how do you make chinese beef and broccoli

Tender, juicy beef and broccoli smothered in a special glossy sauce. Who needs to order takeout when you have a Beef and Broccoli recipe sourced from a Chinese restaurant?

The wok vs. skillet debate

I always recommend home cooks use a flat skillet instead of a wok. This is because you can use a skillet to create very similar results, and sometimes even better results, if you’re cooking on an electric stove. (I wrote about 10 reasons not to use a wok and Wok vs. Stir Fry Pan – Which is the Right Tool for You?, if you’d like to read more on this topic.)

Chinese beef and broccoli uses a very flavorful sauce. It makes skillet cooking more tolerable. Plus, in the case of home cooking, you have a less powerful stove and might need to cook the food in more than one batch. So you will benefit from using a skillet on an electric stove because you will have a larger contact surface to sear the food properly.

Although you can use almost any nonstick skillet to make takeout-style beef and broccoli, a deeper pan such as this nonstick deep pan works best, because you will spill less when stirring the food. If you do want to use a wok on an electric stove, get one of those with a large bottom that can cover the biggest heating element on your stove.

Which cut of beef to use

My personal favorite cut for beef and broccoli is flank steak, and the second best is skirt steak. I wouldn’t use a fancy cut such as a strip because it’s quite expensive and the result is not as good.

What if you need to use a cheaper but tougher cut of beef? Keep reading to learn the secret of extra tender and juicy beef.

Beef and broccoli recipe

I’ve attempted on several occasions to wheedle recipes out of my local Chinese restaurant – with little to no success.

I’m beyond the age of hair flipping and lack the lashes for batting my eyes to any effect, but I do dial up the charm – full wattage smile, laying on the compliments, hitting them up after I’ve ordered a truckload of takeout.

Alas, I’ve gotten nowhere.

So imagine my delight when I discovered a Chinese cooking blog called Woks of Life run by a Chinese-American family who used to own a Chinese restaurant! And that’s where the base for this recipe came from – the Woks of Life Beef and Broccoli stir fry. An actual real-deal restaurant recipe!!

Rating 4.9 (26) · 30 minMay 10, 2022 · Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut

FAQ

What is Chinese beef and broccoli sauce made of?

The sauce is a combination of beef stock, light and dark soy sauce, Chinese rice wine (you can swap for sherry if you haven’t got rice wine), sesame oil, sugar, white pepper and black pepper. Fry up slices of very thinly sliced flank/skirt steak. Remove from the pan, then fry up plenty of tenderstem broccoli.

How to get beef tender for beef and broccoli?

Slicing against the grain is an easy way to ensure your meat will be tender. (Remember, the lines are the muscle fibers – cutting against the lines means you’re cutting the long fibers, so they don’t get tough when cooked!) This is the KEY ingredient to super tender beef.

How do Chinese get beef so tender?

There are two popular velveting techniques in Chinese cooking: the baking soda method and the cornstarch method. Before making your favorite Chinese stir-fry, learn how to velvet thinly sliced beef with baking soda to ensure tender, juicy meat.

How do Chinese restaurants get broccoli so crispy?

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don’t have as much opportunity to leach out into the water. It’s best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

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