Chinese Beef and Broccoli
Chinese Beef and Broccoli is one of those foods that you suddenly crave out of nowhere. You can taste that slightly spicy and velvety finely-sliced beef and crisp, crunchy broccoli with a hint of ginger, all lightly covered in a sweet and salty sauce.
Servings: 2 (with a chance of leftovers)
Calories: 1561kcal
Ingredients
- 1 pound hanger steak, thinly sliced against the grain
- ¼ cup rice wine vinegar
- 1 tablespoon cornstarch
- ¼ cup peanut oil (or any neutral oil with a high smoking point)
- 12 ounces chopped broccoli
- 6 tablespoons soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon Sambal oelek (or your favorite chili sauce)
- 2 tablespoons butter
- 1 tablespoon finely chopped fresh ginger (optional)
- 2 cups rice
Instructions
- If you make a big batch, it’s easier to use a wok. A smaller frying pan will work too, but you might have to fry the meat in two batches, so the pan isn’t overcrowded.
- Start cooking rice according to package instructions.
- Thinly slice beef against the grain and mix in a bowl with rice wine vinegar, 2 tablespoons soy sauce, and 1 tablespoon cornstarch.
- Mix the remaining soy sauce with the hoisin sauce, sambal oelek, and ginger, and set aside.
- Bring a pot of water to a boil and blanch broccoli for 2 minutes.
- Bring peanut oil to a simmer over high heat and add the beef. Stir fry until browned, about 2 minutes. If using a smaller pan, stir fry the beef in two batches, using half the oil each time.
- Set the beef aside and clean out your pan with some paper towels.
- Bring 1 tablespoon of oil to nearly smoking (high heat, but no smoke) and stir fry your vegetables for 2 minutes.
- Return the beef to the pan and add the sauce.
- Stir everything together until nice and smooth, for less than a minute.
- Add the butter, and within less then another minute, you’re done!
Notes
- Ginger: Buy a ginger root and put it in the freezer. Whenever a recipe asks for fresh ginger, grab your frozen ginger and a cheese grater. You don’t even have to peel it.
- Meat: It’s crucial to slice the beef against the grain. Otherwise, it’ll be chewy.
- Sauce: Adding a little cornstarch to the marinade will give it that nice “shiny” appearance when cooked.
Nutrition
Calories: 1561kcal | Carbohydrates: 184g | Protein: 74g | Fat: 58g | Sodium: 4306mg | Potassium: 1587mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1430IU | Vitamin C: 152mg | Calcium: 173mg