Beef and broccoli is one of the most popular Chinese takeouts and is really easy to make at home. Serve it with rice.
Broccoli Beef originates from a Chinese dish called Beef fried with Broccoli.
However, Chinese broccoli is very different than American broccoli, so the dish had to be adapted.
Also, the sauce is much thinner than what you'd expect from American-Chinese Beef and Broccoli.
Chinese immigrants brought their native dish with them and then adapted it to use local ingredients and to suit the American pallet.
You may also like my other Kosher Chinese Food recipes.
Why Steam the Broccoli
Many recipes before Beef and Broccoli call for blanching the broccoli.
However, this can cause the broccoli to hold too much water and then water down the sauce.
I think that steaming the broccoli does pretty much the same thing blanching does without getting it too wet and leaves the sauce thick.
Can I Use Frozen Broccoli?
Yes. Frozen broccoli is fine to use.
Just make sure it's not too wet from defrosting when you use it. Otherwise, you will have similar problems to blanching.
What is a Slurry?
A slurry is defined as "a semiliquid mixture, typically of fine particles of manure, cement, or coal suspended in water."
A cornstarch slurry is a mixture of a cold liquid with cornstarch.
If you use hot liquid, the cornstarch will gelatinize with the liquid - ruining it.
Cornstarch is used as a thickening agent, and particularly common in Asian sauces.
However, if you put it in as a powder, it will clump up. So, it must be turned into a slurry first.
Why use it with the meat?
This technique is known as "velveting".
The name comes from the fact that meats marinated with cornstarch have a velvety smooth texture on the outside.
The velveting also helps the meat retain moisture.
HOW TO STORE MEAT
Once cooled, place in an airtight container and refrigerate. Store for 3 to 4 days.
HOW TO FREEZE MEAT
Freeze leftovers within 3-4 days. Place in an airtight container or resealable freezer bag.
Freeze for up to 6 months. After that, it is still safe to eat but the quality begins to degrade.
Other Recipes You May Like:
- Kosher Chinese Lemon Chicken
- Kosher Sesame Chicken
- Kosher Orange Chicken
- Kosher Chicken and Broccoli
- Kosher Beef Lo Mein
- Kosher Chicken Lo Mein
Kosher Beef and Broccoli
Beef and broccoli is a popular American-Chinese takeout dish. This recipe is easy to make at home.
Ingredients
- 1 pound flank steak (450 grams), sliced into thin 1-inch pieces (2.5 centimeters)
- 4 cups broccoli florets, steamed (700 grams)
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 medium onion, sliced
sauce
- ½ cup soy sauce (120 milliliters)
- ⅓ cup brown sugar (60 grams)
- 2 teaspoons ginger powder
- 4 teaspoon garlic powder
Instructions
- In a large bowl, add 2 tablespoons cornstarch. Slowly add and whisk in the water to create a slurry.
- Add the beef to the bowl and toss to combine.
- In a separate small bowl, add the remaining cornstarch. Slowly add the soy sauce and whisk to combine and make a slurry. Then, add brown sugar, garlic, and ginger. Set aside.
- Heat a little oil in a large nonstick sauté pan over medium heat. Add the beef and saute, stirring continually until the beef is almost cooked through. Transfer the beef to a plate and set it aside.
- Heat a little more oil in the pan. Add the onions and stir occasionally until soft.
- Add the sauce mixture. Bring the sauce to a simmer. Stir until it thickens.
- Add the beef and broccoli to the pan. Mix everything together over medium heat until the sauce coats the beef and broccoli.
- If the sauce is too thick, add a splash of chicken stock or water.
- Serve with rice.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 261Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 1262mgCarbohydrates: 25gFiber: 4gSugar: 12gProtein: 26g
