x
Breaking News
More () »

Seattle's Leading Local News: Weather, Traffic, Sports and More | Seattle, Washington | KING5.com

How to make Chinese take-out favorite Beef with Broccoli at home in minutes

Hsiao-Ching Chou, cooking instructor and author of the cookbook "Chinese Soul Food" turns the popular Chinese take-out dish into an easy dine-in meal

SEATTLE — Cooking more at home doesn't have to be complicated, even when you're trying to recreate your favorite restaurant foods.  Cooking instructor and author of Chinese Soul Food, Hsiao-Ching Chou, showed us how to make Beef with Broccoli in minutes.

BEEF WITH BROCCOLI

From Chinese Soul Food Cookbook by Hsiao-Ching Chou

MAKES 4 SERVINGS 

  • ½ pound flank steak 
  • 2 tablespoons plus 1½ teaspoons soy sauce, divided, plus more as needed 
  • 1 teaspoon finely minced fresh ginger 
  • 1 teaspoon Shaoxing wine or dry Marsala wine (optional)
  • 2 medium cloves garlic, crushed 
  • 1 tablespoon plus 1½ teaspoons cornstarch 
  • 1 tablespoon vegetable oil 
  • 2 heaping cups broccoli florets, blanched for about 2 minutes and drained 
  • 2 to 3 tablespoons water 
  • 1 teaspoon hoisin sauce 
  • ¼ teaspoon sesame oil 

Trim the flank steak of any large pieces of membrane. Cut the flank in half or thirds lengthwise, or with the grain. Depending on the total width of the flank, you may get two or three sections that are about 3 inches wide. Cut these sections against the grain into ⅛-inch slices. Place the beef in a medium bowl. Add 1 tablespoon of the soy sauce, the ginger, wine, and garlic, and mix well. Add the cornstarch, and mix well again. 

Preheat a wok over high heat until wisps of smoke rise from the surface. Add the vegetable oil and heat until it starts to shimmer. Gently add the beef and, using a spatula, spread it into a single layer in the bowl of the wok. Sear it for about 30 seconds and then stir-fry for 1 to 2 minutes, or until the meat has browned. Add the broccoli, water, remaining 1 tablespoon plus 1½ teaspoons soy sauce, and the hoisin, and stir-fry for 1 to 2 minutes, or until the sauce has thickened slightly. Add a dash more soy sauce, if desired. Drizzle with the sesame oil and serve with steamed rice. 

RELATED: Delicious Kung Pao Chicken and other Chinese soul food

RELATED: 'Chinese Soul Food' translates traditional dishes for home cooks

Segment Producer Heidi Eng. Watch New Day Northwest 11 AM weekdays on KING 5 and streaming live on KING5.comContact New Day