Rating 4.5/5 stars
Beef and broccoli is a staple dish at Chinese restaurants but making it at home is great for keeping your wallet happy. Indeed, this recipe tasted just like great beef and broccoli I’ve had at a restaurant back home. It’s really easy to make and only takes about 30 minutes. The amount in the recipe serves two people.
3 1/ 2 tbsps cornstarch
1 lb of beef (I used top round steak)
1 /2 cup soy sauce
3 tbsps sugar (for a less sweet flavor use 1 1 /2 tbsps)
1 tbsp minced garlic
2 tsps grated ginger
2 tablespoons vegetable oil for frying (olive or canola oil works as well)
4 cups broccoli florets
1/ 2 cup sliced white onions
Rice or noodles for side dish (optional)
Whisk together three tbsps cornstarch and three tbsps of water in a bowl. Add the beef and toss to combine. In a separate bowl add the last of the cornstarch with the soy sauce, sugar, garlic, and ginger and whisk together. Set aside.
Heat a saute pan and add one tablespoon of oil. When it’s hot add the beef and cook until it is almost cooked through. Transfer the beef to a plate and set it aside, making sure to keep the majority of the juice in the pan. Add the broccoli and onions and cook until broccoli is tender.
Return the beef to the pan and then add the sauce. Raise the heat so that the sauce boils and thickens, making sure to stir frequently for about a minute.
I used the recommended amount of sugar but most of it stuck to the bottom of the bowl when putting the sauce in so I omitted the leftover sugar. It led to a less sweet, more savory flavor for the sauce that more closely tastes like restaurant-quality beef and broccoli. It was a delight to make and the best part was you could use as much or as little beef as you wanted. Of course, more beef means more cost but this recipe definitely justifies it. I look forward to making it again.