Broccoli Beef (西蘭花牛肉, Sai1 Laan4 Faa1 Ngau4 Juk6)

I was looking through the my recipe list and was rather surprised that I had never posted this recipe, even though I’ve cooked it many times and it’s a classic Chinese American restaurant dish. This is one of those basic and ubiquitous Chinese American dishes whose ingredients are readily available in the USA. As the Chinese immigrated around the world, local ingredients were incorporated into cuisine. So each Chinese community around the world has its own uniquely flavored and adapted cuisine that reflects the locality, where the local residents find familiar ingredients, but cooked with a Chinese flair. This dish reflects the Cantonese American adaptation of a bean sauce based beef dish paired with a readily available American vegetable. The dish usually just consists of beef and broccoli, but I’ve added fried tofu for my adaptation.

Enjoy!

Ingredients

¾ lb.	375 g.	Beef flank or flap meat (牛肉, ngau4 juk6), cut into thin 2-inch (5 cm.) pieces
1 tsp.	5 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Broccoli florets (西蘭花, sai1 laan4 faa1)
8 oz.	227 g.	Fried tofu (魚豆腐, jyu4 dau6 fu6) – 1 package
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Lian How brand bean sauce (豆瓣醬, dau6 faan6 zoeng3) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
½ Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	30 ml.	Water

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

Lian How Brand Bean Sauce

1. Prepare the beef flank or flap meat by removing any excess fat, and cut into thin 2-inch (5 cm.) pieces. Add the baking soda to the beef, allow to tenderize for 15 minutes, and then wash the baking soda from the meat. The baking soda can be omitted but results in the tender meat experienced in restaurant dishes.
2. Marinate the beef for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the beef overnight, take it out of the refrigerator at least one hour before cooking.
3. Wash and separate the broccoli florets. Place the broccoli into a covered bowl and microwave for 2-3 minutes on the high setting until the broccoli is just tender. Microwaving the broccoli before stir frying saves cooking time.
4. Open the fried tofu package and discard any liquid.
5. Crush the ginger and garlic in a garlic press and put into a small bowl.
6. Prepare and mix the sauce in a small bowl: add the Lian How brand bean sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat and before adding oil. Add the beef pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the beef in batches, so be sure to reheat the wok over high heat before adding more oil. Set the beef aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the fried tofu. Stir fry the fried tofu and then remove them to the bowl with the beef.
3. Reheat the wok over high heat before adding oil and then the bowl with the ginger and garlic. Quickly stir fry the ginger and garlic until fragrant before adding more oil and then the broccoli florets. Add some liquid (water, stock, or Shaoxing wine) to facilitate heat transfer and stir fry the broccoli. Add the contents of the bowl with the beef back into the wok and stir fry all the ingredients together.
4. Add the sauce ingredients to the wok and stir fry the ingredients together. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.