Welcome! The first recipe I am going to share with you is one I most often recommend to friends and one of the first Chinese cooking recipes that I learned. Why you might ask? It’s easy, with a simple list of ingredients and techniques. Everything you need you probably have in your own kitchen and can find in your local grocery store. Even first timers can get this done in well under an hour and it is a huge crowd-pleaser and gets everyone to eat their broccoli!
Equipment You Will Need
I am going to make the assumption that you have a good sharp chef’s knife and a cutting board, if not, you need those to cook anything at home, if you would like a recommendation let me know in the comments.
I like to use either an 11-12″ wok or a 10.5″ saute pan for Chinese food recipes. Using the wok takes some higher level heat and quickness so I recommend the pan, hopefully you have something like that that is over 2″ deep. I don’t recommend cast iron as it is heavy and things can stick if you’re not careful, we’re trying to make this easy right?
Hey do you like rice? If so get a rice cooker, they’re not expensive and you just add your rice, water, set and forget!
- 2 tablespoon soy sauce
- 1 tablespoon Chinese rice wine
- 2 teaspoons cornstarch
- 3/4 lb flank steak, sliced thin across the grain
- 2 tablespoons oyster flavor sauce
- 1 teaspoon sesame oil
- 2 tablespoons cooking oil
- 2 cloves of garlic, sliced thin
- 8 oz broccoli florets
- 3/4 cup chicken broth
- Steamed white rice, about 4 cups cooked
Some notes on ingredients:
Use whatever soy sauce you like, I use a mix of light and dark but you won’t find dark everywhere. Regular old Kikkoman or whatever is fine. Likewise, with the rice wine, I have used Mirin, Japanese style, whatever they have at the store is fine to start. If you like more broccoli, great! If you like more beef, cool! Just remember to adjust the other ingredients accordingly. I like garlic so I put more in, if you want to add ginger go for it, you can mince it up and throw it in with the garlic. Make it yours!
Make the marinade for the beef by mixing the 1 tablespoon of the soy sauce, wine and cornstarch in a good sized bowl. Make sure to mix the starch thoroughly, you should end up with a pasty sauce. Add the beef and mix thoroughly, I use my (Always washed! Very often while cooking!) hands. Put that aside for a bit and make your sauce to add to the cooking beef. Mix the oyster sauce the remaining soy sauce and sesame oil in a small bowl.
While you’re marinating, mince your garlic and cut up your broccoli. A word on knife technique, be safe obviously, and use a sharp knife, dull knives are the ones that cut you. This isn’t a restaurant so no one will care if your little garlic pieces aren’t all the same size, if you want to develop pro-style knife skills there are plenty of videos online, I’d rather eat, when you’re done chopping put the broccoli aside. Make sure you get all of your chopping, measuring etc. done before you start cooking, there is nothing worse than having to panic measure/chop some ingredient while you’re cooking. That’s how stuff gets burnt and I once set a pan on fire this way, don’t do that!
Put your saute pan over medium-high heat and let it warm up for a couple minutes. Add the cooking oil and swirl to coat the pan, throw in your garlic and follow with the beef right away. In my experience minced garlic cooks very quickly so no more than 10 seconds by itself. Stir fry your beef until is just a little pink still then add your oyster/soy/sesame sauce. Cook for about 1 minute more then remove from heat and transfer to a plate.
Return your saute pan to heat and throw in your broccoli and the chicken broth. I like my broccoli fairly crisp (as do most kids FYI) but if you like it softer you can cook until all the broth boils off. I usually remove it with a slotted spoon after about 3 minutes.
I don’t like doing dishes so here’s what I do. I dump the broccoli on top of the beef on one plate then make another plate with half the rice and take half of the beef broccoli mixture and transfer it back. I mix in the remaining rice with the remaining beef and broccoli. It is not a great presentation but it’s one less plate to clean. If you want to take pictures of your creation portion out the rice on two plates and gently spoon the beef over the top and surround with broccoli. Now you’re Insta-famous!
Post Prandial Thoughts
I love this dish, you get your broccoli which we know is good for you (fiber, vitamin C!). The iron in the beef helps your body absorb the vitamin C and vice versa, teamwork to make the dream work! After you make this a couple time you will be able to whip it up in under 30 minutes. My friends love this one on a Friday night after happy hour, so much healthier and tastier than bar food or fast food. Kids love it and they’re eating their greens. If you’re starting from scratch you’ll need to buy some ingredients but after a while you’ll only need the beef, broccoli and maybe garlic. Start building a pantry and experiment and soon you’ll have enough at home to make a great meal with only a quick grocery stop for veggies and a protein. You want to make it spicy, throw in some chili-garlic sauce! Blow out your sinuses with some Chinese hot mustard! This is a great recipe to mess around with because it’s almost impossible to screw up. Go ahead and try it and let me know what you think or any questions you have in the comments, enjoy!