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A traditional dish of beef cooked with fresh broccoli florets and covered in a flavorful sauce is the beef and broccoli stir fry. In less than 30 minutes, you can have a delicious, quick, and healthy meal on the table. In this blog, we will mention few sauces that you can try with beef and broccoli and enjoy your meal.

BEEF AND BROCCOLI STIR FRY: HOW TO MAKE?

First, prepare some broccoli, ginger, and garlic in a skillet by cooking the ingredients until they are soft. After removing the vegetables from the pan, add the meat. It may be necessary to cook the steak in batches until it is well-browned. After preparing the sauce, add the vegetables back to the pan. You can choose the sauce which you like. Combine the sauce with some cornstarch in the pan, then cook everything until the sauce has thickened. Enjoy your beef and broccoli.

Try these Sauces with Beef and Broccoli

1. Beef with broccoli and oyster sauce


Oyster sauce is a salty sauce made from oysters that are frequently used in Asian cooking. It has few calories, little fat, and a good amount of calcium for strong bones. People following a low-sodium diet should be aware that the soy sauce component of the dish is where the sodium level is found. By combining oysters, water, caramel flavoring, cornstarch, and soy sauce, you can create the sauce on your own or you can buy it from the store.

2. Beef and broccoli with Hoisin Sauce


In Chinese cookery, hoisin sauce is a pan sauce that is used for stir-frying and is frequently used as a glaze on meats. Traditional hoisin sauce is mostly made of fermented soybean paste. The thick texture and rich, acidic flavor of the sauce is both a result of the bean paste.

Ingredients

  • 1/4 molasses
  • 2 Tbsp + 1/2 tsp soy sauce
  • 2 Tbsp creamy peanut butter
  • 2 Tbsp rice vinegar, or white wine vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp hot sauce, (or Sriracha or chili paste)
  • 1 1/2 tsp cornstarch

How to prepare Hoisin Sauce

  • 1. Combine all the ingredients—except cornstarch—in a small saucepan. Until the molasses and peanut butter are dissolved, cook over medium heat.
  • 2. Combine the cornstarch and 1/2 tsp cold water in a small bowl. Stir continuously until the cornstarch dissolves.
  • 3. Add the cornstarch mixture after raising the heat under the saucepan to medium-high. Simmer for 1-2 minutes, or until the mixture starts to thicken.
  • 4. Take the sauce off the heat so it can cool. 
  • 5. The sauce can be used right away as a dip, a marinade for meat, or a sauce for stir-frying.
  • 6. Sauce leftovers can be kept in the fridge for one to two weeks. Give the sauce a thorough swirl before using it (it will stiffen up in the refrigerator).

3. Beef and broccoli with Black bean sauce 


Especially in Cantonese and Sichuan cooking, black bean sauce is a crucial and well-liked component of Chinese cuisine. Black bean sauce gives Chinese food a unique flavor that is sour, pungent, salty, spicy, and slightly sweet.

How to prepare Black bean sauce 

  • 1. Cook garlic and ginger for a few minutes until extremely tender and aromatic in a small saucepan with the oil heated to medium-high heat. After cooking for a further minute, add the green onions.
  • 2. Cook for another minute before adding the mashed fermented black beans.
  • 3. Bring to a boil after adding the additional ingredients, excluding the cornstarch. Simmer for 10 to 12 minutes, or until the liquid has been cut in half, on medium heat.
  • 4. Add the cornstarch mixture, and cook for an additional minute, or until it thickens.
  • 5. Let the Chinese black bean paste (or sauce) cool before storing it in a glass jar or other airtight container in the refrigerator. 

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