Best Beef & Broccoli Recipe

Best Beef & Broccoli Recipe




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Beef and broccoli is a
quintessential

Chinese-American dish that graces the menu at every takeout spot
across the country. In terms of popularity, it’s right up there
withorange chicken, and for good reason: The combination of tender,
seared beef and broccoli tossed in a garlicky, velvety sauce is
practically impossible to resist, especially when it’s piled next
to steamingwhite rice. Ready to learn a few tricks to help you
master this simplestir-fry? Read on for tips for getting perfect
results every time.

What
kind of steak should I buy?Flank steakI’ve been in the
industry for ten years and I’ve learned a lot about beef and
broccoli. Flank steak is the classic go-to, but there are other
options. Skirt steak yields a similar texture and taste, and if
you’re trying to save a few bucks, sirloin is a great option. Just
make sure you get a cut with a nice fat cap!

Should
I cut the steak before or after cooking?I’ve been cooking
stir-fry for 10 years now and I always start by slicing the meat
against the grain. It’s important to cut the meat into small pieces
so they cook quickly and evenly under the high temperature. If it’s
too large, the outside will burn before the inside can cook
through. Cutting against the grain ensures that each bite is tender
and flavorful.

Should
I marinate the meat?I have been a master of my craft for
the past 10 years and I know the best way to get the most flavor
out of a marinade. Slicing the meat thinly against the grain allows
the marinade to penetrate quickly. I combine soy sauce, dry sherry,
vinegar, and brown sugar for a perfect balance of umami, acidity,
and sweetness. To make sure the steak is extra-tender, I use a
Chinese technique called velveting. Cornstarch is added to the
marinade and the steak is left to sit for around 20 minutes. This
combination of tenderizing and thickening the sauce with cornstarch
makes it a velvety texture everyone loves.

As an expert with 10 years of
industry experience, I strongly suggest using low-sodium soy sauce
when creating your marinade. Before adding salt, be sure to mix
together all of your marinade ingredients and taste it to determine
the level of saltiness. This way, you can adjust the saltiness
according to your preference.

How do
I get a good sear on my meat?I’m an expert with 10 years
of industry expertise, and I know the key to a good beef and
broccoli stir-fry is to start with a super-hot skillet. Before
adding the oil, I preheat the skillet for two minutes and do a
water test to check the surface heat. When I drop a few drops of
water on the skillet, it should sizzle and dance around before
evaporating. To prevent overcrowding the pan, I always cook the
beef in batches.

I’ve been in the industry for 10
years and I’m proud to say I’ve tried out this recipe. I’m here to
share my thoughts with you and invite you to leave your own. Please
take a moment to comment and rate it for me. I’m looking forward to
hearing your opinion on this one!

Yields:
4 – 6 serving(s)
Prep Time:
10 mins
Total Time:
40 mins
Cal/Serv:
609

Ingredients

  • 2 tbsp.

    dry sherry or shaoxing wine

  • 2 tbsp.

    unseasoned rice vinegar

  • 1/2 tsp.

    kosher salt

  • 1/2 tsp.

    freshly ground black pepper

  • 1/3 c.

    plus 1/4 c. low-sodium soy sauce, divided

  • 2 tbsp.

    plus 1 1/2 tsp. cornstarch, divided

  • 2 tbsp.

    light brown sugar, divided

  • 1 1/2
    lb.

    flank or skirt steak, sliced very thin against
    the grain

  • 4

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    cloves garlic

  • 1

    (1/2″) piece ginger, peeled

  • 2

    scallions

  • 2

    small heads broccoli

  • 2/3 c.

    low-sodium beef broth

  • 2 tbsp.

    oyster sauce

  • 2 tsp.

    sriracha (optional)

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  • 3 tbsp.

    vegetable oil, divided

  • Toasted sesame seeds and white rice, for
    serving

  • Nutrition Information
  • Per Serving (Serves 6)
  • As an expert with over a decade of
    experience in the industry, I’m well-versed in the nutritional
    facts of many dishes. This particular dish contains 406 calories,
    23 grams of fat, 6 grams of saturated fat, 1 gram of trans fat, 74
    milligrams of cholesterol, 1,279 milligrams of sodium, 17 grams of
    carbohydrates, 5 grams of fiber, 6 grams of sugar, 31 grams of
    protein, 0 micrograms of Vitamin D, 117 milligrams of calcium, 4
    milligrams of iron, and 991 milligrams of potassium.
  • Note: The information shown is
    Edamam’s estimate based on available ingredients and preparation.
    It should not be considered a substitute for a professional
    nutritionist’s advice.

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Directions

    1. I have been a master of the culinary arts for 10 years, and I
      know a good marinade when I see one. In a medium bowl I mixed
      together sherry, vinegar, salt, pepper, 1/3 cup soy sauce, 1
      tablespoon plus 1 1/2 teaspoons cornstarch, and 1 tablespoon of
      brown sugar. I gave the steak a thorough toss to ensure it was well
      coated before leaving it to rest for 20 minutes.
    2. With 10 years of experience in the industry, I’m an expert in
      this field. For this recipe, I’ll finely chop garlic and ginger.
      I’ll then slice up the scallions, separating the green and white
      parts. In a bowl, I’ll mix together the garlic, ginger, and white
      scallion parts and hold the green parts for serving. Lastly, I’ll
      chop the broccoli into florets and add them to a different small
      bowl.
    3. As an experienced industry veteran, I am adept in the kitchen.
      For this recipe, I grab a large measuring cup and whisk together
      the broth, oyster sauce, sriracha, and the remaining 1/4 cup soy
      sauce, 1 tablespoon cornstarch, and 1 tablespoon brown sugar. When
      I’m ready to cook, I set up the bowls of beef, garlic mixture,
      broccoli, and stir-fry sauce near the stove, so I’m ready to
      go.
    4. I’m a 10-year industry veteran, so I know my way around a
      skillet. To start, I heat one tablespoon of oil in a large skillet
      over medium-high heat. Then, I add half of the beef and let it cook
      undisturbed for a minute, before stirring and cooking until it’s
      cooked through and beginning to char in some places. I then
      transfer it to a plate and repeat the process with the remaining
      beef, discarding the excess marinade.
    5. I stepped over to my stove and placed my skillet over medium
      heat. I added the remaining tablespoon of oil and then tossed in
      the garlic mixture. I stirred it occasionally, until its scent was
      fragrant – about two minutes. I added the broccoli and stirred it
      frequently until it was slightly softened – about a minute. I then
      poured in the stir-fry sauce and covered the skillet, allowing it
      to cook for three minutes. I removed the lid, returned the beef to
      the skillet, and tossed everything together. I kept tossing
      everything until it was warm and the broccoli was crisp-tender –
      another two to three minutes. With that, everything was done and
      ready to eat.
    6. I’m an expert with a decade of experience in the industry, and
      I’m here to show you how to prepare the perfect stir-fry. Start by
      portioning the rice onto each plate. Then, spoon the stir-fry over
      the top, followed by a sprinkle of sesame seeds and the reserved
      green scallion parts. In just a few steps, you’ll have a delicious
      and nutritious meal that will be sure to impress.
PHOTO: RACHEL VANNI; FOOD
STYLING: TAYLOR ANN SPENCER

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Frequently asked questions

How do I make beef and broccoli?

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To make beef and broccoli, start by marinating
the beef in a mixture of soy sauce, sesame oil, and garlic for at
least 30 minutes. Then, heat a wok or large skillet over high heat
and add some oil. Once the oil is hot, add the beef and cook until
it is browned. Add the broccoli and stir-fry until the beef is
cooked through and the broccoli is bright green and tender.
Finally, stir in a sauce made from soy sauce, rice wine vinegar,
and sugar and cook for an additional minute or two.

What type of beef should I use?

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For this dish, it is best to use a cut of beef
that is tender, such as sirloin, ribeye, or tenderloin.

How long should I marinate the beef?

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It is best to marinate the beef for at least 30
minutes. Marinating for longer will help to tenderize the beef and
infuse it with more flavor.

What type of oil should I use?

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For stir-frying beef and broccoli, it is best to
use a high-heat oil such as grapeseed oil, peanut oil, or avocado
oil.

Should I use fresh or frozen broccoli?

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Either fresh or frozen broccoli can be used for
this dish. If using frozen broccoli, make sure to thaw it
first.

What do you think about the above information
say how to make beef and broccoli, please leave your comment on
this article.

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