Dish · chinese
Beef and Broccoli
Beef and broccoli is thin-sliced beef stir-fried fast over high heat with broccoli in a soy and oyster sauce, thickened with cornstarch into a glossy coating rather than a thin sauce.
Where it comes from
It developed in Chinese-American restaurant kitchens as a dish built for a hot wok and a fast turnaround, using broccoli, an easy vegetable to source in the United States, in place of Chinese broccoli.
What cooks argue about
The disagreement is over velveting the beef: coating raw slices in cornstarch and oil before cooking keeps them tender, and skipping that step is a common reason home versions turn out tough.
Nobody has published a beef and broccoli recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.