beef with broccoli

Far too often, beef with broccoli is a gloppy mess. In fact, I rarely order it for takeout as I fear the curse of over-thickened and excessively-sweetened brown sauce will ruin what would otherwise be a perfectly fine meal. But after making Diana Kuan's version from The Chinese Takeout Cookbook at home, I've learned I have nothing to fear from this dish. Her quick tricks--blanching the broccoli and marinating the beef with cornstarch--leave the beef tender and the broccoli bright green. The sauce? It's just thick enough to cling to the stir-fry without turning to sludge, and the minced garlic and ginger add bright punch to the mix.

Beef with Broccoli from 'The Chinese Takeout Cookbook' Recipe

Marinade

soy sauce

Chinese rice wine

cornstarch

flank steak,

Sauce

chicken stock

oyster sauce

broccoli florets

garlic cloves,

ginger

black pepper

Marinate the beef: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and stir gently to coat. Let stand at room temperature for 10 minutes.

Prepare the sauce: In a small bowl, stir together the chicken stock, oyster sauce, soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Set aside.

Bring a large pot of water to a boil. Blanch the broccoli in the boiling water for 2 minutes. (If you want the broccoli to maintain its bright green hue, add 1/2 teaspoon of baking soda to the boiling water.) Rinse the broccoli under running cold water. Drain thoroughly and set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic and ginger and stir-fry briefly until fragrant, about 30 seconds. Add the beef and stir-fry until lightly brown on the outside but not yet cooked through, 1 to 2 minutes.

Pour in the sauce and bring it to a simmer. Add the blanched broccoli. Continue to cook the beef and broccoli for another minute, stirring so that everything is well coated. Season with pepper to taste. Transfer to a serving dish and serve immediately.

Our favorite take on a Chinese-American classic combines seared marinated beef with tender-crunchy broccoli coated in a sweet oyster sauce flavored with garlic, ginger, and scallions. The key to great flavor is extremely high heat. I recommend cooking this directly over a hot coal grill.

Chinese-American Beef and Broccoli With Oyster Sauce Recipe

flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips

soy sauce (divided)

shaoxing wine or dry sherry (divided)

corn starch

sugar

sesame seed oil

garlic, finely minced (about 2 teaspoons)

scallions,

vegetable, peanut, or canola oil

Combine beef, 1 tablespoon soy sauce, and 1 tablespoon xiaoshing wine in a bowl and toss to coat. Place in refrigerator and let marinate for at least 20 minutes at room temperature and up to 3 hours.

Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining xiaoshing wine, chicken stock, oyster sauce, sugar, and sesame oil. Set aside. Combine garlic, ginger, and scallion whites in a bowl and set aside.

To Grill With a Wok Insert: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a pile on center of cooking grate. Place  Weber 8835 Gourmet BBQ System Hinged Cooking Grate on grill and set wok in center. Add oil and heat until smoking. Add beef and cook, stirring and tossing until beef is lightly charred but still pink in spots, about 1 minute. Push beef to sides of wok to clear space in center. Add broccoli and cook, stirring in center until lightly charred, about 30 seconds. Toss with beef and push up sides of wok. Add garlic/ginger/scallion mixture to center of wok and immediately push all ingredients into center, tossing and stirring until beef is cooked through and broccoli is just barely tender but still crunchy, about 30 seconds longer. Stir sauce and pour into wok (it should immediately start to boil). Add scallion greens. Toss all ingredients to coat in sauce and cook until lightly thickened, about 30 seconds. Carefully transfer to a serving platter and serve.

To Cook On A Burner: When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding beef to same bowl. Wipe out wok. Repeat with 1 more tablespoon oil and half of broccoli. Transfer to bowl with beef. Repeat with remaining oil and remaining broccoli. Return wok to high heat until smoking. Return beef and broccoli to wok and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and scallion greens and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve

Easy Beef with Broccoli stir fry with homemade ginger-soy sauce is a perfect meal to make with leftover steak or London Broil.

Easy Beef with Broccoli using Leftover Steak

cornstarch (divided)

water water (divided)

garlic powder

leftover steak, London broil,

vegetable oil (divided)

brown sugar

rice (cooked according to package directions)

Combine 2 tablespoons cornstarch, 2 tablespoons water, and garlic powder in a large bowl and mix thoroughly. Add sliced leftover steak and toss until well coated.

Heat 1 tablespoon of oil in a large skillet; add leftover steak and stir fry until reheated, about 1 minute.

Remove meat from skillet. Heat remaining oil in pan; add broccoli, stir-frying for about 5 minutes.

In a small bowl, mix together soy sauce, brown sugar, ginger, and remaining 1 tablespoon of cornstarch and remaining water; add soy mixture and cooked beef to skillet.

Cook for 2-5 minutes, stirring frequently.

Serve over cooked rice.

https://content.jwplatform.com/videos/GZwX5KtR.mp4

Easy Beef and Broccoli stir fry with homemade ginger-soy sauce is a perfect meal to make with leftovers from London broil, flank steak, skirt steak, or other firm cut of beef. It can go from fridge to table in under 30 minutes.

Easy Beef & Broccoli Using Leftover Steak

A copycat of P.F. Chang&#39;s Beef with Broccoli, tested until it matched. It uses the Mongolian sauce, an alkaline soy marinade, and egg white velveting with potato starch. The beef is par-fried in 350°F oil before a 2-minute finishing stir-fry with blanched broccoli, ginger, scallions, and a cornstarch slurry. Adapted for a home kitchen.

P.F. Chang's Beef with Broccoli

water

tsp Minor's Original Chicken Base (Minor's Original Chicken Base

white sugar

soy sauce (Lee Kum Kee Low Sodium (green bottle)

tbsp mushroom dark soy sauce (Lee Kum Kee)

tbsp oyster sauce (Lee Kum Kee Panda Brand (green bottle)

tbsp cooking michiu (or Shaoxing cooking wine)

dark sauce (approximately 260 ml (see above))

tbsp sugar

tsp baking soda

oz flank steak (sliced

white pepper

tbsp potato starch (or cornstarch)

tsp vegetable oil (or any neutral oil)

garlic

tsp ginger (fresh, minced)

tbsp scallions (sliced thin)

tbsp Mongolian sauce (see above)

water (for cornstarch slurry)

tsp toasted sesame oil (added after heat is off)

Add ¼ cup of water to a small pot with ½ tsp of Minor's Original Chicken Base and ¼ cup of sugar. Bring to a simmer over medium heat and whisk until the sugar and chicken base are dissolved.

Remove from heat. Add 6 tbsp of soy sauce, 1 tbsp of mushroom dark soy sauce, 1 tbsp of oyster sauce, and 2 tbsp of cooking michiu. Whisk until incorporated. The dark sauce stores covered in the fridge for up to a month.

Make the Dark Sauce

Pour the dark sauce into a small pot and bring to a light simmer. Add 5 tbsp of white sugar and whisk until completely dissolved. Remove from heat and let cool before using. The Mongolian sauce also stores covered in the fridge for up to a month.

Make the Mongolian Sauce

Slice a 9 oz flank steak with the grain into 1.5-inch sections. Turn each section perpendicular and slice against the grain at a 30-40 degree angle into pieces about ⅛ inch thick. If the steak is hard to slice, freeze it for 20-30 minutes to firm it up.

Combine 1 cup of water with ½ tsp of baking soda and stir until dissolved. Add ⅓ cup of soy sauce.

Submerge the sliced beef in the marinade and refrigerate for at least 2 hours, or up to 24 hours for the best results. Longer marination times improve both tenderness and flavor.

Brine the Beef

Remove the beef from the marinade and pat dry with paper towels. Drying the surface helps the velveting adhere.

Add ½ egg white and ⅛ tsp of white pepper. Mix until all the pieces are evenly coated. Add 1 tbsp of potato starch and massage it into the beef until all slices are covered. Stir in 1 tsp of neutral oil to finish.

Refrigerate for at least 30 minutes before cooking.

Velvet the Beef

Heat several inches of neutral frying oil to 350°F.

Working in batches, add the velveted beef and immediately agitate so the slices don't clump together. Fry for 2-3 minutes until the edges have browned.

Remove the beef to a wire rack set over a baking sheet and drain. Set aside.

Pass the Beef Through the Oil

Bring a large pot of water to a boil. Add 8 oz of broccoli florets and cook for 1-2 minutes until tender but still slightly crunchy.

Shock in a bowl of ice water for about 1 minute to stop the cooking. Drain thoroughly using a salad spinner or towels. Getting the water out is important because wet broccoli will thin out the sauce.

Blanch the Broccoli

Have everything measured and within reach before starting. This step takes about 2 minutes.

Heat 1 tsp of neutral oil in a wok over medium to medium-high heat. Add 1 tsp of reconstituted garlic, 2 tsp of minced ginger, and 1 tbsp of sliced scallions. Cook for 10-20 seconds until fragrant.

Pour in 5 tbsp of the Mongolian sauce and bring to a light simmer. Add the fried beef and toss in the sauce.

Stir the cornstarch slurry (1 tsp cornstarch + 2 tsp water) and drizzle it over the beef. Stir until the sauce thickens and coats the meat. Add the blanched broccoli and toss everything together.

Kill the heat and drizzle in 1 tsp of toasted sesame oil. Toss to distribute and serve immediately.

Final Stir-Fry

https://www.youtube.com/watch?v=ICitkgl7_N0

Jason Farmer

Get 40% off your first Hungryroot box PLUS get a free item of your choice in every box for life with code FARMER at

A comprehensive guide to P.F. Chang’s Beef with Broccoli at home! Beef with Broccoli is one of PF Changs most popular menu items! Today, I'll break down all the tips, tricks, and techniques so you'll be able to make P.F. Chang's Beef and Broccoli at home even better than the restaurant! And for a fraction of the cost!

Full recipe with printable card:

Free recipe pack, six takeout dishes that taste like the restaurant:

Wanna learn how to make P.F. Chang's Dynamite Shrimp? Check out this video:

Ingredients:
Lee Kum Kee Less Sodium soy sauce:
Lee Kum Kee Mushroom soy sauce:
Kikkoman Soy sauce:
Kikkoman Low Sodium soy sauce:
Lee Kum Kee Panda Brand oyster sauce:
Lee Kum Kee Premium oyster sauce:
Minor’s Original Chicken Base:
Lee Kum Kee chicken bouillon powder:
Knorr chicken bouillon powder:
Michiu Rice Cooking Wine:
Shaoxing Rice Cooking Wine:
Baking Soda:
Potato Starch:
Corn Starch:
White Pepper:
Dehydrated Minced Garlic:
Sesame oil:
White Sugar:

Cookware used in video:
Made In Wok for Deep-Frying (affiliate link):
12-inch Mandarin Wok (for stir-fry):
Made In Stainless Clad Saucepan: madeincookware.pxf.io/6e3Ng3
Made In 2 qt saucier:

Kitchen Equipment:
Glass Bowls:
Wok Ladle:
Butane burner:
Butane Canisters:
Deli Containers:
Spider Strainer:
Misono UX10 Chef's Knife:
Wusthof Boning Knife:
John Boos Work Table:
Cutting Board:
Baking Sheet:
Wire Rack for Baking Sheets:
Measuring Spoons:
Whisk:
Colander:
Rubbermaid Tupperware:
Measuring Cups:
Salad Spinner:
Anchor Glass Ramekins:
Gray Kunz Sauce Spoons:
Squirt Bottles:
Infrared Thermometer:

Music by Epidemic Sound (free 30-day trial! Affiliate link):

Timestamps:
0:00 Intro
0:13 Preparing the beef
1:08 Alkaline Soy Brine
2:24 Beef with Broccoli Sauce
3:56 HungryRoot
5:00 Velveting the beef
5:57 Cooking the beef
6:29 Cooking the broccoli
6:53 Rehydrating the garlic
7:21 Final cooking
8:32 Other cuts of beef you can use
8:48 Taste test
9:06 Thanks for watching!

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com

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