Chinese Beef and Broccoli - SpiceYourCooking.com

Despite the fact that I grew up in a very Italian family, when I consider going out to consume or ordering takeout, Italian is typically one of my last choices. Rather, I tend to gravitate more to Asian and Mexican meals (and pizza, of course). It’s simply one of those things– it’s awfully tough to discover actually great Italian food that matches the dishes that utilized to come out of my granny’s kitchen. I make sure that those of other ethnic backgrounds feel the same way when eating out at restaurants. As a result, I have actually been trying my hand at quite a few Asian recipes over the in 2015 approximately. Most of my favorites (Sesame Chicken, General Tso’s and Sweet and Sour Chicken) are fried (no surprise they’re so excellent!); this beef and broccoli dish is a lighter, much healthier option that is still loaded with excellent taste.

I played around with a few various recipes for beef and broccoli before settling on this variation. I wanted the broccoli to still be vibrant in color and crisp-tender, in addition to a great deal of soy and ginger tastes throughout the meal. I was delighted with the final outcome from both accounts. A fast note on the sauce (which I point out at the bottom of the dish, also)– there is absolutely sufficient sauce to coat all of the beef and broccoli, but if you prefer your dishes a little on the “saucy” side, I would definitely double the components for the sauce.

Italian food will constantly indicate convenience to my taste, but I like all of the brand-new ethnic meals that I have actually been try out recently. Do you have a preferred Asian recipe?

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An easy dish for Chinese Beef and Broccoli – quick enough for weeknight suppers!

1
pound

flank steak

( sliced up thin crosswise)
1 1/2
pounds

broccoli

( cut into florets (dispose of stems or conserve for another use))
1
tablespoon

grease
1
2-inch piece of fresh ginger, minced
3
cloves

garlic

( minced)

For the Marinade:

2
tablespoons

cornstarch
1
tablespoon

soy sauce
2
teaspoons

rice vinegar
1/2
teaspoon

sesame oil

For the Sauce:

8
tablespoons

water
2
tablespoons

soy sauce
2
tablespoons

oyster sauce
2
teaspoons

cornstarch
1
teaspoon

dark brown sugar
1/2
teaspoon

sesame oil

In a little bowl, whisk together all of the marinade ingredients. Put it into a gallon-size resealable plastic bag, include the beef, seal the bag and turn it so that all the pieces of the beef are covered in the marinade. Enable to rest at space temperature for 15 minutes.
Meanwhile, location 1 inch of water in a big sauté pan and bring to a boil over high heat. Include the broccoli, cover and steam for 3 minutes. Drain pipes the broccoli and set aside.
Wipe the pan dry and location it over medium-high heat. When hot, add the grease and rapidly swirl it to coat the pan. Add the beef in as even a layer as possible, making sure not to overlap the pieces excessive. Cook till the edges are browning, 30 seconds to 1 minute, then turn over. Add the garlic and ginger and start to toss the beef mix in a “stir-fry” style until no pink remains.
Get rid of the beef from the pan with a slotted spoon and place in a bowl. Blend together the sauce ingredients and contribute to the pan, blending and stirring until the sauce has thickened, about 1 to 2 minutes. Lower the heat to low, add back the beef and broccoli to the pan and stir to coat it with the sauce. Serve immediately over white rice.

Note: