Add broccoli. Add beef. Season. Stir fry. Eat.

These are pretty much the only things you need to do to have a successful Chinese broccoli and beef meal.

Is Homemade As Good As Restaurant-made?

If you didn’t think it was possible to make it like the restaurants, I’m here to change your mind. I was in the non-believer boat for years. I mean, how could something as delicious as the glistening dishes of our beloved Chinese Restaurant taste even half as good coming from my stove? Low and behold, there is a way.

Wok Hei

Now, don’t get me wrong — without using a wok over an open and very intense flame, the ‘wok hei’ flavoring isn’t quite the same but you’ll be ok. Wok hei is a Chinese phrase, literally translated as ‘the breath of the wok’ that refers to the smoky, seared flavoring that food picks up from the cooking surface. Most synonymous with Chinese dishes from the Canton region, you will find it in restaurants throughout much of America because Chinese food took roots in the United States from Cantonese cuisine.

Leave this magic to the restaurants as a special treat for your tongue now and again. Do carry on with your attempt to cook this delicious and equally suitable version at home, though. You can do it…we all can.

Those Darned Ingredients

You’ll likely expect to see a few ingredients that aren’t commonplace in your kitchen unless you’re an avid Chinese cook. Not to worry; you can either invest in the smallest bottle available or buy the average size and store it; these have fairly decent shelf lives and are common ingredients in Chinese dishes.

Whether you come back to Chaos Coordinator OC for more recipes or stumble upon some elsewhere, these items are staple ingredients. They can be found at 99 Ranch Market or likely any other Asian grocery chain that carries inventory commonly used in Chinese cooking. Sometimes, Korean and Japanese markets will have these ingredients, too.

The brands shown are used in my cooking. They don’t have to be the brands that you use but I’ve found them to be reliably tasty substitutes from some of the more common versions. For example, the gluten-free soy sauce and gluten-free Oyster sauce are made by the same brand that make the original versions, just without the wheat and they taste great. The Chinese cooking wine (Shaoxing wine) is just a brand I blindly chose and seems to get the job done. I don’t know a lot about cooking wines where brands are concerned and the stores have so many that it’ll make your head spin.

The Recipe

Chinese Broccoli And Beef
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Chinese Broccoli And Beef

Recipe by Chaos Coordinator OCCourse: MainCuisine: ChineseDifficulty: Medium
Servings

4

servings
Prep time

25

minutes
Cooking time

30

minutes

Ingredients

  • Main Ingredients

  • 12oz beef (I used shank steak cut thin)

  • 1lb broccoli

  • 1/2 carrot

  • 2 cloves garlic

  • 1 scallion sprig

  • Marinade

  • 1tsp baking soda

  • 1tbs oyster sauce (Gluten Free version available)

  • 1tbs soy sauce (Gluten Free version available)

  • 2tbs water

  • 1 tsp sugar

  • 1tsp Shaoxing cooking wine (Chinese cooking wine)

  • Sauce

  • 1tbs oyster sauce

  • 1tsp soy sauce

  • 1tsp dark soy sauce

  • 1tbs water

  • 1tbs cornstarch (arrowroot powder can be substituted)

  • 1/4tsp white pepper

  • 1tsp sugar

  • Other

  • 2tbs cooking oil

Directions

  • Slice meat at an angle into thin 1/2″ pieces across the grain, not with it. If you’re meat is hard to cut, stick it in the freezer for 15 minutes to firm up, then cut again. Place sliced meat into a bowl of water to wash out the blood. Swish it gently with your hands then drain and squeeze remaining water from meat. Skipping this step can cause the blood to turn dark once cooked and the meat will be discolored.
  • Sprinkle 1tsp of baking soda over the meat and mix well with your hands or gently with chopsticks. Note: Baking soda tenderizes beef.
  • In a separate bowl, mix marinade: 1tbs oyster sauce, 1tbs soy sauce, 2tbs water, 1 tbs cornstarch (arrowroot powder is an excellent substitute for those with corn allergies), 1/4tsp white pepper, 1tsp sugar, 1tbs Shaoxing cooking wine. Mix well then pour over meat, cover with seran wrap and set in fridge for 30 minutes.
  • While the beef is marinating, cut broccoli (if using fresh, or set frozen broccoli on counter to defrost)into small florets (you can also use the stems as they are perfectly edible), cut carrots at an angle in 1/4″ pieces, slice green onions and ginger. Set all ingredients aside.
  • Pull out meat from refrigerator and drizzle with 1tbs cooking oil. This will give it a nice shine and seal in moisture. Meanwhile, heat a wok or pan on high. Once hot, add 2tbs cooking oil and swirl to coat the pan. Pour excess oil out of pan and into a small bowl; save for later. Lower cooking temperature to medium heat, add beef, cook for 30-60 seconds on each side. Your beef should be mostly browned, if not fully cooked through. Remove from pan and set aside.
  • If you are using fresh broccoli, boil to a nice crisp but don’t over cook. If using frozen, skip this step. Mix ingredients for your sauce so that it’s ready for step 8.
  • Add oil that you saved from step 5 back into the pan and heat on medium high. Add garlic, green onions, and carrot. Cook for 20-30 seconds then add broccoli and cook another 30 seconds. Toss frequently to keep heat distributed.
  • Return beef to the pan and cook with veggies for 30-45 seconds. Pour sauce over the ingredients and add 1/2 tbs water. Since broccoli absorbs a lot of liquid, it is necessary to add this extra water. Mix constantly to stir fry for 1 additional minute.
  • Drizzle 1 tbs sesame oil on top to add sheen. Serve with rice.

Notes

  • Excellent additional condiments are siracha hot chili sauce (our favorite is from Huy Fong Foods, Inc. (the one with the rooster on the front), a drizzle of chili oil or spicy bamboo shoots.