Cab in Beef and Broccoli Chinese Take Out

This archetype takeout favorite is so quick and piece of cake to brand at dwelling you'll forget where you put the takeaway menu.

Tender flank steak with crisp broccoli in a savory Chinese brownish sauce with garlic and ginger, all made in well under 30 minutes. Plus I share my secret for getting the all-time and most tender beefiness at abode.

If beefiness and broccoli is your favourite PF Changs or Panda express order then this quick stir fry is going to be your new favorite simple dinner.

overhead showing the brown saucy beef and crisp broccoli

Chinese has to be my favorite takeout! When I was a student I loved the Chinese buffet restaurants, but with express funds I had to find alternatives.

Whilst I was working nights as the room service waitress in a local hotel I was taught by the Chinese nighttime melt how to brand some of my favorite takeout foods at dwelling house. He had some not bad tips and I want to pass them all onto you!

Firstly did you lot know that most of the takeout dishes we dearest aren't even true chinese dishes, they have been westernised to suit our palates and make heating upward leftovers easier!!! Which leads us onto 1 of the well-nigh asked questions about cooking takeout fashion food at domicile.

Close up on the white bowl with the beef and broccoli in it, with rice in the background

Do you need a wok to make Beef and Broccoli?

The short answer is no, in fact I recommend using a large heavy based fry pan or skillet instead.
This is because standard kitchen stove tops cannot go as hot every bit the commercial kitchens our favourite takeaway has. Then getting your called cooking pot as hot as they do in restaurants and takeaways is impossible.

But nosotros want to practise everything we can to get equally much oestrus into our stir fry as possible. So a apartment bottomed fry pan/skillet will have the maximum corporeality of pan touching the burner and give yous the all-time chance of a loftier heat.

I have a wok burner in the centre of my stove elevation, and that allows my wok to sit downwardly into the flame. If y'all have something similar then that volition work well too. But if you take a standard gas stove height or an electric burner then a fry pan could well exist your best bet.

But do you get the authentic flavor using a skillet?

There are some dishes where a wok will give you a more than accurate flavor, merely these tend to exist drier more traditional Chinese and Cantonese dishes.

The saucy dishes that nosotros are used to in takeout and chinese restaurants throughout the US and UK, are non every bit authentic, in fact you lot will struggle to find beef and broccoli on any menu in Communist china! So cooking them in a skillet won't result in any loss of flavour.

view of table with a white bowl of beef and broccoli with a blue napkin and a black bowl of rice

What cut of beef is all-time for Chinese beefiness and broccoli?

I dear to use flank steak or brim steak in stir-frys. If prepared correctly the meat is and so tender and just melts in your oral cavity. Check out my tips below for the most tender beef you have always eaten!

Y'all tin employ a rump steak, sirloin steak or even fillet. They volition be delicious, just flank steak and brim steak correspond great value for coin and can be so delicious and are easy to tenderize.

How to tenderize beefiness strips for stir fry

I accept two tricks for making the meat super tender!

How yous cut it
How you soften it before cooking

Number i - The flim-flam to cutting flank steak/skirt steak (in fact ANY steak) is to find the mode the grain of the meat runs and then cutting across the grain. This allows the meat to just fall apart in your oral cavity.

If yous cut with the grain you lot will end upward with tougher strips of beef.

Check out the picture below for an easy visual, see how in the starting time motion picture you tin can see the lines in the meat. This is the grain, and nosotros desire to cut across that, as shown in the 2d photo.

Split picture showing the grain of the flank steak and how to cut against it

Number ii - The key to softening and tenderizing the meat before you melt it is so simple. This is a trick I learnt back in my waitressing days.

If you sprinkle meat with Baking Soda (also called Bicarb, Bicarbonate of Soda and Sodium Bicarbonate) it will interruption down the fibres and become then tender.

To do this you sprinkle merely a small-scale amount of baking soda over the meat and so stir to coat.
Then let the meat sit for xv minutes before washing really well to remove the baking soda.
The meat volition change color and will be and then tender!

Pat it dry before you lot fry it to ensure it gets prissy and crisp and doesn't sweat as you lot cook it.

split picture showing beef being sprinkled with baking soda

How do you make that savory sauce gustation like a takeout?

The cardinal is to use accurate ingredients.

To make these beef and broccoli I apply these Asian ingredients:

Oyster Sauce - available in grocery stores (Lee Kum Kee Panda brand is my favorite)
Chinese Cooking Wine/Chinese Rice Wine - not to mistaken for rice vino vinegar!!! You can sub in dry sherry if you lot like.
Sesame oil - easy to find in grocery stores at present.
Hoisin Sauce - available in grocery stores (Lee Kum Kee Panda make is my favorite)

Look at the glossy gorgeous sauce on the takeout fashion Chinese Beef and Broccoli. It is packed with flavor thanks to those authentic ingredients and information technology really does taste simply like your favorite takeout!

Split picture with close up on the glossy sauce on the beef and broccoli

Tips for making the best takeout style beefiness and broccoli

Preparing the beef correctly (run across above for detailed pictures)
Prepare your broccoli, garlic and ginger before you start cooking. Chinese stir frying is quick cooking so you need everything prepped and ready.
Don't let the broccoli or the beef melt for as well long, y'all want everything to be crisp and just cooked.
For the best oestrus employ a apartment lesser skillet (see above for why)
For a truely accurate flavor invest in the ingredients and sauces. It volition brand ALL the difference.

close up on the broccoli within the beef and broccoli stir fry

Enjoy 10

For more succulent takeout inspired meals checkout:

Chicken and Mushroom
Cantonese Fried Rice
Ginger Shrimp Stir Fry
Happy Family Stir Fry
Beefiness and Lycopersicon esculentum
Wandering Dragon Stir Fry
Craven and Snow Peas

Takeout Mode Chinese Beef and Broccoli

This classic takeout favorite is so quick and easy to make at home you'll forget where you put the takeaway bill of fare. Tender flank steak with crisp broccoli in a savory Chinese brown sauce with garlic and ginger, all made in well under 30 minutes. Plus I share my secret for getting the all-time and well-nigh tender beef at home. If beefiness and broccoli is your favourite PF Changs or Panda express order then this quick stir fry is going to be your new favorite simple dinner.

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Course: Main Form

Cuisine: Chinese

Servings: 4

Calories: 361 kcal

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Employ the options beneath to toggle between cups and grams (if relevant)

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Stir Fry

ane lb flank steak/brim steak
one tablespoon baking soda - see note 1
i lb broccoli florets
¼ cup water
ii tablespoon vegetable oil
three garlic cloves - peeled and thinly sliced
½ teaspoon grated ginger

Sauce

⅓ cup water
four teaspoon cornstarch
½ cup oyster sauce
4 teaspoon light brown carbohydrate
two tablespoon Chinese cooking vino - see note 2
2 teaspoon sesame oil
½ tablespoon hoisin sauce
½ teaspoon blackness pepper

Garnish

1 teaspoon toasted sesame seeds

To Tenderise the Beef

Slice beefiness the beef across the grain, into ¼" / 0.5cm thick strips (run across bulk of mail for detailed pictures) and place in a non-metal basin.
Sprinkle with the blistering soda and gently mix then all the beef is coated.
Set the beef aside for 15 minutes.
Rinse the beef extremely well and then pat information technology dry out with kitchen paper. (See note three)

Prepare the sauce

Mix the water and cornstarch together in a minor jug and then add the oyster sauce, sugar, cooking vino, sesame oil, hoisin sauce and black pepper. Set to one side until needed.

Whilst the beef is tenderizing cook the broccoli.

Place a big nonstick skillet over a medium high heat, add in the broccoli and a ¼ cup of boiling h2o.
Cover the and allow the broccoli to steam for 2 minutes (or to your desired doneness). The water should all accept evaporated. Transfer broccoli to a plate.

To make the stir fry

Place the skillet dorsum over a high estrus and heat for at least i minute. Add together in the oil and once information technology is shimmering add the beefiness in a single layer.
Melt, without touching for 1 infinitesimal and so add together the broccoli dorsum into to the skillet and stir well.
Stir in the thinly sliced garlic and grated ginger.
Immediately requite the sauce a practiced stir and add it the pan.
Bring to a simmer and cook for 1 minute to allow the sauce to thicken.
Serve immediately sprinkled with toasted sesame seeds.

Baking Soda is also chosen Bicarb, Bicarbonate of Soda and Sodium Bicarbonate.
Chinese Cooking Vino/Chinese Rice Vino - not to mistaken for rice wine vinegar!!! You can sub in dry sherry if you lot like.
Brand certain you wash the beef really well to remove any traces of baking soda. Information technology is amazing at tenderizing meat, but has a terrible taste so you desire to remove it.

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Source: https://www.sprinklesandsprouts.com/takeout-style-beef-broccoli/