This Chinese style Beef & Broccoli is packed with flavor. In this recipe both Beef and Broccoli are give the ‘char’ treatment before folding them into a luscious sauce. I love the fact that the Beef is thinly sliced and cooks quickly and the Broccoli is charred on the outside but still maintains a crunch. Together these two pack some serious flavor.
Blanch the florets first in some boiling water and allow this to drain completely
Slice the beef this thinly as possible using a sharp knife. You can semi freeze your meat if you like that that will enable to cut easily
Marinate the meat with the soya sauce, shaoxing, ching miang vinegar, this is also known as black vinegar, you can sub any other vinegar instead
Add the baking soda. This is a secret ingredient that most restaurants use to tenderize the meat. It literally fizzes on contact with the vinegar
Finally the corn starch and mix everything well. The cornstarch is going to absorb all the liquid and help everything stick to the meat.
Leave this aside for about 30 minutes
Get your pan nice and hot and using the tiniest bit of oil, start getting some char on the broccoli. Place these down on the side where you cut them horizontally and allow them to absorb all that heat. Once you have some nice color and char going flip them over
Grill the beef, add a tiny bit of oil and allow it to caramelize on one side before flipping it over
Because this beef is sliced so thinly and has been tenderized, it doesn't need that long to cook at all
Heat up some oil and add 1 tbsp of spring onion bulbs and 2 tbsps of minced garlic. Allow the garlic to change color and add 2 cups of beef stock
Add the dark soya & shaoxing wine
Mix this well and taste for salt
Add some cornstarch slurry here to thicken the gravy
Add the beef first, followed by the broccoli, and simmer in the gravy
Garnish with some spring onions and fresh cracked pepper
Gobi is Cauliflower in Hindi in India where a large majority of the people are vegetarian and this Indo Chinese dish is insanely popular. I knew I struck gold with this recipe when one of my carnivore sons told me it tasted like just like Chicken! My kids aren’t fond of vegetables at all, the only time I know they are eating enough is during Lent when we are Vegetarian for 40 days so I was really surprised when they love this preparation of Cauliflower. This one’s a keeper!
The ingredients are simple and the prep is quick and with any Chinese recipe you need to get your mise en place ready and this is a fancy french saying for getting your ingredients together. II’m using small florets of Cauliflower in this recipe, the smaller your florets, the crispier the Manchurian and it’s also got more of that delicious Manchurian coating! This is going to be dipped in a simple batter, and deep fried till golden. Don’t overcrowd your oil or you will drop the temperature and it will take longer to turn golden. The batter does need to be a bit sturdy which is why I’m using all purpose flour, if you’re gluten free, you can add extra cornstarch or even use a gluten free flour instead.
All the magic happens in the wok where the Manchurian sauce come to life and it coats the Cauliflower with it’s rich taste. Follow the recipe below to make this delicious recipe and also click on the video link to see how I prepared it in my kitchen. If you want your Gobi Manchurian with more gravy, increase the quantities of all the ingredients, leaving the Cauliflower and the batter the same. Also add a little water or stock to the gravy as desired.
Schezwan cuisine that originated in the Sichauan province of China is bold and spicy and very popular in Indian Chinese cuisine. The addition of the authentic Sichuan peppers make this a true Schezwan sauce.
In India, many people use dried Kashmiri chillies because it’s readily available and also used in many other Indian masalas. If your would like to use Kashmiri chillies for this recipe, just use a but less as they are considerably smaller than the regular Chinese Chillies.
Make a batch or so of this paste and you can store it in your fridge to make a wide variety of other recipes from the same base.