Best Chinese Beef With Broccoli Recipes

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BEEF WITH CHINESE BROCCOLI



Beef with Chinese Broccoli image

This beef with Chinese broccoli recipe is a bit of a change-up from regular beef and broccoli. You can also substitute broccolini in this dish if you like but it's worth the time to seek out Chinese broccoli for this dish!

Provided by Bill

Categories     Beef

Time 30m

Number Of Ingredients 15

8 ounces flank steak ((225g))
1 teaspoon cornstarch
1 teaspoon oil
1 teaspoon soy sauce
3 tablespoons oil ((divided))
3 slices fresh ginger ((or more if you like))
2 cloves garlic ((sliced))
16 ounces Chinese broccoli ((1 bunch - washed, cut into 3-inch pieces, and drained of excess water))
1 tablespoon oyster sauce
1 teaspoon soy sauce
¼ teaspoon salt
1/8 teaspoon sugar
¼ teaspoon sesame oil
¼ cup hot chicken stock ((60 ml) or beef stock)
2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))

Steps:

  • Trim off any excess fat and fibrous membrane from the flank steak, and use a sharp knife to slice ¼-inch thick pieces about 2½ inches wide at a 45 degree angle. Be sure to cut the beef against the grain. If you're knife skills are not that good, place the beef into the freezer until it is firm but not frozen; slicing the beef will be much easier!
  • Add 1 teaspoon each of cornstarch, oil, and soy sauce to the beef in a bowl. Use your hands to massage these ingredients into the beef and set aside to marinate for 20 minutes.
  • After the beef has marinated, heat a wok over high heat. Add a tablespoon of oil. When the oil starts to smoke, sear the beef for 30-60 seconds, just until browned. Remove from the wok and set aside. Add 2 more tablespoons of oil to the wok along with the ginger. Let the ginger caramelize for 15 seconds. Add the garlic and Chinese broccoli, and stir-fry for 1 minute, making sure the vegetables are cooking evenly. The Chinese broccoli will start turning a bright green.
  • Add the beef, oyster sauce, soy sauce, salt, sugar, sesame oil and hot chicken stock and stir-fry until mixed thoroughly. (Use hot chicken stock so you don't kill the stir-fry party going on in the wok by reducing the temperature of the ingredients. Nothing worse than adding cold chicken stock and then having to wait minutes for the liquid to get back to a boiling, sizzling state.)
  • Once the liquid comes to a boil, push the beef and vegetables away from the middle of the wok and stir in the cornstarch slurry gradually to thicken the sauce. Use only what you need! Mix everything until the beef and vegetables are thoroughly coated. If you like more sauce, you can increase the chicken or beef stock, seasonings and cornstarch accordingly.
  • Plate and serve over hot steamed rice.

Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 17 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 538 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

RESTAURANT STYLE BEEF AND BROCCOLI



Restaurant Style Beef and Broccoli image

This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.

Provided by Dianne

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 4

Number Of Ingredients 11

⅓ cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
⅓ cup sherry
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
¾ pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil, plus more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets

Steps:

  • Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
  • Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
  • Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g

BEEF AND BROCCOLI



Beef and Broccoli image

Beef and Broccoli was one of the most popular dishes in our family's Chinese takeout restaurant. Get our restaurant secrets in this authentic beef and broccoli recipe.

Provided by Bill

Categories     Beef

Time 50m

Number Of Ingredients 19

1 pound flank steak ((sliced 1/4-inch or 0.6cm thick))
1/4 teaspoon baking soda ((optional))
3 tablespoons water
1 1/2 teaspoons cornstarch
2 teaspoons vegetable oil
1 teaspoon oyster sauce
2/3 cup low sodium chicken stock ((warmed))
1 1/2 teaspoons granulated sugar ((or brown sugar))
1 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
4 cups broccoli florets
3 tablespoons vegetable oil ((divided))
2 cloves garlic ((minced))
1/4 teaspoon ginger ((grated/minced, optional))
1 tablespoon Shaoxing wine
2 1/2 tablespoons cornstarch ((mixed with 3 tablespoons/45ml water))

Steps:

  • In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
  • Make the sauce mixture by 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 you like your broccoli crunchy or a little soft). Drain and set aside.
  • Heat your wok over high 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 another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
  • Next, add in the sauce mixture you made earlier. 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 it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
  • Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat 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!

Nutrition Facts : Calories 232 kcal, Carbohydrate 10 g, Protein 19 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 531 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHINESE BEEF AND BROCCOLI



Chinese Beef and Broccoli image

This Chinese Beef & Broccoli rivals your favorite Chinese restaurant or takeout!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish

Time 20m

Number Of Ingredients 20

1 pound flank steak or other lean beef (,cut against the grain into thin strips)
1 tablespoon soy sauce
1 tablespoon sherry ((can substitute dry white or red wine))
2 tablespoons oil for high-heat frying
1 small yellow onion (,halved and then sliced)
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
4 cups fresh uncooked broccoli florets in bite-sized pieces
1 cup bean sprouts
For the Sauce:
1/3 cup soy sauce ((paleo: substitute coconut aminos))
1/3 cup low sodium chicken broth or water
1/3 cup brown sugar ((paleo: substitute approved sweetener))
1 tablespoon sherry ((can substitute red wine))
1 tablespoon toasted sesame seed oil
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons cornstarch
Optional: For an amazing boost in flavor add 1-2 tablespoons Chinese Black Bean Sauce
Homemade Chinese Black Bean Sauce
OR store-bought Chinese Black Bean Sauce

Steps:

  • Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
  • Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
  • Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary. Add the broccoli and fry for another minute or until crisp-tender. Stir in the bean sprouts. Stir in the sauce and simmer for another minute.
  • Serve immediately with steamed rice.

Nutrition Facts : Calories 405 kcal, Carbohydrate 33 g, Protein 30 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 1447 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving

CHINESE BEEF AND BROCCOLI



Chinese Beef and Broccoli image

Make and share this Chinese Beef and Broccoli recipe from Food.com.

Provided by lkadlec

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb flank steak
2 tablespoons soy sauce
1 tablespoon dry sherry (can substitute 1 Tbs. orange or pineapple juice with a dash of vinegar)
1/2 teaspoon cornstarch
1 (16 ounce) package frozen broccoli, defrosted
1 garlic clove, minced
1 slice fresh ginger, finely minced
2 tablespoons peanut oil
salt

Steps:

  • Slice the steak against the grain into very thin slices.
  • Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
  • Marinate the meat for 15 minutes.
  • While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
  • Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
  • Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
  • Serve hot. This is low in carbohydrates.

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