Better Than Takeout - Beef and Broccoli Fried Rice
This recipe combines everything we love about classic beef and broccoli stir-fry with fluffy fried rice into a complete meal in one wok. It tastes so good that I have never met anybody who doesn’t like it. Best of all, it's quick, easy, and perfect for a weeknight dinner or packing lunch for work the next day.
168 chinesische Rezepte – Better Than Takeout
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Better Than Takeout - Beef and Broccoli Fried Rice
Mandy Fu
2
15 minutes
10 minutes
This recipe combines everything we love about classic beef and broccoli stir-fry with fluffy fried rice into a complete meal in one wok. It tastes so good that I have never met anybody who doesn’t like it. Best of all, it's quick, easy, and perfect for a weeknight dinner or packing lunch for work the next day.
Ingredients
To marinate the beef
- 200g / 7 oz of beef, sliced thinly
- 1/4 tsp of salt
- 1/4 tsp of baking soda
- 1 tsp of brown sugar
- 2 tsp of Chinese cooking wine
To make the stir fry sauce
- 1 tbsp of soy sauce
- 1 tbsp of oyster sauce
- 2 tsp of brown sugar
- 2 tsp of sesame oil
- 1 tsp of ground black pepper
- 1 tsp of dark soy sauce
- 1 tbsp of Lao Gan Ma Chili Crisp
Others
- 2 tbsp of cooking oil to stir fry the beef
- 2 Tbsp of oil to stir fry the broccoli and rice
- 200g / 7 oz of broccoli, cut into small bite-sized pieces
- 1.5 tbsp of diced garlic
- 4 scallions, diced and separate the white and green parts
- 400g of cooked rice, preferably leftover
- 1 tbsp of roasted sesame seeds
Directions
Slice the beef into 1/8 of an inch thick pieces. Recommend using chuck, sirloin, or strip steak.
Season the beef with salt, baking soda, 1 tsp brown sugar, and Chinese cooking wine and mix thoroughly. Set it aside.
To make the stir fry sauce, combine soy sauce, oyster sauce, 2 tsp brown sugar, sesame oil, ground black pepper, dark soy sauce, and Lao Gan Ma chili crisp and mix well.
Turn the heat to high and preheat the wok until smoking hot. Add 2 tablespoons of cooking oil and swirl to coat the bottom. Lay in the beef and let it sear undisturbed until lightly browned and caramelized around the edges. Remove the beef and set it aside.
Add the broccoli and cook for a few minutes until tender-crisp. Toss in the diced garlic, the white parts of the scallions, and add another drizzle of oil because fried rice requires quite a lot of oil so that the grains can be nice and fluffy. Otherwise, it will stick to the wok badly.
Keep stirring and tossing until every grain is loose, fluffy, and evenly heated.
Pour in the sauce and quickly mix everything together until all the rice change to a beautiful deep golden brown color.
Return the beef to the wok, then add the green parts of the scallions and a generous sprinkle of toasted sesame seeds. Toss everything thoroughly and serve.
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