Chinese Beef Broccoli Recipe (video)
I’ve posted this recipe before (and it’s in the first Steamy Kitchen Cookbook) but I’ve just made a video showing you how to cook Chinese Beef Broccoli. It’s a super short 1:38 minute video.
I’ll even tell you my super secret ingredient for Chinese Beef Broccoli in the video. Also, I’m using the Steamy Kitchen wok that we just launched. It’s a nonstick wok with a cast iron interior layer and enamel outer layer. I’m using an induction burner – the wok works on gas, electric and induction!
For those who think you can’t sear or brown meats in a nonstick pan – I’m here to prove you wrong! YES YOU CAN. I’ll show you how.
Chinese Beef Broccoli RecipeServings: 4 Prep Time:10 minutes Cook Time:10 minutes
The secret ingredient in this dish is Chinese black vinegar. If you don’t have this, substitute with young, unaged balsamic vinegar. The aged, good quality balsamic vinegar is too sweet – so make sure you get the cheaper, young balsamic.
To keep this dish vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in half) or even sliced portobello mushrooms.
TO CUT FLANK STEAK ACROSS THE GRAIN: in the middle of this post for Flank Steak with Goat Cheese Recipe, I have a couple of photos showing you exactly how to cut flank steak across the grain. This is an important step because flank and skirt steak both are very tough cuts — however — if you cut it correctly, the steak becomes incredibly tender. Make sure you don’t skip this step!
Ingredients:1/2 pound flank or sirloin steak
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
Freshly ground black pepper
1 pound broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil (canola, vegetable, rice)
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
FOR THE STIR FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or young balsamic vinegar)
1. Slice the flank steak ACROSS the grain. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature.
2. In a small bowl, mix together the ingredients for the Stir-Fry Sauce.
3. In a wok or large saute pan, add 1 cup of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
4. Discard the water in the wok and dry the pan well. Set the pan over high heat, swirl in the cooking oil. When the wok is hot, add the marinated beef, use your tongs to spread the beef out all over the surface of the wok in one layer. Let beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, again spread the beef out over the wok and brown the other side.
Push the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for 30 seconds. Then mix together with the beef.
5. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 15 seconds. Add the cooked broccoli back into the wok and toss to coat well.