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Broccoli Beef Recipe
Serves 4 as part of multicourse meal
Ingredients:
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets Water, for boiling
2 ½ tablespoons oil 2-in (5 cm) ginger, peeled and sliced
Marinade:
½ tablespoon soy sauce
1 teaspoon rice wine or sherry
¼ teaspoon sesame oil
3 dashes white pepper 1 tablespoon corn starch
Sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
¼ teaspoon sesame oil
½ teaspoon sugar
1 teaspoon corn starch
4 tablespoons water
Method:
- Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
- Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
- Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
- As soon as the Sauce thickens, dish out and serve immediately.
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SHARE THE RECIPE & PHOTOS:
Recipe is perfect. Just the right taste I am looking for – light, nothing overpowering. I didn’t have to change anything; I followed your recipe to a T and the taste was just perfect. The only thing different I did was to sprinkle the beef with baking soda for 15 minutes to make it tender. One question Bee, if I marinate the beef with baking soda for a longer period of time, will it make the beef more tender? If so, how much longer should i marinate it. Thanks again for a great & authentic-tasting Chinese recipe.
Can you use cooking wine for this or you have to use chinese sherry or rice wine?
Can you use garlic instead of ginger?
Yes on both.
Is it better to use rice wine or cooking wine? Are they the same and would produce the same result?
How do we make the beef extremely tender? Melt in your mouth?
I’ve been allergic to shell fish most of my life. I can’t even touch shrimp without itching up a storm. I see most Chinese food has Oyster Sauce in it, but I’ve never had a reaction to any Chinese food. How can this be possible?
Yes, Chinese food uses a lot of oyster sauce…you can’t escape it.