BETTER-THAN-TAKEOUT BEEF WITH BROCCOLI
This homemade beef and broccoli really is BETTER than takeout and it's definitely FASTER! This EASY Chinese restaurant copycat recipe is a family favorite!
Provided by Averie Sunshine
Categories Beef
Time 20m
Number Of Ingredients 13
Steps:
- To a large ziptop bag, add the steak, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.
- To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.
- Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.
- To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.
- Add the broccoli.
- Evenly drizzle in the soy sauce mixture, noting it will bubble up dramatically. Toss the beef and broccoli to coat evenly with the sauce. Simmer for about 3 to 5 minutes at medium-high, or until the broccoli is as crisp tender as desired.
- Optional - If your sauce hasn't thickened up as much as you'd like and your broccoli is done or nearly done, and you want a sauce that clings better and isn't as thin, simply dissolve 1 tablespoon cornstarch in 1 tablespoon water (called a slurry), add it to the skillet, stir for about 1 minute, or until your sauce has thickened to your desired level. Since I used 6 cups broccoli, the natural water and juices that escaped from it thinned out my sauce, so I needed to use a slurry.
- Turn off the heat, add the green onions, and stir to incorporate.
- Optionally, evenly sprinkle with red pepper flakes (makes the dish taste more authentic and gives it flavor without adding much heat), optional sesame seeds, and serve immediately.
Nutrition Facts : Calories 783 calories, Carbohydrate 91 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 29 grams fat, Fiber 26 grams fiber, Protein 53 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1300 grams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
P F CHANG'S BEEF WITH BROCCOLI
This is a copycat recipe for P F Chang's Beef with Broccoli (Sliced flank steak seared with fresh ginger, green onions and garlic).
Provided by Member 610488
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the sliced beef in a large ziplock bag. Stir together the marinade ingredients and pour into the bag. Smoosh to coat the beef in the mixture, then let it sit at room temperature for 10 minutes.
- Meanwhile, steam the broccoli for 2 minutes, or until crisp tender. Set aside. Stir together the sauce ingredients in a small bowl and set aside.
- Heat an wok or very large skillet to high heat. Add the oil then gently place the beef in the wok and spread into a single layer. Let the beef cook for 1 minute without touching it.
- Add the garlic and ginger and stir continuously for 1 minute, then add in the sauce and broccoli. Bring the sauce to a boil, then add in the cornstarch dissolved in water.
- Cook until the sauce has thickened slightly (2 minutes). Serve over rice, if desired.
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