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
Raise your hand if you’re a big fan of Manchow soup – I certainly am. Rumour is that this soup originated in Meghalaya(watch till the end of the video to see how we struggled to pronounce it). This recipe spread all over India and around the world. I spent a lot of time in Indo Chinese restaurants in India while I was in college and this was definitely one of my favourites.
This soup is not just served in the finest of restaurants but also on street stalls all over India. In this recipe all the ingredients are finely chopped and are simmered in a spicy, salty and sour soup base and topped with deep fried noodles – what’s not to love? This recipe is vegetarian, but you can easily make this non veg by using Chicken stock and adding in diced Chicken. Or, you can just add cooked chicken to the veg soup, the choice is up to you. I have plenty of Vegetarian friends with Non Vegetarian family members, so this is a great option.
When I bought ingredients for this soup, I realized that I had a lot more produce than I needed. The simplest thing was to meal prep the ingredients so the next batch of soup can make it’s way to my dining table a lot faster. It’s a great ace to pull out of your freezer when you’re sick or you need a quick weeknight meal. And if you have a kid away at University like I do, he or she can whip up a healthy bowl of soup with little pre planning.
To say Chinese food is popular in India is an understatement. Indo Chinese food has made its way into every nook and cranny of the country. I’m not sure how long Chinese Bhel has been around, but it’s a remarkable idea. A traditional Bhel is a street snack made by combining puffed rice with sev or crispy lentil strands together with potato, nuts and coriander and tossed together in a combination of chutneys. The Chinese counterpart is choc full of fresh veggies and is tossed together with sauce and crispy noodles.
The noodles you choose are actually going to play a big part in the overall flavor. If you can find steam fried noodles they come ready packaged and save you a lot of time. If you can find the Thai brand noodles Mama, they can actually be eaten raw and have a ramen like appearance.
If all you can find is Chowmein noodles, these are available everywhere you need to cook them, dry them completely and then deep dry them. Or if you can get your hands on fresh wonton noodles, you can just deep fry these and use them.
Here’s a little tip if you have leftover Chinese Bhel and it’s gone soft, heat some oil in a walk and saute the mixture till the noodles and veggies are stir fried.
Whenever I’m at a Chinese restaurant, it’s always a toss up between ordering a Hot & Sour or a Sweet Corn Crab or Chicken soup. If we can’t decide, we always order both and share it. If I’m making this at home, this soup will win hands down since it’s much easier to make and uses mostly pantry staples so I can whip it together for the family in no time.
My mom has been making this for years and I followed suit, in fact I didn’t even realize that I needed to write down the recipe till I needed to add this recipe to my channel.My personal fave is Crab, but you can easily make this with chicken or even leave it as is for a veggie option.