Beef and Broccoli Recipe (2024)

FAQs

What is beef and broccoli sauce made of? ›

Beef and Broccoli Ingredients

Sauces and oils: This beef and broccoli recipe calls for oyster sauce, sesame oil, and soy sauce. Sherry: Cooking sherry adds a sweet, nutty flavor to the beef and broccoli. Sugar: White sugar lends a hint of sweetness. Cornstarch: A teaspoon of cornstarch thickens the sauce.

You'll enjoy marinated beef and crisp broccoli drizzled with savory garlic soy sauce.

To thicken beef and broccoli, you can mix 1-2 tablespoons of cornstarch with a small amount of water to create a slurry. Add the slurry to the simmering sauce and stir until it thickens. Adjust the consistency as needed. Mix together a teaspoon of corn starch with enough water to dissolve it so it looks milky.

Water + Soy Sauce – Combine 1 cup water with 1 tbsp soy sauce, and voila! You have “beef broth.” You can mix in some parsley, garlic, or bay leaves to make it more convincing.

Broth: Many versions of this dish use beef broth, but you can also find it made with chicken or vegetable broth. Soy Sauce: Soy sauce is one of the main ingredients that you'll find in nearly every version of Chinese brown sauce.

In Chinese cooking, proteins like beef, pork or chicken are velveted first before stir-frying them. There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts.

Chang's Original Hoisin Sauce (280ml)

Chang's Original Hot Chilli Sauce is the most desirable of accompaniments, perfect for any occasion. Dip in it, pour it on, add it to soups, spice up marinades, BBQ and seafood sauces or even salad dressings!

P.F. Chang's was conceived and developed by Paul Fleming (P.F.) and Philip Chiang (Chang) so both names were incorporated into the name of the concept.

In a deep 12-inch skillet (you can also use a saucepan or pot), whisk together the broth, sugar, soy sauce, oyster sauce, cornstarch, ginger, garlic and sesame oil. Bring the mixture to a simmer over medium heat, whisking constantly, and cook until the sauce has thickened, 3-4 minutes.

Worcestershire sauce offers complex umami flavors that take care of the salt factor required in the dish and can even make it a better flavorful choice versus something like soy sauce. To use Worcestershire sauce as a substitute, add 1 tablespoon to 1 cup of water or vegetable broth for each cup of beef broth.

What happens if I use beef stock instead of beef broth? ›

Can You Substitute Broth for Stock? You can always substitute equal parts broth for stock. Since stock is generally thicker and more flavorful, you might find your favorite recipes get more of a flavor boost by using stock.

The terms bouillon and broth are often used interchangeably. Both refer to the translucent, flavorful liquid that is made by simmering beef, chicken, vegetables, and other ingredients. Colloquially, bouillon is often meant to describe the resulting broth from cubed and powdered forms of bouillon.

Au jus -- pronounced "oh-ZHOO" -- traditionally refers to a dish of roasted meat that is served with its own juices. In its simplest form, jus describes the pan drippings from the roasted meat.

Espagnole, otherwise known as brown sauce, is a rich, dark sauce made from roux-thickened stock, puréed tomatoes, and mirepoix — a mix of sautéed carrots, onions, and celery that's used as a base. Like velouté, espagnole uses roux and stock as the main ingredients.

Instructions. Pour sesame oil into a pan over medium heat, then add beef fillet and stir fry for 2 minutes. Add crushed garlic, ginger, beef seasoning, stir and let simmer for a minute. Add carrots, green bell pepper, stir, then add onion, red chilli, soy sauce and stir.