Beef with Broccoli (西蓝花炒牛肉)
Tian
Hello dear food explorers!
Today, I'm sharing a personal favorite from my childhood days in Shanghai – Beef with Broccoli. This dish, with its juicy beef and crunchy broccoli bathed in a rich sauce, showcases the harmony and balance inherent in Chinese cuisine.
Ingredients
For the Beef and Broccoli delight, you'll need:
- Beef: 500g / ~1.1 pounds of thinly sliced beef (preferably flank steak or tenderloin)
- Broccoli: 2 cups of broccoli florets
- Soy Sauce: 3 tablespoons
- Cornstarch: 2 tablespoons (mixed with 2 tablespoons of water)
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, finely chopped
- Oyster Sauce: 2 tablespoons
- Sesame Oil: 1 tablespoon
- Vegetable Oil: for stir-frying
- Chicken Stock or Water: 1/2 cup
- Salt and Pepper: to taste
Steps
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Marinate the Beef: Mix beef slices with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a dash of pepper. Let it marinate for about 15 minutes.
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Blanch the Broccoli: In a pot of boiling water, blanch the broccoli florets for about 2 minutes. They should be vibrant green but still crunchy. Drain and set aside.
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Stir-Fry Magic: In a wok or large skillet, heat the vegetable oil over medium-high heat. Add in the marinated beef and stir-fry until it's about 70% cooked. Remove and set aside.
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Sauce Creation: In the same wok, add a bit more oil if needed, then toss in the garlic and ginger until fragrant. Pour in the remaining soy sauce, oyster sauce, chicken stock or water, and bring to a simmer. Stir in the cornstarch mixture to thicken the sauce.
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Combine: Return the beef to the wok, add the broccoli, and mix well ensuring everything is coated in the sauce. Drizzle with sesame oil and give it one last stir.
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Serve and Savor: Dish out your Beef with Broccoli onto plates and enjoy it best with a bowl of fragrant jasmine rice.
This simple yet flavorful dish is a testament to the beauty of Chinese cooking. Each bite offers a delightful mix of textures and flavors. Hope you enjoy making and eating it as much as I do!
