Monday, November 16, 2009


I love Chinese takeout.  I mean who doesn't (okay, my dad)?  I've never tried to make Chinese takeout-style food myself though.  After trying this beef and broccoli recipe from Steamy Kitchen (via Pioneer Woman), I am sold.  It tastes much better than the takeout version, and is far healthier.  It has a flavorful sauce, but it isn't overpowering or sopped all over the dish.  Best of all - it's simple!  John loved it so much he kept bringing up the next day how much he loved it.

One of the key elements to this dish is to just steam the broccoli for 3 minutes until they are cooked, but still crisp.  I have a tendency to cook the hell out of my broccoli, but this recipe may have converted me to an al dente broccoli eater. 

I made some basmati rice to go with it, which is a must for eating all the delicious sauce.  Trust me, it is worth it to go out and buy oyster sauce, cornstarch, and Chinese rice wine (the three random ingredients I needed to purchase, though cornstarch might be found in your kitchen already).  Once you make this dish you will be dying to make it again, so your oyster sauce will not be a waste.  Next time we might even try it with pork or chicken.

FYI, the recipe has a few either/or situations and just to let you know, we used flank steak (not top sirloin), vegetable oil (as our cooking oil), and balsamic vinegar (because no Chinese black vinegar exists at Safeway). 

Beef and Broccoli
From The Steamy Kitchen Cookbook (by way of Pioneer Woman)

1 lb top sirloin or flank steak, thinly sliced into 1/8 inch strips
1 1/2 lbs broccoli, cut into florets
1 tablespoon high-heat cooking oil (such as vegetable oil)
1 tablespoon minced garlic

Beef Marinade
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper for the beef

Stir-fry sauce
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

In a bowl, combine the ingredients for the beef marinade (this is a small amount of liquid, but it will be enough). Add the beef and allow it to marinate for 10 minutes.  In a small bowl, mix together the ingredients for the stir-fry sauce.  In a large pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes, until the broccoli turns bright green.  Remove broccoli from pan and discard water.  Dry the pan and turn burner to high heat.  When pan is hot, add cooking oil and swirl to coat the pan.  Add the beef strips in a single layer and fry for 30 seconds.  Add the garlic.  Flip the strips and fry the other side.  Add the stir-fry sauce and simmer until the sauce thickens (about 30 seconds).  Add the cooked broccoli and stir to combine.  Serve with rice to soak up the extra sauce.  


  1. i love how john kept mentioning how much he liked it the next day. sounds like something i would do! maybe i'll try this recipe sometime (using chicken). i'd prob also use sesame oil to cook it, though i know u mentioned the heat is different

  2. oyster sauce is the BOMB. im so proud of you for making chinese food!!

  3. Just made this and it was a huge hit!! Thanks, K!


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