takeout style

This classic takeout favorite is so quick and easy to make at home you'll forget where you put the takeaway menu. Tender flank steak with crisp broccoli in a savory Chinese brown sauce with garlic and ginger, all made in well under 30 minutes. Plus I share my secret for getting the best and most tender beef at home. If beef and broccoli is your favourite PF Changs or Panda express order then this quick stir fry is going to be your new favorite simple dinner.

Takeout Style Chinese Beef and Broccoli

flank steak/skirt steak

tbsp baking soda (- see note 1)

broccoli florets

water

vegetable oil

garlic

tsp grated ginger

cornstarch

oyster sauce

brown sugar

Chinese cooking wine (- see note 2)

tsp sesame oil

hoisin sauce

tsp black pepper

sesame seeds

Slice beef the beef across the grain, into 1/4" / 0.5cm thick strips (see bulk of post for detailed pictures) and place in a non-metallic bowl.

Sprinkle with the baking soda and gently mix so all the beef is coated.

Set the beef aside for 15 minutes.

Rinse the beef extremely well and then pat it dry with kitchen paper. (See note 3)

To Tenderise the Beef

Mix the water and cornstarch together in a small jug and then add the oyster sauce, sugar, cooking wine, sesame oil, hoisin sauce and black pepper. Set to one side until needed.

Prepare the sauce

Place a large nonstick skillet over a medium high heat, add in the broccoli and a 1/4 cup of boiling water.

Cover the and allow the broccoli to steam for 2 minutes (or to your desired doneness). The water should all have evaporated.  Transfer broccoli to a plate.

Whilst the beef is tenderizing cook the broccoli.

Place the skillet back over a high heat and heat for at least 1 minute. Add in the oil and once it is shimmering add the beef in a single layer.

Cook, without touching for 1 minute then add the broccoli back into to the skillet and stir well.

Stir in the thinly sliced garlic and grated ginger.

Immediately give the sauce a good stir and add it the pan.

Bring to a simmer and cook for 1 minute to allow the sauce to thicken.

Serve immediately sprinkled with toasted sesame seeds.

To make the stir fry

I used to love Chinese-style Beef and Broccoli dishes from restaurants especially if they’re served with a hot bowl of freshly cooked rice. There’s something so satisfying about the dish and it’s actually also really simple to make.For this vegan version of the recipe, I use either soy chunks or shiitake mushrooms instead of beef. I love both because they absorb flavour really well and are super versatile.

Chinese-Style No Beef and Broccoli (Vegan)

mushrooms

shiitake mushrooms (or other mushrooms of choice)

220 g extra firm tofu (, pressed)

220 g tempeh

220 g rehydrated soy chunks (or other plant-based 'meat' alternative)

neutral oil

onion

inch/small knob ginger (finely grated or minced)

garlic (minced)

(250 grams) raw broccoli florets

vegetable broth

red bell pepper

tsp dark soy sauce (optional,

tbsp soy sauce (or

tbsp vegetarian mushroom oyster sauce (or stir-fry sauce)

sugar

Chinese black vinegar rice

½ tbsp corn starch

tbsp sesame oil

tsp sriracha (or other chili sauce,

Sesame seeds (for topping)

scallions (for topping)

rice (for serving)

If using dried shiitake mushrooms, rehydrate the dried mushrooms by soaking in hot water. Squeeze out excess liquid from each mushroom and then slice them into 1/2-inch thick strips. Don&#039;t discard the water from soaking since you can use this for the stir-fry later on.You can also opt to soak the mushrooms overnight in room temp. water.If using fresh mushrooms, simply slice them into strips. Set aside.

If using tofu or tempeh, slice them into strips or cubes, then pan-fry them until lightly brown on all sides. Set aside.

If using soy chunks, you can rehydrate these by soaking them hot water for 15-20 minutes or until doubled in size. You can also just leave them overnight in room temperature water. Squeeze out excess liquid from each piece afterwards. You can break these apart into smaller peices if you&#039;d like.

Protein

In a bowl, mix all the sauce ingredients together until the sugar is diluted. Set aside.

Sauce

Heat a large non-stick, cast iron pan, or wok over medium high heat. When hot, add in the neutral oil.

Sauté the onions, ginger, and garlic until tender and aromatic, around 1-2 minutes.

Add in the broccoli florets. Pour ¼ cup vegetable broth and then cover the pan. Leave the broccoli to cook over medium high heat until half-cooked or cooked to your liking.

Add in the bell peppers and sauté for a few more minutes.

Add in the mushrooms or plant-based protein of choice. Season the mushrooms/protein with dark soy sauce, if desired.

Give the sauce a good mix again to make sure the cornstarch doesn&#039;t stick to the bottom. Pour in the sauce mixture.

Mix everything together and leave to simmer over medium heat until the sauce has thickened from the cornstarch.

Taste the broccoli and feel free to season with more soy sauce or vegetarian oyster sauce, if needed. Turn off the heat.

To Cook

Serve with some steamed rice. Garnish with some sesame seeds and chopped scallions, if desired. Enjoy while hot!

To Serve

https://www.youtube.com/watch?v=4FZkVCYoP4o

For this vegan version of the Chinese Beef and Broccoli, you can use soy chunks or mushrooms instead of beef. Both absorb flavour really well and are super versatile. This is super tasty and perfect enjoyed with 🍚.

FULL RECIPE HERE 👉🏼 https://thefoodietakesflight.com/chinese-style-no-beef-and-broccoli-vegan/ 🥦
———————————————

TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#beefandbroccoli #chinesestyle #veganrecipes #asianfood

👉🏼If you’re looking for more recipes and inspiration:

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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
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Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
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Coconut cream: https://amzn.to/2s3TiRz
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Soy milk: https://amzn.to/35rp5KG
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Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
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Super handy reflectors: https://amzn.to/2YGhMwd

Chinese-Style Vegan "Beef" and Broccoli | Easy, Takeout-Style

This Chinese Beef Curry is a quick, easy, and delicious recipe that will have you ditching the takeout menu. You won't need hard-to-find ingredients, just a few pantry staples and my clever trick to leave your beef so tender it melts in the mouth. Just like your favorite takeaway beef! Ready in under 30 minutes, it's perfect for a weeknight dinner. Plus, it's super versatile; you can easily add extra veggies. Serve it with rice or noodles for a dinner the family will love.

Chinese Beef Curry

lb beef ((see note 1))

baking soda ((see note 2))

carrot

red bell pepper (sliced)

salt

garlic (sliced)

beef broth

cornstarch/cornflour

Chinese cooking wine ((see note 4))

curry powder ((see note 5))

soy sauce

turmeric

Chinese 5-spice ((see note 6))

white pepper ((see note 7))

Cut the beef into thin strips across the grain.1 lb beef

Place in a non-metallic bowl and sprinkle with the baking soda. Stir gently to coat all of the beef. Then cover and let the beef marinate for 15 minutes.1½ tablespoons baking soda

Wash off the baking soda and rinse the beef several times. (See note 8)

Pat the beef dry with kitchen paper and set it to one side.

Start with tenderizing the beef.

Add all the sauce ingredients into a large measuring cup/jug and stir well. Ensure the broth is cold to stop the cornstarch from clumping.2 cups beef broth2 tablespoons cornstarch/cornflour2 tablespoons Chinese cooking wine1½ tablespoons curry powder1 teaspoon soy sauce½ teaspoon sugar½ teaspoon turmericpinch Chinese 5-spicepinch white pepper

Next, make the sauce.

Pour the oil into a heavy-based frying pan or wok and place over high heat.2 tablespoons oil

Add the sliced onions to the oil and stir-fry them over high heat for 2 minutes.1 onion

Add the sliced carrots and bell pepper, then stir fry them over high heat for 2 minutes.1 carrot1 red bell pepper

Add the beef to the pan and cook for 2-3 minutes, stirring constantly. Add the salt and stir.½ teaspoon salt

Add the garlic and stir constantly for 30 seconds.2 cloves garlic

Give the prepared sauce another stir, then pour it into the pan. The sauce will thicken quickly, so stir it to coat your stir fry.

Serve immediately.

For the stir fry

This Sesame Chicken Toast recipe is inspired by the classic Chinese appetizer shrimp toast (prawn toast). But it uses ground chicken instead of seafood, and let me tell you, they are amazing! The second best part about this recipe (obviously, taste is the first) is that it's surprisingly easy to make. You'll need just a few simple ingredients, and it only takes about 30 minutes from start to finish. A restaurant-quality, crispy, and flavorful appetizer that will impress your friends and family.

Sesame Chicken Toast

chicken

garlic (finely grated)

½ tsp ginger (finely grated)

¼ tsp white pepper

½ tsp sesame oil

Chinese rice wine

tbsp green onions (finely sliced)

white bread

tbsp sesame seeds

canola oil

green onion

chili sauce

Place the ground chicken, finely grated garlic, finely grated ginger, salt, sugar, and white pepper into a food processor and whiz for 15 seconds until combined.9 oz ground chicken1 clove garlic½ tsp ginger½ tsp salt¼ tsp sugar¼ tsp white pepper

Add the egg white, sesame oil, and Chinese rice wine. Whiz for 30 seconds.1 egg white½ tsp sesame oil½ tsp Chinese rice wine

Add the cornstarch and whiz for 15 seconds.1 tsp cornstarch

Remove the blade and stir in the finely chopped green onions.1 tbsp green onions

Making the paste (food processor)

Place the ground chicken, finely grated garlic, finely grated ginger, salt, sugar, and white pepper into a bowl and use a wooden spoon to beat the mixture for 30 seconds until combined.9 oz ground chicken1 clove garlic½ tsp ginger½ tsp salt¼ tsp sugar¼ tsp white pepper

Add the egg white, sesame oil, and Chinese rice wine and continue to beat with a wooden spoon for a minute until the mixture is lighter and well combined.1 egg white½ tsp sesame oil½ tsp Chinese rice wine

Add the cornstarch and green onions to the mix and stir for 15 seconds.1 tsp cornstarch1 tbsp green onions

Making the paste (wooden spoon)

Remove the crusts from the bread.4 slices white bread

Spread the chicken mixture on the bread, trying for complete coverage and a smooth top.

Cut the bread diagonally into 4 triangles. Wipe the knife after each cut.

Tip the sesame seeds into a shallow bowl and press each triangle into the seeds until you have a good coating.6 tbsp sesame seeds

Assembling the toasts

Heat the oil in a medium saucepan over medium-high heat until it reaches 355ºF/180ºC. Or set your deep-fat fryer to the same temperature.3 cups canola oil or a deep-fat fryer

Cook the toasts in batches, sesame side down, for 3 minutes, then flip and cook on the other side for 1 minute.

Drain on kitchen paper.

Serve sprinkled with thinly sliced green onions and a chili dipping sauce.green onionchili sauce

To cook

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