Be it delivery or carry-out; whenever we order Chinese it always seems to include the same favorites – Orange Chicken and Beef and Broccoli. While Lemon Chicken might be included (if available) – Orange Chicken and Beef and Broccoli are an unwritten must. Another favorite in our house is General Tsao’s Chicken – if for no other reason than the heat.
Every year, for Dad’s birthday, we get together for Chinese Take Out. Beef and Broccoli is always a part of Dad’s birthday celebration. I’ve never fully understood that – if for no other reason that the “heat” of a good Beef and Broccoli Chinese dish. Oh sure, it’s always a welcome hit with us, but the rest of my family tends to shy away from hot, spicy dishes. Yet year after year, they will order Beef and Broccoli, and then comment as to how hot it is. Every year the conversation around the table goes something like this: Someone will say something on their plate is really spicy. They all speculate as to what it might be. We tell them it’s the Beef and Broccoli. They say they need to remember that next year. The next year rolls around and lo and behold, Beef and Broccoli is with us once again. No matter; we love the stuff. Making it at home is almost as easy as calling for take-out. The only real difference is we don’t need to go anywhere to pick it up or wait for delivery.
Sometimes, I think about getting some of those take-out containers if for no other reason that the fun presentation of a home-cooked meal served in take-out containers! Throw in some fortune cookies, a few packets of soy sauce and some chop sticks just for kicks.
Spicy Chinese Beef and Broccoli
1 pound of stir-fry meat or flank steak thinly sliced
1 head of broccoli cut into florets
2/3 cup soy sauce
1/2 cup chicken stock
1/4 cup honey
2 tablespoons rice wine vinegar
2 tablespoons light brown sugar
1/2 teaspoon garlic powder
1 tablespoon olive oil
3 tablespoons corn starch
1 teaspoon ground ginger
1/4 teaspoon of red pepper flake (or more for “hot”)
Begin by combining ingredients for sauce: soy sauce, chicken stock, honey, brown sugar, rice vinegar, garlic powder, 1 tablespoon olive oil, ginger, and pepper flake. Whisk until combined.
Heat olive oil in a large skillet or wok over medium heat. Add beef cook for about 3-4 minutes total until just browned ( do not cook all the way through). Remove steak from pan and set aside.
Place broccoli in the now empty hot pan with the sauce and cook quickly until broccoli is just about tender (about 5 min).
Return beef back in pan, lower heat and simmer for another 2-3 minutes. If sauce needs to be thicker add a little more corn starch.
Serve immediately with steamed or fried rice. Also good with Spicy Asian Stir-Fry Spaghetti
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