Beef and broccoli is the most popular Chinese beef stir-fry dish in the United Status. It’s the poster child of American Chinese food so much as that the most popular item in Panda Express is this dish!
The rich brown sauce with tender beef and healthy broccoli has captured the hearts and palate of many people. This recipe is from my Easy Chinese Recipes cookbook, the best selling and top rated Chinese cookery book.
Tips for the Best and Tender Broccoli Beef
Here are the techniques and tips used by Chinese and Cantonese chefs in the best restaurants, and I am sharing with you the secrets:
- Cut the beef against the grain. This will ensure that the beef is tender and not rubbery.
- Velvet the beef to make sure you have silky, smooth and tender beef. Velveting is a secret techniques used by Chinese chefs to seal in the moisture of protein while stir-frying. The key ingredients for velveting is corn starch.
- Blanch the broccoli in hot boiling water first before stir-frying.
- During the stir-frying process, quickly toss the broccoli with the beef. Do not overcook the broccoli.
- The brown sauce should be light and not starchy or sticky. It should just barely coat the beef.
For perfect wok stir fries, please check out my Chinese stir-frying techniques.
Ingredients for the Brown Sauce
There are two types of sauces in Chinese stir-fry: white sauce and brown sauce. Here are the ingredients for delicious and authentic brown sauce.
- Soy Sauce
- Oyster Sauce
- Sesame Oil
- Corn starch
What Dishes to Serve with this Recipe?
This meal is best served with steamed rice. For a wholesome Chinese meal and easy weeknight dinner, I recommend the following recipes.
How Many Calories Per Serving?
This recipe is only 397 calories per serving.
Pairs well with:
Broccoli Beef Recipe
Broccoli Beef - best and easiest homemade beef and broccoli in brown sauce. You'll never need another broccoli beef takeout.
- 8 oz beef tenderloin, flank steak or flap meat, cut into pieces (250 g)
- 6 oz broccoli florets (175 g)
- water, for boiling
- 2 1/2 tablespoons oil
- 2- in ginger, peeled and sliced (5 cm ginger)
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.