Beef and broccoli is a popular Chinese-American dish that can be found on many takeout and restaurant menus across the United States The tender beef and crisp broccoli are coated in a savory brown sauce that is the hallmark of a good beef and broccoli But what exactly is in this tasty sauce that makes beef and broccoli so addicting? Here’s a look at the main ingredients that give beef and broccoli sauce its signature flavor,
Soy Sauce
Soy sauce is the base of most beef and broccoli sauces. Its savory, salty flavor provides the main seasoning for the dish Soy sauce is brewed from soybeans, wheat, salt, and yeast The fermentation process gives it a rich, umami taste. For beef and broccoli, regular or low sodium soy sauce is typically used. Tamari sauce is a good gluten-free substitution. The soy sauce is mixed with other sauce ingredients to create the complex flavor profile.
Brown Sugar
Brown sugar balances out the saltiness of the soy sauce in beef and broccoli sauce. It adds a subtle sweetness and caramelized flavor. Dark brown sugar such as muscovado or Demerara work well, as they have more molasses flavor compared to light brown sugar. The brown sugar also gives the sauce its distinctive brown color and shiny glaze.
Garlic
Garlic is another key player in typical beef and broccoli sauce. Fresh minced garlic or garlic powder provides a robust pungent aroma. Garlic amplifies the savory qualities of the sauce and gives it a pleasant bite. Garlic combines especially well with ginger and soy sauce.
Ginger
Fresh grated ginger is commonly used in beef and broccoli sauce. It provides a bright, spicy, gingery flavor that perks up the sauce. Ground ginger can be substituted in a pinch. Ginger, like garlic, enhances the hearty flavors of the dish. The ginger heat cuts through the richness of the sauce.
Rice Vinegar
Rice vinegar adds a touch of acidity to beef and broccoli sauce. The mild tang helps balance the sweetness from the sugar. Rice vinegar has lower acidity than distilled white vinegar, so it won’t make the sauce too tart. A small amount of rice vinegar goes a long way in providing brightness.
Cornstarch
Cornstarch is used as a thickening agent for the sauce. It absorbs liquid and turns it into a nice, thick glaze. A cornstarch slurry is typically stirred into the sauce at the end of cooking to give it the proper syrupy consistency. This helps the sauce cling nicely to the beef and broccoli.
Optional Ingredients
Some beef and broccoli sauce recipes also include extras for more flavor. A few options:
- Sesame oil -Adds nutty aroma
- Oyster sauce -Adds savory, salty kick
- Sriracha -Adds mild heat and tang
- Rice wine -Adds sweetness and complexity
- Five spice powder -Adds warmth and spice blend
Easy Homemade Beef and Broccoli Sauce
Making beef and broccoli sauce at home is simple. Here is an easy formula for a basic homemade sauce:
- 1/2 cup low sodium soy sauce
- 1/4 cup brown sugar
- 3 cloves minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons rice vinegar
- 1-2 teaspoons sesame oil (optional)
- 1-2 teaspoons oyster sauce (optional)
- 1 teaspoon sriracha (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Combine all ingredients except cornstarch slurry in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes. Mix cornstarch slurry and stir into sauce until thickened, about 1 minute.
Toss sauce with sliced flank steak and steamed broccoli. Serve over rice. Enjoy this homemade version of a takeout classic!
The Secret to Great Beef and Broccoli
The key to truly amazing beef and broccoli is all in the sauce. When the sauce is properly balanced and full of flavor, it makes the entire dish irresistible. The salty sweetness complements the beef and broccoli perfectly. Taking the time to develop complex flavor in the sauce takes this Chinese restaurant staple to the next level. With the right combination of ingredients, you can make restaurant-quality beef and broccoli at home, without the high sodium. Next time you’re craving this takeout classic, give the sauce some extra love. Your taste buds will thank you!
Made with Lee Kum Kee products
- PREPARE THE BROCCOLI. Blanch the broccoli in hot salted water for about 2 minutes or until slightly tender and dark green. Shock it in ice water and drain thoroughly.
- MARINATE THE BEEF. In a small bowl, whisk together the baking soda, cornstarch, Lee Kum Kee Cooking Soy Sauce, and Lee Kum Kee Pure Sesame Oil. Pour the mixed sauces over your thinly sliced beef flank steak and let it sit for at least 20 minutes in the refrigerator.
- CREATE THE SAUCE MIX. In a separate small bowl, stir together the Lee Kum Kee Panda Oyster Sauce, Chinese rice wine, Lee Kum Kee Chicken Bouillon, water, and cornstarch until the cornstarch is fully dissolved.
- STIR-FRY. Heat a wok or a large skillet on high heat and add the oil. When a wisp of white smoke appears, toss the Lee Kum Kee Minced Garlic and marinated beef into the pan. Cook for about 1 minute, continually moving the beef slices so they are brown on all sides, but still rare. Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving.
- FINISH AND SERVE. Don’t be afraid to scrape any bits off the bottom of the pan before it starts to burn. Once the sauce has turned into a nice thick glaze, serve immediately with garnishes (optional). Enjoy!
What You Will Need
- 1 lb. broccoli florets
- 1 lb. flank steak
- 2 Tbsp. vegetable oil
- 2 ea. garlic cloves, minced
- 2 cups rice for serving (optional)
- sesame seeds, for garnish (optional)
- cilantro, for garnish (optional)
- scallion, for garnish (optional)
- microgreens, for garnish (optional)
- 1 tsp. baking soda
- 1 tsp. cornstarch
- 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 2 oz. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 2 tsp. Chinese rice wine (or white wine)
- 1 tsp. Lee Kum Kee Chicken Bouillon
- 1/3 cup water
- 1 tsp. cornstarch
How to Make Perfect Beef and Broccoli by Chef Jet Tila | Lee Kum Kee Recipes
FAQ
What is Chinese beef and broccoli sauce made of?
What is beef and broccoli sauce made of? The sauce is a combination of beef stock, light and dark soy sauce, Chinese rice wine (you can swap for sherry if you haven’t got rice wine), sesame oil, sugar, white pepper and black pepper.
What is the brown sauce in Chinese food called?
-
Quorahttps://www.quora.comWhat’s that brown sauce in Chinese takeout? – QuoraNov 6, 2018 — * There is no specific ‘brown sauce’ in Chinese cooking. * There are many sauces used… some have a brown color. * Oyster sauce is brown, as Sha Cha …
-
Reddithttps://www.reddit.comWHY IS OK SAUCE CALLED OK SAUCE : r/etymologyMay 28, 2017 — In Northeast US chinese food, a lot of dishes come in a savory, salty brown sauce. It’s not really ever referred to (e.g. one of my favorite dishes …
-
RecipeTin Eatshttps://www.recipetineats.comReal Chinese All Purpose Stir Fry Sauce (Charlie!) – RecipeTin EatsJun 14, 2014 — These all purpose stir fry sauces are closely guarded secrets of restaurants – you won’t uncover them simply by googling, that’s for sure! Today I’m…
What store bought sauce for beef and broccoli?
Lee Kum Kee Panda Brand® Sauce For Broccoli Beef. Authentic and delicious Asian food. Ready in minutes. You can make this restaurant-quality Chinese meal quickly and easily just by adding you own ingredients.
What is the sauce for Chinese broccoli?
Whisk together hoisin sauce, sugar, soy sauce, cornstarch, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat until sauce is thickened and no longer cloudy, 5 to 7 minutes. Pour sauce over broccoli; toss to coat and serve.