Chinese Recipe With Beef

chinese beef recipe

chinese beef recipe Beef is a rarely used meat in Chinese dishes but some of the Chinese dishes that make use of beef are definitely worth a try. Beef and broccoli is not a traditional Chinese recipe, rather it is an American-Chinese recipe that is very popular in American Chinese food joints and restaurants.

Beef and broccoli is a very easy recipe, in which the beef and the broccoli florets are stir fried in a sauce. So, if you are trying to cook something different with beef, you can definitely try this recipe.

Difficulty level: Easy
Servings per recipe: 4-6
Time required for preparation: 20-25 minutes
Time required for cooking: 10-20 minutes

Required appliances

1 large bowl
1 small bowl
1 skillet
1 large pot
1 spoon
1 colander
1 plate
1 stirring spoon
Paper towels
1 knife

Required ingredients

1 lb. of beef sirloin or tenderloin, deboned and sliced
2 teaspoons of minced garlic
2/3rd lb. of broccoli, divided into small florets
1 teaspoon of cornstarch
Water, for boiling
½ teaspoon of minced ginger
4-5 tablespoons of cooking oil

For the sauce

½ tablespoon of rice wine
2 teaspoons of dark soy sauce
2 tablespoons of oyster sauce
1 tablespoon of cornstarch

For the marinade

1 tablespoon of rice wine
1 egg white
1 teaspoon of sugar
A pinch of freshly ground black pepper
2 teaspoons of water
1 tablespoon of soy sauce
1/4th teaspoon of sesame oil
½ teaspoon of cornstarch

Method of cooking

1. First remove the meat from the refrigerator and rinse it thoroughly under running water. Once properly rinsed, pat-dry the meat with paper towels and then slice it thinly into 2-inch long pieces. Once done, set aside the meat slices and then cut the broccoli heads into medium sized florets. Finally, take the ginger and the garlic and peel off their skin.

Slice the ginger and garlic thinly and then mince the slices. Now take the beef slices and add 1 tablespoon of rice wine, 1 tablespoon of soy sauce, 1 egg white, ½ teaspoon of cornstarch, water, sugar, sesame oil and the ground black pepper to them.

2. Toss and mix all the ingredients with the beef slices and then let the beef slices marinate for 1 hour. Insert the bowl of beef slices into the refrigerator to marinate the beef.  While the beef slices are sitting in the marinade, you can blanch the broccoli florets.

For that, take a large pot and fill it halfway up with water. Place the pot on the stove and then turn the knob to light up the flame. Set the flame on high and wait for the water to come to a boil.

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3. Once the water starts steaming, add-in the broccoli florets and cook them in the hot water for 1 minute. Once the time elapses, plunge the broccoli florets into a bath of ice-cold water to stop the cooking process. This helps to retain the shape of the broccoli florets and keeps them crunchy.

Let the broccoli florets sit in the ice-cold water bath for 20-30 seconds and then drain off the water by tipping the broccoli florets into a colander. Once the marinating time elapses, take out the bowl of beef from the refrigerator and let it sit at room temperature for 10 minutes.

4. In the meantime, take a skillet and grease it with 4-5 tablespoons of cooking oil. Tilt and rotate the skillet to spread the oil in it and then place the skillet on the stove. Maintain the flame on medium and let the oil heat up. Once the oil in the skillet starts forming ripples, place some of the marinated beef slices in it and cook them for 1-2 minutes.

Do not overcrowd the skillet while browning the beef slices and make sure that all of the beef slices are in direct contact with the skillet. You can brown the beef slices in 2-3 batches if you don’t have a large skillet.

5. Once the beef slices are browned on one side, flip them over to brown the other side for 1-2 minutes more. While the beef slices are browning, take a small bowl and combine the oyster sauce, dark soy sauce, rice wine and the cornstarch in it. Stir to dissolve the cornstarch into the sauce and then set aside the bowl.

Once the first batch of beef slices are nicely browned on both sides, spoon them out of the skillet and transfer them to a paper towel-lined plate. Brown the remaining beef slices in the same way and then set them aside.

6. Now add the minced garlic and the blanched broccoli florets to the remaining oil in the skillet. Add the minced ginger to the broccoli and then stir to mix everything nicely. Then put back the browned beef slices into the skillet and add the prepared sauce to the beef slices and the broccoli florets. Stir to combine the sauce with the broccoli and the beef and then prepare the cornstarch slurry to thicken up the sauce.

For that, dissolve the remaining cornstarch in a bit of water and then stir to get a smooth paste. Once ready, add the cornstarch slurry to the beef and broccoli mixture and then give the mixture a brief stir to mix.

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