First, cook rice so you’ll end up with at least 6 cups. I like to make mine in the Instant Pot and I make enough for leftovers: 3 c. rice, 4 1/2 c. water, high pressure for 5 minutes and quick release. I consider rice to be an essential part of broccoli beef! This is one of my favorite Chinese recipes because of the delicious, savory brown sauce.
Slice the meat and soak for 15 minutes in the following:
1 1/2 lbs. rump roast or another lean(ish) beef
1 c. water
2 t. baking soda
This will make the meat nice and tender when you cook it! It’s the cheating version of velveting, which is what Chinese restaurants do. (The “real” process is more involved, but this works pretty well too.)
Heat a wok until very hot and saute until tender:
1 1/2 lbs. broccoli florets
Is using fresh broccoli, cover it with a lid to help it steam. Frozen florets will cook a little faster. Remove the broccoli from the pan and let the pan get hot again. Then, drain the meat and saute it with
1 T. minced garlic
until it’s mostly done. Add the broccoli back in along with the sauce ingredients:
1 c. chicken broth
1/4 c. oyster sauce
2 t. sugar
2 T. cornstarch
Stir until the sauce thickens and everything is heated through. Serve over rice.
One serving includes 1 c. of rice.
