Everyone loves 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 broccoli.
Beef Broccoli is a great dish, if cooked properly, that is, without dousing the beef in a thick gloppy sauce and accompanied by overcooked broccoli. The beef should be tender and succulent; the broccoli should be flash cooked, briefly blanched and then lightly stir-fried with the beef; the sauce should be light. If you have these three techniques right, you might well have an almost authentic version of beef and broccoli.
Here is my easy beef and broccoli recipe, which calls for a few ingredients: broccoli, beef, and Chinese marinades. This recipe is from my Easy Chinese Recipes cookbook, best selling Chinese cookery book on Amazon.
Serves 4 as part of multicourse meal
Source: Easy Chinese Recipes by Bee Yinn Low
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
6 oz (175 g) broccoli florets
Water, for boiling
2 1/2 tablespoons oil
2-in (5 cm) ginger, peeled and sliced
1/2 tablespoon soy sauce
1 teaspoon rice wine or sherry
1/4 teaspoon sesame oil, optional
3 dashes white pepper
1 tablespoon corn starch
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon corn starch
4 tablespoons water
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