How to Stir Fry Broccoli in a Wok With Beef

Beefiness and Broccoli is ane of the near popular dishes on Chinese restaurant menus. It likewise happens to exist one of our family unit's favorite takeout dishes.

When my parents owned a Chinese takeout restaurant years ago, we had to crank out beef and broccoli orders every unmarried day, and so I've had plenty of practise making this dish, and making it taste nifty.

I hope that caught your attention!

There are many beef and broccoli recipes on the Cyberspace, with variations made in deadening cookers, in Instant Pots, and on sheet pans. Our recipe, yet, volition testify you exactly how to hands attain restaurant results at dwelling.

This recipe was originally published in September 2014; It has been re-tested, re-photographed, and re-published with new metric measurements and a video!

How Practise Chinese Restaurants Make Beef and Broccoli?

If you have a local Chinese takeout joint with an open kitchen, pay attention to the wok station while you're waiting at the counter for your food. You'll see that the beefiness, broccoli, and sauce are cooked separately and combined at the terminate.

Here are the bones steps to making an accurate beef broccoli stir-fry:

• Tenderize & marinate the beef
• Flinch the broccoli & sear the beef
• Cook the sauce & stir-fry everything together

This simple method yields tender beef, still crisp, good for you broccoli, and a rich sauce, combined into a eating place-style dish that y'all tin brand at dwelling!

How Do They Make the Beef So Tender?

A little secret to tenderizing the beefiness is hydrating the meat with a bit of water and adding a small corporeality of baking soda. Yous need a good 30 minutes for the beef to sit and tenderize.

After tenderizing the meat, marinating it in some oil, oyster sauce, and cornstarch gives the beefiness that extra soft and velvety texture y'all observe in Chinese eatery versions. For more than detailed information on preparing beef for stir fry simply like restaurants do it, see our post on How to Ready Beef for Stir Fry.

What Kind of Soy Sauce Should I Apply?

Many readers enquire the states what kind of soy sauce we buy. The answer is: use any practiced quality brewed soy sauce, like Kikkoman, Pearl River Bridge or Lee Kum Kee brands. We have used Pearl River Span for years.

For this recipe, you'll need both lite/regular soy sauce and dark soy sauce. A good night soy sauce adds season and provides that rich dark color to your beef and broccoli.

Only as important as the soy sauce is the oyster sauce, which is full of umami goodness and central to producing an authentic restaurant season.

Read more most light soy sauce, night soy sauce, and oyster sauce on the Chinese Sauces page of our Ingredients Glossary.

How Is the Sauce Thickened?

A mixture of cornstarch and h2o is the thickening agent for any expert beef and broccoli dish. Our beef and broccoli recipe has enough of sauce to soak into your steamed rice.

Exist sure to add this mixture right at the end. Then simmer the sauce for at least 20 seconds afterward calculation it. This ensures that yous cook the cornstarch mixture thoroughly and that the sauce has enough time to thicken.

Ok, now that we've gone through all the restaurant secrets you need to know, it'south time to show you lot how this easy beef and broccoli comes together. On to the recipe!

Beef and Broccoli Recipe: Instructions

In a basin, add together the sliced beef, ¼ teaspoon baking soda, and iii tablespoons h2o. (If y'all don't want your beef tenderized also much, omit the baking soda). Massage the beef with your hands until it has absorbed all the liquid.

Mix in ane½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce. Gear up aside to marinate for at least 30 minutes.

Make the sauce mixture by mixing together the chicken stock , sugar, soy sauce , night soy sauce , oyster sauce, sesame oil , and white pepper . Set aside.

Bring 6 cups of h2o to a boil. Blanch your broccoli for 30 to 60 seconds. (Depending on whether you like your broccoli crunchy or a trivial soft.) Drain and set up aside.

Heat your wok over high heat until smoking. Add two tablespoons oil and sear the beefiness on both sides until browned (this should only take two-3 minutes). Turn off the rut, remove the beef from the wok, and set aside.

Gear up the wok over medium estrus and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds so cascade the Shaoxing wine around the perimeter of the wok.

Next, add together in the sauce mixture you fabricated before. Stir the sauce around the sides of the wok to deglaze it (all those prissy bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Permit it to simmer and thicken for 20 seconds.

For more detailed information on the many ways to employ cornstarch to go accurate results at home with our recipes, see our postal service onHow to Utilise Cornstarch in Chinese Cooking.

Toss in the seared beef (along with any juices)…

And the fair-skinned broccoli.

Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems sparse, turn up the estrus and reduce it further, or add together a flake more cornstarch slurry. If the sauce is too thick, add a splash of craven stock or water.

Serve with plenty of steamed rice !

For more takeout dishes, check out our other eating house-style Chinese Takeout recipes.

If y'all like this recipe, try our Beefiness and Chinese Broccoli stir fry. If you lot prefer chicken, endeavour our recipe for Chicken and broccoli with chocolate-brown sauce.

Scout Video!

Prep: 35 minutes

Melt: 15 minutes

Total: l minutes

For the beefiness and marinade:

• ▢ 1 pound flank steak (sliced i/four-inch or 0.6cm thick)
• ▢ 1/4 teaspoon baking soda (optional)
• ▢ three tablespoons water
• ▢ one 1/2 teaspoons cornstarch
• ▢ ii teaspoons vegetable oil
• ▢ 1 teaspoon oyster sauce

For the rest of the dish:

• ▢ 4 cups broccoli florets
• ▢ 3 tablespoons vegetable oil (divided)
• ▢ ii cloves garlic (minced)
• ▢ 1/four teaspoon ginger (grated/minced, optional)
• ▢ 1 tablespoon Shaoxing wine
• ▢ ii one/2 tablespoons cornstarch (mixed with three tablespoons/45ml water)

• In a basin, add the sliced beefiness, ¼ teaspoon baking soda, and iii tablespoons water (if you don't want your beefiness tenderized too much, omit the baking soda). Massage the beef with your easily until all the liquid is absorbed. Mix in ane ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and ready bated to marinate for at to the lowest degree 30 minutes.

• Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, night soy sauce, oyster sauce, sesame oil, and white pepper. Set bated.

• Bring 6 cups of water to a boil and flinch your broccoli for 30 to 60 seconds (depending on whether you similar your broccoli crunchy or a little soft). Drain and set aside.

• Heat your wok over high heat until smoking. Add two tablespoons oil and sear the beef on both sides until browned (this should but take 2-3 minutes). Plow off the oestrus, remove the beefiness from the wok, and prepare aside.

• Set the wok over medium oestrus and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for five seconds and then pour the Shaoxing wine around the perimeter of the wok.

• Next, add together in the sauce mixture you lot made before. Stir the sauce around the sides of the wok to deglaze it (all those overnice bits from stir-frying the beefiness should be captivated into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it'south well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for twenty seconds.

• Toss in the fair-skinned broccoli and seared beef (forth with any juices). Mix everything together over medium estrus until the sauce coats the beef and broccoli. If the sauce seems thin, plow upward the oestrus and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!

Calories: 232 kcal (12%) Carbohydrates: x grand (3%) Poly peptide: xix m (38%) Fatty: 13 g (20%) Saturated Fat: 8 g (40%) Cholesterol: 45 mg (15%) Sodium: 531 mg (22%) Potassium: 482 mg (14%) Fiber: 2 thou (8%) Sugar: ii g (ii%) Vitamin A: 380 IU (eight%) Vitamin C: 54.5 mg (66%) Calcium: 46 mg (5%) Fe: 1.8 mg (x%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes merely. While we do our best to provide nutritional data as a general guideline to our readers, nosotros are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide dissimilar results, depending on their sources. To obtain accurate nutritional information for a recipe, apply your preferred nutrition calculator to decide nutritional information with the actual ingredients and quantities used.

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