Beef and Broccoli is an easy, 1-pan, 30-minute meal that is loaded with fresh broccoli, tender nutrition-packed beef, and the best stir fry sauce. Our Filipino twist is to add TOYO soy sauce and bring a more sweet, savory flavor to this classic Chinese-inspired dish!
Prep Time
15 minutes
Cook Time
15 minutes
Course
Main Entree
Servings
4 people
Instructions
Wash beef and drain well.
In a bowl, combine egg white, cornstarch, rice wine and salt. Whisk together until well-blended. Add beef and stir to fully coat. Marinate in the refrigerator for about 30 minutes.
In wide pan or wok over medium heat, heat about 1 cup oil. Add beef slices and cook, stirring occasionally, for about 2 to 3 minutes or until lightly browned. Remove from pan and drain on paper towels.
In a pot over medium heat, heat about 4 cups of water to a boil. Add broccoli and cook for about 1 minute or until half done. With a slotted spoon, remove broccoli from pot and plunge into a bowl of ice water. When completely cool, drain well. Reserve ¼ cup of the liquid the broccoli florets were blanched in.
In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add onions, garlic and ginger and cook, stirring regularly, for about 30 seconds or until aromatic.
Add stir-fry sauce and cook for about 1 minute or until it boils and thickens enough to coat back of spoon. Add beef and broccoli and cook, stirring regularly to cover with sauce, for about 3 to 5 minutes or until meat is heated through and broccoli florets are tender yet crisp. Serve hot.
In a bowl, combine reserved poaching liquid, oyster sauce, Chinese cooking wine, rice vinegar, soy sauce, brown sugar, sesame oil and cornstarch. Stir well until sugar and cornstarch are dissolved and well-dispersed.
Ingredients
- 1 pound beef sirloin sliced thin and cut into strips
- 1 tablespoon cornstarch
- ½ teaspoon salt
- cooking oil or half stick of butter
- 2 broccoli crowns cut into florets
- 1 small onion peeled and sliced thinly
- 3 cloves garlic peeled and finely minced
- 3 tablespoons oyster sauce
- 1 tablespoon TOYO soy sauce
- 1 teaspoon brown sugar
- 1 cup of water
- 1 can of cream of mushroom
- For beef stir-fry, it is important to use the most tender cuts of beef. You can use tenderloin, top loin, shoulder center (Ranch Steak), shoulder top blade (Flat Iron), sirloin, tri-tip, and ribeye.
- The secret to retaining the tenderness of the beef is to cook it at high temperature but really quick just until the meat is cooked through. Exposing it to heat longer than necessary will make it chewy and dry.
- Cutting against the grain will also help to make sure that the meat is more tender. You do this by looking for the direction of the grain or which way the muscle fibers are aligned, then cut across it, not parallel with it.