Beef and broccoli is a popular Chinese dish and here is my take on it.
Perfectly tender steak and crisp broccoli in a savoury and garlic sauce, serve over
rice and you have the ultimate week night meal.
Start by slicing the beef into strips.
There are many types of cuts you could use for this recipe so I recommend using whatever
you have on hand.
Less expensive cuts work great as long as you slice thinly and across the grain as this
will tenderise them.
You’ll need less than half a pound or about 150g per person you are cooking for.
If you would like the full recipe for this Chinese beef and broccoli it will be listed
in the information box as well as my website.
Just click the link on the screen.
Transfer the sliced beef to a bowl while the marinade is being prepared.
This is a quick and simple marinade, you’ll need cornstarch or cornflour, a small amount
of sugar and soy sauce.
The salt in the soy sauce and sugar will help to tenderise while the cornstarch will thicken
everything so it sticks to the beef.
Use a spoon to mix everything together until there are no lumps and pour over the beef.
Use a spoon to toss the beef in the marinade until everything is evenly coated and leave
to sit at room temperature for 30 minutes.
If you are doing this step ahead of time place the bowl into the fridge until you are ready
to cook.
When the beef has finished marinating and you’re ready to start cooking cut the broccoli
up into bite sized florets with a sharp knife.
When you buy a head of broccoli try to pick the one that has the brightest shade of green
and the florets appear very dense, this means it’s fresh which is important when it’s
one of the main ingredients in the meal.
The best way to cook this dish and almost all stir fry dishes is with a wok.
It has high sides which makes it convenient to stir fry without bits falling out but if
you don’t have one a high sided frypan will do the trick.
Preheat your pan over high heat and pour in a tablespoon of cooking oil.
I’m going with canola but peanut would work great.
When the oil is almost a smoking point, and its starting to ripple add the sliced beef.
Stir fry the beef over high heat to get some colour, this should only take a few minutes.
One of the reasons I love stir frys is they are just so easy and convenient to make.
Cooking time only ends up being under 10 minutes.
Transfer the cooked beef to a clean bowl and place the wok back on the heat, turning it
down to medium.
Add a small amount more oil along with the broccoli.
This will take a little longer to cook through, the goal is for it to be tender while still
have a bite to it.
While the broccoli is cooking get started on the sauce, just make sure to give it a
quick stir every few minutes.
The sauce is savoury and salty while also being sweet, pairing perfectly with beef and
broccoli.
In the same bowl that you mixed up the marinade add the ingredients for the sauce.
You’ll need a couple of cloves of garlic, soy sauce, brown sugar, and cornstarch or
cornflour to thicken.
I’m using a garlic crusher for the garlic but alternatively you can slice it thinly.
Use a spoon to mix the ingredients together until there are no more lumps.
Once the broccoli is tender, if you’re not sure just test a piece, add the beef back
into the wok along with the sauce.
Stir fry everything together for about a minute or until the sauce has thickened to your liking.
Serve the beef and broccoli over steamed rice and enjoy.
The leftovers are perfect for lunch the next day.
Thank you for watching, I hope you enjoyed this recipe and I will see you in my next
video.
Bye.