Chinese Beef and Broccoli
Hello, fellow food lovers! Today, I want to share with you one of my all-time favorite dishes - Beef and Broccoli. This classic Chinese-American dish, with its tender beef and crisp broccoli bathed in a savory sauce, has a special place in my heart and on my dinner table.
Equipment
- 2 medium-sized bowls
- 1 large wok
Ingredients
Marinade:
- 11/2 tablespoons soy sauce
- 1 teaspoon dry sherry
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1/4 teaspoon sesame oil
Sauce:
- 1/2 cup beef stock
- 4 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon cornstarch
Beef:
- 1 pound boneless beef short rib cut against the grain in 1/4 inch thick slices
- 1/3 cup water
- 5 cups broccoli florets
- 1 whole ginger peeled and sliced into 1/4-inch thick pieces
- 1 clove garlic peeled and crushed
- 2 tablespoons peanut or grapeseed oil
- 1 onion sliced
- 1 red bell pepper diced
- Black pepper to taste
Instructions
- Put all marinade ingredients in a medium-sized bowl and whisk until well blended. Add beef and toss until evenly coated with marinade. Let beef marinate for at least 15 minutes at room temperature.
- In another bowl, whisk sauce ingredients until no white lumps remain. Set aside.
- Heat a large wok over high heat. Add water and bring to a boil. Add broccoli and cook until tender and bright green, about 2 to 3 minutes. Transfer broccoli to a bowl filled with ice to stop the cooking process and set aside.
- Heat wok again until smoking. Add oil and swirl so oil coats the inside of the wok. Add ginger and garlic and sauté for 30 seconds, or until fragrant.
- Add marinated beef to wok and stir-fry for 2 minutes or until cooked to your liking.
- Add sauce mixture and simmer until sauce thickens, about 1 to 2 minutes.
- Add red bell peppers, onions, and cooked broccoli, stir-fry for 1 minute more.
- Season with ground black pepper, if desired. Best served with cooked rice.
Video
Notes
Broccoli not only adds a pop of vibrant green to the dish but also provides a nutritious boost. Cut the broccoli into bite-sized florets and blanch them briefly in boiling water to retain their vibrant color and crispness. Add the blanched broccoli to the stir-fry during the final stages, allowing it to cook just until it becomes tender-crisp. This ensures that the broccoli retains its fresh flavor and appealing texture.