Try this Broccoli Beef recipe.
- Carbohydrate 19.720647520349 g
- Cholesterol 92.98643585 mg
- Fat 13.3561749401078 g
- Fiber 3.27118746467481 g
- Protein 36.3707326486254 g
- Saturated Fat 4.8711428720818 g
- Serving Size 1 1 Serving (297g)
- Sodium 192.952048416762 mg
- Sugar 16.4494600556742 g
- Trans Fat 2.5134297317696 g
- Calories 342 calories
Step-by-step
- In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved.
- In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.
Tender strips of beef coated in a glossy, savory glaze sit alongside bright green broccoli florets that retain a slight crunch against the softened stems. Achieving this texture relies entirely on high-heat thermal transfer and proper starch hydration. When cold liquid meets flour and sugar in the pan, starch granules absorb moisture before heat causes them to swell and lock into a cohesive sauce. Controlling this reaction prevents raw flour pockets and creates a smooth coating that clings cleanly to the meat.
Equipment and Thermal Control in Stir-Frying
A wide carbon-steel wok or a heavy cast-iron skillet remains essential for this preparation because thin aluminum pans drop in temperature too quickly when cold ingredients are added. Maintaining high heat allows the round steak to brown rapidly within three minutes without releasing excessive internal moisture that leads to steaming rather than searing. Cut the beef against the grain into uniform half-inch thicknesses to shorten muscle fibers and ensure tenderness. Fresh broccoli florets should be chopped into equal two-inch pieces so they soften simultaneously during the five to ten minute simmer.
- Avoid overcrowding the skillet, which traps steam and prevents the beef from developing a proper brown crust.
- Dissolve the all-purpose flour completely in the cold beef broth before adding it to the pan to prevent persistent lumps.
- Keep the heat at high during the initial meat-searing phase, then reduce it immediately after adding the liquid to prevent scorching the sugar content.
