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Hey everyone! Welcome back to Ellen’s Cuisine. I’m so glad you’re here with me today! Whether you’re new to the blog or one of our regulars, thank you for joining me in my kitchen. Today, we’re making something extra special—a delicious beef and broccoli stir-fry that’s sure to become a favorite at your table.
Beef and Broccoli Stir Fry
I love this recipe because it’s simple, flavorful, and perfect for a quick weeknight dinner or even a gathering with friends. You’re going to learn not only how to make this dish, but also how to get the perfect balance of flavors. And as always, I’d love to hear from you, so don’t forget to drop your comments below and let me know how yours turns out!
One of the biggest mistakes people make when cooking stir fry is not prepping their ingredients ahead of time. You can’t just throw a bunch of raw ingredients into a wok and expect them to cook evenly. You’ve got to take the time to prep everything, from slicing the beef to trimming the broccoli florets. And don’t even get me started on the importance of using high-quality ingredients. You can’t use old, tired broccoli and expect it to taste like it was just picked from the garden. Take the time to select the best ingredients you can find, and your dish will be better for it.
The ingredients:
Ingredients:
- Garlic, finely minced: Adds a fragrant, savory base to enhance the flavor of the beef and broccoli.
- Broccoli, cut into small pieces: Fresh, tender broccoli florets that bring a vibrant green color and a nutritious crunch to the dish.
- Beef (try-tip or flat iron steak): A flavorful and tender cut of beef, perfect for stir-frying to give the dish its rich, hearty taste.
- Soy sauce: Light soy sauce to season the beef, adding a salty and umami depth to balance the flavors.
- Dark soy sauce: Dark soy sauce gives the dish its signature rich color and a bolder, more complex soy flavor.
- Oyster sauce: A key ingredient that brings a savory, slightly sweet, and umami-packed richness to the sauce.
- Sugar: Just a touch of sugar to balance out the salty and savory notes, adding a subtle sweetness.
- Baking soda: Helps to tenderize the beef, ensuring it remains juicy and soft when cooked.
- Black pepper: For a mild spicy kick and added depth of flavor.
- Corn starch: Used to thicken the sauce and give it that silky texture, as well as coat the beef to ensure a crispy exterior.
- Water: Mixed with corn starch to create a slurry for thickening the sauce and helping to tenderize the beef.
- Oil: Used for stir-frying the beef and broccoli, ensuring everything cooks evenly and gets that perfect sear.
- Ginger: Fresh ginger slices infuse the dish with a warm, aromatic spice that complements the garlic and sauces.
- Stock: Adds depth and richness to the sauce, giving the dish a savory base.
- Water: Used to adjust the consistency of the sauce, ensuring it’s perfectly balanced.
- Rice wine: For a touch of acidity and sweetness, enhancing the overall flavor and giving the dish a subtle, fragrant lift.
Choosing the Right Cut of Beef
When it comes to stir-fried dishes like beef and broccoli, the cut of meat you use can greatly impact the quality of your end dish. Read on to understand the best cuts of beef for a perfect stir fry.
Tenderloin: A Premier Choice
Tenderloin, often called fillet or filet mignon, is a premier choice for stir fry. It is most favored for its tender texture. This cut comes from the spine of the cow and since these muscles aren’t used heavily, the meat remains tender.
Flank Steak: A Balanced Option
Flank steak is another popular choice due to its balance of tenderness and lean protein. It’s less expensive than tenderloin and still provides great flavor. The key to getting the best out of this cut is to slice it thinly against the grain.
Skirt Steak: Packed with Flavor
In terms of flavor, skirt steak takes the crown. Although it is slightly tougher, its intense flavor more than makes up for it. Marinating the cut before cooking can help bring out the best in it.
Boneless Short Rib: A Marbling Marvel
For those who prefer marbled cuts, boneless short rib is an excellent option. This cut features interlaced fat and meat, giving dishes a rich, mouthwatering taste.
Here’s a short summary table for your quick reference:
| Cut of Beef | Key Characteristic |
|---|---|
| Tenderloin | Most Tender |
| Flank Steak | Balance of Flavor & Tenderness |
| Skirt Steak | Most Flavorful But Slightly Tough |
| Short Rib | Best Marbling, Rich Flavor |
In essence, the cut of beef you choose will depend on your personal preference for tenderness, flavor, and your budget. Experiment with different cuts to see which one works best for you in your beef and broccoli stir fry.
Beef marinade
Now, for the marinade. In a bowl, combine 1 teaspoon of soy sauce, 2 teaspoons of oyster sauce, 3 teaspoons of dark soy sauce, and a pinch of sugar to balance it all out.
To tenderize the beef, we’ll add 0.75 teaspoon of baking soda and a bit of black pepper for that extra kick. Then, we’re going to mix in 5 teaspoons of cornstarch and 40 ml of water. This will help the marinade cling to the meat and give it that perfect texture when we stir-fry
Preparing your Broccoli
When taking on a beef-and-broccoli masterpiece, one cannot ignore the beauty and impact of the bright, fresh broccoli. Mastering its preparation can be the make-or-break moment for your dish. It adds not only nutrition but also color, texture, and a slight crunch to the dish. Below we explore everything you need to know to perfectly prepare broccoli for your stir fry.
While our beef is marinating, let’s prep our broccoli. You’ll need about 300 grams, cut into bite-sized portions. It’s always nice to get everything ready before you start cooking, so you can focus on the fun part—stir-frying.
Now, let’s heat up our pan with a bit of oil—about 1 to 1.5 tablespoons should do. When the oil’s hot, we’ll add a few slices of ginger for some extra zing
Listen to that sizzle! Now we add the broccoli and give it a good stir to coat everything with the oil. Once that’s done, we’ll splash in 1 tablespoon of rice wine to bring out even more flavor. Let it cook down for a moment until the rice wine evaporates
A quick pinch of salt and pepper, then we add about 0.3 cups of water or broth to steam the broccoli just a little. Cover the pan and let it cook for 30 seconds—not too long, we still want that nice crunch.
The Broccoli
Stir Frying the broccoli
Selection and Storage
It’s best to pick broccoli with firm stalks, tightly closed florets, and a vibrant green color. Store the unwashed broccoli in a plastic bag in the refrigerator until ready to use, for no more than 5 days.
Cleaning
Before cooking, thoroughly rinse the broccoli under cold running water but do not soak it. Shake off excess water or pat dry.
Cut it Right
Cutting broccoli for stir-fry isn’t just about making pieces small enough to eat. It’s about increasing the surface area for better and quicker absorption of the delicious stir fry sauce.
Cut the broccoli into bite-sized florets. The quickest way to do this:
- Cut off the broccoli stalk.
- Cut the head into quarters.
- Break the quarters apart into florets.
The Art of Stir Frying
Stir-frying is not merely throwing ingredients into a sizzling pan. It’s an art that requires finesse and a keen understanding of heat and timing. This section explores the fascinating art of stir-frying and how to perfect it for delicious beef and broccoli recipes.
Perfecting the Pan
The foundation of a successful stir fry lies in the pan. Traditionally, a Wok is used due to its high, sloping sides and concentrated heat area at the bottom. However, a well-heated flat-bottomed pan can also serve the purpose in home kitchens. The key is to ensure your pan is hot enough to sear the meat and vegetables quickly, preserving their freshness and flavor while offering an alluring char.
“Stir-frying is a dry-heat cooking technique, which makes the food crispy, not tender.”
Martin Yan, celebrity chef
Mastering Heat and Timing
Understanding heat management and timings is crucial in stir-frying. Start with a high-heat sear for the beef to create a savory caramelization. Once the meat is browned, remove it and add your broccoli with a little stir-fry sauce at medium-high heat.
Here is a simple list to help you understand timing:
- Beef: 2-3 minutes (remove after this step.)
- Broccoli: 4-5 minutes.
- Combination: Return the beef to the pan with the broccoli. Cook for another 1-2 minutes.
Secrets to a Better Stir Fry
Here are some extra tips to get the best out of your stir fry:
- Slicing: Thinly slice the beef against the grain for tender bites.
- Use of Oil: Utilize high-smoke point oils such as peanut or canola oil. They resist burning at the high temperatures needed for stir-frying.
- Do not overcrowd: Overcrowding leads to steaming rather than stir-frying. Cook in batches if necessary.
- Stir fry sauce: This is the ‘icing on the cake’. A combination of soy sauce, cornstarch, and spices can elevate your dish superbly. Experiment and find your signature flavor!
Mastering the stir fry is about practice. With time, you will find your rhythm and flavor balance, creating homemade beef and broccoli dishes that rival any Asian restaurant!
Beef Stir Fry
Now it’s time to cook the beef. In a preheated pan or wok, add a bit of oil—not too much. We want the beef to sear nicely. Spread the beef out in the pan and let it cook on one side without moving it for a minute or two.
When one side is browned, we’ll add the minced garlic and flip the beef to cook on the other side.
Once the beef is halfway cooked, we’ll add 1 tablespoon of rice wine, just like we did with the broccoli. Stir-fry the beef until the rice wine evaporates, then we’ll add our final flavor boosts: 2 teaspoons of dark soy sauce, 1 teaspoon of oyster sauce, and a touch of sugar to balance out the richness.
Stir everything well, making sure the beef gets that deep, even color. If it looks like a lot of liquid, don’t worry—some of it will evaporate, and what’s left will turn into a beautiful, rich sauce.
Stir-frying the beef
Finishing Up
Look at that—tender beef, perfectly cooked broccoli, and a sauce that’s to die for. This is the kind of dish that’ll make you feel like a pro in the kitchen, even on a busy night.
Thank you so much for cooking with me today! I hope you try this recipe at home, and if you do, let me know in the comments how it turned out. Don’t forget to hit that like button, and if you haven’t already, make sure to subscribe to Cooking with Ellen for more easy, delicious recipes like this.
Beef & Broccoli Stir-fry
Serving and Pairing Suggestions
A well-cooked Beef and Broccoli stir fry is a delight in itself but pairing it with the right sides and beverages can elevate your dining experience.
Complementing Side Dishes
- Steamed Rice: Perhaps the most classic side dish for any stir fry, steamed rice has a soothing, neutral flavor that allows the Beef and Broccoli stir fry to shine. Variations could include Jasmine rice or Brown rice.
- Noodles: Wider, flatter noodles like Udon or Chow Mein often work well with Beef and Broccoli stir fry.
- Asian Salad: A light, crisp salad with an Asian-inspired vinaigrette can offer a pleasing contrast to the hearty and savory stir fry.
- Dumplings or Egg Rolls: These Chinese appetizers can complement well with your Beef and Broccoli dish, offering a varied texture and taste.
Perfect Beverage Pairings
Choosing the right drink to pair with your meal can enhance flavors. A few options to consider:
- Chinese Tea: Chinese black tea, green tea, or even Jasmine Tea can be an excellent match.
- White Wine: Light-bodied white wine like Sauvignon Blanc pairs well with stir fries.
- Beer: A light lager can often complement the flavors of Beef and Broccoli stir fry.
“Food is not about impressing people. It’s about making them feel comfortable.”
Ina Garten, Barefoot Contessa.
Frequently Asked Questions (FAQs)
1. What type of beef should I use for the beef and broccoli stir fry?
For a beef and broccoli stir fry, it’s best to use cuts that are tender and quickly cooked, such as flank steak or sirloin. These cuts are also lean and flavorful.
2. How do I keep my broccoli vibrant and crunchy in the stir fry?
To ensure your broccoli remains vibrant and crunchy, blanch the florets in boiling water for about a minute and then immediately cool them in ice water. This process also helps keep the beautiful green color.
3. Can I add other vegetables to my beef and broccoli stir fry?
Definitely! Adding a variety of vegetables can add an even more exciting mix of flavors and textures. Consider bell peppers, carrots, or water chestnuts.
4. What if I don’t have a wok? Can I still make a stir fry?
Even though a wok is ideal for stir-frying due to its shape and quick heating, a large skillet or frying pan can work as well. It’s more about the technique – keep the ingredients moving quickly and cook on high heat.
5. How do I store and reheat leftovers?
Leftovers should be kept in an airtight container in the fridge for up to 3 days. Reheat leftovers in a wok or large skillet on medium heat until it’s hot, but avoid overcooking.
Conclusion
Remember, the key to an excellent dining experience is balance. Pair your Beef and Broccoli stir fry with sides and drinks that supplement its flavors and textures without overpowering them. Bon Appétit!
So, there you have it! We’ve covered everything from the right ingredients to the proper techniques to nail that beef and broccoli stir fry at home. It’s all about using fresh ingredients, the right cuts of meat, and a homemade sauce that really brings everything together. When you take that first bite, you’ll feel like you’re dining at your favorite restaurant!
Now, I want to hear from you! Have you tried making beef and broccoli stir fry before? What’s your favorite tip or trick? Let me know in the comments below! And if you loved this recipe, don’t forget to check out my other cooking videos for more delicious recipes. Happy cooking, and I’ll see you next time!
Beef 🥩& Broccoli 🥦 Stir Fry Better than restaurant takeout
Ingredients
- 4 cloves Garlic Finely minced
- 300 g Broccoli Into small pieces
- 300 g Beef try-tip Or flat iron steak
- ½ tsp Soy sauce
- 3 tsp Dark soy sauce
- 1½ tsp Oyster sauce
- 1 tsp sugar
- ¾ tsp baking soda
- ¼ tsp black pepper
- 5 tsp corn starch
- 8 tsp water
- 4 tsp oil
- 3 slices ginger
- ½ cup stock
- ⅓ cup water
- 1 tbsp rice wine
Instructions
- Finely mince 4 garlic cloves and 3 slices of ginger.
- Beef tri-tip (or flat iron steak) 300 g cut into thin slices. It is important to cut across the muscle fiber.
- Add to beef 0.5 teaspoon of soy sauce, 3 teaspoons of dark soy sauce, 1.5 teaspoons oyster sauce, 1 teaspoon sugar, 0.75 teaspoon baking soda, 0.25 teaspoon black pepper, 5 teaspoons corn starch, 8 teaspoons water. Mix everything.
- 4 teaspoons of oil. It is very important to mix well the ingredients with beef before adding oil.
- Now place the pan over medium-high heat. When the pan is hot, add oil and place sliced ginger into the pan with oil and let it sizzle briefly.
- Next, add the broccoli 🥦 and stir fry until broccoli are coated with oil. Now add 1 tablespoon of rice wine.
- Continue to stir fry until the rice wine cooks off, and season with a pinch of salt and a pinch of sugar. Mix well.
- Add 1/2 cup of stock or 1/3 cup of water. Put the lid on and let it cook for 30 seconds. Now transfer broccoli into a plate or bowl.
- Now is the time to cook beef. Into a preheated pan add some oil, not too much. Add all the beef and spread it out and let it get cooked on one side.
- Then add the minced garlic and turn the beef to cook it on the other side.
- When the beef is 50% cooked, add 1 tablespoon of rice wine. Stir fry the beef. When the rice wine has evaporated,
- add 2 teaspoons of dark soy sauce, 1 teaspoon of oyster sauce, and 1 teaspoon of sugar.
- Continue to stir fry the beef until the color is even. Then add 1/2 cup of water. Don’t worry about it looks like the beef is swimming in liquid.Some water will evaporate and thicken up and will result in a nice sauce
- As the sauce thickens up, turn off the heat and add the broccoli to the pan, pinch of black pepper, mix well everything together. The dish is ready!
