Beef and Broccoli Recipe (2024)

FAQs

What is beef and broccoli sauce made of? ›

Beef and Broccoli Ingredients

Sauces and oils: This beef and broccoli recipe calls for oyster sauce, sesame oil, and soy sauce. Sherry: Cooking sherry adds a sweet, nutty flavor to the beef and broccoli. Sugar: White sugar lends a hint of sweetness. Cornstarch: A teaspoon of cornstarch thickens the sauce.

Beef and Broccoli has easily become one of the dishes in the weekly rotation! It's really a simple combination of the tender marinated flank steak, crisp broccoli, aromatics, and savory umami rich sauce that really brings it all together!

Flank steaks are the most popular choice for making a stir-fry. However, you can also use sirloin steak, skirt steak, Denver steak, or even beef chuck. Beef chuck steak is the most economical choice, but it does require some extra trimming. You'll want to remove the tough tissue from the steaks before frying.

To thicken beef and broccoli, you can mix 1-2 tablespoons of cornstarch with a small amount of water to create a slurry. Add the slurry to the simmering sauce and stir until it thickens.

There are many Chinese sauces that are brown just a few most common, soy sause, oyster sauce, sweet bean, Hoisin…

Broth: Many versions of this dish use beef broth, but you can also find it made with chicken or vegetable broth. Soy Sauce: Soy sauce is one of the main ingredients that you'll find in nearly every version of Chinese brown sauce.

Packages of pre-cut beef strips, beef for stir-fry, are often available in the meat case. Most tender beef cuts, such as sirloin, tri-tip, ribeye, top loin (strip), tenderloin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron) and shoulder petite tender, can be cut into strips for use in stir-fry recipes.

How to marinate beef for stir-fry? ›

Tenderize: In a bowl, sprinkle a small amount of baking soda over the beef and coat evenly with soy sauce, salt, starch, and oil (and optional ingredients, if using). Marinate: After sitting in the mixture for 15 to 30 minutes in the fridge, your beef is ready for stir-frying!

Just as you would with dry brining, rinse your meat until it's (mostly) free of all the baking soda.

Depending on what you are using the beef broth for you can substitute a well made vegetable broth or chicken broth. Of course, it will change the flavor profile a bit but it is a much better solution to using cubes or powders which are sodium bombs.

All-Purpose Flour

Although it won't produce the same glossy shine as cornstarch, it'll get the job done in a pinch. All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour.

Cornstarch is the foundation of Chinese cooking and this magical pantry ingredient is commonly used to thicken soups, stews and sauces. It's also the primary ingredient in making a slurry to coat the meat. Chen says cornstarch helps the meat retain moisture while it cooks, thus yielding a silkier texture.

In a deep 12-inch skillet (you can also use a saucepan or pot), whisk together the broth, sugar, soy sauce, oyster sauce, cornstarch, ginger, garlic and sesame oil. Bring the mixture to a simmer over medium heat, whisking constantly, and cook until the sauce has thickened, 3-4 minutes.

The Ingredients

I have also often done half ground beef and half ground Italian sausage, which is delicious. Onions and Garlic – Classic building blocks for a fantastic sauce! Basil – This is the only herb used in the sauce and I love it, but feel free to throw in a dash of oregano or any other classic herbs you like.

Espagnole (pronounced like the word for Spanish: español) is a basic brown sauce that is one of the five mother sauces of classical cuisine. It's also the starting point for a rich and deeply flavorful sauce called demi-glace, which is traditionally served with red meats.