But then pretty soon, friends of roommates discovered my cooking talent and would conveniently drop by at around 7pm. I knew cooking was my calling back then, because each new friend would try to find a suitable trade to be able to snag a coveted spot at our dinner table. No more grocery bill, laundry, ironing, washing the car, or studying! Broccoli Beef was one of my specialties, mainly because broccoli was cheap and beef could be sliced thinly to stretch and feed unexpected guests.
The Secret to Crisp Broccoli and Succulent Beef
So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch or steam the broccoli first, before stir frying the beef. This helps you control the cooking times for the broccoli, instead of praying that the broccoli and beef finish cooking at the same time. You’ll add the broccoli back into the pan as the beef finishes cooking.
That Perfect Garlic Flavor
And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 1/2 minutes to cook through on high heat. In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect.
What to Serve With Beef and Broccoli
This stir fry is can be served on its own or with steamed rice. If you’re in the mood for noodles, try this version!
More Take-Out Favorites to Make at Home!
Firecracker Chicken Pad Thai with Shrimp Easy Chicken Lo Mein Chicken Fried Rice
…or check out our whole list of takeout favorites! See this recipe and more in Jaden’s fabulous The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner
1 teaspoon soy sauce 1 teaspoon Chinese rice cooking wine or dry sherry 1/2 teaspoon cornstarch 1/8 teaspoon freshly ground black pepper 3/4 pound flank or sirloin, sliced thinly across the grain
For the sauce:
2 tablespoons oyster sauce 1 teaspoon Chinese rice cooking wine or dry sherry 1 tablespoon soy sauce 1/4 cup chicken broth
For the stir fry:
3/4 pound broccoli florets 2 tablespoons high-heat cooking oil 2 cloves garlic, very finely minced or pressed through a garlic press 1 teaspoon cornstarch, dissolved in 1 tablespoon water
Add the beef slices and stir until coated. Let stand for 10 minutes. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink.
