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–+ servings
Asian Style Peppercorn Beef & Broccoli

Easy Beef and Broccoli

Adapted from Phoenix Claws and Jade Trees by Kian Lam Kho
Try my Asian Style Beef and Broccoli when you want delicious Asian Style dishes in your home. Don't order take-out make it yourself!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Entree
Cuisine Asian
Servings 2
Calories 843 kcal

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

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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)

Nutrition

Calories: 843kcalCarbohydrates: 18gProtein: 41gFat: 67gSaturated Fat: 49gCholesterol: 107mgSodium: 1377mgPotassium: 831mgFiber: 3gSugar: 3gVitamin A: 520IUVitamin C: 43.8mgCalcium: 76mgIron: 4.4mg
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