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Americans love beef and broccoli—the utmost Chinese beef stir-fry dish with broccoli, slathered in the all too familiar rich brown sauce. Beef Broccoli is the poster child of American-Chinese food; it’s recognizably Chinese even though the traditional Chinese broccoli had been replaced with the accessible and widely available “western” broccoli.
Beef Broccoli is a great dish, if cooked properly, that is, without dousing the beef in a thick goopy sauce and accompanied by overcooked broccoli. The beef should be tender and succulent; the broccoli should be flashed cooked, briefly blanched and then lightly stir-fried with the beef; the sauce should be light. If you have these three premise right, you might well have an almost authentic version of Beef Broccoli.
Here is my easy beef broccoli recipe, which calls for a few ingredients: broccoli, beef, and Chinese marinades.
(Click Page 2 for the Beef and Broccoli Recipe)
Pages: 1 2
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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.