Sire Fry Beef and Broccoli Betty Crocker

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Tender strips of steak with crisp broccoli in a rich chocolate-brown sauce, beef with broccoli is a weeknight favorite.

Beef and broccoli, or tender strips of steak and well-baked broccoli florets in a rich brownish sauce, is a pop Chinese restaurant dish, merely it's easy to make at dwelling too. At most American Chinese restaurants, the dish is made with flank steak that has been tenderized with a baking soda solution and marinated, just when I make beef and broccoli at domicile, I prefer to apply apartment iron steak. It'due south an affordable cut of meat that does non require tenderizing or marinating, and it's ideal for loftier-estrus, quick-cooking methods similar sautéing. This recipe comes together in merely twoscore minutes with ingredients found at about supermarkets. Make some rice and dinner is done!

What you'll demand to make Beefiness and Broccoli

Step-by-step Instructions

Brainstorm by slicing the beef into i/4-inch slices. Add together 1 tablespoon each soy sauce and Chinese rice vino (or dry out sherry) and let marinate while you gear up the rest of the ingredients.

While the beefiness marinates, chop the scallions, garlic, and ginger. It's important to do this before you kickoff cooking because the dish cooks very quickly.

Next, prepare the sauce by combining the the remaining three tablespoons of soy sauce with the cornstarch, and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing wine (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set aside.

When y'all're gear up to melt, estrus 1 tablespoon of oil in a big sauté pan or wok over high heat until smoking. Add the broccoli and stir-fry for xxx seconds, and so add the h2o. Comprehend the pan with a lid (or tightly with foil) and lower the rut to medium; steam the broccoli until tender-well-baked, virtually 2 minutes, then transfer to a paper towel-lined plate.

Wipe any excess water out of the pan. Increment the heat to high and heat some other tablespoon of oil in the pan until smoking. Add one-half of the beefiness, so that it is in a single layer. Cook without moving until the beef is well seared, virtually one-1/two minutes. Continue cooking while stirring until the beef is lightly cooked merely all the same pink in spots, about 30 seconds. Transfer to a plate. Add some other tablespoon of oil to the pan and rut until smoking. Put in the remaining beefiness and cook without moving until the beef is well seared, nigh 1-1/2 minutes.

Next, add the garlic, ginger, and scallion whites. Cook, stirring constantly with the beef, for about 30 seconds. Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens.

Cook, tossing and stirring constantly until the sauce is slightly thickened, well-nigh 45 seconds. Serve with rice and enjoy.

Annotation: The sauce for this recipe (not the method) is adapted from one of my favorite food columns, The Food Lab on Serious Eats by J. Kenji López-Alt.

Video Tutorial

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Beef and Broccoli

Tender strips of steak with well-baked broccoli in a rich brown sauce, beef with broccoli is a weeknight favorite.

Ingredients

• 1 pound flat iron steak, cutting into ¼-inch thick strips (flank steak, skirt steak or hanger steak may be substituted, but won't be equally tender)
• ¼ cup soy sauce
• ¼ cup Shaoxing wine (Chinese rice wine) or dry sherry
• two teaspoons cornstarch
• ¼ cup oyster sauce
• ⅓ cup depression-sodium chicken broth
• 1 tablespoon sugar
• 1 teaspoon Asian/toasted sesame oil
• 4 scallions, whites finely sliced, greens cut into ½-inch segments on the diagonal, reserved separately
• 3 cloves garlic, minced
• 1 tablespoon finely minced fresh ginger
• iii tablespoons vegetable oil
• one pound bite-size broccoli florets, from about one½ pounds broccoli crowns
• ⅓ cup water
• Rice, for serving

Instructions

1. Combine the beef with ane tablespoon of the soy sauce and ane tablespoon of the Shaoxing wine (or dry out sherry) in a bowl and toss to coat. Let marinate for xxx minutes at room temperature or ane hour in the refrigerator.
2. Meanwhile, combine the remaining 3 tablespoons of soy sauce with the cornstarch and stir with a fork until the cornstarch is dissolved. Add the remaining 3 tablespoons of Shaoxing vino (or dry sherry), oyster sauce, chicken broth, sugar, and sesame oil. Stir and set bated.
3. Combine the scallion whites, garlic and ginger in a bowl and set bated.
4. When you're gear up to cook, oestrus 1 tablespoon of oil in a big sauté pan or wok over high heat until smoking. Add together the broccoli and stir-fry for 30 seconds, then add the water. Comprehend the pan with a chapeau (or tightly with foil) and lower the estrus to medium; steam the broccoli until tender-well-baked, almost 2 minutes, so transfer to a newspaper towel–lined plate.
5. Wipe whatsoever excess water out of the pan. Increase the estrus to high and estrus another tablespoon of oil in the pan until smoking. Add half of the beef, so that information technology is in a single layer, and cook without moving until the beefiness is well seared, nearly 1½ minutes. Continue cooking while stirring until the beef is lightly cooked just notwithstanding pink in spots, about xxx seconds. Transfer to a plate.
6. Add some other tablespoon of oil to the pan and heat until smoking. Add together the remaining beef and cook without moving until the beef is well seared, nigh 1½ minutes. Add the scallion whites, garlic and ginger mixture and melt, stirring constantly with the beefiness, for most 30 seconds.
7. Return the reserved beef and broccoli to the pan, along with the reserved sauce and scallion greens and melt, tossing and stirring constantly until the sauce is lightly thickened, about 45 seconds. Transfer to a serving platter and serve with rice.

Pair with

Nutrition Information

Powered past

• Per serving (4 servings)
• Calories: 369
• Fat: 21g
• Saturated fat: 5g
• Carbohydrates: 17g
• Saccharide: 6g
• Cobweb: 4g
• Protein: 28g
• Sodium: 1523mg
• Cholesterol: 77mg

This website is written and produced for advisory purposes just. I am non a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional data is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide authentic nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the fashion ingredients are processed change the effective nutritional data in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the nigh authentic nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

May 21, 2022

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