How to Make Beef and Broccili Chense

This authentic Beef and Broccoli Stir Fry is low-cal, intensely flavorful without the goopy brown sauce! Easy to make and delicious

Why This Beef and Broccoli Stir Fry Is And so Good

An like shooting fish in a barrel stir fry recipe
Well-baked and tender broccoli
Perfectly seared beef
A rich and robust flavor without existence too heavy

Ingredients

Flank or sirloin steak
Soy sauce
Cornstarch
Black pepper
Broccoli
Cooking oil
Garlic
Ginger

For The Stir Fry

Oyster sauce
Rice vino or dry sherry
Chinese blackness vinegar/balsamic vinegar

How To Make This Beef And Broccoli Stir Fry – Step By Stride

If yous are using flank steak, slice into thin pieces, ACROSS the grain. If using sirloin, grain doesn't matter. In a basin, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature.
In a small bowl, mix together the ingredients for the Stir-Fry Sauce.
In a wok or large saute pan, add one cup of water and bring to a boil. Add the broccoli and embrace to steam for 3 minutes. The broccoli should exist brilliant green, crisp tender and you should be able to just pierce the stem with a fork. Drain.
Discard the water in the wok and dry out the pan well. Set the pan over high heat, swirl in the cooking oil. When the wok is hot, add the marinated beef, use your tongs to spread the beefiness out all over the surface of the wok in one layer. Let beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, once again spread the beefiness out over the wok and brown the other side.
Button the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for 30 seconds. Then mix together with the beefiness.
Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick plenty to coat the back of a spoon, near fifteen seconds. Add the cooked broccoli dorsum into the wok and toss to coat well.

An Easy Stir Fry

This beefiness and broccoli stir fry is a nifty way to satisfy your Chinese food cravings without reaching for uber eats. You tin kick off a pot of rice at the same fourth dimension as you make the stir fry, that style all your dinner components volition be prepare at the same fourth dimension.

Brand sure you lot have all your ingredients ready to become, because things move really fast when you lot burn up the wok!

Secret Ingredient In This Beef And Broccoli Stir Fry

This dish is low-cal but still has a robust flavor. Due, in no small function to the surreptitious ingredient – Chinese blackness vinegar. It delivers a salty, sweet and savory flavor that works and then well. If you can't observe Chinese black vinegar, then balsamic vinegar (unaged), work only as well.

Perfectly Seared Beef

The trick to getting the beef perfect is…….to leave it lone in the pan! Just let each side sizzle and sear, don't overflip!

Variations To This Stir Fry

This Beef and Broccoli Stir Fry is crawly as is, but you can vary the recipe. Here's some ideas.

Instead of flank steak, try footing beef, sliced craven chest, shrimp, pork tenderloin or cubed tofu.
Feel free to add together other veggies such as sliced carrots, bok choy, mushrooms, snowfall peas, bell peppers or baby corn.
Y'all tin add sriracha or chili oil for a scrap of heat, or cashews, sesame seeds or almonds for texture.

Elevation Tips For This Beef And Broccoli Stir Fry

The beef in this recipe is thinly sliced flank steak. It can sometimes be tricky to slice steak, and then I typically put it in the freezer for nearly 30 minutes before I slice it. Freezing the meat helps to firm it up so that you tin can get thinner slices.
If y'all're not able to use flank steak, other neat options include sirloin, skirt steak or New York strip.
Oyster sauce is a brown Chinese sauce that tin exist constitute in the ethnic aisle of most grocery stores. Information technology is different than fish sauce, which is typically used in Thai and Vietnamese cooking. If yous tin can't find oyster sauce or don't want to use information technology, yous tin substitute hoisin sauce. Hoisin sauce isn't exactly the same only even so makes for a great dish.
This dish is swell for meal prep, and will stay fresh for up to 4 days in the refrigerator.
Serve your stir fry over rice, noodles or quinoa. If y'all're watching your carbs, y'all tin also use cauliflower rice.

Beef And Broccoli Stir Fry – Video

For those who call back you lot tin can't sear or brown meats in a nonstick pan – I'1000 here to show you incorrect! Yeah Y'all Can. I'll show you how.

More than Chinese Recipes

Chinese Broccoli Beefiness over Noodles
100 Flower Blossoms: Cauliflower and Broccoli Stir Fry: Learn why this dish is perfect for good luck and good fortune!
Chinese Sweet & Sour Spare Ribs Recipe
Chinese Eggplant Recipe with Spicy Garlic Sauce

Have yous tried this Beef and Broccoli Stir Fry recipe? Feel free to leave a star rating and I'd beloved to hear from yous in the comments below.

Chinese Broccoli Beef Recipe

Jaden

The secret ingredient in this dish is Chinese black vinegar. If you don't have this, substitute with young, unaged balsamic vinegar. The aged, skillful quality balsamic vinegar is too sweet - so make sure you become the cheaper, young balsamic. To continue this dish vegetarian, replace the beefiness with fresh, thick, compact shitake mushrooms (cut in half) or even sliced portobello mushrooms. If y'all use flank steak, make sure you cutting Across the grain....which is perpendicular to the grain, for the most tender steak. If yous cutting WITH the grain, the meat will exist tough.

Prep Time 10 mins

Cook Time ten mins

Full Fourth dimension 20 mins

Course Main Course

Cuisine Chinese

Servings four people

Calories 162 kcal

1/2 pound flank or sirloin steak
ane ane/2 teaspoons soy sauce
one teaspoon cornstarch
Freshly basis black pepper
1 pound broccoli cut into bite-size florets
1 tablespoon loftier-heat cooking oil canola, vegetable, rice
2 cloves garlic finely minced
ane teaspoon grated fresh ginger

FOR THE STIR FRY SAUCE

3 tablespoons oyster sauce
2 teaspoons Chinese rice wine or dry sherry (or omit)
2 teaspoons Chinese black vinegar or young/cheap balsamic vinegar

If y'all are using flank steak, slice into thin pieces, Across the grain. If using sirloin, grain doesn't thing. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature.
In a small bowl, mix together the ingredients for the Stir-Fry Sauce.
In a wok or large saute pan, add together 1 cup of water and bring to a eddy. Add the broccoli and cover to steam for 3 minutes. The broccoli should exist brilliant light-green, crisp tender and yous should be able to only pierce the stem with a fork. Drain.
Discard the h2o in the wok and dry the pan well. Set the pan over loftier heat, swirl in the cooking oil. When the wok is hot, add the marinated beef, use your tongs to spread the beef out all over the surface of the wok in one layer. Allow beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, over again spread the beef out over the wok and brown the other side.
Button the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for thirty seconds. So mix together with the beef.
Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to glaze the back of a spoon, about 15 seconds. Add the cooked broccoli dorsum into the wok and toss to coat well.

The beefiness in this recipe is thinly sliced flank steak. It tin can sometimes exist tricky to slice steak, so I typically put it in the freezer for nigh 30 minutes before I slice information technology. Freezing the meat helps to firm information technology up so that you tin get thinner slices.

If you're not able to utilise flank steak, other neat options include sirloin, skirt steak or New York strip.

Oyster sauce is a brown Chinese sauce that can be found in the ethnic aisle of about grocery stores. It is dissimilar than fish sauce, which is typically used in Thai and Vietnamese cooking. If you tin't find oyster sauce or don't want to use it, y'all can substitute hoisin sauce. Hoisin sauce isn't exactly the same but all the same makes for a great dish.

This dish is bully for meal prep, and will stay fresh for up to four days in the refrigerator.

Sodium: 562 mg Calcium: seventy mg Vitamin C: 101.4 mg Vitamin A: 705 IU Sugar: one g Fiber: two g Potassium: 551 mg Cholesterol: 34 mg Calories: 162 kcal Saturated Fat: ane g Fat: 6 g Protein: 15 one thousand Carbohydrates: x m Iron: 1.vii mg

Let us know how it was!

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Source: https://steamykitchen.com/22980-chinese-broccoli-beef-recipe.html