Beef and Broccoli Stir Fry
The Story Behind the Recipe
Beef and Broccoli Stir Fry is a classic dish that has won hearts and palates across the globe. Its origin is often attributed to Chinese-American cuisine, where it has become a staple on many restaurant menus. The dish combines tender slices of beef with crisp broccoli florets in a savory sauce, making it both nutritious and satisfying.
The recipe for Beef and Broccoli Stir Fry is a nod to the versatile and quick cooking style of stir-frying, which allows for a flavorful meal in a short amount of time. This dish became popular not only for its taste but also for its health benefits and convenience. The idea behind making Beef and Broccoli Stir Fry at home was to recreate the restaurant experience with a healthier, customizable twist. Whether you’re a busy professional or a home cook looking to impress, this dish offers a delicious solution to any mealtime challenge.
Things to Consider
- Beef Selection: Choose a cut of beef that is tender and cooks quickly, such as flank steak or sirloin.
- Broccoli Preparation: Cut the broccoli into uniform florets to ensure even cooking.
- Sauce Consistency: Adjust the sauce thickness by varying the amount of cornstarch and water to your preference.
Tips and Tricks
- Marinate the Beef: Marinating the beef helps tenderize it and infuse it with flavor. Allow at least 30 minutes for the marinade to work.
- High Heat Cooking: Stir-frying requires high heat to cook the ingredients quickly and retain their texture and flavor.
- Add Vegetables in Stages: Cook the vegetables that require more time first, like broccoli, before adding quicker-cooking ingredients.
- Avoid Overcrowding: Stir-fry in batches if necessary to avoid overcrowding the pan, which can lead to steaming rather than frying.
Ingredients
- For the Marinade:
- 1 lb (450 g) beef (flank steak or sirloin), thinly sliced
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp cornstarch
- 1 tbsp rice wine or dry sherry
- For the Stir Fry:
- 2 tbsp vegetable oil or sesame oil
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- For the Sauce:
- 1/4 cup soy sauce or tamari
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- 1 tsp sesame oil
