Beef and Broccoli is a classic Chinese-American stir-fry that has become a staple on takeaway menus and in home kitchens around the world. And it's easy to see why. It's a dish that is incredibly flavorful, comes together in a flash, and is packed with protein and vegetables, making it a relatively healthy and satisfying meal. The beauty of this dish lies in its simplicity: tender slices of beef and crisp-tender broccoli florets are coated in a savory and slightly sweet sauce that is utterly irresistible. It's the perfect weeknight meal for when you're craving something delicious and comforting but don't want to spend hours in the kitchen.
The key to a successful Beef and Broccoli stir-fry is all in the preparation and the technique. The first step is to choose the right cut of beef. Flank steak is a popular choice as it's lean and has a great beefy flavor. However, other cuts like sirloin or even skirt steak can also be used. The beef needs to be sliced very thinly against the grain. This is a crucial step as it helps to ensure the beef is tender and not chewy. A great trick for getting super-thin slices is to partially freeze the beef for about 30 minutes before slicing.
Once the beef is sliced, it's marinated in a simple mixture of soy sauce, cornstarch, and a little bit of oil. This marinade not only adds flavor to the beef but also helps to tenderize it and create a velvety coating that protects the beef from the high heat of the stir-fry, keeping it juicy and succulent.
The broccoli is another key component of the dish. For the best texture, you want the broccoli to be crisp-tender, not mushy. A great way to achieve this is to blanch the broccoli florets in boiling water for a minute or two before adding them to the stir-fry. This pre-cooking step ensures the broccoli is cooked through but still has a nice bite to it.
The sauce for Beef and Broccoli is what brings the whole dish together. It's a simple yet flavorful combination of soy sauce, oyster sauce, beef broth, a little bit of sugar for sweetness, and a touch of sesame oil for a nutty aroma. Cornstarch is used as a thickener to give the sauce a glossy, clinging consistency. It's a good idea to mix all the sauce ingredients together in a bowl before you start stir-frying, so you can add it to the wok all at once.
The stir-frying process itself is very quick. It's important to have all your ingredients prepped and ready to go before you start, as things move very fast once you turn on the heat. A wok is the traditional pan for stir-frying, but a large, heavy-bottomed skillet will also work. The pan needs to be very hot to get a good sear on the beef. The marinated beef is stir-fried in a little bit of oil for just a couple of minutes, until it's browned but not cooked all the way through. The beef is then removed from the pan, and the aromatics, like garlic and ginger, are stir-fried until fragrant.
The blanched broccoli is then added to the pan and stir-fried for a minute or two. The cooked beef is then returned to the pan, and the prepared sauce is poured over everything. The sauce will thicken very quickly, so you need to stir everything together to ensure the beef and broccoli are evenly coated.
Beef and Broccoli is best served immediately, while it's hot and fresh. It's delicious served over a bed of fluffy white rice, which is perfect for soaking up the savory sauce. You can also serve it with noodles or enjoy it on its own for a low-carb option.
This is a dish that is incredibly versatile. You can add other vegetables to the stir-fry, such as bell peppers, onions, or mushrooms. You can also adjust the sweetness and saltiness of the sauce to your liking. It's a recipe that is easy to customize and make your own. So next time you're craving Chinese takeaway, why not try making your own Beef and Broccoli at home? You'll be surprised at how easy and delicious it is.
Ingredients:
500g flank steak, thinly sliced against the grain
For the Marinade:
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 large head of broccoli, cut into florets
For the Sauce:
1/4 cup soy sauce
2 tablespoons oyster sauce
1/2 cup beef broth
1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons vegetable oil, for stir-frying
3 cloves garlic, minced
1-inch piece of ginger, grated
Steamed rice, for serving
Instructions:
In a medium bowl, combine the sliced beef with the marinade ingredients: soy sauce, cornstarch, and oil. Mix well and set aside to marinate for at least 15 minutes.
In a small bowl, whisk together all the sauce ingredients: soy sauce, oyster sauce, beef broth, sugar, sesame oil, and cornstarch. Set aside.
Bring a pot of water to a boil. Add the broccoli florets and blanch for 1-2 minutes. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
Add the marinated beef to the hot wok in a single layer and stir-fry for 1-2 minutes, until browned. Remove the beef from the wok and set aside.
Add the remaining tablespoon of oil to the wok. Add the minced garlic and grated ginger and stir-fry for about 30 seconds, until fragrant.
Add the blanched broccoli to the wok and stir-fry for another minute.
Return the cooked beef to the wok.
Give the sauce a quick stir and then pour it into the wok. Cook, stirring constantly, until the sauce thickens and coats the beef and broccoli.
Serve immediately over steamed rice.
