspoons)

scallions,

vegetable, peanut, or canola oil

Combine beef, 1 tablespoon soy sauce, and 1 tablespoon xiaoshing wine in a bowl and toss to coat. Place in refrigerator and let marinate for at least 20 minutes at room temperature and up to 3 hours.

Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining xiaoshing wine, chicken stock, oyster sauce, sugar, and sesame oil. Set aside. Combine garlic, ginger, and scallion whites in a bowl and set aside.

To Grill With a Wok Insert: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a pile on center of cooking grate. Place  Weber 8835 Gourmet BBQ System Hinged Cooking Grate on grill and set wok in center. Add oil and heat until smoking. Add beef and cook, stirring and tossing until beef is lightly charred but still pink in spots, about 1 minute. Push beef to sides of wok to clear space in center. Add broccoli and cook, stirring in center until lightly charred, about 30 seconds. Toss with beef and push up sides of wok. Add garlic/ginger/scallion mixture to center of wok and immediately push all ingredients into center, tossing and stirring until beef is cooked through and broccoli is just barely tender but still crunchy, about 30 seconds longer. Stir sauce and pour into wok (it should immediately start to boil). Add scallion greens. Toss all ingredients to coat in sauce and cook until lightly thickened, about 30 seconds. Carefully transfer to a serving platter and serve.

To Cook On A Burner: When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding beef to same bowl. Wipe out wok. Repeat with 1 more tablespoon oil and half of broccoli. Transfer to bowl with beef. Repeat with remaining oil and remaining broccoli. Return wok to high heat until smoking. Return beef and broccoli to wok and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and scallion greens and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve

Easy Beef with Broccoli stir fry with homemade ginger-soy sauce is a perfect meal to make with leftover steak or London Broil.

Easy Beef with Broccoli using Leftover Steak

cornstarch (divided)

water water (divided)

garlic powder

leftover steak, London broil,

vegetable oil (divided)

brown sugar

rice (cooked according to package directions)

Combine 2 tablespoons cornstarch, 2 tablespoons water, and garlic powder in a large bowl and mix thoroughly. Add sliced leftover steak and toss until well coated.

Heat 1 tablespoon of oil in a large skillet; add leftover steak and stir fry until reheated, about 1 minute.

Remove meat from skillet. Heat remaining oil in pan; add broccoli, stir-frying for about 5 minutes.

In a small bowl, mix together soy sauce, brown sugar, ginger, and remaining 1 tablespoon of cornstarch and remaining water; add soy mixture and cooked beef to skillet.

Cook for 2-5 minutes, stirring frequently.

Serve over cooked rice.

https://content.jwplatform.com/videos/GZwX5KtR.mp4

Easy Beef and Broccoli stir fry with homemade ginger-soy sauce is a perfect meal to make with leftovers from London broil, flank steak, skirt steak, or other firm cut of beef. It can go from fridge to table in under 30 minutes.

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