Kim
Chinese Beef and Broccoli
Main Course item created by Kim, Aug 21, 2013
  • Once you have done the Mise en place, this is a Quick and Easy beef and broccoli stir fry, that I do quite frequently because of how easy and yummy it is.

    Marinade:
    2 tablespoons salt reduced soy sauce
    1/2 teaspoon toasted sesame oil
    1 clove garlic crushed
    1/2 teaspoon bi-carb soda

    Stir Fry:
    15cm whole piece of Fillet Steak, trimmed of all sinew and fat.
    1 large head of broccoli
    half bunch of spring onions (scallions)
    2 cloves garlic crushed
    1 piece of ginger approx 3 cm long, peeled and minced.

    Sauce:
    2 tablespoons Hoi Sin sauce
    2 tablespoons Oyster sauce
    1 tablespoon salt reduced soy sauce
    half teaspoon toasted sesame oil
    60ml sherry


    Mise en place:

    Beef: Slice the fillet steak thinly, and gently pound out so that the slices are an even thickness of around 3mm.

    Prepare the marinade by mixing all the ingredients into a non reactive (glass, plastic, stainless steel) container.

    Add the beef to the marinade and mix thoroughly, there should be no liquid left in the bottom of the marinade bowl, you do not want the beef swimming in the marinade, just lightly coated in it with no excess.

    Cover and refrigerate until required, allowing at least 1 hour marinating time.

    Broccoli: Wash the broccoli, then slice the broccoli into small flowerettes and slice the stem up into attractive diagonal shapes.

    Bring a pot of water to the boil, make sure it is large enough to hold all the broccoli.

    Fill a large bowl with ice and ice cold water, have it ready to refresh your broccoli after blanching.

    Blanch the broccoli in the boiling water for approx 2 minutes until it has changed colour to a lovely bright green.

    Immediately lift out of the boiling water and plunge into the ice bowl to stop the cooking and refresh the broccoli.

    Drain and put aside until required.

    Spring Onions: Slice into attractive diagonal shapes, cover and set aside until required.

    Garlic and Ginger: Peel and mince, cover and set aside until required.

    Sauce: Combine well, cover and set aside until required.

    The above can all be done hours ahead of time, just refrigerate your covered ingredients until required.

    To Cook:

    Heat a wok or large heavy based fry pan until very hot.

    Fry small amounts of the beef quickly, browning one side, then turning and browning the other, leaving the meat rare inside. Do NOT over crowd the pan, you want each piece of beef to be like a steak, deliciously browned on the outside and juicy rare in the middle, overcrowding will stew the meat!

    Set aside as they are cooked in a warmed bowl until all the small batches are done.

    In the same pan, add the spring onions, garlic and ginger, stir fry for a few seconds, then add the blanched broccoli, stir around a bit, and cover for a few minutes to heat through.

    Add the sauce mixture, and allow to come to the boil, reducing the liquid quite a lot, so that it is thick and the broccoli is warmed but not overcooked.

    Finally at the last minute, toss through the cooked beef and any juices that have collected in the bowl, you just want to reheat it and cover it with the sauce, not to further cook the beef.

    Serve immediately with rice and topped with finely cut spring onions.

    Enjoy! :)

    Don't forget to check out the "image gallery" tab for more images of this dish!
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