What Seasonings Are Used in Beef and Broccoli
Tender, juicy beef and broccoli smothered in a special glossy sauce. Who needs to order takeout when you lot have a Beef and Broccoli recipe sourced from a Chinese restaurant ?
Copycat Chinese takeout recipes are a business firm favourite in my world, with recipes like Grub Mein, Cashew Chicken, Fried Rice and Egg Foo Immature on heavy rotation along with this Beef and Broccoli. For a full Chinese banquet, commencement with an appetiser of Jump Rolls or Potstickers. And don't miss Chicken and Broccoli stir fry!
Beef and broccoli recipe
I've attempted on several occasions to wheedle recipes out of my local Chinese restaurant – with trivial to no success.
I'm beyond the historic period of hair flipping and lack the lashes for batting my eyes to any event, but I do dial up the charm – total wattage grinning, laying on the compliments, striking them up after I've ordered a truckload of takeout.
Alas, I've gotten nowhere.
So imagine my delight when I discovered a Chinese cooking web log chosen Woks of Life run by a Chinese-American family who used to own a Chinese eating place! And that's where the base of operations for this recipe came from – the Woks of Life Beef and Broccoli stir fry.An bodily real-bargain restaurant recipe!!
Beef and Broccoli Sauce
The sauce base for Chinese Beef and Broccoli is extremely simple. They fundamental here is the right ratios:
-
soy sauce;
-
Chinese cooking wine OR Mirin (meet recipe for subs);
-
saccharide;
-
cornflour/cornstarch for thickening; and
-
Chinese Five Spice Powder – a hint of this is the signature flavor in Beef and Broccoli!
What is Chinese Five Spice powder?
Information technology's a spice mix made upwards of (surprise, surprise?) 5 spices – cinnamon, cloves, Szechuan pepper, fennel and star anise. It'south a common spice blend found in supermarkets nowadays that doesn't cost whatsoever more than other standard spices.
The Sauce serves a dual purpose – as the main Sauce for the stir fry, besides every bit adding a little flavour directly to the beefiness. Information technology doesn't demand to be marinated, simply set it aside while you prep the other ingredients.
All-time beef for stir fries
In the video and the photos of the finished dish in this post, I've used an economy beef eye fillet (Australia – Harris Farms sells information technology for $20/kg) which is beautifully juicy and tender, perfect for stir fries.
Any quick cooking cutting of beefiness is suited to this recipe. Basically, the rule of thumb is: if y'all'd throw it on the BBQ and eat information technology as a steak, it's dandy for stir fries.
But you can also brand a Beefiness and Broccoli witheconomical beef – even stewing cuts (!!) – by using a little known Chinese restaurant secret method totenderise beef using baking soda. Information technology'southward uncomplicated, highly effective and will make your beef incredibly tender in every stir fry –merely like you cheerful local Chinese restaurant!
Beef and Broccoli – non authentic, and that'southward ok!
I oasis't travelled extensively throughout People's republic of china only in the time I did spend there, I tin say with certainty that I never saw Beef Broccoli on any menu. Broccoli is actually very expensive in Communist china!
So I'grand pretty certain Beef and Broccoli is a westernised version of a Chinese dish, or just a Western Chinese dish.
Either way, it's a big Chinese takeout favourite – with skilful reason. Tender beef with juicy broccoli generously smothered with a savoury Chinese brown sauce with the signature hint of Chinese Five Spice Pulverisation, this is one of those dishes that'south a crowd pleaser for all ages!
Try the noodle version one day – Beef Broccoli Noodles. It's everything y'all know and love near Beef and Broccoli – with noodles! – Nagi x
PS Update – also try the new Craven Broccoli Stir Fry. Extra saucy!
More than Chinese Takeout Favourites
-
Chow Mein
-
Honey Prawns
-
Cashew Chicken
-
Kung Pao Chicken
-
Prawn (Shrimp) Stir Fry
-
Jump Rolls – meliorate than egg rolls!
-
Char Siu (Chinese BBQ Pork)
-
Run into all Chinese Takeout Recipes
PS Plenty of sauce – see? Because anybody loves the sauce!
WATCH HOW TO Make it
Sometimes it helps to have a visual, then scout me brand this Beef Broccoli recipe!
Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Servings 3 -4
Tap or hover to calibration
Recipe video above.Faster than take out, healthier and tastier. This is a recipe from a Chinese restaurant! If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly constructive!)
Sauce
- two tbsp cornstarch / cornflour
- one/4 cup water
- 1 tsp sugar
- 1 tbsp dark soy sauce (Notation 1)
- i i/two tbsp light soy sauce (Note 1)
- ane tbsp Chinese cooking vino (Shaoxing wine) (Note 2)
- ane/8 tsp Chinese five spice powder (Note 3)
- 1 tsp sesame oil (optional)
- one/8 tsp tsp black pepper
Stir Fry
- 2 tbsp oil
- 12 oz / 360g beef fillet, flank or rump (Note 4 for tenderising option)
- one garlic clove, finely chopped
- 1 tsp fresh ginger, finely chopped
- 4 - 5 cups broccoli florets (ane head), cooked (Note v)
- 1 loving cup h2o
Serving:
- Sesame seeds (optional)
-
Place cornflour and h2o in bowl and then mix. Add remaining Sauce ingredients.
-
Slice the beef into 1/4" / 0.5cm thick slices. Identify the beefiness and 2 tbsp of the Sauce into a bowl and prepare bated.
-
Heat oil in a skillet over loftier heat. Add together beef and spread out, exit for 1 infinitesimal until browned.
-
Stir beef for 10 seconds, then add garlic and ginger. Stir for another xxx seconds or until beef is no longer pink.
-
Pour Sauce and water into the skillet and apace mix.
-
When the sauce starts bubbling, add broccoli. Stir to glaze the broccoli in Sauce, then let it simmer for 1 minute or until Sauce is thickened.
-
Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.
i. Dark soy sauce makes the sauce colour darker and it has more flavour than light soy sauce. Can use all-purpose soy sauce or just light soy sauce in place of both the soy sauces but the sauce color will be lighter. Do not use all nighttime soy sauce - flavour volition be too potent.
two. Chinese cooking wine is an essential ingredient in Chinese stir fry sauces and without information technology, it volition lack that true "eatery" edge. Dry sherry is a terrific sub, or cooking sake. Mirin can also be used but omit the sugar.
If you cannot consume booze, supervene upon three/4 cup of the water with depression sodium chicken broth.
three. Chinese Five Spice Pulverization is a mix of five spices. It is available in the herb and spice section of supermarkets and it costs no more than than other spices.
4. Beefiness -As with all stir fries, this cooks very speedily and then yous need to use a decent cut of beef for it. Rump, flank, sirloin, t-bone and scotch fillet are excellent for this recipe.
Slice the beef confronting the grain. When you look at the beefiness, you will observe that the fibres are mostly going in one direction. Place the beef in front of you so the fibres are going left to right. Then cut through the fibres i.e. cut perpendicular to the direction of the fibres (see here for illustrative paradigm). Cutting it this way makes the beef more tender!
Slow cooking cuts, similar chuck, are non suitable unless you tenderise it (seeHow to tenderise beef the Chinese restaurant way)
5. If par boiling, place the broccoli into a pot of boiling h2o, so when it comes dorsum upwards to a boil, let information technology eddy for forty seconds (for but cooked) or 1 minute (for tender) then drain. The residual rut will melt the broccoli through while sitting in the colander.
6. Adapted from this recipe from Woks of Life, my "go to" resource for Chinese takeout recipes!
vii. Nutrition per serving, excluding rice.
Originally published March 2015, updated with new photos, new words, slightly more streamlined recipe and a recipe video!
Serving: 405 thou Calories: 392 cal (xx%) Carbohydrates: 16.seven one thousand (6%) Protein: 43.v g (87%) Fat: 18.3 m (28%) Saturated Fatty: 3.8 g (24%) Cholesterol: 89 mg (thirty%) Sodium: 1101 mg (48%) Potassium: 517 mg (15%) Cobweb: 4.1 g (17%) Carbohydrate: four.1 yard (5%) Vitamin A: 950 IU (19%) Vitamin C: 187.3 mg (227%) Calcium: 100 mg (10%) Iron: 3.one mg (17%)
Beef and Broccoli recipe original published March 2015, updated 2018 with new photos, new words, slightly more streamlined recipe and a recipe video!
LIFE OF DOZER
He'll take the beef over the broccoli……
Save Save
Source: https://www.recipetineats.com/chinese-beef-and-broccoli-extra-saucy-take-out-style/
0 Response to "What Seasonings Are Used in Beef and Broccoli"
Post a Comment