CHINESE BEEF AND BROCCOLI
Recipe video above. Faster than take out, healthier and tastier. This is a recipe from a Chinese restaurant! If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective!)
Provided by Nagi | RecipeTin Eats
Categories Stir Fry
Time 20m
Number Of Ingredients 16
Steps:
- Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.
- Slice the beef into 1/4" / 0.5cm thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.
- Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned.
- Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until beef is no longer pink.
- Pour Sauce and water into the skillet and quickly mix.
- When the sauce starts bubbling, add broccoli. Stir to coat the broccoli in Sauce, then let it simmer for 1 minute or until Sauce is thickened.
- Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.
Nutrition Facts : ServingSize 405 g, Calories 392 kcal, Carbohydrate 16.7 g, Protein 43.5 g, Fat 18.3 g, SaturatedFat 3.8 g, Cholesterol 89 mg, Sodium 1101 mg, Fiber 4.1 g, Sugar 4.1 g
CHINESE BEEF AND BROCCOLI
Steps:
- Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
- Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
- Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary. Add the broccoli and fry for another minute or until crisp-tender. Stir in the bean sprouts. Stir in the sauce and simmer for another minute.
- Serve immediately with steamed rice.
Nutrition Facts : Calories 405 kcal, Carbohydrate 33 g, Protein 30 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 1447 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
BEEF WITH CHINESE BROCCOLI
This beef with Chinese broccoli recipe is a bit of a change-up from regular beef and broccoli. You can also substitute broccolini in this dish if you like but it's worth the time to seek out Chinese broccoli for this dish!
Provided by Bill
Categories Beef
Time 30m
Number Of Ingredients 15
Steps:
- Trim off any excess fat and fibrous membrane from the flank steak, and use a sharp knife to slice ¼-inch thick pieces about 2½ inches wide at a 45 degree angle. Be sure to cut the beef against the grain. If you're knife skills are not that good, place the beef into the freezer until it is firm but not frozen; slicing the beef will be much easier!
- Add 1 teaspoon each of cornstarch, oil, and soy sauce to the beef in a bowl. Use your hands to massage these ingredients into the beef and set aside to marinate for 20 minutes.
- After the beef has marinated, heat a wok over high heat. Add a tablespoon of oil. When the oil starts to smoke, sear the beef for 30-60 seconds, just until browned. Remove from the wok and set aside. Add 2 more tablespoons of oil to the wok along with the ginger. Let the ginger caramelize for 15 seconds. Add the garlic and Chinese broccoli, and stir-fry for 1 minute, making sure the vegetables are cooking evenly. The Chinese broccoli will start turning a bright green.
- Add the beef, oyster sauce, soy sauce, salt, sugar, sesame oil and hot chicken stock and stir-fry until mixed thoroughly. (Use hot chicken stock so you don't kill the stir-fry party going on in the wok by reducing the temperature of the ingredients. Nothing worse than adding cold chicken stock and then having to wait minutes for the liquid to get back to a boiling, sizzling state.)
- Once the liquid comes to a boil, push the beef and vegetables away from the middle of the wok and stir in the cornstarch slurry gradually to thicken the sauce. Use only what you need! Mix everything until the beef and vegetables are thoroughly coated. If you like more sauce, you can increase the chicken or beef stock, seasonings and cornstarch accordingly.
- Plate and serve over hot steamed rice.
Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 17 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 538 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CHINESE BEEF WITH BROCCOLI STIR FRY RECIPE
Steps:
- Gather the ingredients.
- In a large bowl, mix together egg white, 1/2 tablespoon potato starch, rice wine, soy sauce, oyster sauce, sugar, and black pepper.
- Add the beef, completely covering it, and marinate for at least 30 minutes. If you want the beef to have more texture and be a bit softer then you can add the optional baking soda.
- Cut the broccoli into small individual florets.
- Boil a pot of water with 1 to 2 teaspoons of salt then blanch the broccoli in the water for 20 to 30 seconds.
- Drain the water and soak the broccoli in iced/cold water immediately to cool it down.
- Heat up a wok with oil, stir fry the garlic and ginger first then add beef and stir fry for 1 minute. Remove it from the wok and set aside.
- Wash the wok and dry it. Heat up a little bit of oil and stir fry the broccoli for 20 seconds.
- Then add the beef back in the wok and keep stir-frying for another 30 seconds.
- Stir in potato starch-water mixture and cook for 20 seconds.
- Add salt to taste and it's ready to serve with hot white rice.
Nutrition Facts : Calories 390 kcal, Carbohydrate 29 g, Cholesterol 89 mg, Fiber 5 g, Protein 44 g, SaturatedFat 4 g, Sodium 1993 mg, Fat 11 g, ServingSize 3 servings, UnsaturatedFat 6 g
RESTAURANT STYLE BEEF AND BROCCOLI
This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.
Provided by Dianne
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
- Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
- Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g
CHINESE BEEF AND BROCCOLI
Make and share this Chinese Beef and Broccoli recipe from Food.com.
Provided by lkadlec
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the steak against the grain into very thin slices.
- Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
- Marinate the meat for 15 minutes.
- While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
- Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
- Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
- Serve hot. This is low in carbohydrates.
CHINESE STYLE BEEF BROCCOLI AND RICE
Make and share this Chinese Style Beef Broccoli and Rice recipe from Food.com.
Provided by dicentra
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut steak diagonally into thin slices.
- In a medium bowl, mix together sugar, soy sauce and cornstarch. Add meat strips and toss to coat well. Let stand 5-10 minutes.
- In skillet, heat oil over high heat. Add meat mixture. Cook, stirring over high heat, until meat loses its redness, 4-5 minutes. Remove to a plate.
- Add water, rice and broccoli to skillet and heat to boiling. Reduce heat to medium low and simmer 5-6 minutes or until broccoli is tender.
- Return meat to skillet and heat to boiling, stirring often.
CHINESE BEEF WITH BROCCOLI
Beef with Broccoli is a famous stir fry Chinese dish. Almost all restaurants serve this. I got this recipe from my Mom. Everyone in our family just loves her cooking and it tastes just like the one we buy from the Chinese restaurants. This is actually very quick to make after the marinating time.
Provided by Pneuma
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound sliced meat strips with the back of the knife until tender. Set aside.
- Combine cornstarch and rice wine.
- Add meat to cornstarch and rice wine mixture and marinate for at least 30 minutes.
- Combine Kikkoman soy sauce and sugar. Set aside.
- In the meantime, cut the broccoli into small florets, cutting the small stems diagonally; discard the big stalk.
- Heat oil in a wok over medium flame.
- Stir fry marinated beef; keep stirring until it changes color, but only until it's half done (half color).
- Add onions and the kikkoman with sugar mixture.
- Add the broccoli and oyster sauce; keep stirring for 5 minutes or until cooked; while adding also a pinch of baking soda to the broccoli.
- Add 1/4 cup water and stir fry for another minute.
- Serve warm.
Nutrition Facts : Calories 150.4, Fat 4, SaturatedFat 0.5, Sodium 1529, Carbohydrate 21, Fiber 4.4, Sugar 6.2, Protein 6.6
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