Happy New Year! And welcome back to my website! Hope your holiday season has or is going well and you are ready for the new year. As I may have mentioned on a different recipe, my grandmother is half-Chinese. However she was culturally European (raised in the UK), and married an American. She also didn't learn how to cook until she was married, so her kids and grand children didn't have the pleasure of growing up with home cooked Chinese meals or any other cuisine really lol.

Since I was born and raised in Brooklyn, NY, where we have some of the best Chinese food in the country, I took it into my own hands to learn more about Chinese cooking and how I could replicate my favorite dishes at home.

In this recipe, we'll embark on a culinary journey that blends tradition with a modern flair as we reinvent the classic Chinese take-out favorite—Beef and Broccoli. We will elevate the familiar flavors to new heights, marrying succulent strips of tender beef with vibrant broccoli florets, all enveloped in a rich, savory sauce that will leave your taste buds tingling with delight.

Chinese Beef & Broccoli NY Take-Out Style

Prep Time: 7 mins    Cook Time: 20 mins    Servings: 4-6

WHAT YOU WILL NEED

• Wok
• Cutting Board
• Chef Knife
• Calendar
• Small Pot
• Mixing Spoon
• Two Mixing Bowls

INGREDIENTS

Beef

• 1lb of Flank Steak, sliced thin
• 1 tbs of Corn Starch 
• 1/4 tsp of Baking Soda
• 1tbs of Oyster Sauce
• 1tps of salt
• 1 tbs of water

Sauce and Cooking

• 2 tbs of Oyster sauce
  
• 1 tb of soy sauce
• 1 tb of dark soy sauce
• 1 tb of Shaoxing Cooking Wine 
  
• 2.5 tbs of corn starch
• 1.5 tsp of sugar
• 1/4 tsp of ground white pepper
• 1/3 cup of beef or chicken broth (low sodium)
  
• 1 tbs of water, more if necessary 
• 2 garlic cloves, minced
• 1 tsp of grated ginger 
• 1/2 tsp of sesame oil
  
• 1/2 tsp of MSG (optional)
• 2 tbs of neutral cooking oil
  

 Veggies

•  2 cup of raw broccoli florets
•  1/4 cup of raw carrots, slice thin

PREPARATION 

1. Prepare the steak. Slice thin and pat dry. Place beef in a bowl and add salt, oyster sauce, baking soda, and corn starch (mixed with the water) and mix in thoroughly. Let sit for at least 30 minutes to tenderize meat. 
2. Wash and cut veggies and set aside.
3. Prepare the sauce. Whisk together oyster sauce, soy sauces, sugar, white pepper, ginger, garlic, Shaoxing, sesame oil, broth, and MSG if using. Mix cornstarch with water in a separate bowl. Set both aside.
4. Blanche broccoli and carrots in boiling water for about 30 seconds, drain and set aside.
5. Place wok on medium high heat and add cooking oil. When oil is hot, add beef and sear until no longer pink. Remove beef from wok.
6. Deglace the pan with sauce. Add corn starch, stir-in, simmer for about 1 minute. Add carrots and cook for about 30 seconds, and add broccoli, stir-in, and cook for about 2 minutes.If sauce becomes too thick, add small amounts of water.
   
7. Add beef and mix in. Cook until beef is completely incorporated and veggies are al dente.
8. Plate and serve with a side of steamed white rice.

Nutrition Facts
Servings: 5
Amount per serving
Calories	578
% Daily Value*
Total Fat 18.9g	24%
Saturated Fat 3.3g	17%
Cholesterol 11mg	4%
Sodium 5548mg	241%
Total Carbohydrate 93.7g	34%
Dietary Fiber 5.9g	21%
Total Sugars 37.8g
Protein 12.4g
Vitamin D 0mcg	0%
Calcium 150mg	12%
Iron 5mg	29%
Potassium 726mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.