Plat
Restaurant-Style Beef and Broccoli
45 minPour 4Nutri-Score C€€
C
45 min
45 minRestaurant-Style Beef and Broccoli
ce qu’il vous faut
Ingrédients
beef (thinly sliced against the grain)Viandes450 g
soy sauce (for the beef marinade)Épicerie3 ml
baking sodaÉpicerie3 g
water (for the beef marinade)Autres30 ml
eggProduits laitiers1 morceau- cornstarch (for the beef coating)Épicerie45 g
sugarÉpicerie12 g- water (for the sauce)Autres120 ml
- soy sauce (for the sauce)Épicerie45 ml
- oyster sauceÉpicerie45 ml
- dark soy sauceÉpicerie5 ml
- cornstarch (for the slurry)Épicerie16 g
- water (room temperature, for the slurry)Autres30 ml
broccoli floretsFruits et légumes680 g
garlic (minced)Fruits et légumes3 morceaux- vegetable oil (for frying)Épicerie250 ml
rice (for serving)Céréales300 g
par portion
Nutrition
623kcal
- Glucides
- 75 g
- Protéines
- 30 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier ×3
Casserole
Passoire
Écumoire
pas à pas
Préparation
- Étape 1
Marinate the beef
- Slice the beef thinly against the grain.
- Mix with the soy sauce, baking soda and water and let it sit.
- Add the egg and cornstarch and mix until everything is coated.
- Étape 2
Make the sauce and slurry
- Mix the sugar, water, soy sauce, oyster sauce and dark soy sauce in a bowl.
- In a separate bowl, mix the cornstarch and room-temperature water for the slurry.
- Étape 3
Blanch the broccoli
- Blanch the broccoli florets until mostly cooked.
- Drain and set aside.
- Étape 4
Fry the beef
- Heat about 1/2 inch of oil over medium-high heat.
- Fry the beef in batches without overcrowding until browned.
- Remove and set aside.
- Étape 5
Bring it together
- Leave about a tablespoon of oil in the pan, add the garlic, then pour in the sauce.
- Add the beef and broccoli back in and toss everything together.
- Étape 6
Thicken and serve
- Give the slurry another mix, pour it in and toss until the sauce is thick and glossy.
- Serve over hot rice.