Beef with Broccoli is one of my go-to recipe when I want quick and easy Chinese food served at home. Please believe me when I say “quick and easy”. What I loved most in Chinese cuisine is that you put everything together, let it simmer and it’s all done, ready to serve and enjoy! And this recipe is not an exception.
I heard from my friend Kath (yes Kathleen Mendez that’s you I hope you get to read this, I’m very thankful about the info) that broccoli was sold at P50-P60/kilo at Cherry Foodarama so, the next day I hopped a ride and bought a reasonable number of broccoli enough to keep them fresh in the fridge. Broccoli is high in vitamin C as well as dietary fibers which I adore so much.
My family love broccoli specially in sweet sauces like this dish.
How I love to see my two big girls excited in meal time and my husband leaves the table giving me a quick and sincere thank you for a delicious meal. It’s a job well done once again… But life as we know it is not always “job well done”. Raise your hand if you agree… Sometimes I wish I can afford to hire a cook… (I’ll tell you that in another post…)
The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. Scroll down for the recipe.
This one is one of my favorite recipe. Try it one of these days.
Beef with Broccoli Recipe
- 3/4 pound lean beef
- 1 pound fresh broccoli
- garlic cloves
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 3 tablespoon water
- 2 tablespoon sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water
To Cook Broccoli:
- 1/2 cup water
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon sugar, or to taste
- 1 1/4 cups oil, or as needed
Cut the beef across the grain into thin slices.
Cut the broccoli flowerets into 3 or 4 pieces.
Crush the garlic.
Heat the pan/wok and add 1 cup oil. When the oil is medium-hot, add the beef. Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces. Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes).
Remove the beef from the pan and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
Clean out the pan and add 2 more tablespoons oil. Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the pan and stir quickly to thicken.
Mix everything together and serve hot over steamed rice.