Hello Darlings! Today I am going to share with you a recipe for Chinese-American, restaurant style, beef and broccoli.
I absolutely ADORE beef with broccoli.
I am pretty sure you won't find this on the menus in China, but its westernised version is probably the most popular in the United States. This sauce is divine and best of all, keeps for weeks in the fridge. Go ahead... triple it and always have it on hand for an impromptu take-out at home.
Substitute chicken for the beef and add cashews. Yummy!
I hope you enjoy it and best of all it can be on the table in less than 15 minutes. Perfect.
Don't forget to comment and share your pics with me.
Chinese Beef with Broccoli Restaurant Style
Time 15 mins. or less
1/2 C. Water or good quality chicken stock
4 tsp. Cornflour (cornstarch)
4 tbsp Chinese cooking wine (Shaoxing wine) or dry sherry
2 tbsp. Oyster sauce
1 tsp. Sesame oil
2 tbsp Dark soy sauce
2 tbsp Light soy sauce
700 g. Broccoli (Florettes, cut)
4 tbsp. Vegetable oil (divided)
2 Garlic cloves, minced
1 tsp. Ginger, freshly grated
500 g. Beef, ribeye or sirloin, sliced thinly.
Put a large pot of water on the boil. Once boiling, add broccoli and blanch for one minute. Drain and rinse immediately with cold water. Set aside.
To make the sauce, combine water (or chicken stock) and cornflour in a bowl, mix well to combine, and add the rest of the sauce ingredients, mix well.
*The cornflour will settle as you prepare the recipe, just stir to re-incorporate later.
For the Stir-fry:
1. Heat 1 tbsp. of oil in a wok or frying pan, over high heat until smoking hot.
Add half the beef and quickly sear until browned, but slightly underdone.
Remove from the pan onto a plate and set aside. Repeat with remaining beef.
2. Add remaining 2 tbsp. of vegetable oil into the wok on high heat. Add the ginger, garlic and broccoli. Stir quickly a few seconds until the garlic and ginger are fragrant. Add beef and sauce. Cook until sauce boils and thickens, about 1 minute.
Serve immediately over cooked white rice.
I used these gorgeous ribeye.
If you can't find Chinese cooking rice wine you can substitute dry sherry