What Spices Are in Beef and Broccoli Chinese
Beefiness with Chinese Broccoli
Stir fried Beef and Broccoli is a favorite Chinese dish all over the western world, but in Cathay, everyone prefers Chinese broccoli, known equally jie lan (Standard mandarin) or gai lan (Cantonese). This is no surprise, as many Chinese vegetable dishes are fabricated with leafy greenish vegetables.
Much of the time, vegetable dishes are made without any meat, but we do like our beef. If you're on lath with that, then this beef with Chinese broccoli recipe will definitely exist upwards your alley!
Don't get us wrong. We're big fans of the more mutual take-out beefiness with broccoli version of this dish–only Chinese broccoli is a pleasant modify on the dinner table.
If yous like the taste of broccoli, broccoli rabe, or savour leafy green vegetables in general, then y'all will adore Chinese broccoli. When cooked properly with ample amounts of tender beef, information technology may merely become your favorite stir-fry. (Even improve than the classic beef and broccoli that anybody knows and loves.)
A few points:
- There is no pre-blanching of the Chinese broccoli required for this recipe. We usually don't blanch our leafy greens unless, of course, we are making fair-skinned Chinese Broccoli with oyster sauce. In my opinion, Chinese leafy greens are best eaten with a slightly crunchy texture. By cooking the greens directly in the wok, yous too don't lose any of those vitamins in a pot of boiling h2o.
- Fresh ginger is non just a smashing complement to Chinese broccoli, it is a must. You lot'll run into that restaurants offer beefiness with Chinese broccoli always include a few ginger slices.
- Some other important point is the sauce amount. Sarah likes actress sauce, Kaitlin is indifferent to the sauce debate, and Judy and I like less sauce. So nosotros compromise. When it's simply Judy and me, nosotros omit the chicken stock and apply less cornstarch slurry to finish the dish. When Sarah is around, nosotros cook this Chinese beef with broccoli with the craven stock (or beefiness stock) and have more gravy to cascade over the rice. It'due south how we keep the peace.
- If you can't detect Chinese broccoli, you can always substitute broccolini, which can be establish in many grocery stores these days (broccolini is actually a cross betwixt Chinese broccoli and regular old broccoli).
At present that you've been briefed, hither'south how to make this dish!
Recipe Instructions
Trim off any excess fat and gristly membrane from the flank steak, and utilize a precipitous pocketknife to piece ¼-inch thick pieces near 2½ inches wide at a 45 degree angle. Exist sure to cutting the beefiness against the grain.
If your knife skills are non that good, place the beef into the freezer until it is firm simply not frozen; slicing the beefiness volition be much easier!
Add together ane 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 ready bated to marinate for 20 minutes. For more than complete information on preparing beefiness, see Bill'due south post on How to Slice and Velvet Beef for stir fries.
After the beef has marinated, heat a wok over high heat. Add together a tablespoon of oil. When the oil starts to smoke, sear the beef for xxx-sixty seconds, just until browned. Remove from the wok and gear up aside.
Add 2 more tablespoons of oil to the wok along with the ginger. Let the ginger caramelize for 15 seconds. Add together the garlic and Chinese broccoli, and stir-fry for ane minute, making certain the vegetables are cooking evenly. The Chinese broccoli will start turning a bright green.
Add the beef, oyster sauce, soy sauce, table salt, sugar, sesame oil and hot chicken stock and stir-fry until mixed thoroughly.
(Utilise hot chicken stock and so yous don't impale the stir-fry party going on in the wok by reducing the temperature of the ingredients. Null worse than adding common cold chicken stock and then having to wait minutes for the liquid to get back to a humid, sizzling state.)
If y'all're using beef stock for this beef with Chinese broccoli, brand sure information technology is a evidently beef stock without whatever western spices, or cooked with carrots, celery or onions or the flavor of your last dish will exist off and will not sense of taste authentic.
Once the liquid comes to a boil, push button the beef and vegetables abroad from the middle of the wok and stir in the cornstarch slurry gradually to thicken the sauce. Use just what you need! Mix everything until the beef and Chinese broccoli are thoroughly coated. For more than tips on thickening stir fry sauces, run across our postal service on How to use corn starch in Chinese cooking.
If you like more sauce, you tin can increase the craven or beef stock, seasonings and cornstarch accordingly.
Plate and serve your beef with Chinese broccoli over hot steamed rice.
Prep: 25 minutes
Cook: 5 minutes
Full: xxx minutes
- 8 ounces flank steak (225g)
- 1 teaspoon cornstarch
- i teaspoon oil
- one teaspoon soy sauce
- 3 tablespoons oil (divided)
- 3 slices fresh ginger (or more than if you like)
- 2 cloves garlic (sliced)
- sixteen ounces Chinese broccoli (one bunch - washed, cutting into three-inch pieces, and tuckered of excess water)
- one tablespoon oyster sauce
- 1 teaspoon soy sauce
- ¼ teaspoon salt
- 1/eight teaspoon saccharide
- ¼ teaspoon sesame oil
- ¼ cup hot chicken stock (60 ml) or beef stock
- 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
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Trim off any backlog fat and fibrous membrane from the flank steak, and utilize a abrupt knife to slice ¼-inch thick pieces about two½ inches wide at a 45 degree bending. Be sure to cutting the beef against the grain. If you're knife skills are not that adept, place the beef into the freezer until it is firm but non frozen; slicing the beef will be much easier!
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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 beefiness and set aside to marinate for twenty minutes.
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After the beefiness has marinated, estrus a wok over high heat. Add a tablespoon of oil. When the oil starts to smoke, sear the beefiness for 30-lx seconds, just until browned. Remove from the wok and set aside. Add together 2 more tablespoons of oil to the wok along with the ginger. Let the ginger caramelize for xv seconds. Add the garlic and Chinese broccoli, and stir-fry for one minute, making sure the vegetables are cooking evenly. The Chinese broccoli will start turning a bright green.
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Add the beefiness, oyster sauce, soy sauce, salt, sugar, sesame oil and hot craven 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. Cypher worse than calculation common cold chicken stock and and so having to look minutes for the liquid to go dorsum to a humid, sizzling state.)
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Once the liquid comes to a boil, push the beef and vegetables abroad from the center of the wok and stir in the cornstarch slurry gradually to thicken the sauce. Use only what you need! Mix everything until the beefiness and vegetables are thoroughly coated. If you like more sauce, you can increment the chicken or beef stock, seasonings and cornstarch accordingly.
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Plate and serve over hot steamed rice.
Calories: 264 kcal (thirteen%) Carbohydrates: 16 g (5%) Protein: 17 g (34%) Fat: fifteen g (23%) Saturated Fat: 2 1000 (10%) Cholesterol: 34 mg (11%) Sodium: 538 mg (22%) Potassium: 689 mg (xx%) Cobweb: iv 1000 (xvi%) Sugar: 3 m (three%) Vitamin A: 945 IU (xix%) Vitamin C: 136 mg (165%) Calcium: 86 mg (nine%) Iron: 2 mg (11%)
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