Fried rice, chicken wings, French fries and egg rolls are NOT the only items you can order off of a menu at a Chinese takeout joint! Food from these establishments once had a bad rap for potential MSG, high sodium content and/or being too caloric. However, I must add my two cents: as with all cuisines, make healthy choices and eat in moderation!! There are many selections you can choose from that are healthy. Besides, you always have the option of making homemade Chinese takeout right in your own kitchen, and I have just the right recipe for you. In fact, this is a healthy one! If not, order from a local Chinese takeout and support local businesses that need us during this pandemic!
After several trials, plenty of measuring and tastings, I finally have a recipe for Beef and Broccoli that yields almost restaurant results! If you tried and enjoyed it, don’t forget to tag me @rackoflam on social media, subscribe to my YouTube channel and/or leave me a comment!
Chinese Beef and Broccoli Stir Fry Recipe (西芥蓝牛肉飯)
Ingredients
FOR THE BEEF
- 12 oz flank steak sliced into ¼" thick pieces
- 2 tsp light soy sauce
- 2 tsp neutral tasting oil
- 2 tsp corn starch
FOR THE SAUCE
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1.5 tsp sugar
- 3 tbsp water
- 2 tsp corn starch
FOR THE BROCCOLI
- 8 oz broccoli florets
- 1 tsp cooking oil optional
FOR THE REST OF THE DISH
- 1 tbsp cooking oil
- half thumb ginger julienned
- 2 cloves garlic minced
- sesame seeds optional
Instructions
- Mix the sliced flank steak with the light soy sauce, oil and corn starch until combined and set aside for 30 minutes.
- In a small bowl, mix the sauce ingredients together until well blended, then set aside.
- Bring some water to a boil and blanche the broccoli florets for 2 minutes. Place oil into the water (optional) to give your broccoli a nice glisten. After 2 minutes, strain and set the broccoli aside.
- Heat 1 tbsp oil in a wok or nonstick pan, swirling to coat evenly.
- Place the ginger and minced garlic into the wok and stir fry for about 30 seconds, or until you can smell their aromas.
- Place your flank steak into the same wok and sear until the the beef are 75% done. You should still see slight pink in the pieces. Transfer to a separate plate.
- Give the sauce mixture a whisk to dissolve the corn starch that has settled on the bottom, then pour it into the same wok you stir-fried the beef in. Stir briefly, until the sauce thickens.
- Toss the blanched broccoli florets and flank steak into the wok to combine with the sauce, for about 1 minute or until you reach the desired doneness for the beef.
- Plate and sprinkle some sesame seeds (optional) over the dish. Serve over rice and enjoy!
Video
Notes
PRODUCT LINKS:
- Kikkoman Lite Soy Sauce
- Lee Kum Kee Dark Soy Sauce
- Lee Kum Kee Oyster Sauce
- Shaoxing Wine
- Florida Crystals Natural Cane Sugar
- Argo Corn Starch
- Gorilla Cutting Boards
- Zojirushi Neuro Fuzzy Rice Cooker and Warmer
- Cooks Standard Stainless Steel Multi-Ply Clad Wok
- Pyrex 4 Cup Round Dish
- Ikea Measuring Spoons
