Beef Broccoli

The well known American Chinese takeout dish. Quite literally just beef, broccoli and some sauce. However, very easy to mess up.

Method

Marinate/flavor thinly sliced beef strips with salt, sugar, vinegar, and rice wine. Cut up the broccoli into small florets. After a few minutes, squeeze out as much liquid from the beef as possible.

Heat up some oil and sear the beef. When the beef starts browning, add the broccoli and stir. Let the broccoli sear for a few seconds, then stir again. When the broccoli loses its rawness after a couple of minutes, add the soy sauce and oyster sauce and stir until mixed.

Notes

Again, we sear the beef to create a pan sauce. The dry little bits of broccoli cook in and absorb the pan sauce. It is important that the broccoli is dry before you toss it in. Otherwise, you will end up boiling the beef, ruining the flavor and texture. There is enough liquid from the oil and the juices released by the beef to cook the broccoli, as long as the broccoli isn't too big. 

Worse than using broccoli wet from washing is using steamed or boiled broccoli. Not only will it ruin the beef, it itself will be ruined because all the moisture in the florets will turn it to mush when tossed in the pan. Furthermore, it's an extra unnecessary step that uses up a pot.

I use a small amount of beef to prevent crowding in the pan and a large amount of broccoli since it does not release too much water. However, the little spaces in the broccoli florets absorb the sauce nicely. I didn't find garlic necessary, but you can add it and other aromatics after the beef sears if you want.

This dish traditionally is made with Chinese broccoli (kai lan) instead of broccoli in China. It's a bit more leafy and has a slightly bitter taste but not a strong as kale. Chinese broccoli is popular in Cantonese cuisine and you'll find it served in dimsum restaurants.