BEEF AND BROCCOLI

BEEF AND BROCCOLI
BEEF AND BROCCOLI
This conventional chinese language red meat and broccoli recipe is quick and smooth to make homemade, and tastes even better than the restaurant model!

There’s so much broccoli in my lifestyles recently!

first off, my fridge has been overflowing with a couple of forms of broccoli from my CSA, grown by my cute Burmese friend Si Si who works with this cool enterprise.  I should say, her organic broccoli is a number of tastiest I’ve ever tried, and that i’ve been choppin’, sautein’, roastin’, and slawin’ it like loopy currently.  So excellent.




but then, I’ve additionally were given to tell you the cutest component.  when Si Si first heard that i was relationship Barclay ultimate summer season, she was soooo excited about it and couldn’t wait to satisfy him.  but English is her 2d language, and his call (reported bar-klee) changed into a intricate one to don't forget.  So I informed her to just consider broccoli, and that i nevertheless keep in mind how her eyes lit up and she broke into the most important smile.  “i like broccoli!!” she exclaimed.

And the nickname became born.  :)

Now, on every occasion I go to see her or we chat at the smartphone, she usually makes sure to tell me time and again to make certain to “say hi to Broccoli” for her.  Or she’ll invite me and Broccoli over for some Burmese noodles.  Or — one in all my preferred little moments — while Barclay came to visit the CSA-kickoff birthday celebration some weeks ago at her lawn, she were given a huge kick out of him purchasing a number of her broccoli to take domestic.  a few broccoli for Broccoli.  Made me so glad.

besides, all that stated, this week I randomly become yearning a few unfashionable pork and broccoli.  I used to continually love ordering this stuff at chinese language restaurants again in the day, and love how smooth it is to make at home.  So I whipped up a brief batch and snapped a few snap shots just if you would possibly ever have a nostalgic craving for these items too.

right here’s a cute p.c I snapped of Barclay out in Si Si’s garden before we made our manner to her actual broccoli.  these . ♥

all right, again to this recipe.  I’ve gotta say — I’ve had a few top pork and broccoli in my day, however likely extra not-so-right beef and broccoli in my day.

Oof.  Has every person else had the identical experience??  I experience like this dish starts offevolved with a lot capability, based round  of my favored substances.  (here’s lookin’ at you fresh broccoli, and — my all the time responsible delight — soft steak.)  however after that, it looks like such a lot of restaurants just phone inside the sauce, making what could be an splendid dish instead definitely bland and soggy and “meh”.

My home made model, then again, is the whole lot I usually hope that broccoli and beef may be when I see if on a menu.  It’s made with soft-crisp broccoli (and lots of it), marinated and perfectly-cooked flank steak, and lots of sauce that’s honestly bursting with savory flavors.  So top!

BEEF AND BROCCOLI

This classic Chinese beef and broccoli recipe is quick and easy to make homemade, and tastes even better than the restaurant version!

TOTAL TIME: 30 MINS 
PREP TIME: 15 MINS 
COOK TIME: 15 MINS

INGREDIENTS:
BEEF AND BROCCOLI INGREDIENTS:
  • 1 pound flank steak, cut into 1/4-inch-thick bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
  • 1 batch of sauce (see below)
  • 1 tablespoon peanut oil
  • 2 cloves garlic, peeled and minced
  • optional garnishes: toasted sesame seeds and/or thinly-sliced green onions

Sauce Ingredients:


  • 3/4 cup water
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly-ground black pepper
  • optional: 1-3 teaspoons sriracha, to taste
DIRECTIONS:

TO MAKE THE BEEF AND BROCCOLI:
  1. Add the steak to a large bowl, along with the soy sauce and rice wine vinegar.  Stir to combine, then let the steak marinate for at least 10 minutes (or up to 1 hour).
  2. Meanwhile, fill a large stockpot halfway full of water, and bring it to a boil.  Stir the broccoli florets into the water, and cook for 30-45 seconds.  Drain (or transfer the broccoli to a strainer), and set aside.
  3. Prepare the sauce (see instructions below).
  4. Once the steak has finished marinating, add the peanut oil to a large saute pan or wok over medium-high heat.  Add the steak and garlic, and saute — stirring occasionally — until the steak is cooked through, about 5-6 minutes.  Add the sauce and broccoli, and toss to combine.  Continue cooking for 1-2 more minutes, or until the sauce comes to a simmer and thickens.
  5. Remove from heat and serve immediately, topped with optional garnishes if desired.
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