When I think of Chinese beef with broccoli, my mouth starts to water. And it’s not actually a Chinese dish, but was created by Chinese emigrants to the USA, where it has become one of the most popular dishes on Chinese restaurant menus.
This dish is nevertheless the epitome of a classic Chinese wok or pan-fried dish and is now a favorite of Asian palates all over the world. It perfectly combines tender strips of beef with crunchy broccoli to create a balanced and delicious meal. The combination of flavors makes it a distinctive and delicious experience.
The popularity of Chinese beef with broccoli is not surprising. It is quick to prepare, making it ideal for a quick dinner on a busy day. The choice of sauce in particular gives the dish its unique flavor. The oyster sauce is probably the most important ingredient.
For me, it’s not just a simple dish, but also a bit of comfort food. Every bite brings Asian flavors right to the plate. The versatility of the recipe allows you to customize it to your own preferences while still retaining its character. Whether I’m cooking for myself alone or looking to impress friends, this dish never disappoints.
Chinese beef and broccoli – origins and history
Beef with broccoli is an example of the fusion of diverse cultures. It combines traditional Chinese cooking methods with ingredients that are also popular in the West. I find it exciting to see how the dish has developed and is now enjoyed all over the world. Have you ever ordered it from the Chinese restaurant around the corner?
Chinese influences
Beef with broccoli comes from the long history of Chinese cuisine. The dish uses wok techniques, where meat and vegetables are quickly stir-fried. This method of stir frying keeps ingredients crispy and preserves their flavor. Give tofu stir fry a try! In China, crunchy vegetables such as broccoli are often combined with tender beef to create a balanced meal.
In Chinese cuisine, sauces such as oyster sauce are known for their strong flavor and thick consistency. Such sauces are often used to intensify the flavors in the dish, as is the case with Chinese beef in oyster sauce. This type of preparation still has a firm place in Chinese culture today and is appreciated in many households.
Distribution in the western world
Beef with broccoli is very popular in the West. It was popularized by Chinese immigrants who brought their eating habits to their new home countries. American and European restaurants have adopted the recipe and adapted it to local preferences. Additional ingredients such as cashew nuts or mushrooms are sometimes added, but other vegetables are also sometimes used. The marinade of the meat and the sauce, as well as the cooking technique of quick stir-frying, are decisive anyway.
And this is only possible with a wok burner with the appropriate power, because only the so-called “Wok Hei”, the “breath of the wok” is possible. You can read more about this at Roaring Dragon, because only this wok burner brings this power paired with German safety technology to your home. When it comes to the wok itself, nothing beats the classic steel wok*!
And with my code “Chopstick_BBQ” you get a 10% discount on all burners and burner sets. So get to the wok!
Over time, Chinese beef with broccoli has become a classic in Chinese-American cuisine. The spread of cookbooks and online recipes has also contributed to its popularity. As a result, the dish has become a staple in many Western kitchens. And here is what I think is the best version. Give it a try, rate the recipe and leave a comment!
Chinese beef with broccoli – symbolism in Chinese cuisine
In Chinese cuisine, each dish has its own symbolic meaning. Beef often stands for strength and prosperity. Broccoli, with its green color, can symbolize growth and freshness. This combination makes the dish more than just a meal. It is an expression of cultural values. I also find it exciting that many families serve such dishes on special occasions to honor these meanings.
Popularity outside China
Internationally, Chinese beef with broccoli is perceived as part of Chinese-American cuisine. In the USA and Europe, it is a frequently ordered dish in Asian restaurants. Its popularity has a lot to do with its adaptability to Western tastes. The dish combines familiar ingredients in a way that is pleasing to many Western palates.
Chinese beef with broccoli – preparation
When preparing Chinese beef with broccoli, the meat is the centerpiece. I prefer to use flank steak because it is so tender. Try Korean finger food with flank steak too! The marinade makes the meat wonderfully tender, gives it great flavors and takes the whole dish to another level.
And when the sauce is added, then, yes, it becomes this classic of Western Chinese cuisine, which is not so incredibly tasty and popular for nothing. I hope I’ve whetted your appetite enough, so let’s get to the recipe!
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Chinesisches Rindfleisch mit Brokkoli
- Total Time: 3 hours 15 minutes
Ingredients
500g Flanksteak
500 g Brokkoli
Für die Marinade:
3 EL Wasser
1 EL Speisestärke
1 EL neutrales Öl
1 EL Austernsauce
1/2 TL Natron
Für die Sauce:
150 ml Rinderfond
1 EL Zucker
2 EL helle Sojasauce
1 EL Austernsauce
1 TL geröstetes Sesamöl
1/2 TL Knoblauchpulver
1/2 TL frisch gemahlener schwarzer Pfeffer
Sonstiges:
3 cm frischer Ingwer, fein gehackt
2–3 Knoblauchzehen, fein gehackt
40 ml Wasser mit 2 EL Speisestärke
neutrales Öl für den Wok
Instructions
Das in mundgerechte und gegen die Faser geschnittene Flanksteak mit den Zutaten der Marinade in einer Schüssel vermischen. Die Mischung gut ins Fleisch bringen, bis die Flüssigkeit aufgesogen ist. Das Fleisch gekühlt für ca. eine Stunde marinieren.
Alle Zutaten für die Sauce vermischen und für später beiseite stellen. Anschließend den Brokkoli in mundgerechten Stücken für 1 Minute blanchieren, kalt abschrecken und im Sieb abtropfen lassen.
Den Wok stark erhitzen, 2 Esslöffel Öl hinzufügen und das Fleisch portionsweise 2–3 Minuten scharf anbraten. Danach aus dem Wok nehmen und beiseitestellen.
Anschließend Knoblauch und Ingwer in etwas Öl im Wok leicht braun rösten und mit der vorbereiteten Sauce ablöschen. Die Sauce aufkochen und etwas einreduzieren lassen.
Brokkoli und Rindfleisch zurück in den Wok geben und mit der Sauce vermengen. Die Konsistenz der Sauce dann mit der Wasser-Stärke-Mischung an die Vorlieben anpassen.
Mit Reis servieren und genießen!
- Prep Time: 60 Minuten
- Cook Time: 15 Minuten
- Method: Stir Fry
- Cuisine: Chinesisch
