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.
Operating with a single high-heat skillet requires precise control over moisture to achieve proper pan-contact rather than unintended steaming. Boneless round steak demands brief, aggressive heat exposure; cooking the beef for two to four minutes over high heat initiates the Maillard reaction, creating savory compounds on the meat surface before interior moisture escapes.
Managing Texture in Stir-Fries
Flour dissolved in beef broth serves as the primary starch thickener in this dish. Starches gelatinize when heated to approximately 200 degrees Fahrenheit, transforming a thin liquid into a glossy coating that clings to both protein and vegetable surfaces. Adding the chopped broccoli simultaneously with the liquid allows the florets to steam within the simmering broth rather than charring in dry fat. Simmering the mixture for five to ten minutes softens the fibrous cellular walls of the broccoli while reducing the sauce to the target viscosity.
- Brown meat in small batches if multiplying the recipe to prevent accumulated surface moisture from dropping pan temperature below 300 degrees.
- Whisk the flour thoroughly into cold broth before heating to eliminate lumps, as raw flour added directly to hot liquid forms an impermeable outer layer around dry clumps.
- Pair this preparation with steamed jasmine rice, whose neutral starch profile absorbs excess soy-based sauce without competing with the ginger and garlic aromatics.
