Craving the savory, satisfying flavors of your favorite Chinese takeout? Forget the greasy takeout containers and the questionable ingredients – tonight, you're making restaurant-quality Beef and Broccoli at home! This classic dish is easier to make than you think, requiring readily available ingredients and a surprisingly simple technique. Prepare to be amazed by how quickly you can transform humble broccoli florets and tender beef strips into a vibrant, flavorful meal that will impress your family and friends.
This step-by-step guide walks you through each stage of creating a perfect Beef and Broccoli, from prepping the ingredients to achieving that signature glossy sauce. We’ll cover essential tips and tricks to ensure your beef is perfectly cooked and your broccoli remains crisp-tender, resulting in a dish that rivals any takeout. Get ready to unlock the secrets of restaurant-style Beef and Broccoli, one delicious step at a time!
Tools Needed
- Wok or large nonstick skillet
- Fine-mesh sieve
Ingredients
- Broccoli florets
- Lean beef (thinly sliced)
- Salt
- Shaoxing wine
- Sugar
- Oyster sauce
- Black pepper
- Soy sauce
- Dark soy sauce
- Baking soda
- Cornstarch
- Egg whites (optional)
- Water
- Cooking oil
- Garlic (minced)
- Ginger (minced)
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Beef
- Blanch broccoli florets for 90 seconds, then rinse with cool water.
- Combine beef, salt, Shaoxing wine, sugar, oyster sauce, black pepper, soy sauce, dark soy sauce, baking soda, cornstarch, egg whites (optional), and water. Mix thoroughly and coat with oil.
Step 2. Cook the Beef and Aromatics
- Heat oil in a wok to 165°C and deep-fry the beef until cooked. Alternatively (Home Style): Heat oil (2-3 cm) in a large nonstick pan to 190°C. Fry the beef for 45 seconds, then drain through a fine-mesh sieve.
- Heat wok/pan (high heat for wok, medium-low for nonstick). Add oil and aromatics (garlic and ginger) to infuse the oil.
- Add Shaoxing wine to the hot wok/pan and let it sizzle.
- Add cooked beef and stir briefly.
Step 3. Stir-fry Broccoli and Sauce
- Add soy sauce and stir.
- Add blanched broccoli and stir quickly. Add desired amount of sauce (optional).
Step 4. Finish and Serve
- Once thickened, remove from heat and drizzle with oil for shine.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Don't neglect salt; it's crucial for flavor.
- For home cooking, simple stir-frying motions are sufficient; don't overcomplicate it.
- If using a nonstick pan, skip the 'wok hei' step (heating the wok and swirling out excess oil).
- Adjust the amount of oil and heat according to your cooking vessel and stovetop.
- Consider using pork instead of beef for easier stir-frying if you don't want to deep-fry.
Nutrition
- Calories: 350-450
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 25-35g
FAQs
1. Can I use a different cut of beef?
Yes! Sirloin, flank steak, or even thinly sliced chuck roast work well. Just ensure it's thinly sliced against the grain for tenderness.
2. How can I prevent the broccoli from getting mushy?
Don't overcook it! Stir-fry the broccoli quickly over high heat until it's bright green and just tender-crisp. Avoid overcrowding the pan.
3. What if I don't have cornstarch?
You can substitute with arrowroot powder or even a little bit of all-purpose flour, but cornstarch provides the best glossy texture.
With a little practice and these simple steps, you’ll be mastering restaurant-quality Beef and Broccoli in no time. Enjoy the satisfying flavors and the pride of creating this delicious dish entirely from scratch. Now go forth and impress your taste buds!