Name: Beef and broccoli
Total time: 30 min
Yield: 2 personnes
Cuisine: Américaine
Ingredients: 250 g beef; 300 g broccoli; 1 tsp sugar; 3 tbsp soy sauce; 2 tbsp cornstarch; 1 egg white(s); 1 tbsp Shaoxing cooking wine; 1 clove(s) garlic; 2 slice(s) fresh ginger; pepper; 1 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp sesame oil

Recipe

30 min Medium ≈ 5,94 € / serving

Estimated total cost for 2 personnes: 11,89 € — average indicative prices

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Servings

2 personnes

Ingredients

Instructions

Preparing the ingredients:

1Thinly slice the beef.
2Rinse the broccoli and cut it into small florets.
3Chop the garlic and ginger.

Preparing the beef:

4In a bowl, mix the beef with the soy sauce, sugar, cornstarch, Shaoxing wine, egg white, and pepper.
5Let the beef marinate for about 15 to 20 minutes.

Preparing the broccoli:

6In a pot, bring a large amount of water to a boil and blanch the broccoli pieces for 2 minutes.
7Immediately plunge the broccoli pieces into cold water to stop the cooking.

Preparing the sauce:

8In a bowl, mix 1 tbsp of soy sauce, the oyster sauce, and the sesame oil.

Cooking:

9Heat a little vegetable oil in a wok or pan over medium-high heat.
10Add the chopped garlic and ginger, and sauté for a few seconds until fragrant.
11Add the marinated beef slices and stir-fry quickly until well cooked.
12Remove the beef from the wok and set it aside.
13Add a little more vegetable oil if needed, then stir-fry the broccoli florets for a few minutes until tender.
14Add the cooked beef back into the wok with the broccoli.
15Pour in the soy sauce-based sauce.
16Mix well to coat all the ingredients.
17Serve hot with steamed rice.

About this dish

Beef and Broccoli emerged in the United States, mainly in the Chinese communities of the West Coast (San Francisco) and New York, in the early 20th century. It draws inspiration from the Cantonese dish 芥兰牛肉 (Gai Lan Niu Rou), made with gai lan (Chinese broccoli or kailan), a vegetable very common in China. When Chinese immigrants settled in North America, they replaced gai lan with the more readily available Western broccoli. This is how the famous Beef and Broccoli was born. High-heat cooking preserves the tenderness of the meat while keeping the broccoli fresh and crisp. The sauce, both salty, slightly sweet and intensely umami, coats each ingredient harmoniously to create a generous and flavorful dish. Traditionally served with steamed white rice, stir-fried beef with broccoli is a staple of Chinese restaurants and home cooking, loved for its balance, indulgence and ease of preparation.