Chinese | Beef with Broccoli

Posted on February 26, 2014

I got this recipe from a cooking class that I took with Chef Tomm. It was a super fun class. We made a bunch of Chinese food in a professional kitchen. The only problem with the recipes is that they were geared towards a professional kitchen with large quantities. I have reworked this recipe to be in line with home cooking.

Yield: 4 servings

beef with broccoli

Ingredients

BEEF MARINADE

1 pound flank steak, sliced thin across the grain at a bias

1/4 teaspoon salt

1/8 teaspoon white pepper

1/2 teaspoon baking soda

1/2 teaspoon soy sauce

3 tablespoons water

2 tablespoons cornstarch

1 tablespoon neutral oil

BROWN SAUCE

1 teaspoon neutral oil

1 green onion, sliced

1 teaspoon finely chopped ginger (microplane)

1 teaspoon finely chopped garlic

1/4 cup soy sauce

1 1/2 tablespoons dark soy sauce

4 tablespoons oyster sauce

1 1/2 tablespoons sugar

1 tablespoon rice wine or sake

1 1/2 tablespoons ketchup

1 cup low-sodium chicken stock

BEEF WITH BROCCOLI

1 tablespoons fry oil or as needed

8 ounces marinated beef

red pepper flakes, to taste

1 teaspoon finely chopped garlic

1 teaspoon finely chopped ginger (microplane)

6 ounces brown sauce

4 ounces blanched broccoli

cornstarch slurry, as needed

1 green onion, sliced

Method

Marinate the BEEF: Mix all ingredients together. Store in refrigerator overnight.

Make BROWN SAUCE: Place oil into wok and stir fry the onion, ginger and garlic until aromatic, do not brown. Add remaining ingredients, set aside.

Make the BEEF WITH BROCCOLI: Place oil in wok. Add beef and stir fry until golden brown. Add red pepper flakes, garlic, and ginger and cook until aromatic. Be careful not to burn! Add in sauce and stir until sauce coats the meat. Add the broccoli and stir until the broccoli is fully covered by the sauce. Adjust thickness of sauce with slurry if necessary. Add in green onion. Serve with rice.

(Adapted from "Brown Sauce", "Tenderizing Process Beef", "Beef with Broccoli" recipes, Professional Culinary Institute's "Secrets of Chinese Cuisine" class.)