Chinese Beef with Broccoli — Damn Delicious

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Chinese Beef with Broccoli

I have no shame to admit that I love Panda Express. I know that it’s really bad for you but that’s what ultimately makes the food taste so good, especially their orange chicken. But the boyfriend and I have been staying away from all kinds of fast food so we haven’t had our Chinese food fix in quite some time.

So to fulfill our cravings, I decided to make homemade beef with broccoli (it’s my favorite Chinese dish) and I was really surprised as to how simple it was to prepare. The meat turned out to be so tender, juicy, and flavorful and I especially enjoyed the broccoli-to-meat ratio surrounded by copious amounts of caramelized onions. Next on my list to make is orange chicken!

Chinese Beef with Broccoli (adapted from Food Network Kitchens ):

Yields 1-2 servings

  • 1 tablespoon cornstarch, divided
  • 2 tablespoons soy sauce, divided
  • 1 teaspoon sugar, divided
  • 4 tablespoons plus 1 1/2 teaspoons peanut oil, divided
  • 1/2 pound flank steak, thinly sliced against the grain
  • 1 1/2 teaspoons oyster sauce
  • 2/3 cups low-sodium chicken broth
  • 1/2 teaspoon fresh ginger, peeled and minced
  • 1/2 head broccoli, cut into florets (I used about 1 cup of baby broccoli)
  • 1 small onion, halved and sliced 1/2 inch thick
  • 1 clove garlic, minced
  • Cooked white rice, for serving

In a large bowl, whisk together 1/2 tablespoon (1 1/2 teaspoons) cornstarch, 1 1/2 tablespoons (4 1/2 teaspoons) soy sauce, 1/2 teaspoon sugar and 1/2 tablespoon (1 1/2 teaspoons) peanut oil. Add the steak and toss to coat; refrigerate until ready to cook.

In a small bowl, whisk together remaining 1/2 tablespoon (1 1/2 teaspoons) cornstarch, 1/2 tablespoon (1 1/2 teaspoons) soy sauce, oyster sauce and chicken broth; set aside.

Heat 1 tablespoon peanut oil over high heat in a medium saucepan. Add the ginger, broccoli and remaining 1/2 teaspoon sugar and stir-fry for 3 to 4 minutes; transfer to a plate.

Heat 1 more tablespoon peanut oil in the saucepan. Add the onion and stir-fry for 2 to 3 minutes; transfer to a plate. (I wanted the onions to be more caramelized and tender so I stir-fried them for a bit longer, about 7 minutes.)

Heat remaining 2 tablespoons peanut oil in the saucepan and reduce heat to medium high. Add the garlic and steak and stir-fry 1 minute.

Whisk the sauce mixture and add to saucepan; simmer for 1 minute.

Add the broccoli and onion.

Stir until well combined and cook until meat is cooked through, about 3-4 minutes .

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