“Chinese Food Monday” is here again already! This Monday, we wanted to share our take on the popular “Beef with Broccoli” dish we make often. This dish is served at many mainstream Chinese food restaurants and is so easy to make from scratch, you’ll be surprised!
- Thinly slice beef (about .75 – 1 lb.)
- 2 cups beef stock
- 2 cups broccoli florets (steamed)
- ½ cup carrots thinly sliced
- ¼ cup soy sauce (we love using BLiS’ Hardwood Smoked Barrel Aged Soy Sauce)
- 2-3 tablespoons of corn starch mixed with ½ cup water
- 1 tablespoon olive oil
- 1 tablespoon fresh grated ginger
- 1 clove minced garlic
- ½ teaspoon chili garlic paste/sauce
- 1 teaspoon sesame oil
- Pinch of sugar (optional)
- Salt and pepper to taste
- In a large wok, heat the oil (both olive oil and sesame oil) on low to medium heat. Sauté the carrots and minced garlic for about 3 minutes.
- Once carrots are slightly cooked, add the sliced beef, ginger, and chili garlic paste to the wok.
- Once the beef is seared, add the beef stock. Let simmer for 5 to 10 minutes.
- Mix the 2-3 tablespoons of corn starch with ½ cup water. Slowly add to the wok while stirring. The sauce should begin to thicken quickly.
- Once thickened, add a pinch of sugar if desired.
- Lastly, add the steamed broccoli florets and mix together.
Serve over cooked rice and enjoy! If you’re extra hungry, make a batch of Hot and Sour Soup as well. Get our recipe here!
If you have any other Chinese restaurant copycat recipes to share with us please do in the comments!