beef broccoli recipe

Recipe video above.&nbsp;Faster than take out, healthier and tastier. This is a recipe from a Chinese restaurant! If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective!)

Chinese Beef and Broccoli

cornstarch / cornflour

water

tsp sugar

tbsp dark soy sauce ((Note 1))

tbsp light soy sauce ((Note 1))

Chinese cooking wine ((Shaoxing wine) (Note 2))

Chinese five spice powder ((Note 3))

tsp sesame oil (optional)

black pepper

tbsp oil

beef fillet, flank or

garlic clove, finely chopped

tsp fresh ginger, finely chopped

broccoli florets ((1 head), cooked (Note 5))

Sesame seeds (optional)

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.&nbsp;

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 is simple and delicious, a stir fry packed with tender beef strips and broccoli with a rich ginger-garlic stir fry sauce that can be served over white rice or noodles in just 15 minutes!

Quick And Easy Chinese Beef And Broccoli With Ginger Soy Sauce

Tablespoons Cornstarch (divided)

Tablespoons Water

Flank Steak (Cut in 1/4-inch strips agains the grain)

Soy Sauce (low sodium)

Tablespoon Dry Sherry

Tablespoons Sesame Oil

Black Pepper (freshly ground)

Tablespoons Light Brown Sugar

Tablespoon Garlic (minced)

Tablespoons Fresh Ginger (grated)

Red Pepper Flakes (omit if you don't like spicy)

Chinese Five Spice (optional)

Tablespoons Peanut Oil (divided (may use Vegetable oil.)

Cups Broccoli Florets

Sesame Seeds (optional for garnish)

Slice the flank steak into pieces that are about 1/4&quot;inch thick - against the grain.

Whisk the 2 Tablespoons of cornstarch into 3 Tablespoons of water and mix well.

Add the sliced flank steak to the cornstarch mix and coat evenly. Set aside.

Grate the ginger and place in a small bowl along with the soy sauce, dry sherry, sesame oil, black pepper, red pepper flakes, brown sugar, garlic, and remaining cornstarch. Mix well and set aside. (Mix in Chinese Five Spice, if desired)

Prepare the broccoli by trimming it into bite size florets.

Add 1 Tablespoon of the vegetable oil to a large skillet and add the broccoli. Cook for about 4-5 minutes over medium-high heat then set aside. (You may need to add a few Tablespoons of water if the veggies begin to stick.)

Add the other Tablespoon of oil to the same skillet and add the flank steak strips.

Cook over medium-high heat for about 2 minutes, until the steak is no longer pink. DON&#39;T overcook.

Add the sauce sauce mixture to the steak strips and stir well.

Return the broccoli back to the skillet with the meat. Stir and cook another 2 minutes to heat evenly through.

Remove from the heat. Sprinkle with sesame seeds if desired and serve over cooked white rice.

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