Creating delicious Asian-inspired dishes like my Beef & Broccoli is a lot easier than you might think. It’s simply about having the right ingredients in your house to create dishes that you would normally have to order from your neighborhood Asian restaurant.
Thanks to my new friend Kian Lam Kho I can now create all styles of stir fry in my own home. He so graciously sent me his amazing new cookbook Phoenix Claws and Jade Trees, and with this easy-to-understand and use a cookbook, I’ve now got the world of Asian cooking right at my fingertips.
Ingredients to make Beef and Broccoli
Let’s start by gathering the ingredients we need to make Beef and Broccoli. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
So make sure to have your side dishes ready before you start putting together this dish. Rice or any type of Asian noodles would be perfect with Beef and Broccoli The sauce is ah-mazingly flavorful and would go well with either.
And if you’re not really fond of broccoli, try substituting asparagus, snow peas or any other type of stir fry veggies that you like. You could even change up the dish with chicken instead of beef, creating a few delicious dishes from this one basic recipe. Be creative and be a star in your kitchen!
It is important to have the right ingredients for Asian sauces on hand, and you can use them over and over again in your stir-fry and other dishes and pretty soon, Chinese take-out will be a thing of the past, and controlling the ingredients that go into your food will not only be better for you but more delicious.
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Easy Beef and Broccoli
Ingredients
Velveting Mixture
- 1 tablespoon rice cooking wine (Shaoxing if available)
- 1 teaspoon soy sauce
- 1 teaspoon tapioca starch (corn starch can be substituted)
- 12 ounces flank or skirt steak ⅛ to ¼ inch slices cut against the grain
Sauce
- 2 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon rice cooking wine
- 1 teaspoon sugar
- ⅓ cup beef stock
- 2 teaspoons tapioca starch (corn starch can be substituted)
Other ingredients
- ½ cup vegetable oil
- 1 teaspoon fresh thinly sliced ginger
- 2 cloves garlic sliced thin
- 2 tablespoon sliced scallions (white) for saute
- 1 tablespoon cracked black peppercorns
- ¼ teaspoon red pepper flakes or to taste
- 1 cups small broccoli florets
- 2 tablespoon sliced scallions (green) for garnish
Instructions
- Combine all the ingredients for the velveting mixture in a bowl and mix well.
- Add sliced beef to mixture, mixing well and allow to marinate for 20 minutes.
- Mix sauce ingredients together in another bowl.
- Heat vegetable oil in a wok or large saute pan over high heat until it begins to shimmer. It should be about 350 degrees.
- Add the beef to the pan and quickly fry it for 1-2 minutes until beef is almost done and the exterior has turned nicely brown.
- Remove the beef from the pan and place over a wire grate to allow it to drain.
- Pour the oil out of the pan, reserving 2 tablespoons. Rinse the pan with water, getting rid of any excess residue by scraping the pan. Dry pan and return to heat.
- Add the 2 tablespoons of oil back to the pan. Add in ginger, garlic and scallions(white). Saute for about 45 seconds until fragrant.
- Return beef to pan along with broccoli florets and peppercorns. Saute for about 1 minute then add in the sauce mixture.
- Cook for about 2 minutes until the sauce mixture thickens. Serve and garnish with scallions (green)
Gluten Free Nana
I normally would not alter a recipe before trying it but my husband is allergic to shellfish, so I’m wondering if there is any substitute for oyster sauce? This looks like an amazing dish. Could a person use leftover top round roast in this??
Chef Dennis Littley
You can substitute hoisin sauce, teriyaki sauce, or simply use regular soy sauce. As for the beef, you can definitely use leftover roast beef. But it will not be as flavorful as the meat is already cooked and won’t absorb the seasonings and sauce. And cooking the beef longer in the sauce will result in really well done beef.
Naomi LaForte
I would like a recipe of Asian chicken with Broccoli please .. or Can i use chicken instead on this recipe?
Chef Dennis Littley
Sorry I don’t have a recipe for that dish. This is not the sauce you would use for Asian Chicken and Broccoli
Casey Markee
I love Asian beef dishes. This was the bomb!
Maria
This looks so so much better than any beef with broccoli take-out I have ever had. Excited to give it a whirl, Chef!
Chef Dennis Littley
thanks Maria, it was one of those dishes that even surprised me at how good it was!