How Make Beef With Broccoli With Chef Katie Chin

Chef Katie Chin provides instruction for a quick, easy and delicious Beef With Broccoli that anyone can make at home.

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I’m katie chen i’m a food blogger a cookbook author and a working mom my cooking videos are all about fast fresh and fabulous asian recipes that anyone can make at home hi i’m katie chin and on this episode of the sweet and sour chronicles i’m making

An easy beef with broccoli now i know this is a dish that your family loves to order a chinese restaurant so i’m going to show you how easy it is to make at home in this dish i’m using some beef i’m using sirloin steak today but you could

Use tenderloin or flank steak now to get started i’m going to slice our beef i like to put the beef in the freezer for about 30 minutes this makes it a lot easier to slice now when slicing beef it’s really important that you actually slice across the grain this ensures that it’s really

Tender if you slice with the grain it can be kind of stringy and kind of tough now i already have some beef ready to go so i’m just going to add this here and now we’re going to create a marinade our marinade is basically some corn starch

Now the corn starch helps all of the liquids in the marinade actually cling to the beef to make it really flavorful and we’re also going to add some salt a little bit of sugar some soy sauce and some white pepper i’m just going to toss this to combine

The reason you use white pepper in chinese cooking is because it’s a more subtle taste and then you don’t have little black specks in your stir fry so i’m just going to toss this to coat And then i’m going to cover it and we’ll stick this in the fridge for about 20 minutes now while our beef is marinating i’m going to make a simple stir fry sauce the stir-fry sauce is basically some chicken broth some corn starch and some oyster sauce now oyster sauce

Lends a really rich flavor to stir fries it’s used in a lot of stir fries and it’s a marinade the cornstarch and the liquids come together to make a really savory succulent gravy and now that our beef has marinated it’s time to get cooking i’m just going to

Turn my pan on a medium-high heat you want to make sure your pan is nice and hot the whole key to stir frying is really fast cooking at a high temperature the other important thing with stir-frying is that you have all of your ingredients cut and ready to go because

The actual cooking time is very very fast you know what in chinese cooking you don’t even really need a wok you could just use a skillet i like to use a non-stick ceramic stir-fry pan because you need less oil and it’s much much faster so now that our pan is nice and

Hot i’m going to add some heart-healthy canola oil i’m just going to swirl that to coat then i’m going to add some garlic and our fresh ginger and you wait about 30 seconds oh that smells so good you wait about 30 seconds until it becomes fragrant now the reason

You add the ginger and the garlic before the meat is so that the aromatics are released into the oil it’s really fragrant really flavorful so now i’m going to add our beef just going to stick that into the pan now you want it to get a nice sear the

Important thing when you stir fry is to use a non-stick spatula or a wooden spoon if you’re using a non-stick pan because you don’t want you don’t want it to scratch the bottom of your pan so let this sear for a bit then we’re going to stir fry it for

About three minutes now it’s kind of a misnomer stir frying in chinese food because it’s actually a tossing and flipping action like so you don’t really stir it so we’re just gonna toss and flip this for three minutes until it’s nice and brown now that our beef is nice and brown i’m

Going to transfer it to a plate and we’ll add this back in a minute or two beef on fire okay now to my pan i’m gonna add a little bit more oil and our blanched broccoli now blanching is basically just parboiling a vegetable for about a minute and then it’s put

Into an ice bath this means there’s less time that it needs to cook in your stir-fry and it’s still really tender and crisp so we’re going to cook this for about one minute now i love this dish so much because i got my son dylan to actually eat his

Vegetables he hates any kind of veggie and actually i served him this beef and broccoli and he just gobbled it up because the thing is the beef in this dish is so tender and so succulent and delicious and the sauce is so savory he didn’t even realize he

Was eating broccoli i hope this happens to your kids too so now that this is cooked for a bit i’m going to add some chicken broth and we’ll let this come to a boil that came to a boil really quickly now we’re going to add our reserved beef

Oh it smells so yummy oh my gosh okay so this only takes about another minute to come to a boil and then we’re going to add our stir-fry sauce and when you toss this you want to make sure that all your ingredients are combined it’s important in stir frying

That all your ingredients are cut evenly so that they cook evenly and it’s also prettier to look at when everything’s kind of uniform in shape i’m just going to toss this until thickened see how fast that was all right now i’m just going to transfer this to a plate

I’m serving this today with some healthy brown rice now the kids are going to be home any minute but that doesn’t mean i can’t steal a few bites for myself hmm so tender so yummy so delicious so fast too you can get this on your dinner table within 30 minutes

Now for the recipe go to sweet and sour chronicles dot com until next time happy cooking please check out my latest cookbook everyday thai cooking available on amazon and find booksellers everywhere