Chinese-style beef and broccoli recipe is a classic of Asian cuisine that has won over palates all over the world due to its balanced flavor and unique texture. This preparation has its roots in Chinese gastronomy, specifically in regions where broccoli and beef are common and appreciated ingredients. In Latin America, this recipe is usually recognized simply as "beef with broccoli" or variations of the same name, depending on the country and local culinary influence. In countries like Mexico, Argentina, and Colombia, this dish is popular in Chinese or fusion restaurants and is valued for its speed and ease in integrating healthy ingredients.
The origin of this dish is attributed to Cantonese cuisine, where Chinese broccoli (known as "gai lan") is traditionally used. However, due to the adaptation of ingredients in other countries, common broccoli is usually used. This recipe combines umami flavors thanks to soy sauce and dry sherry, offering a perfect balance between sweet, salty, and slightly spicy. The stir-frying technique in the wok is essential to preserve the crunchy texture of the broccoli and the tenderness of the meat, characteristic aspects of oriental cuisine.
How to prepare Chinese-style beef and broccoli
Ingredients:
Skirt steak, Soy sauce, Dry sherry, Cornstarch, Frozen broccoli, Garlic clove, Fresh ginger, Peanut oil, Salt.
Cut the steak against the grain into very thin slices.
Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak.
Marinate the meat for 15 minutes.
While the meat is marinating, cut the broccoli on a diagonal and chop the garlic and ginger.
Heat a wok or large skillet for 30 seconds, add oil, wait about 20 seconds, and add the chopped garlic and ginger.
Fry over high heat, stirring constantly for about 20 more seconds, then add the meat.
Stir-fry, stirring constantly, for about 1 minute.
Add the broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but crunchy and still dark green.
Serve hot.
This is low in carbohydrates.
