Chinese Broccoli Beef Recipes

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.

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.

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.

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.

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.

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.

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 BROCCOLI BEEF

Steps:

• Make sauce/marinade:.
• In a bowl, combine beef broth, soy sauce, brown sugar, ginger, and garlic until smooth.
• Add beef and marinate for 30 minutes.
• In a bowl, combine 2 tablespoon cornstarch, 2 tablespoons water and 1/2 tsp garlic powder until smooth.
• Remove beef from marinade; add it to the cornstarch mix bowl and toss.
• In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon veggie oil (and a dash of sesame oil) until beef reaches desired doneness; remove and keep warm.
• Stir-fry broccoli and onion in 1 tablespoon oil (and a dash of sesame oil) for 4-5 minutes. Salt and pepper to taste.
• Return beef to pan.
• Add meat marinade to the pan.
• Cook and stir for 2 minutes.
• Serve over rice.