Juicy tender beef and bright crisp broccoli brought together with a delicious soy based sauce. This is for sure a crowd pleaser that people will dive in for seconds for. What makes this dish so amazing is that it is quick, and very simple to throw together.
Better at home!
Beef and broccoli is a very well known Chinese takeout dish that can be easily duplicated. It’s fresher, cheaper, healthier and even tastier to make from scratch. It’s easier than it looks and can take less than 30 minutes to make. So skip the takeout and let’s make it at home
What makes the meat so tender?
Most common Chinese restaurants use a velveting method to tenderize the meat. You can either use cornstarch, baking soda or a mixture of both to help break down any tough parts. This means you can use the cheapest cuts of beef and still achieve a tender and tasty dish. Making this dish a budget friendly
How long does it take to make?
This can takes less than 30 minutes to make from start to finish. If you are in need of a quick and tasty meal, beef and broccoli will be your best friend. Or you can marinate the beef over night and have it even faster than 30 minutes.
Can you freeze the raw marinated meat?
Absolutely! I love pre marinating it and storing it in a zip lock bag. Whenever beef is on sale, make a large batch and portion them out according to your household size. That way you can just buy fresh broccoli to toss together or keep frozen broccoli on hand to make it an even more convenient meal.
Enjoy!
Beef & Broccoli
- Total Time: 30 min
- Yield: 4-6 servings 1x
Description
Juicy tender beef and bright crisp broccoli brought together with a delicious soy based sauce.
Ingredients
Beef marinate:
- 2 lb beef of your choice (I used top sirloin)
- 1 1/2 tbsp dark soy sauce
- 3 tbsp oyster sauce
- 3 tbsp light soy sauce
- 3 tbsp vegetable oil
- 3 tbsp mirin
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp baking soda
- 1 tbsp corn starch
Sauce:
- 1 cup warm chicken stock
- 2 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 1/2 tbsp corn starch
Other condiments:
- 1 lb broccoli
- 3 garlic cloves minced
- ginger thinly sliced
- 1/4 cup shaoxing wine to deglaze the wok
Instructions
- Thinly slice beef against the grain. Marinate with dark soy sauce, oyster sauce, light soy sauce, vegetable oil, mirin, sugar, salt, black pepper, onion powder, garlic powder, baking soda, and corn starch. Set aside and marinate for 20 minutes. (Best overnight)
- Finely minced garlic and thinly slice ginger and set aside.
- To make the sauce you’re going to mix warm chicken stock, oyster sauce, sesame oil, sugar, light soy sauce, dark soy sauce, and corn starch. Set aside.
- Blanch broccoli in boiling water for 1-2 minutes and then shock it in an ice bath. Drain and set aside.
- In a large wok on high heat add oil and sear beef and for 1-2 minutes on both sides. Once 85% cooked, take it out and set aside.
- Deglazed the plan with shaoxing wine for 1 minute and add in garlic and scallion. Sauté for 30 seconds and add in the sauce. Let it come to a boil and toss in broccoli. Sauté for 30 seconds then add beef back in. Mix everything together for an additional 30 seconds and turn off the heat.
- Plate it up and serve with rice.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Entree, Vegetables
- Method: wok / stove
- Cuisine: Asian
Keywords: beef and broccoli, vegetable
