Beef with Broccoli
also called beef with broccoli · beef and broccoli · broccoli beef · 西蘭花牛肉 · xi lan hua niu rou
- Takeout Counter
- serves 4
- recipe says 50 min
- Stir-Fries
Three ways to read this recipe
The table
| 1 lb(450 g; cut in florets, stems peeled)broccoli | blanch 1 min, drain dry | stir-fry the aromatics 1 min | pour in the sauce, simmer 1 min | return the beef, toss |
| 3 cloves(sliced)garlic | ||||
| 1 Tbs(julienned)fresh ginger | ||||
| 1 cup(240 mL)house brown sauce | ||||
| 1 lb(450 g; sliced 1/4-in thick across the grain)flank steak | velvet, rest 30 min | sear in two batches 3 min, lift out | ||
| 1egg white | ||||
| 1 Tbscornstarch | ||||
| 1 TbsShaoxing wine | ||||
| 1/4 tspbaking soda | ||||
| 3 Tbspeanut oil | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
1blanch 1 min, drain dry
2velvet, rest 30 min
3stir-fry the aromatics 1 min
goes in with what step 1 made
4pour in the sauce, simmer 1 min
goes in with what step 3 made
5sear in two batches 3 min, lift out
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 33 min1 of 6 steps gives no time
- Needs you
- about 4 min
velvet, rest 30 min
30 minwalk awayfrom the start
blanch 1 min, drain dry
1 minwalk awayfrom the start
stir-fry the aromatics 1 min
1 minneeds you1 min in
pour in the sauce, simmer 1 min
1 minwalk away2 min in
sear in two batches 3 min, lift out
3 minneeds you30 min in
return the beef, toss
not timed33 min in
- needs you
- you can walk away
- never timed
You'll need wok
Goes with
See how it is written
>> title: Beef with Broccoli
>> category: Stir-Fries
>> tags: beef, broccoli, chinese, wok, quick
>> counters: Takeout Counter
>> aka: beef with broccoli, beef and broccoli, broccoli beef, 西蘭花牛肉, xi lan hua niu rou
>> pairs-with: house-brown-sauce, egg-fried-rice
>> servings: 4
>> time: 50 min
>> capacity: 2 — the wok, sear
>> step: velvet, rest 30 min
Toss @flank steak{1%lb}(450 g; sliced 1/4-in thick across the grain) with @egg white{1}, @cornstarch{1%Tbs}, @Shaoxing wine{1%Tbs}, and @baking soda{1/4%tsp}, then ~rest{30%min} in the fridge.
>> step: blanch 1 min, drain dry
Blanch @broccoli{1%lb}(450 g; cut in florets, stems peeled) in boiling salted water for ~boil{1%min}, then drain it and spread it out to dry.
>> step: sear in two batches 3 min, lift out
Sear @&(~2)velveted beef{} in @peanut oil{3%Tbs} in a very hot #wok{}, in two batches so it browns rather than steams, ~sear{3%min} in all, and lift it onto a plate.
>> step: stir-fry the aromatics 1 min
Stir-fry @garlic{3%cloves}(sliced) and @fresh ginger{1%Tbs}(julienned) in the same wok for 20 seconds, then add @&(~2)blanched broccoli{} and ~stirfry{1%min}.
>> step: pour in the sauce, simmer 1 min
Pour @house brown sauce{1%cup}(240 mL) over @&(~1)broccoli{} and ~simmer{1%min} until it clings and turns glossy.
>> step: return the beef, toss
Return @&(~3)seared beef{} to @&(~1)broccoli in sauce{} with whatever juices it gave up, and toss once off the heat.