Beef and Broccoli Recipe

Introduction

Craving a delicious and nutritious meal that’s quick to prepare? Look no further than the classic Beef and Broccoli recipe. This savory dish combines tender slices of beef with vibrant broccoli florets in a delectable sauce. In this article, we’ll guide you through the steps to create this satisfying and flavorful meal.

Table of Contents

1. Getting Started
   • Gathering Ingredients
   • Choosing the Right Cut of Beef
2. Preparing the Beef
   • Slicing and Marinating
   • Velveting the Beef
3. Cooking the Broccoli
   • Achieving the Perfect Texture
4. Stir-Frying the Dish
   • Combining Beef and Broccoli
5. Creating the Sauce
   • Mixing Sweet and Savory Flavors
6. Plating and Serving
   • Pairing with Rice
7. Adding Variations
   • Customizing Your Dish
8. Pairing and Enjoyment
   • Finding the Right Beverage
9. Leftovers and Storage
   • Keeping Your Meal Fresh
10. FAQs

Getting Started

Gathering Ingredients

To start your Beef and Broccoli journey, collect these ingredients:

• 1 pound of beef (flank steak or sirloin), thinly sliced
• 2 cups of broccoli florets
• 2 tablespoons of vegetable oil
• 2 cloves of garlic, minced
• For the Marinade:
  • 2 tablespoons of soy sauce
  • 1 tablespoon of cornstarch
  • 1 teaspoon of sesame oil
  • 1/2 teaspoon of black pepper

Choosing the Right Cut of Beef

Opt for lean cuts like flank steak or sirloin, as they become tender and flavorful when stir-fried.

Preparing the Beef

Slicing and Marinating

Begin by thinly slicing the beef against the grain. This ensures tenderness. In a bowl, combine the soy sauce, cornstarch, sesame oil, and black pepper to create the marinade. Toss the sliced beef in the marinade and let it sit for about 15-20 minutes.

Velveting the Beef

For extra tenderness, you can velvet the beef by blanching it in boiling water for a minute and then draining it. This step is optional but yields a velvety texture.

Cooking the Broccoli

Achieving the Perfect Texture

Blanch the broccoli florets in boiling water for about 2 minutes until they turn bright green. Immediately transfer them to a bowl of ice water to stop the cooking process and preserve their crisp texture.

Stir-Frying the Dish

Combining Beef and Broccoli

Heat the vegetable oil in a wok or large skillet over high heat. Add the minced garlic and stir-fry for a few seconds until fragrant. Add the marinated beef and stir-fry until it’s no longer pink. Remove the beef from the wok and set it aside.

Creating the Sauce

Mixing Sweet and Savory Flavors

In the same wok, combine the soy sauce, oyster sauce, hoisin sauce, and a touch of brown sugar. Stir well to combine. Return the cooked beef to the wok and toss it in the sauce.

Plating and Serving

Pairing with Rice

Serve your Beef and Broccoli over a bed of steamed white rice or brown rice. The tender beef, crisp broccoli, and savory sauce meld beautifully with the rice.

Adding Variations

Customizing Your Dish

Feel free to add sliced carrots, bell peppers, or water chestnuts for extra crunch and flavor.

Pairing and Enjoyment

Finding the Right Beverage

Pair your Beef and Broccoli with a cold glass of iced tea or a light lager. These beverages complement the dish’s flavors and refresh the palate.

Leftovers and Storage

Keeping Your Meal Fresh

Store any leftovers in an airtight container in the refrigerator. To reheat, gently stir-fry the dish in a hot skillet until heated through.

FAQs

1. Can I use frozen broccoli for this recipe?

   Fresh broccoli is recommended for its crisp texture, but you can use frozen broccoli if that’s what you have on hand.

2. Is velveting the beef necessary?

   Velveting adds a silky texture to the beef, but you can skip this step if you prefer.

3. Can I use other types of meat?

   Chicken or tofu can be used as alternatives to beef for a different protein source.

4. Can I make this dish spicy?

   Absolutely. Add a pinch of red pepper flakes or a dash of Sriracha to the sauce for some heat.

5. What type of rice is best for serving?

   Steamed white rice or brown rice works wonderfully to soak up the delicious sauce.

Conclusion

Experience the harmony of flavors and textures in a delightful bowl of Beef and Broccoli. This dish captures the essence of Asian cuisine with tender beef, vibrant broccoli, and a savory sauce that’s the perfect balance of sweet and salty. Whether you’re a stir-fry enthusiast or just seeking a quick and flavorful meal, this recipe is sure to satisfy your taste buds. So, gather your ingredients, fire up the stove, and enjoy a plate of homemade Beef and Broccoli that’s as delicious as it is easy to make.

Source: foxandbriar.com

Yield: 4

Pasta Da Vinci Cheesecake Factory Copycat

Print

Have you ever found yourself craving the rich, creamy goodness of the Cheesecake Factory’s Pasta Da Vinci? This signature dish, with its succulent chicken, perfectly cooked pasta, and creamy Madeira wine sauce, is a favorite for many. But dining out can get expensive, and sometimes you just want to enjoy your favorite restaurant meals from the comfort of your own home. That’s where this copycat recipe comes in! With a few simple ingredients and a bit of kitchen know-how, you can recreate this delicious dish at home.

Prep Time 15 minutes

Cook Time 1 hour

Ingredients

• 1 pound boneless skinless chicken breasts cut into small bite-sized pieces
• kosher salt
• black pepper
• 6 teaspoons olive oil divided
• 8 ounces whole baby bella mushrooms very thinly sliced
• 2 tablespoons butter
• 1 medium red onion very thinly sliced
• 10 ounces pasta penne (see note)
• 2 cloves garlic minced
• 2 tablespoons flour
• 1 cup madeira wine sweet, not dry (or marsala if you can't find madeira)
• 1 cup beef broth
• ¼ cup heavy (or light) cream
• ¼ cup parmesan freshly grated
• ⅛ cup parsley finely chopped, plus additional for topping

Instructions

• Liberally season chicken with salt and pepper. Heat 4 teaspoons of olive oil in a large skillet over medium high heat until shimmering. Add chicken in an even layer and don't flip until the bottom side is very golden brown. Flip and continue cooking until all edges are golden, then remove to a plate and set aside.

  1 pound boneless skinless chicken breasts,kosher salt,black pepper,6 teaspoons olive oil

• Add remaining two teaspoons of olive oil to the skillet over medium heat. Add the mushrooms in a single layer and don't touch them. Once they're golden, stir until all sides are golden then remove them to the plate with the chicken.

  6 teaspoons olive oil,8 ounces whole baby bella mushrooms

• Melt the butter in the skillet then add the sliced red onion. Cook until the onion is very soft and almost caramelized, 20-25 minutes. If the skillet starts to become too dry, you can add a splash of water.

  2 tablespoons butter,1 medium red onion

• Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions, making sure to drain when just shy of al dente. Do not overcook.

  10 ounces pasta

• Once the onions are softened add the garlic and sauté for an additional 1-2 minutes until fragrant. Sprinkle on the flour and stir for 1-2 minutes until it is incorporated and starts to turn golden. Increase heat to medium high and pour in the madeira wine. Scrape the bottom of the skillet with a wooden spoon, then bring to a simmer until slightly reduced.

  2 cloves garlic,2 tablespoons flour,1 cup madeira wine

• Add the beef broth and continue stirring and simmering for 3-4 minutes. Stir in the heavy cream, then the parmesan and parsley.

  1 cup beef broth,¼ cup parmesan,¼ cup heavy (or light) cream,⅛ cup parsley

• Add back the chicken and mushrooms and continue simmering until the sauce is thickened and the chicken is completely cooked through and warm. Add the pasta and stir until it is coated in the sauce. Serve immediately topped with additional chopped parsley.

Notes

I recommend purchasing the baby bella mushrooms whole and very thinly slicing them yourself as the Cheesecake Factory's mushrooms were very thin.

I think 10 ounces of pasta is best for the ratio of sauce and chicken, but if you're serving additional people (and have a large skillet) then you could increase it to 12 ounces!

I thought the original version had a strong madeira flavor, which is why we recommend using a sweet madeira instead of a dry one.

I recommend not reducing the sauce down too much as the original has a fair amount of sauce.