Beef & Broccoli Recipe
Beef and broccoli is a dish that originated in the United States, inspired by Chinese cuisine. It's believed to have been created by Chinese immigrants who adapted traditional Chinese stir-fry techniques to the ingredients available in the U.S. Broccoli, a vegetable native to Italy, became a popular substitute for Chinese vegetables like gai lan (Chinese broccoli). Over time, beef and broccoli became a staple dish in American Chinese cuisine, beloved for its rich flavors and the satisfying combination of meat and vegetables.
Equipment
- Sharp knife and cutting board
- Large skillet or wok
- Mixing bowls
- Measuring cups and spoons
- Spatula or wooden spoon
- Small saucepan (optional, for rice)
Ingredients
- 1 lb (450g) beef sirloin or flank steak, thinly sliced
- 3 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 tablespoon brown sugar
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 cup beef broth
- Cooked white rice (for serving)
Instructions
- Start by slicing the beef into thin strips, against the grain, to ensure tenderness.
- In a mixing bowl, toss the beef slices with 1 tablespoon of cornstarch until evenly coated. This will help to tenderize the meat and thicken the sauce.
- Wash and cut the broccoli into bite-sized florets.
- In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, ground ginger, and beef broth. Set this sauce mixture aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the beef slices to the skillet and cook for about 2-3 minutes, or until the beef is browned and cooked through. Remove the beef from the skillet and set it aside.
- In the same skillet, add the remaining tablespoon of vegetable oil.
- Add the broccoli florets and minced garlic, stirring frequently. Cook for about 3-4 minutes, or until the broccoli is tender but still crisp.
- Return the cooked beef to the skillet with the broccoli.
- Pour the sauce mixture over the beef and broccoli.
- Stir everything together until the beef and broccoli are evenly coated with the sauce.
- In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry.
- Pour the slurry into the skillet and stir continuously until the sauce thickens to your desired consistency. This should take about 2 minutes.
- Serve: Remove the skillet from the heat.
- Serve the beef and broccoli hot over cooked white rice.