Broccoli Beef

Wednesday night, I thought I would try my hand at cooking Broccoli Beef. I rarely make Asian inspired cuisine because honestly it’s just easier to call one of our favorite restaurants and order some takeout.

I am a big fan of Cashew Chicken and Crab Rangoon, but I figured those may be a little out of my realm, so I opted for something that seemed a tad bit easier.

When looking for a recipe, I headed straight to the Steamy Kitchen site because I was pretty certain Jaden would have an amazing recipe for me to follow. My search at Steamy Kitchen led me a recipe that Jaden posted on Simply Recipes. After a quick glance through the ingredient list, I was pretty thrilled that I had everything on hand except oyster sauce. You know I hate those mid-week grocery trips, but I sucked it up and stopped into Kroger for the ingredient. Shockingly enough, my little Kroger had oyster sauce…albeit a very dusty bottle of oyster sauce.

I did adapt this recipe a little bit, spicing it up with some Sriracha and red pepper flakes. I also tossed in some toasted sesame seeds and sliced green onions, just because I’m crazy like that! I served this up with some jasmine rice and it was fabulous. Brian claimed it was better than the broccoli beef from our fave chinese restaurant. I am totally ordering Jaden’s cookbook to get inspired; hell, I may even buy a wok!

Broccoli Beef

Ingredients:

For the Stir Fry

3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the Beef Marinade

1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
1 teaspoon of Sriracha

For the Sauce

2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth (I used beef broth)

Directions:

1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes ( I let it marinate for 2 hours)

2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute.

5. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.

6. Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Notes:

- I tossed in the green onions and toasted sesame seeds the last 30 seconds of cooking.

from Jaden Hair via Simply Recipes


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22 Responses to “Broccoli Beef”

  1. Kate — March 26, 2010 at 8:42 pm

    Yay! I have been longing for Broccoli Beef since I saw your preview on Facebook. Weight Watchers is not super Chinese food friendly, but this looks awesome and healthy! Yay

  2. sheena — March 26, 2010 at 8:48 pm

    love broccoli beef! and good call with adding sriracha. i add it to almost all of the asian-inspired dishes i cook. makes it so much yummier.

  3. Doreen — March 26, 2010 at 8:51 pm

    Yup. I’m making this!

  4. Jessica @ How Sweet — March 26, 2010 at 9:08 pm

    I have made alot of Jadens recipes and they are all so amazing. This looks delicious!

  5. Lauren T — March 26, 2010 at 11:11 pm

    Yum!! I think you can totally do Cashew Chicken – especially if you have all those ingredients already in your cabinet!!

  6. Michelle — March 27, 2010 at 12:48 am

    I used to work at a Chinese restaurant (for 3 years!) The best part… free Chinese food EVERY DAY. It never got old. Anyway, making crab rangoons is actually not that hard. You should try it. I never made the mix for them at the restaurant, but I’ve assembled hundreds of them. It’s fun and delicious!

  7. Penny — March 27, 2010 at 3:00 am

    Broccoli Beef is my fav Asian dish! I’m gonna lick the screen. :)

  8. Hannah — March 27, 2010 at 11:58 am

    Broccoli beef is one of my favorites! This looks terrific.

  9. Kim at Rustic Garden Bistro — March 27, 2010 at 12:14 pm

    Buy a wok! So many things you can do with one!

    And I love sriracha sauce… mmm… [K]

  10. Kirsten — March 27, 2010 at 12:29 pm

    My daughter would absolutely love this dish. Thanks for the recipe. Looks so delicious.

  11. Karen@Mignardise — March 27, 2010 at 3:09 pm

    I got Jaden’s book and love it! Highly recommend it. It’ll have you cooking all kinds of Asian food no problem.
    This looks awesome and I like the way you spiced it up.

  12. Sara — March 27, 2010 at 3:10 pm

    Yum! My hubby and I both love broccoli beef. Great recipe.

  13. Debbie — March 27, 2010 at 8:51 pm

    Oh what a great idea for our supper tonight, thank you so much.

  14. Cherine — March 28, 2010 at 8:08 am

    This looks soooo good!

  15. James — March 29, 2010 at 9:00 am

    I love beef and brocoli together, have been eating it since I was a kid. :)

  16. Gail — March 29, 2010 at 9:38 am

    This looks delish! Can you replace the oyster sauce with something else and still get a similar flavour (I can’t use it due to an allergy in the family)

  17. Lauren T — March 29, 2010 at 10:33 pm

    Made this for dinner because I had broccoli from the farmers market. I also used chicken and it was yummy!! Thanks for this easy recipe!

  18. Van N. — September 21, 2012 at 2:41 pm

    I must say, this is one of the best homemade beef and broccoli!! I make this almost once a week for my family. I tried it with chicken and it’s not the same though. But we love this recipe…thanks!!!

  19. Leslie — December 23, 2013 at 8:36 pm

    How many does this serve?

    • Jamie — January 10th, 2014 at 2:31 pm

      Leslie, this served 2 with a little bit leftover for 1 lunch the next day.
      – Jamie

  20. Miss Diane — January 16, 2015 at 11:09 am

    This nice gluten free just appeared on my Pinterest. You can be sure it will be on my table very soon. Thank you and welcome on my blog!

    • Jamie — January 16th, 2015 at 11:13 am

      Miss Diane-
      I hope you get the chance to try it. Thanks for stopping by.

      -Jamie

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