In my new culinary adventures I have found that it is difficult to find a Chinese dish that is good restaurant quality. I tried a Mongolian beef dish that was ok but tasted NOTHING like what I wanted it to. To be fair I am obsessed with the Mongolian beef at PF Changs so there is a high bar to meet. Beef & Broccoli is my choice dish when ordering Chinese take out so I was a bit skeptical when I found this “Best Broccoli Beef” recipe on Pinterest. I have to say I was pleasantly surprised and now I have a yummy dish I can make at home when I have a craving for Chinese take out.
Beef & Broccoli
Adapted from Mel’s Kitchen Cafe
Ingredients:Sauce: 1 tbsp rice wine vinegar 2 tbsp low-sodium chicken broth 5 tbsp oyster sauce 2 tbsp light brown sugar 1 tsp toasted sesame oil 2 tsp cornstarch Beef and Broccoli: 3 tbsp soy sauce 1.5 lbs flank steak, cut into 2-inch wide strips with the grain, then sliced across the grain into 1/8-inch thick slices 6 medium garlic cloves, minced 1 inch piece fresh ginger, minced (about 1 tbsp) 1 tsp peanut or vegetable oil, plus extra for cooking 1-1.5 lbs broccoli, cut into bite-sized pieces 1/3 cup water 3 medium scallions, sliced 1/2 inch thick on diagonal, optional
Directions:In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate for at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a small bowl. In another small bowl combine garlic, ginger, and 1 teaspoon peanut/vegetable oil. Set aside. Heat 1-2 teaspoons peanut/vegetable oil in a nonstick skillet over medium-high heat until hot and rippling. Add half of the beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat-cook until just barely cooked through so meat stays tender. Transfer beef to a medium bowl and cover with lid and tin foil. Heat another 1-2 teaspoons oil in the skillet and repeat with remaining beef. Add 1 tablespoon oil to now empty skillet; heat until hot and rippling. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, masking the mixture with a spoon, until fragrant. Stir the mixture into the broccoli. Add the beef back to the skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to plates, sprinkle with scallions (if desired), and serve over white rice.