How to Make Beef with Broccoli

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos is often cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is a common pantry item.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola is cost-effective.

Cut the broccoli into bite-sized pieces.

Cut 1/4 of a carrot into 1 inch (2.5 cm) slices at a 45° angle.

Slice the carrot into smaller pieces.

Take 1 lb (453 g) of top round beef that has been frozen for about 30 minutes for easier slicing.

Cut the beef against the grain at a 45° angle into slices about 1/8 inch (3 mm) thick.

In a bowl, combine the sliced beef with 1 teaspoon of salt, 1 teaspoon of garlic powder, 1/8 teaspoon of baking soda, a pinch of white pepper, and 1/3 cup (237 ml) of water or 1 to 2 egg whites. Mix well and set aside in the refrigerator for at least 1 hour.

After 1 hour, mix the meat again. Most of the liquid should be absorbed by the meat.

Add in 1/4 cup (60 g) of cornstarch and mix until the cornstarch is no longer visible.

Add in 2 tablespoons of vegetable oil and continue to mix. For less starch, use 1/8 cup (30 g) of cornstarch and 1 teaspoon of vegetable oil instead.

In a wok or pot, heat some vegetable oil until it reaches 250°F (121°C).

Once the oil reaches 250°F (121°C), add the beef to the oil and increase the heat until it reaches 325°F (163°C).

Stir the beef occasionally to break up any large lumps and ensure even cooking. Cook until the beef is about 30% done, which should take about 1 minute.

After reaching 325°F (163°C), add the broccoli and carrot slices to the oil and fry for 20 seconds to achieve a crunchy texture.

Remove the beef and broccoli from the oil after 20 seconds of frying. Alternatively, blanch the broccoli by boiling it for 50 seconds.

In a pot or wok, bring water to a boil and add the beef and broccoli. Cook for 30 seconds to remove excess oil.

After 30 seconds, remove the beef and broccoli from the boiling water and set aside.

In a bowl, mix 1 tablespoon of potato starch with 1 tablespoon of water to create a slurry.

Add 1 and 1/4 cup (296 ml) of brown sauce to the bowl with the potato starch mixture and stir until thickened.

Once the sauce thickens, add the beef and broccoli back into the pot and stir until coated with the sauce.

Add 1 teaspoon of sesame oil (optional) and stir again.

Plate the dish and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens