Beef and broccoli is among the many common “Chinese foods” that have roots in the United States rather than in Asia. Waves of Chinese American immigration in the 19th and 20th centuries led to the creation of a separate fusion cuisine, the fast-food style “Chinese” that is still ubiquitous throughout the United States. Beef and broccoli first appeared in the 1920s, after broccoli was introduced in the United States by Italian-American immigrants. The original Chinese dish that Americanized beef and broccoli is based on uses a leafy vegetable called gai lan, sometimes known as “Chinese broccoli.” Beef has been and remains more readily available in the United States than in China, leading to further adaptations of traditional foodways.
Recipe Servings: 4
+ 24 hours resting
Ingredients
- 1 lb filet, flank or top round, thinly sliced against the grain
- 2 Tbsp soy
- 2 Tbsp chicken stock
- 1 tsp sugar
- 1 tsp sesame oil
- 1 lb broccoli florets, blanched
- 2 oz oyster sauce
- 1 Tbsp soy sauce
- 1 oz rice wine
- 4 oz chicken broth
- 1 tsp cornstarch
- 2 oz chopped green onion
- 2 Tbsp fresh ginger, minced
Directions
- In a large dish, combine the soy, stock, sugar and sesame oil, add the beef, and marinate, refrigerated, for 1 hour.
- In a wok, bring water to a boil and blanch the broccoli for 1 minute.
- In another large dish, combine soy, stock, wine, oyster sauce and corn starch into a slurry sauce; then drain the beef and dredge it in corn starch.
- In the wok, stir fry the seasoned beef in batches, setting the pieces aside when cooked.
- Then, stir fry the green onion and ginger until fragrant.
- Add the broccoli and return the beef. Season to taste with white pepper and chicken stock.
- Add the corn starch slurry and bring the mixture to a boil. Serve when thickened.
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