Broccoli beef is an American dish; you won't find it in China. Forget take-out, learn to make the delicious sauce and enjoy the crisp broccoli with tenderized sirloin or flap meat. Enjoy this insanely popular dish tonight! Easily make this meal with tamari and have a #glutenfree dinner.
Ingredients
Sauce:
1 knob of ginger, peeled, thinly sliced
5-6 scallions, chopped 1" pcs
4-5 garlic cloves, thinly sliced
peanut oil
1/2 tsp Chinese 5 spice mix
1 tbsp ketchup
1 tsp spicy brown mustard
2-4 tsp Thai chili paste or a few red pepper flakes
3 oz Tamari sauce (gluten-free) or soy
3 tbsp oyster sauce (gluten-free)
2 cups chicken stock, low-sodium preferred
1 tbsp brown sugar
2 oz rice wine or sherry
Beef:
1 1/2 lb beef, very thinly sliced vs. the grain, ex. flank, sirloin, stir-fry beef, well-trimmed
1/2 tsp baking soda
pinch of white sugar
water
drop peanut oil
freshly ground black pepper
1 egg white
1 tsp Tamari or soy sauce
2 tsp sherry or Chinese rice wine
oil or water
Slurry:
1/3 cup cold water
6 tbsp cornstarch or tapioca starch
Garnish:
sesame seeds, cilantro, scallions
1 lb broccoli, trimmed
Instructions
See Susie's Tips and Tricks
1. In a wide skillet saute on medium high heat; ginger, garlic, and scallions in peanut oil. Once they become fragrant add Chinese 5 spice, ketchup, mustard, and red pepper flakes.
Let cook a few seconds and add chicken stock, brown sugar, and sherry. Lower heat and let simmer with the lid on for 10-15 minutes. Cover and set in the refrigerator for use later or continue with the recipe.
2. Now par-cook the broccoli. Be sure and stop the cooking by placing the broccoli in ice water. Drain and set aside.
3. In a large bowl place beef, and sprinkle on baking soda, sugar, soy sauce, sherry, and peanut oil. Mix together and slam into the bowl using your hands or a pair of tongs. Hit the beef 40 to 50 times against the bowl.
4. To the beef bowl add egg white, cornstarch, and cold water. Mix together. The water will absorb into the meat. (If you can refrigerate for a few hours that would help tenderize even further.)
5. Now in a large wide skillet add water to 3/4 full. Bring to a boil. Add the beef and let simmer for 40 seconds. Toss it around a bit to ensure all pieces get covered. Drain and set aside beef.
6. Strain the infused mixture (toss the bits) and add to the skillet; bring to a simmer. This will give you about 3 cups of sauce. If you would like more sauce you may add 1 more cup of chicken stock and 1 tbsp soy sauce. Now thicken with a slurry: water and cornstarch. Let come to a boil and add broccoli and beef to warm.
7. Garnish with sesame seeds, scallions, or cilantro. Serve with rice.
Susie's Tips and Tricks
Don't substitute dried ginger; dried just doesn't cut it in this recipe.
I only had 2 scallions so I used a slice of onion too.
Omit the chili flakes or spice if desired.
Use vegetable oil of your choice if you don't have peanut.
If you have dark soy (tamari) sauce; use it, but honestly regular works just fine.
If you don't have rice wine use some dry sherry. That's what I use!
Velveting is an important part of this recipe; it denatures the proteins and tenderizes. Velveting is a technique that gives a silky soft, tender morsel of meat. After you add the egg white etc. You can velvet by two methods; in oil or in water. To save calories I did water. The results were great. If desired use peanut or vegetable oil.
You may also use sirloin or tri-tip.
Freeze your beef for 30 minutes, and then slice thinly, against the grain.
Don't have any beef but have chicken breasts? Thinly slice and prepare accordingly.
Add some extra vegetables; red pepper, carrots, onions, green beans.
Avoiding cornstarch? Use tapioca starch. (1 tbsp in 1/4 cup water) for 2 1/2 cups liquid. You know I don't measure I just guestimate. So you will need a bit more for 3 cups of sauce.
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