Chinese Beef With Broccoli Recipes

CHINESE BEEF WITH BROCCOLI

Steps:

• Pound sliced meat strips with the back of the knife until tender. Set aside.
• Combine cornstarch and rice wine.
• Add meat to cornstarch and rice wine mixture and marinate for at least 30 minutes.
• Combine Kikkoman soy sauce and sugar. Set aside.
• In the meantime, cut the broccoli into small florets, cutting the small stems diagonally; discard the big stalk.
• Heat oil in a wok over medium flame.
• Stir fry marinated beef; keep stirring until it changes color, but only until it's half done (half color).
• Add onions and the kikkoman with sugar mixture.
• Add the broccoli and oyster sauce; keep stirring for 5 minutes or until cooked; while adding also a pinch of baking soda to the broccoli.
• Add 1/4 cup water and stir fry for another minute.
• Serve warm.

CHINESE BEEF AND BROCCOLI NOODLES

Steps:

• Sauce: Place water and cornflour in a bowl, mix. Then add remaining ingredients and mix.
• Beef: Place in a bowl and add 1 1/2 tbsp Sauce. Mix.
• Broccoli & Noodles: Bring a large pot of water to the boil. Add broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a wooden spoon to separate the noodles then immediately drain (don't have the noodles in the water for more than 1 minute).

RESTAURANT STYLE BEEF AND BROCCOLI

Steps:

• Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
• Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
• Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

BEEF WITH CHINESE BROCCOLI

Steps:

• Trim off any excess fat and fibrous membrane from the flank steak, and use a sharp knife to slice ¼-inch thick pieces about 2½ inches wide at a 45 degree angle. Be sure to cut the beef against the grain. If you're knife skills are not that good, place the beef into the freezer until it is firm but not frozen; slicing the beef will be much easier!
• Add 1 teaspoon each of cornstarch, oil, and soy sauce to the beef in a bowl. Use your hands to massage these ingredients into the beef and set aside to marinate for 20 minutes.
• After the beef has marinated, heat a wok over high heat. Add a tablespoon of oil. When the oil starts to smoke, sear the beef for 30-60 seconds, just until browned. Remove from the wok and set aside. Add 2 more tablespoons of oil to the wok along with the ginger. Let the ginger caramelize for 15 seconds. Add the garlic and Chinese broccoli, and stir-fry for 1 minute, making sure the vegetables are cooking evenly. The Chinese broccoli will start turning a bright green.
• Add the beef, oyster sauce, soy sauce, salt, sugar, sesame oil and hot chicken stock and stir-fry until mixed thoroughly. (Use hot chicken stock so you don't kill the stir-fry party going on in the wok by reducing the temperature of the ingredients. Nothing worse than adding cold chicken stock and then having to wait minutes for the liquid to get back to a boiling, sizzling state.)
• Once the liquid comes to a boil, push the beef and vegetables away from the middle of the wok and stir in the cornstarch slurry gradually to thicken the sauce. Use only what you need! Mix everything until the beef and vegetables are thoroughly coated. If you like more sauce, you can increase the chicken or beef stock, seasonings and cornstarch accordingly.
• Plate and serve over hot steamed rice.

BEEF AND BROCCOLI

Steps:

• In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
• Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
• Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
• Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
• Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
• Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
• Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!

CHINESE BEEF AND BROCCOLI

Steps:

• Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.
• Slice the beef into 1/4" / 0.5cm thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.
• Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned.
• Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until beef is no longer pink.
• Pour Sauce and water into the skillet and quickly mix.
• When the sauce starts bubbling, add broccoli. Stir to coat 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.

BEEF AND BROCCOLI

Steps:

• Marinate the beef with all the ingredients for the Marinade, about 15 minutes.
• Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
• Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
• Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the Sauce, stir to combine the ingredients well.
• As soon as the sauce thickens, dish out and serve immediately.

CHINESE BEEF AND BROCCOLI

Steps:

• Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
• Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
• Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary. Add the broccoli and fry for another minute or until crisp-tender. Stir in the bean sprouts. Stir in the sauce and simmer for another minute.
• Serve immediately with steamed rice.

CHINESE BEEF AND BROCCOLI

Steps:

• Slice the steak against the grain into very thin slices.
• Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
• Marinate the meat for 15 minutes.
• While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger.
• Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef.
• Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green.
• Serve hot. This is low in carbohydrates.

CHINESE BEEF WITH BROCCOLI STIR FRY RECIPE

Steps:

• Gather the ingredients.
• In a large bowl, mix together egg white, 1/2 tablespoon potato starch, rice wine, soy sauce, oyster sauce, sugar, and black pepper.
• Add the beef, completely covering it, and marinate for at least 30 minutes. If you want the beef to have more texture and be a bit softer then you can add the optional baking soda.
• Cut the broccoli into small individual florets.
• Boil a pot of water with 1 to 2 teaspoons of salt then blanch the broccoli in the water for 20 to 30 seconds.
• Drain the water and soak the broccoli in iced/cold water immediately to cool it down.
• Heat up a wok with oil, stir fry the garlic and ginger first then add beef and stir fry for 1 minute. Remove it from the wok and set aside.
• Wash the wok and dry it. Heat up a little bit of oil and stir fry the broccoli for 20 seconds.
• Then add the beef back in the wok and keep stir-frying for another 30 seconds.
• Stir in potato starch-water mixture and cook for 20 seconds.
• Add salt to taste and it's ready to serve with hot white rice.

BEEF & BROCCOLI STIR FRY

Steps:

• Cut and marinade the beef. Cut the beef into slices. Marinate the beef with all the ingredients from the beef marinade for about 15 mins.
• Blanch the broccoli and carrot. Bring a pot of water to boil and add a few drops of oil. Blanch the broccoliflorets and carrot in the hot water about 10 seconds. Remove the broccoli and carrot immediately with a slotted spoon or strainer, draining the excess water. Set aside.
• Stir fry the beef. Heat 1 tbsp oil in a skillet over high heat. Stir fry the beef until 70% cooked Dish out and set aside
• Stir fry broccoli and beef. Heat the remaining oil in a skillet over high heat Add the ginger and stir fry until aromatic Transfer the beef into the pan and stir-fry for 1 minute Add the broccoli and carrot and then the sauce Stir to combine the ingredients well

OYSTER BEEF WITH CHINESE BROCCOLI

Steps:

• Slice the beef against the grain.
• Transfer the beef slices to a bowl and add all the marinating sauces except the oil. Grasp with hand to make sure beef slices absorb the marinating sauces. Then coat with 1 tablespoon of vegetable cooking oil. Set aside to marinate at least 15 minutes. You can also prepare the marinating beef in ahead and place it in fridge overnight.
• During this time, remove any tough skin of the Chinese broccoli. And then cut into sections with angle. Separate the leaves too. Bring water to boil in a large pot, add 1 teaspoon of sesame oil and a small pinch of salt (this step can help to keep the green color of the leaves and the crunchy texture, applying to all dark leafy vegetables ). Add Chinese broccoli in, stem firstly and leaves secondly. Blanch Chinese broccoli until the water boils again. Transfer out and drain.
• In a small bowl, mix oyster sauce, dark soy sauce, sugar and sesame oil together.
• Add 2 tablespoons of vegetable oil in a hot wok with ginger slices (the wok should be heated firstly). Place the beef in when the oil is warm but not hot. Let it stay for a while until the starch finish gelatinization and then fry for a while until the beef changes color (Don't overcook the beef ).
• Add stir fry sauce and blanched Chinese broccoli. Mix well and transfer out completely.

BEEF WITH BROCCOLI

Steps:

• Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.
• Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
• Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
• Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.