PF Chang's Beef And Broccoli

Beef and Broccoli may be one of the most well known Chinese-American dishes to exist. It is essentially a beef and broccoli stir-fry with a soy sauce-based sauce. The version I am sharing today is inspired by the one at PF Chang's.

Can't get enough of PF Chang's? Try my Kung Pao Brussels Sprouts next!

🥡 About This Recipe

If you are a regular reader of my blog, you know I looove PF Chang's. It is one of my favorite Chinese-American restaurants. We do not have one in Vancouver but any time I go to Seattle, I make sure to stop at one.

I have recently learned how to make it at home and I will not be ordering it again. It is super easy to make as long as you follow some key techniques.

The first technique I am using is called velveting. This is a technique used by Chinese chefs to make the meat in their stir-fries more tender. All you do is marinate the beef in a little cornstarch, salt, white pepper, and oil. The idea is that the cornstarch will form a protective barrier around the beef which will prevent it from drying out during cooking.

The second technique is to slice the beef across the grain. If you look closely at the meat, there will be many faint lines running across it. These are the muscle fibers. You want to slice against them to break them into many tiny pieces. This will make the meat feel much more tender since your teeth will not have to break them when you eat it.

🧂 Ingredients

For the Beef and Marinade:

• Beef: Flank steak is the most popular cut for beef and broccoli, but I could not find flank steak, so I am using beef chuck. We will need about one pound cut into ¼-inch thick slices.
• Cornstarch
• Oil
• Salt
• White Pepper

For the Sauce:

• Chicken Stock: I am mixing 1 teaspoon of chicken bouillon powder with water. You can also just use plain water.
• Soy Sauce: This is the main source of seasoning for the dish.
• Dark Soy Sauce: This is used in Chinese cooking to give sauces a dark color. It is not as salty as regular soy sauce.
• Cornstarch: Super important for thickening the sauce.
• Brown Sugar
• Toasted Sesame Oil
• White Pepper

For the Broccoli Stir-Fry:

• Shaoxing Wine: This is a type of Chinese cooking wine. You can use Sherry if you do not have it.
• Broccoli
• Oil
• Garlic
• Ginger
• Green Onion

🔪 Instructions

STEP 1: In a medium bowl, combine the beef, water, cornstarch, oil, salt, and white pepper. Massage the meat for 30 seconds, then transfer it to the fridge for 40 minutes to marinate.

STEP 2: In a small bowl, combine the chicken stock, cornstarch, soy sauce, dark soy sauce, brown sugar, sesame oil, and white pepper. Set aside.

STEP 3: Bring a large pot of water to boil. Blanch the broccoli for 30 seconds, then immediately drain the water. Set aside.

STEP 4: Heat your wok over high heat until it is lightly smoking, then add 2 tablespoons of oil. Add the beef in a single layer and sear each side for 1 minute until golden brown. Remove the beef to a bowl.

STEP 5: Reduce the heat to medium and add another tablespoon of oil. Add the garlic and ginger and cook for about 30 seconds. Add the Shaoxing wine and let it sizzle for 15 seconds.

STEP 6: Add the sauce mixture and bring to a boil.

STEP 7: Add the cooked beef and drained broccoli and stir until everything is coated. Garnish with green onions and serve over rice.

📋 Recipe

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