Best Cut of Beef for Chinese Beef and Broccoli
Skill Level
Course
Cuisine
Serves
Skill
Course
Cuisine
Serves
INGREDIENTS
Vegetables
- 1 red bell pepper, cut into thin strips
- 1 lb broccoli, florets cut into small pieces and stems cut into coins
- ⅓ cup water
- 3 tbsp vegetable oil, for stir frying beef and vegetables
RECOMMENDED KITCHEN EQUIPMENT FOR THIS RECIPE
INSTRUCTIONS
-
In a small bowl, whisk together the sauce ingredients until well-combined. Set aside.
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In a medium bowl, whisk together the 1 tbsp of water and baking soda. Add the flank steak; set aside for 5 minutes to tenderize.
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After letting the beef rest, add the molasses, kosher salt, sugar, and ground pepper to the flank steak; stir to combine. Let marinate in the fridge for 30 minutes–1 hour.
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Combine ginger, garlic, Chinese five spice powder, and red pepper flakes in a small bowl.
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Heat 12-inch skillet over medium high heat. Add 1 tbsp of oil. Wait for the oil to begin to smoke, and then add the beef mixture. Cook for 3 minutes, tossing with tongs. Remove from pan.
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Add 1 tbsp of vegetable oil to now-empty pan. Add the broccoli and stir fry for 30 seconds.
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Reduce heat to medium and add 1/3 cup of water to pan. Cover with a lid immediately and let steam for 2 minutes. Lift lid and remove broccoli from skillet.
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Return skillet to medium-high heat. Add 1 tbsp of vegetable oil. Wait for the oil to begin to smoke, and then add red bell peppers. Stir fry until blistering, about 2 minutes.
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Reduce heat to medium. Form well in middle of the skillet and add ginger-garlic mixture. Cook until fragrant, about 30 seconds, stirring constantly.
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Return beef to pan. Give it a quick stir, and then add the broccoli, giving it another quick stir.
-
Quickly whisk sauce to recombine ingredients, and then add to pan. Stir until ingredients are evenly redistributed; remove skillet from heat.
-
Optionally garnish with scallions. Serve hot over rice.
INSTRUCTIONS
-
In a small bowl, whisk together the sauce ingredients until well-combined. Set aside.
-
In a medium bowl, whisk together the 1 tbsp of water and baking soda. Add the flank steak; set aside for 5 minutes to tenderize.
-
After letting the beef rest, add the molasses, kosher salt, sugar, and ground pepper to the flank steak; stir to combine. Let marinate in the fridge for 30 minutes–1 hour.
-
Combine ginger, garlic, Chinese five spice powder, and red pepper flakes in a small bowl.
-
Heat 12-inch skillet over medium high heat. Add 1 tbsp of oil. Wait for the oil to begin to smoke, and then add the beef mixture. Cook for 3 minutes, tossing with tongs. Remove from pan.
-
Add 1 tbsp of vegetable oil to now-empty pan. Add the broccoli and stir fry for 30 seconds.
-
Reduce heat to medium and add 1/3 cup of water to pan. Cover with a lid immediately and let steam for 2 minutes. Lift lid and remove broccoli from skillet.
-
Return skillet to medium-high heat. Add 1 tbsp of vegetable oil. Wait for the oil to begin to smoke, and then add red bell peppers. Stir fry until blistering, about 2 minutes.
-
Reduce heat to medium. Form well in middle of the skillet and add ginger-garlic mixture. Cook until fragrant, about 30 seconds, stirring constantly.
-
Return beef to pan. Give it a quick stir, and then add the broccoli, giving it another quick stir.
-
Quickly whisk sauce to recombine ingredients, and then add to pan. Stir until ingredients are evenly redistributed; remove skillet from heat.
-
Optionally garnish with scallions. Serve hot over rice.
Source: https://www.sizzleandsear.com/recipes/extra-tender-beef-and-broccoli-recipe/
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Yum!
Really nice video… great camera work! Thanks!