Beef with Broccoli
I love beef and broccoli in general. It’s so amazingly delicious and broccoli is good for you, so it’s an overall win-win situation.
I know I have other recipes on this blog which contain both beef and broccoli, but with a dish this delicious, who can resist having a few variations?
This dish is so easy and delicious, there’s really no reason to buy this from a Chinese takeout restaurant ever again.
Not only is the beef deliciously tender, the broccoli crisp, not soggy, making a fantastic combination.
- 2 teaspoons soy sauce
- 2 teaspoons Chinese rice wine
- 1 teaspoon cornstarch
- ¾ pound flank steak, cut into ¼ inch slices
- ¼ cup chicken broth
- 2 tablespoons oyster sauce
- 1½ tablespoons soy sauce
- 1 tablespoon Chinese rice wine
- 2 teaspoons cornstarch
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Salt and pepper, to taste
- In a medium size bowl, combine the soy sauce, rice wine and cornstarch. Stir until well combined and cornstarch is dissolved in the liquid. Add the beef and mix so that beef is well coated in the marinade. Allow beef to marinate at room temperature for 10 minutes.
- In a small bowl, combine the chicken stock, oyster sauce, soy sauce, rice wine and cornstarch. Stir until well combined and cornstarch is dissolved in the liquid. Set aside
- Bring a large pot of water to a boil over high heat. Once the water is boiling, add the broccoli and cook for about 2 minutes. Drain the broccoli. Set aside.
- Heat the oil in a large skillet over high heat. Tilt the pan so that the oil coats the bottom of the skillet. Add garlic and sauté until fragrant, about 30 seconds. Add the beef and sauté until beef is slightly brown, but not fully cooked, about 1 and a half minutes.
- Add the sauce and bring to a simmer. Add the broccoli and stir so that beef and broccoli are well coated in the sauce. Sauté until beef is fully cooked, about 1 minute. Season with salt and pepper, to taste.
- Serve hot.
Adapted from The Chinese Takeout Cookbook