Try this simple instruction for authentic Chinese beef and broccoli with rice.
Easy beef and broccoli fry served with rice in an exceedingly white bowl
Beef and broccoli could be a staple dish that you’ll realize at nearly all Chinese yankee restaurants or takeout places. i really like beef and broccoli as a result of (a) I can’t resist something with tender and attractive strips of beefsteak, and (b) it’s such a straightforward one-pan fry instruction that takes but half-hour total. Also, if you’re a large broccoli fan like Maine, you’ll love these juicy and saporous bites of broccoli in between mouthfuls of meat and rice.
Showing a way to cook AN authentic chinese beef and broccoli dish in an exceedingly black slippy pan
One of the simplest things concerning this beef and broccoli instruction is that the extremist tender beef. If you ever questioned however Chinese restaurants create their beef therefore tender, you'll be able to follow these tips:
Cut of beef: i exploit beefsteak for this dish, however if you decide for a lot of premium cuts then you may get beef from a lot of tender elements of the cow. If you discover pre-cut beef strips or “beef for stir fry” sold-out at your grocery store, which will work nice here yet.
Thin cuts: you would like to slice terribly skinny cuts of beef, concerning 1/4 in.. For even a lot of tender beef, you'll be able to strive slicing even dilutant items. The dilutant the meat, the a lot of tender it'll be.
Slicing against the grain: Notice the long muscle fibers across the beef and how they are aligned. You should slice perpendicular to those lines, so that you are cutting through the fibers. This will result in less work for your teeth and it will make the beef taste more tender.
Corn starch: Toss the sliced beef with corn starch prior to searing, as it’ll soften and tenderize the beef. This is a common step in many Chinese dishes. Corn starch also helps the beef retain its liquids so that it doesn’t exude juices when it’s cooked.
Quick sear: Don’t overcook the beef slices — just a quick sear until they’re browned. If you overcook the beef, it will get rough and hard.
I follow these tips for this beef and broccoli recipe, my Mongolian beef, and all of my Asian stir fry dishes for ultra tender beef every time.
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Ingredients :
- 1 pound flank steak sliced into 1/4 inch thick strips
- 3 cups small broccoli florets
- 1/2 cup beef stock
- 5 cloves garlic minced
- 2 tablespoons corn starch
- 1 tablespoon canola oil
For the sauce:
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 teaspoons corn starch
Instructions :
- Toss sliced beef in a large bowl with corn starch.
- Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
- Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
- While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
- Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.
- Serve beef and broccoli over cooked white rice.
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Source : bit.ly/2Q69Br8
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