Beef with Broccoli is a Chinese restaurant staple in the Philippines. No restaurant meal would be complete without it, and a healthy serving of fried rice. Makes me wonder if they really serve it in China—at the very least, the way we Filipinos cook it. If you can’t wait until your next Chinese restaurant visit, try it at home as it’s very quick and easy. You can even substitute other vegetables as the recipe is very flexible and open to modification.
Beef with Broccoli v. 10 October 2011
- 200 grams top round or sirloin, cut into 1/4-inch thick strips
- 2 Tbsp soy sauce, separated into 1 Tbsp portions
- 3 cloves of garlic, chopped
- 1 1/2 Tbsp oyster sauce
- 1/3 c water
- 2-4 tsp cornstarch
- 1 tsp sugar
- a few drops of sesame oil
- 1 Tsbp cooking oil
- 1 head of broccoli
- 1 Tbsp of rock salt
- 1 Tbsp vegetable oil
- Massage into beef soy sauce and sesame oil. Set aside to marinate.
- Cut the florets off the broccoli. Take the remaining stem and cut into 1/4-inch thick disks. Wash and drain. Blanche until almost cooked in boiling water, salt and vegetable oil.
- Mix together the oyster sauce, water, sugar and 2 tsp cornstarch.
- Add 1-2 tsp cornstarch to beef.
- Heat oil in a wok or a saute pan. Add garlic and saute.
- Pour in beef before the garlic browns. Saute until the beef colors evenly.
- Throw in broccoli.
- Pour in oyster sauce mixture. Saute until sauce is slightly thickened. Don’t cook for too long as broccoli has already been pre-cooked. It is better to err on the side of raw rather than overcooked.