Best 2 Jameys Restaurant Style Beef And Broccoli Recipes

In a culinary symphony of flavors, Jamie's Restaurant-Style Beef and Broccoli emerges as a star. This delectable dish takes you on a tantalizing journey, where succulent beef slices and crisp broccoli florets dance in a savory embrace. Marinated in a blend of soy sauce, rice wine, and aromatic spices, the beef tantalizes the taste buds with its tender texture and umami-rich essence. Meanwhile, the broccoli, blanched to perfection, retains its vibrant green hue and crisp-tender bite, adding a refreshing contrast to the richness of the beef. United in a savory sauce that strikes a perfect balance between sweet and savory, this dish promises an explosion of flavors that will leave you craving for more.

Accompanying this main course masterpiece are three additional recipes that elevate the dining experience. For those seeking a delightful appetizer, the Crispy Wontons with Sweet and Sour Sauce offer a delightful combination of crispy wonton wrappers and a tangy sauce. Alternatively, the Steamed Shrimp Dumplings, with their delicate wrappers and succulent shrimp filling, provide a refined and elegant touch to the meal. And to complete the feast, the classic Fried Rice recipe delivers a flavorful and versatile side dish that complements the main course perfectly.

Here are our top 2 tried and tested recipes!

BEEF AND BROCCOLI

Beef and Broccoli image

Beef and Broccoli was one of the most popular dishes in our family's Chinese takeout restaurant. Get our restaurant secrets in this authentic beef and broccoli recipe.

Provided by Bill

Categories Beef

Time 50m

Number Of Ingredients 19

Ingredients

1 pound flank steak ((sliced 1/4-inch or 0.6cm thick))
1/4 teaspoon baking soda ((optional))
3 tablespoons water
1 1/2 teaspoons cornstarch
2 teaspoons vegetable oil
1 teaspoon oyster sauce
2/3 cup low sodium chicken stock ((warmed))
1 1/2 teaspoons granulated sugar ((or brown sugar))
1 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
4 cups broccoli florets
3 tablespoons vegetable oil ((divided))
2 cloves garlic ((minced))
1/4 teaspoon ginger ((grated/minced, optional))
1 tablespoon Shaoxing wine
2 1/2 tablespoons cornstarch ((mixed with 3 tablespoons/45ml water))

Steps:

In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!

Nutrition Facts : Calories 232 kcal, Carbohydrate 10 g, Protein 19 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 531 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

RESTAURANT STYLE BEEF AND BROCCOLI

Restaurant Style Beef and Broccoli image

This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.

Provided by Dianne

Categories World Cuisine Recipes Asian Chinese

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

⅓ cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
⅓ cup sherry
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
¾ pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil, plus more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets

Steps:

Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g

Tips:

Use a large skillet or wok to ensure that the beef and broccoli have enough space to cook evenly.
Cut the beef against the grain to make it more tender.
Marinate the beef for at least 30 minutes before cooking. This will help to tenderize the meat and infuse it with flavor.
Cook the beef in batches if necessary to avoid overcrowding the skillet or wok.
Stir-fry the broccoli until it is bright green and tender-crisp.
Add the beef back to the skillet or wok and cook until it is heated through.
Thicken the sauce with cornstarch slurry if desired.
Serve over rice or noodles.

Conclusion:

Jamie's Restaurant-Style Beef and Broccoli is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is tender and flavorful, the broccoli is crisp-tender, and the sauce is rich and savory. This dish is sure to please everyone at the table.