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BETTER THAN TAKEOUT – Beef and Broccoli Recipe

Byamazingfoodstv


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Beef and broccoli is a popular and easy Chinese takeout dish. In this video, you will learn my techniques which will ensure your broccoli stays fresh and your beef turns out juicy and tender. Let’s get right into it.

🥢PRINTABLE RECIPE – check back later

**INGREDIENTS FOR BEEF AND BROCCOLI**

**FOR THE BEEF MARINADE**
– 8 ounces of beef (I’m using chuck tender)
– 1 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine:
– 2 tsp of light soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
– 1 tsp of cornstarch
– 1/2 tsp of black pepper
– 1/4 tsp of baking soda
– 1 tsp of oil

**FOR THE STIR-FRY**
– 1 cup of broccoli
– 1 tbsp of minced garlic

**FOR THE SAUCE**
– 1 tbsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce:
– 1 tbsp of light soy sauce
– 1 tsp of dark soy sauce (just for the color)
– 2-3 tbsp of water
– 2 tsp of cornstarch
– 1 tsp of sugar
– 1 tsp of freshly ground black pepper (or as much as you like)

**HOW TO MAKE IT**

– Slice your beef into thin pieces. I am using chuck tender. Make sure you cut against the fiber. This way, your beef will be less chewy.

– Marinate it with 1 tbsp of Chinese cooking wine, 2 tsp of light soy sauce, 1 tsp of cornstarch, some freshly ground pepper and 1/4 tsp of baking soda. This is what Chinese restaurants do to tenderize the beef- especially if they are using a tough cut of beef. Without baking soda, it’s gonna be a disaster.

– After it is well combined. We make the sauce. 1 tbsp of light soy sauce, 1 tbsp of oyster sauce, 2-3 tbsp of water, 2 tsp of cornstarch, some black pepper

– Cut the broccoli into bite sizes. Blanch it in boiling water for 1 or 2 minutes. Don’t cover it or else the broccoli will lose its green color. Turn off the heat and put it into ice water for 3-5 minutes to stop the cooking process. Take it out and shake off the excess water. Using this technique, the broccoli will stay fresh and crunchy.

– Next, fry the beef. Heat up about 1 tbsp of oil. Give it a toss so the bottom is coated nicely.

– Add in the beef. Try to separate it so most of the beef touches the bottom of the wok. Let one side fry for 15-20 seconds. Use your spatula to flip it over and fry the other side for 15-20 seconds. You should also be able to smell the scent of the smoky beef. So good. Take it out and set it aside.

– In the same wok, add a little bit of oil. Put in some garlic and give it a stir. Pour the sauce into the hot wok. It will start thickening quickly. Then add in the broccoli. Mix it a little bit. Add the beef back into the wok. Coat it nicely. You are done.

Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

…and if you’ve read this far, might as well subscribe. More recipes coming soon =)

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33 Comments

  9. I just got my Souped Up Recipes carbon steel wok a few days ago and it's awesome. Went to one of our local Chinese supermarkets today to stock up on ingredients. I made this beef and broccoli for my first meal. It was great! Wife absolutely loved it!

  12. omg, this was awesome. I ended up doubling the sauce (except for the sugar) probably because I used a lot of broccoli (more than one cup as stated in the recipe). It really was better than takeout Beef and Broccoli. Another question though (besides my previous comment about the sugar): Can the sauce be added after the beef and broccoli instead of before?

  17. After receiving my wok yesterday, I have now made the chicken fried rice, this beef and broccoli recipe and the kung pao chicken recipe. Mandy you are awesome!!!! Thanks for putting in all this hard work so those of us who usually cook out of boxes can have authentic chinese food at home at a fraction of the take out price! I made this entire meal for under $10 and everyone loved it!!

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