Broccoli Beef (or Chicken, or Seitan, etc)

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > recipe-book > broccoli-beef-or-chicken-or-seitan-etc.html

Broccoli Beef (or Chicken, or Seitan, etc)

/pages/recipe-book/broccoli-beef-or-chicken-or-seitan-etc.html

You are viewing revision 65cf8684 from 2021-01-20 12:42:08 -0700. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=65cf8684 to a URL. See the help page for more information.

Recipe originally from 2013-04-15^[@rev]. Last Updated:2014-10-29^[@rev]

Beef with Broccoli (Adapted from The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home Hardcover by Diana Kuan via Serious Eats)

Marinade:

(Go heavy on all marinade stuff)

2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon cornstarch
Big squeeze siracha
0.6 to 0.75 pounds flank, brisket, London Broil, or similar steak, cut against the grain into very thin slices

Sauce:

1/4 cup chicken stock
2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons cornstarch
Big squeeze siracha

Other

2-3 Broccoli crowns plus stems (around 2 lbs)
1-3 tablespoons peanut or vegetable oil
2-4 garlic cloves, minced
1-3 teaspoon minced or grated fresh ginger
Freshly ground black pepper

Procedures

Marinate the beef: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and stir gently to coat. Let stand at room temperature for 10 minutes.

Prepare the sauce: In a small bowl, stir together the chicken stock, oyster sauce, soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the bottom. Add the garlic and ginger and stir-fry briefly until fragrant, about 30 seconds. Remove and add to the sauce

Reheat the wok and add another tbsp of oil. Add the beef and stir-fry until lightly brown on the outside but not yet cooked through, 1 to 2 minutes. If using meat alternative, either skip this step or stir-fry briefly

Reheat the wok and add 1 Tbsp of oil. When hot, add the broccoli. Stir to coat well in oil and then let sit for 20-30 seconds to develop some sear. Stir and repeat. After a few times, keep stirring. If it is taking a long time, add a bit of water and stir to steam the broccoli. Position broccoli (or mix of veggies) so that items needing more cooking are in contact with the bottom and the rest on the sides.

Combine all and pour in the sauce and bring it to a simmer. A Season with pepper to taste. Note that liquid will come out as it cooks. Transfer to a serving dish and serve immediately

Changes/Updates

2014-10-29: Major update to include stir-fry instructions

Original Wordpress ID and Date: 6650, 2013-09-18_135143