Beef and Broccoli
July 07, 2018
Beef and Broccoli is a staple “American Chinese” dish, and while it’s not terribly authentic, it is a quick and tasty dish that highlights the stir-frying technique commonly associated with Chinese style wok cooking.
The trickiest part of this dish is to keep the ingredients moving over high heat and to make sure that the two primary ingredients are both correctly cooked. Adding an element too early or late will result in one of the ingredients being over or under-cooked.
I add almond slivers at the end to add a bit of crunch, and I like to garnish with a spicy element, such as crushed red peppers, or a spicy flavored salt.
- Slice the beef along the grain into 2 inch wide slabs. Slice them against the grain into 1/4" strips.
- Marinate the strips of beef with the tapioca starch and 2 tablespoons of the oyster sauce while you prepare the broccoli.
- Break the florets off of the broccoli head and split them until they are about the size of a 1/2" cube. Peel the skin off of the trunk of the broccoli head and slice it on the bias into 1/4" slices.
- Mix the remaining tablespoon of oyster sauce with 1 teaspoon of mirin and 1 tablespoon of chicken stock or water and set aside as a stir-fry sauce.
- Heat 2 tablespoons of vegetable oil over high heat in a large wok or skillet.
- Add the shredded ginger and stir until the ginger begins to change color and lightly caramelize, about 1 minute.
- Add the marinated beef and stir until the slices of beef are no longer red on the outside, about 5 minutes.
- Add the sliced broccoli and stir until it wilts and the florets are a bright green, about another 5 minutes.
- Add the stir-fry sauce and stir to combine.
- Top with the sliced almond slivers and serve over brown rice.
- You can optionally deglaze the pan with water, chicken stock, or brandy over medium heat to create an additional flavorful sauce to pour over the served beef and rice or quinoa.
Written by Will Chiong who lives and works in New York building useful things.