Take Out Chinese Beef With Broccoli Calories

This classic takeout favorite is and then quick and piece of cake to make at home you'll forget where you put the takeaway menu.

Tender flank steak with crisp broccoli in a savory Chinese dark-brown sauce with garlic and ginger, all fabricated in well under 30 minutes. Plus I share my secret for getting the best and nigh tender beef at home.

If beef and broccoli is your favourite PF Changs or Panda express social club then this quick stir fry is going to be your new favorite elementary dinner.

overhead showing the brown saucy beef and crisp broccoli

Chinese has to be my favorite takeout! When I was a student I loved the Chinese buffet restaurants, merely with limited funds I had to discover alternatives.

Whilst I was working nights as the room service waitress in a local hotel I was taught past the Chinese dark cook how to brand some of my favorite takeout foods at home. He had some corking tips and I want to pass them all onto you!

Firstly did you know that nearly of the takeout dishes we love aren't even true chinese dishes, they accept been westernised to suit our palates and make heating upward leftovers easier!!! Which leads united states of america onto one of the nearly asked questions about cooking takeout style food at dwelling.

Close up on the white bowl with the beef and broccoli in it, with rice in the background

Practice you demand a wok to brand Beef and Broccoli?

The brusque answer is no, in fact I recommend using a large heavy based fry pan or skillet instead.
This is because standard kitchen stove tops cannot get as hot as the commercial kitchens our favourite takeaway has. So getting your chosen cooking pot as hot as they do in restaurants and takeaways is incommunicable.

Only we desire to do everything we tin to go equally much heat into our stir fry equally possible. So a apartment bottomed fry pan/skillet will have the maximum corporeality of pan touching the burner and give you the best chance of a loftier rut.

I have a wok burner in the centre of my stove elevation, and that allows my wok to sit down down into the flame. If you have something similar then that volition work well also. Just if you have a standard gas stove acme or an electric burner then a fry pan could well be your best bet.

But do you go the accurate flavour using a skillet?

There are some dishes where a wok will give you lot a more authentic season, but these tend to be drier more traditional Chinese and Cantonese dishes.

The saucy dishes that we are used to in takeout and chinese restaurants throughout the U.s.a. and Uk, are not as authentic, in fact you will struggle to notice beef and broccoli on any bill of fare in China! And so cooking them in a skillet won't issue in whatever loss of flavor.

view of table with a white bowl of beef and broccoli with a blue napkin and a black bowl of rice

What cut of beefiness is best for Chinese beef and broccoli?

I love to use flank steak or brim steak in stir-frys. If prepared correctly the meat is then tender and just melts in your rima oris. Cheque out my tips below for the almost tender beefiness you accept ever eaten!

You can use a rump steak, sirloin steak or even fillet. They will be delicious, but flank steak and brim steak represent great value for money and can be and then delicious and are easy to tenderize.

How to tenderize beef strips for stir fry

I have ii tricks for making the meat super tender!

How y'all cut it
How you soften it earlier cooking

Number ane - The trick to cut flank steak/brim steak (in fact ANY steak) is to detect the way the grain of the meat runs and and so cut beyond the grain. This allows the meat to just autumn autonomously in your mouth.

If you cutting with the grain you lot will stop upwards with tougher strips of beef.

Cheque out the picture beneath for an piece of cake visual, come across how in the first moving picture you can meet the lines in the meat. This is the grain, and nosotros want to cut across that, as shown in the second photo.

Split picture showing the grain of the flank steak and how to cut against it

Number 2 - The key to softening and tenderizing the meat earlier you cook it is so simple. This is a trick I learnt back in my waitressing days.

If you sprinkle meat with Baking Soda (also called Bicarb, Bicarbonate of Soda and Sodium Bicarbonate) it will break down the fibres and become so tender.

To practice this yous sprinkle merely a small amount of baking soda over the meat and then stir to coat.
Then permit the meat sit for 15 minutes before washing really well to remove the baking soda.
The meat volition modify color and volition be so tender!

Pat it dry before you fry it to ensure it gets prissy and crisp and doesn't sweat as you melt it.

split picture showing beef being sprinkled with baking soda

How practise you make that savory sauce taste like a takeout?

The key is to use accurate ingredients.

To make these beef and broccoli I use these Asian ingredients:

Oyster Sauce - available in grocery stores (Lee Kum Kee Panda make is my favorite)
Chinese Cooking Wine/Chinese Rice Wine - non to mistaken for rice wine vinegar!!! You can sub in dry sherry if you like.
Sesame oil - piece of cake to observe in grocery stores at present.
Hoisin Sauce - available in grocery stores (Lee Kum Kee Panda brand is my favorite)

Wait at the glossy gorgeous sauce on the takeout style Chinese Beefiness and Broccoli. It is packed with flavor thanks to those authentic ingredients and it really does taste merely like your favorite takeout!

Split picture with close up on the glossy sauce on the beef and broccoli

Tips for making the best takeout style beef and broccoli

Preparing the beefiness correctly (see above for detailed pictures)
Set up your broccoli, garlic and ginger before you start cooking. Chinese stir frying is quick cooking so you lot need everything prepped and set up.
Don't let the broccoli or the beefiness cook for besides long, you desire everything to be well-baked and just cooked.
For the best rut use a flat lesser skillet (see to a higher place for why)
For a truely authentic flavour invest in the ingredients and sauces. Information technology will brand ALL the difference.

close up on the broccoli within the beef and broccoli stir fry

Enjoy ten

For more delicious takeout inspired meals checkout:

Chicken and Mushroom
Cantonese Fried Rice
Ginger Shrimp Stir Fry
Happy Family Stir Fry
Beef and Tomato
Wandering Dragon Stir Fry
Craven and Snowfall Peas

Takeout Style Chinese Beef and Broccoli

This classic takeout favorite is so quick and easy to make at home you'll forget where you put the takeaway carte. Tender flank steak with well-baked broccoli in a savory Chinese brown sauce with garlic and ginger, all made in well under 30 minutes. Plus I share my secret for getting the all-time and most tender beefiness at home. If beef and broccoli is your favourite PF Changs or Panda express society then this quick stir fry is going to be your new favorite simple dinner.

Prep Time 10 mins

Cook Fourth dimension v mins

Full Time 15 mins

Course: Main Course

Cuisine: Chinese

Servings: 4

Calories: 361 kcal

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Stir Fry

1 lb flank steak/brim steak
1 tablespoon baking soda - see notation i
1 lb broccoli florets
¼ cup water
two tablespoon vegetable oil
3 garlic cloves - peeled and thinly sliced
½ teaspoon grated ginger

Sauce

⅓ cup water
4 teaspoon cornstarch
½ loving cup oyster sauce
4 teaspoon light dark-brown sugar
two tablespoon Chinese cooking vino - see note 2
2 teaspoon sesame oil
½ tablespoon hoisin sauce
½ teaspoon black pepper

Garnish

1 teaspoon toasted sesame seeds

To Tenderise the Beef

Slice beef the beef across the grain, into ¼" / 0.5cm thick strips (see bulk of postal service for detailed pictures) and place in a not-metallic bowl.
Sprinkle with the baking soda and gently mix so all the beef is coated.
Prepare the beef aside for 15 minutes.
Rinse the beef extremely well so pat it dry out with kitchen paper. (Meet note 3)

Set the sauce

Mix the h2o and cornstarch together in a minor jug and then add the oyster sauce, saccharide, cooking wine, sesame oil, hoisin sauce and black pepper. Set to one side until needed.

Whilst the beef is tenderizing cook the broccoli.

Place a large nonstick skillet over a medium high estrus, add in the broccoli and a ¼ cup of boiling water.
Cover the and allow the broccoli to steam for two minutes (or to your desired doneness). The water should all have evaporated. Transfer broccoli to a plate.

To make the stir fry

Place the skillet dorsum over a high heat and oestrus for at least i minute. Add together in the oil and one time it is shimmering add together the beef in a single layer.
Cook, without touching for 1 minute and then add the broccoli back into to the skillet and stir well.
Stir in the thinly sliced garlic and grated ginger.
Immediately give the sauce a adept stir and add it the pan.
Bring to a simmer and melt for i minute to allow the sauce to thicken.
Serve immediately sprinkled with toasted sesame seeds.

Baking Soda is also chosen Bicarb, Bicarbonate of Soda and Sodium Bicarbonate.
Chinese Cooking Wine/Chinese Rice Wine - non to mistaken for rice wine vinegar!!! You tin sub in dry sherry if yous similar.
Make certain you wash the beef really well to remove whatsoever traces of baking soda. It is astonishing at tenderizing meat, but has a terrible taste so you desire to remove it.

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Source: https://www.sprinklesandsprouts.com/takeout-style-beef-broccoli/