Kids in the Hall Episode, Beef and Broccoli

Beef and Broccoli is one of the most pop dishes on Chinese eating place menus. It also happens to be ane of our family's favorite takeout dishes.

When my parents owned a Chinese takeout restaurant years ago, we had to creepo out beefiness and broccoli orders every single twenty-four hour period, so I've had plenty of practice making this dish, and making it sense of taste corking.

I hope that defenseless your attention!

There are many beefiness and broccoli recipes on the Internet, with variations made in tiresome cookers, in Instant Pots, and on sail pans. Our recipe, notwithstanding, will show you exactly how to easily achieve restaurant results at domicile.

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 Beefiness and Broccoli?

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

Hither are the basic steps to making an authentic beef broccoli stir-fry:

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

This simple method yields tender beef, yet crisp, healthy broccoli, and a rich sauce, combined into a eating house-mode dish that you can brand at domicile!

How Practice They Make the Beef Then Tender?

A fiddling undercover to tenderizing the beef is hydrating the meat with a flake of water and adding a small corporeality of baking soda. Yous need a good 30 minutes for the beef to sit down and tenderize.

After tenderizing the meat, marinating it in some oil, oyster sauce, and cornstarch gives the beefiness that extra soft and velvety texture you lot find in Chinese restaurant versions. For more detailed data on preparing beefiness for stir fry only like restaurants do information technology, see our post on How to Set up Beef for Stir Fry.

What Kind of Soy Sauce Should I Utilize?

Many readers ask usa what kind of soy sauce nosotros buy. The answer is: apply whatever good quality brewed soy sauce, similar Kikkoman, Pearl River Bridge or Lee Kum Kee brands. Nosotros have used Pearl River Span for years.

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

Only as important as the soy sauce is the oyster sauce, which is total of umami goodness and central to producing an accurate restaurant flavor.

Read more about calorie-free soy sauce, dark soy sauce, and oyster sauce on the Chinese Sauces page of our Ingredients Glossary.

How Is the Sauce Thickened?

A mixture of cornstarch and water is the thickening agent for whatever good beef and broccoli dish. Our beef and broccoli recipe has plenty of sauce to soak into your steamed rice.

Exist sure to add this mixture right at the end. Then simmer the sauce for at to the lowest degree 20 seconds after adding it. This ensures that you cook the cornstarch mixture thoroughly and that the sauce has enough fourth dimension to thicken.

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

Beef and Broccoli Recipe: Instructions

In a bowl, add the sliced beefiness, ¼ teaspoon baking soda, and 3 tablespoons h2o. (If yous don't desire your beef tenderized too much, omit the baking soda). Massage the beefiness with your hands until it has captivated all the liquid.

Mix in 1½ teaspoons cornstarch, two teaspoons oil, and 1 teaspoon oyster sauce. Fix aside to marinate for at least 30 minutes.

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

Bring half dozen cups of water to a boil. Blanch your broccoli for 30 to sixty seconds. (Depending on whether you like your broccoli crunchy or a little soft.) Drain and fix bated.

Estrus your wok over high oestrus until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should merely take ii-3 minutes). Turn off the heat, remove the beefiness from the wok, and gear up 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 5 seconds and so cascade the Shaoxing vino around the perimeter of the wok.

Next, add in the sauce mixture you made before. Stir the sauce around the sides of the wok to deglaze it (all those nice $.25 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's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.

For more detailed information on the many means to use cornstarch to become accurate results at home with our recipes, see our post onHow to Utilize Cornstarch in Chinese Cooking.

Toss in the seared beefiness (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 thin, plough upwardly the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is as well thick, add together a splash of chicken stock or water.

Serve with enough of steamed rice !

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

If you like this recipe, try our Beef and Chinese Broccoli stir fry. If yous prefer chicken, try our recipe for Chicken and broccoli with chocolate-brown sauce.

Watch Video!

Prep: 35 minutes

Melt: 15 minutes

Total: 50 minutes

For the beef and marinade:

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

For the rest of the dish:

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

• In a basin, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't desire your beefiness tenderized too much, omit the baking soda). Massage the beefiness with your hands until all the liquid is captivated. Mix in ane ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.

• Brand the sauce mixture past mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.

• Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether yous like your broccoli crunchy or a petty soft). Drain and set aside.

• Heat your wok over loftier heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.

• Set the wok over medium heat and add some other 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 vino around the perimeter of the wok.

• Next, add in the sauce mixture you fabricated before. Stir the sauce around the sides of the wok to deglaze it (all those nice 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 information technology'south well combined, and drizzle the mixture into sauce while stirring constantly. Permit it to simmer and thicken for xx seconds.

• Toss in the blanched broccoli and seared beef (forth with whatever juices). Mix everything together over medium estrus until the sauce coats the beef and broccoli. If the sauce seems thin, turn upward the estrus and reduce it farther, or add together a bit more cornstarch slurry. If the sauce is also thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!

Calories: 232 kcal (12%) Carbohydrates: 10 thou (3%) Protein: 19 grand (38%) Fat: 13 m (20%) Saturated Fat: 8 grand (40%) Cholesterol: 45 mg (15%) Sodium: 531 mg (22%) Potassium: 482 mg (14%) Fiber: ii thousand (8%) Sugar: ii g (ii%) Vitamin A: 380 IU (8%) Vitamin C: 54.v mg (66%) Calcium: 46 mg (5%) Iron: one.8 mg (10%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes just. While we do our all-time to provide nutritional information as a general guideline to our readers, nosotros are not certified nutritionists, and the values provided should be considered estimates. Factors such equally brands purchased, natural variations in fresh ingredients, etc. will alter the nutritional information in whatsoever recipe. Various online calculators besides provide different results, depending on their sources. To obtain authentic nutritional information for a recipe, use your preferred diet calculator to decide nutritional information with the actual ingredients and quantities used.

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