We often tend to lump food into various categories and Chinese food is likely one that you eat on a regular basis. There are so many delicious dishes available when it comes to Chinese food, sometimes it is difficult to choose a favorite. For many people, however, beef and broccoli is a classic that they often get when they order Chinese take-out. Once you see this recipe, you may never order take-out again.
Imagine being able to enjoy this delicious Chinese dish any time the mood strikes? Once you see how easy it is to make, you will love the fact that you are making and at home. Not only can you control the ingredients that go into it, there is no need for you to jump in your car and run across town to pick it up.
Ingredients:
3 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons Shaoxing wine, sake or dry white wine
1 tablespoon sugar
1 tablespoon cornstarch
1 pound beef sirloin, very thinly sliced
10 ounces dried noodles
2 tablespoons vegetable oil
3 large garlic cloves, crushed and finely chopped
1 1/4 cups chicken broth, divided
1 pound broccoli, cut into bite-size chunks or florets
Freshly ground black pepper
Directions:
In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice wine. Add the sugar and continue to whisk until completely dissolved. Stir in the cornstarch and continue stirring until smooth.
Add the beef, and mix well. Marinate for 20 minutes. Drain and discard the excess marinade.
Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain.
Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 10 seconds.
Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate.
Add the remaining tablespoon of oil and when hot, add the broccoli, stir frying so that the oil coats the broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the broccoli until tender, 3 to 5 minutes. Transfer the broccoli to the same plate.
Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over high heat.
Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened, 2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.