'beef with broccoli' on Serious Eats

Beef with Broccoli from 'The Chinese Takeout Cookbook'

Far too often, beef with broccoli is a gloppy mess. In fact, I rarely order it for takeout as I fear the curse of over-thickened and excessively-sweetened brown sauce will ruin what would otherwise be a perfectly fine meal. But after making Diana Kuan's version from The Chinese Takeout Cookbook at home, I've learned I have nothing to fear from this dish. Her quick tricks—blanching the broccoli and marinating the beef with cornstarch—leave the beef tender and the broccoli bright green. More

Beef with Broccoli from 'The Chinese Takeout Cookbook'

Far too often, beef with broccoli is a gloppy mess. In fact, I rarely order it for takeout as I fear the curse of over-thickened and excessively-sweetened brown sauce will ruin what would otherwise be a perfectly fine meal. But after making Diana Kuan's version from The Chinese Takeout Cookbook at home, I've learned I have nothing to fear from this dish. Her quick tricks--blanching the broccoli and marinating the beef with cornstarch--leave the beef tender and the broccoli bright green. The sauce? It's just thick enough to cling to the stir-fry without turning to sludge, and the minced garlic and ginger add bright punch to the mix. More

The Food Lab: Stir-Fried Beef With Broccoli in Oyster Sauce

The beef and broccoli of my youth, I must say, was pretty special. I grew up in New York and Boston, both of which have seriously good Chinatowns and many restaurants specializing in the Chinese-American, Cantonese-derived dishes popular in food courts across the country. Beef and broccoli is one of the most popular, and with good reason. Who could say no to tender strips of marinated beef seared to a smoky crispness in a hot wok, tossed with charred florets of crisp, bright green broccoli, all tossed in a savory-sweet, garlic and ginger-scented oyster sauce? I sure as heck loved me the hell out of some beef and broccoli as a kid. More

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