Beef and Broccoli Recipe (2024)

FAQs

What is the sauce for broccoli beef made of? ›

What is this? To make this recipe, you will need oil, flank steak, broccoli florets, garlic, green onions, water, broth, hoisin sauce, soy sauce, rice vinegar, starch, ground ginger, and ground black pepper. Prepare the sauce by whisking the sauce ingredients together in a small bowl until they're fully combined.

Perfect your sauce.

So many beef and broccoli sauces are just weak. They aren't bold enough to stand up to the beef and veggies, and end up wet and bland at the bottom of the pan. To make the most flavorful sauce, I use a base of jarred oyster sauce. It has a salty & rich punch that you just can't get anywhere else.

Beef and Broccoli has easily become one of the dishes in the weekly rotation! It's really a simple combination of the tender marinated flank steak, crisp broccoli, aromatics, and savory umami rich sauce that really brings it all together!

cornstarch: helps thicken the sauce to a glossy, luscious consistency without a raw flour taste. broccoli: cut the broccolini into bite-size pieces but not too small or they can easily overcook. The most import thing is to try and chop them uniformly so they cook evenly.

Oyster sauce is commonly used in Chinese food and adds a savory, salty, umami flavor. Both can be found in most grocery stores. If you like, you can add grated or minced ginger or garlic. Serve your homemade brown sauce with a beef, chicken, or pork stir-fry or chow mein dish.

Chimichurri

It's the perfect balance for a rich steak. Put 2 garlic cloves, 1 green chilli (deseeded), a small bunch each of coriander and parsley, 1 small sweet onion and 2 tbsp white wine vinegar in a small food processor. Blitz until finely chopped, then add 5 tbsp olive oil and blitz again.

Once the beef has rendered its fat, it's time to generously add your mix of seasonings — granulated garlic, granulated onion, ground cumin, and cayenne powder. These seasonings absorb the rendered fat, bloom, and beautifully transform the beef.

If you don't have beef broth, you can use chicken broth as the substitute. Chicken broth adds a mild flavor and light color to dishes. Both broths have nearly identical compositions: The chicken broth calls for chicken instead of beef meat — causing less flavor but retaining a meaty taste as much as it is savory.

Origins. Beef and broccoli was likely developed in the diaspora of Chinese immigrants in 19th century America. It became an established feature of American Chinese restaurants during the 1920s. By the 1950s, it had become ubiquitous and it is one of the most popular American Chinese dishes in the 21st century.

Traditionally, oysters are slowly simmered in water until the liquid caramelizes into a viscous, dark black-brown sauce. But to speed up the process, some commercialized versions are instead made with oyster extracts, plus salt, sugar, corn starch and caramel coloring.

What is hoisin sauce used for? ›

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce. It is dark-coloured, sweet and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

Cornstarch is the foundation of Chinese cooking and this magical pantry ingredient is commonly used to thicken soups, stews and sauces. It's also the primary ingredient in making a slurry to coat the meat. Chen says cornstarch helps the meat retain moisture while it cooks, thus yielding a silkier texture.

Cut the flank into thin slices no thicker than ¼ inch, against the grain. 🌟 Pro tip: On a flank steak, the horizontal streaks across the steak is the direction the grain goes. So cut against (perpendicular) to the streak so that the beef is as tender as possible.

To make it, you're going to place your roasting pan with the beef drippings on the stove top before adding your onions, garlic, thyme, beef broth and Worcestershire sauce. Bring to a simmer, then cook until slightly thickened. Soon, you'll have the most delicious dipping sauce to complete your French dip.

Ingredients: broccoli, water, beef, soybean oil, contains less than 2% of: garlic, phosphoric acid, corn starch, potato starch, modified food starch, soy sauce, salt, rice wine, caramel color, sesame oil, sea salt, brown sugar, sodium phosphate, natural flavor, yeast extract, phosphoric acid, spices.

In a deep 12-inch skillet (you can also use a saucepan or pot), whisk together the broth, sugar, soy sauce, oyster sauce, cornstarch, ginger, garlic and sesame oil. Bring the mixture to a simmer over medium heat, whisking constantly, and cook until the sauce has thickened, 3-4 minutes.

Traditionally, oysters are slowly simmered in water until the liquid caramelizes into a viscous, dark black-brown sauce. But to speed up the process, some commercialized versions are instead made with oyster extracts, plus salt, sugar, corn starch and caramel coloring.