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    Home » Budget Meals

    Chinese Beef and Broccoli with Tomato

    May 25, 2006 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · 1 Comment

    Jump to Recipe Print Recipe

    Chinese Beef and Broccoli with Tomato - Andrea Meyers

    I used to order this beef and broccoli with tomato at China House Restaurant in Saipan, and the combination of flavors grabbed me. Admittedly this is an Americanized version of Chinese broccoli beef, but I like the extra layer of flavor the tomatoes add. Don't add them too soon or cook them for too long; otherwise, they will turn to mush.

    The key to making this dish successfully is to prep everything ahead of time. You'll feel like you are on a cooking show with all the bowls of measured ingredients beside you, but it will help immensely because once you start stir-frying things move very quickly.

    Preparation time depends on how long you want to marinate the beef, which can sit for 30 minutes or up to 3 hours. Freezing the beef for about 20 minutes prior to cutting will make it much easier to achieve very thin slices. The broccoli benefits from a quick steam or parboil before adding it to the stir-fry. You can do either right in the wok before you add the beef or you can do it in a separate pot.

    And a word of caution—don't wear your best clothes when making this dish. In fact, you should probably wear an apron or old t-shirt that you don't mind getting messy. The wok is very hot when you add the meat and marinade, and it will definitely splatter.

    Make it Gluten Free

    With the availability of gluten-free Chinese condiments and seasonings, we can now make this gluten-free. Look for gluten-free soy sauce and oyster sauce in your local grocery store.

    [Updated November 15, 2009.]

    Chinese Beef and Broccoli with Tomato - Andrea Meyers
    Print Pin

    Chinese Beef and Broccoli with Tomato

    Prep Time15 mins
    Cook Time12 mins
    Marinade Time30 mins
    Total Time57 mins
    Course: Main Course
    Cuisine: Chinese
    Diet: Gluten Free
    Keyword: beef, broccoli, gluten free, oyster sauce, soy sauce, tomatoes
    Servings: 4
    Calories: 364kcal

    Equipment

    • wok
    • small bowl
    • medium to large pot and steamer (optional)

    Ingredients

    • 1 pound sirloin steak (well-trimmed and thinly sliced across the grain)
    • 1 pound broccoli florets (cut into bite-sized pieces)
    • 4 tablespoons canola oil
    • 4 cloves garlic (minced)
    • 2 large Roma tomatoes (each cut into 8 wedges)

    MARINADE

    • 1 tablespoon sherry
    • 1 tablespoon cornstarch
    • 2 tablespoons cold water

    SAUCE

    • ¼ cup gluten-free oyster sauce
    • 2 tablespoons gluten-free low-sodium soy sauce
    • ½ cup chicken broth
    • 2 tablespoons cornstarch
    • 3 tablespoons cold water
    US Customary - Metric

    Preparation

    • Place the meat strips into the small bowl. Stir together the marinade ingredients and pour over the beef, stirring until all of the beef is coated. Put in the refrigerator and allow to marinate at least 30 minutes or as long as 3 hours.
    • In the medium pot, steam or parboil the broccoli florets just until the color changes to a bright green. Drain and rinse with cold water, then set aside.
    • Preheat the wok over high heat, then add 2 tablespoons of the canola oil and the broccoli. Stir-fry for about 5 minutes, until the broccoli is crisp-tender. Remove broccoli from the wok and set aside.
    • Add up to 2 more tablespoons of canola oil and the garlic. Stir for a just 30 seconds, then add the beef slices. Stir-fry for 3 to 4 minutes, until the meat is just a little short of done. Add the broccoli back to the wok.
    • Pour the oyster sauce, soy sauce, and chicken broth into the wok and stir. Make a well in the middle. Stir together the cornstarch and cold water and pour into the center of the wok, stirring to incorporate. The sauce should start to thicken almost immediately. Lay the tomatoes on top of the stir-fry and turn off the heat, allowing the dish to sit for just a minute or two. Serve with hot rice.

    Nutrition

    Calories: 364kcal | Carbohydrates: 18g | Protein: 29g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 876mg | Potassium: 870mg | Fiber: 3g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 108mg | Calcium: 98mg | Iron: 3mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. greg says

      May 07, 2016 at 10:07 pm

      My apologies. I pressed the link 3X's and it just took me to the ad-no recipe. Got the recipe. Thank you.-Greg

      Reply

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