How to Cook Perfect Beef Stir Fry Every Time
Master Chef John Zhang shows you tips on making tender beef stir fry with simple step by step instructions.
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How To Make Beef & Broccoli BETTER At Home | Easy Beef & Broccoli Recipe
Today we are back in the kitchen with another Chinese Food Takeout Classic! This one is quick and easy, plus it makes for a great meal prep option! You can modify this to fit most diet plans as well. Let's #MakeIt Happen
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Shopping List
1 lb ribeye or sirloin steak
8-10 oz broccolini (or broccoli)
1 tbsp low sodium soy sauce
1 tsp sesame oil
2 tbsps sherry wine
2 tsps corn starch
1/4 tsp baking soda
salt and MSG (optional)
1/2 red onion
green onion
salt, pepper, garlic, onion powder
Sauce:
1 tbsp low sodium soy sauce
1 tbsp dark soy sauce
2 tbsps oyster sauce
1 tbsp brown sugar
1 tbsp garlic
1 tsp ginger paste
EASY BEEF & BROCCOLI RECIPE ????
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Full recipe:
Easy and Delicious Beef and Broccoli Recipe
Tender beef steak, stir-fried with broccoli and a heavenly Chinese-style stir fry sauce. Simple, quick and delicious!
It's ready in 20 minutes, so this beef and broccoli stir fry makes a great mid-week meal for the family.
Free printable recipe is available on our site:
Ingredients for this Beef And Broccoli:
▢3 tbsp vegetable oil - (or swap for any other high smoke point flavourless oil)
▢500 g (1.1lbs) skirt/flank steak - sliced very thinly, against the grain *Tip 1
▢450 g 1lb tender stem broccoli - (broccolini) any thicker pieces sliced in half length-ways
▢1 tsp minced ginger
▢2 cloves garlic - minced
Sauce Ingredients:
▢250 ml 1 cup + 2 tsp hot beef stock (water + 1 stock cube is fine)
▢3 tbsp light soy sauce
▢1 tbsp dark soy sauce
▢1 tbsp Chinese rice wine - you can swap for sherry if you like
▢2 tsp sesame oil
▢3 tbsp light brown sugar
▢⅛ tsp white pepper
▢⅛ tsp black pepper
▢2 tbsp cornflour - cornstarch, mixed with 5 tbsp cold water to make a slurry
To finish:
▢1 tsp sesame seeds
Top Tips:
Tip 1 Freeze the Steak - just a little
Place the steak in the freezer for 10-30 minutes before slicing. This will make the meat firmer and easier to slice thinly.
Tip 2 - Fry the broccoli for longer if you like it softer
We want the broccoli for this dish to be tender, but still bright green and with a bit of crunch. If you like your broccoli softer, stir fry for an extra couple of minutes. You can add a tablespoon of water to help it cook quicker and more evenly. Then be sure to transfer the broccoli as well as any liquid left in the pan to the bowl – don’t leave any water behind or it will spit when you add oil to the wok for the next step).
Cut of Beef:
I like to use Beef skirt/flank as it's a fairly inexpensive cut of meat with good flavour. It does have to be cut thinly though. If it's cut too thick, it will be chewy.If you prefer you can use sirloin or ribeye steak. These cuts are more tender (and more expensive!) - so they can be cut a little thicker if you prefer.
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BETTER THAN TAKEOUT – Beef and Broccoli Recipe
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Beef and broccoli is a popular and easy Chinese takeout dish. In this video, you will learn my techniques which will ensure your broccoli stays fresh and your beef turns out juicy and tender. Let’s get right into it.
????PRINTABLE RECIPE - check back later
**INGREDIENTS FOR BEEF AND BROCCOLI**
**FOR THE BEEF MARINADE**
- 8 ounces of beef (I’m using chuck tender)
- 1 tbsp of Chinese cooking wine [Shaohsing Rice Cooking Wine:
- 2 tsp of light soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 1 tsp of cornstarch
- 1/2 tsp of black pepper
- 1/4 tsp of baking soda
- 1 tsp of oil
**FOR THE STIR-FRY**
- 1 cup of broccoli
- 1 tbsp of minced garlic
**FOR THE SAUCE**
- 1 tbsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce:
- 1 tbsp of light soy sauce
- 1 tsp of dark soy sauce (just for the color)
- 2-3 tbsp of water
- 2 tsp of cornstarch
- 1 tsp of sugar
- 1 tsp of freshly ground black pepper (or as much as you like)
**HOW TO MAKE IT**
- Slice your beef into thin pieces. I am using chuck tender. Make sure you cut against the fiber. This way, your beef will be less chewy.
- Marinate it with 1 tbsp of Chinese cooking wine, 2 tsp of light soy sauce, 1 tsp of cornstarch, some freshly ground pepper and 1/4 tsp of baking soda. This is what Chinese restaurants do to tenderize the beef- especially if they are using a tough cut of beef. Without baking soda, it’s gonna be a disaster.
- After it is well combined. We make the sauce. 1 tbsp of light soy sauce, 1 tbsp of oyster sauce, 2-3 tbsp of water, 2 tsp of cornstarch, some black pepper
- Cut the broccoli into bite sizes. Blanch it in boiling water for 1 or 2 minutes. Don’t cover it or else the broccoli will lose its green color. Turn off the heat and put it into ice water for 3-5 minutes to stop the cooking process. Take it out and shake off the excess water. Using this technique, the broccoli will stay fresh and crunchy.
- Next, fry the beef. Heat up about 1 tbsp of oil. Give it a toss so the bottom is coated nicely.
- Add in the beef. Try to separate it so most of the beef touches the bottom of the wok. Let one side fry for 15-20 seconds. Use your spatula to flip it over and fry the other side for 15-20 seconds. You should also be able to smell the scent of the smoky beef. So good. Take it out and set it aside.
- In the same wok, add a little bit of oil. Put in some garlic and give it a stir. Pour the sauce into the hot wok. It will start thickening quickly. Then add in the broccoli. Mix it a little bit. Add the beef back into the wok. Coat it nicely. You are done.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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Chinese Restaurant SECRET to Tender Beef and Broccoli
Beef and broccoli
Ingredients:
• 1 pound beef sirloin, sliced thinly against the grain
• 1 head broccoli, cut into florets
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• ¼ cup brown sugar
• 1 teaspoon cornstarch
• 1 tsp baking soda
• 1 egg white
• 2 teaspoons vegetable oil
• 1 tablespoon minced garlic
• half rough dice white onion
• 1 bunch thin sliced green onions
• 1 cup beef broth
• salt and pepper to taste
Instructions:
1. Freeze the beef for 30 minutes – this makes it easier to cut. Slice it thinly against the grain.
2. In a bowl, mix the cornstarch, baking soda and egg white.
3. Add the sliced beef to the bowl and mix well to coat all the pieces. Let the beef sit for about 30 minutes.
4. In a separate bowl mix in your beef broth, soy sauce, oyster sauce, hoisin sauce and brown sugar
5. Prepare the broccoli by cutting it into bite-sized florets.
6. Bring a pot of water to a boil and blanch the broccoli for about 2-3 minutes until it turns bright green. Drain and set aside.
7. Heat 1 teaspoon of the vegetable oil in a wok or large skillet over high heat. Add the minced garlic, green onions and white onions and stir-fry for about 10 seconds until fragrant.
8. Add the beef and stir-fry for about 2-3 minutes until it turns brown and is half halfway cooked through.
9. Add the soy sauce mixture to the wok or skillet and stir-fry for another minute until the beef is fully cooked and the sauce thickens.
10. Finally, add the blanched broccoli to the wok or skillet and stir-fry for another 1-2 minutes until the broccoli is heated through and coated with the sauce
11. Taste and season with salt and pepper as needed.