The Rich History of Chinese Beef and Broccoli
Chinese Beef and Broccoli has long been a staple in Chinese-inspired cuisine, enjoyed by people around the world for its rich flavours and balance of tender beef with nutritious broccoli. Slow-Cooked Chinese Beef and Broccoli, in particular, brings out a depth of flavour that tells a fascinating story about Chinese culinary traditions and the blending of cultural influences.
The dish we know today has evolved over centuries, merging traditional Chinese cooking techniques with Western preferences. Chinese immigrants brought the concept of stir-frying beef and vegetables to countries like the United States, Australia, and the UK, where it gained popularity in Chinese restaurants. With slight adjustments to cater to local tastes, the version of Chinese Beef and Broccoli you see on menus today is often slightly different from its original form.
One of the most interesting aspects of this dish is the combination of savoury and sweet elements, which makes it both satisfying and comforting. In this blog post, we’ll explore the history and importance of the ingredients that give this dish its signature taste and texture.
The Importance of Beef in Chinese Cuisine
Beef hasn’t always been the most common meat in traditional Chinese cooking. Historically, pork and poultry were more frequently used in Chinese households. Beef became more popular in regions like Hong Kong and southern China, where cattle farming was more prominent. It was also considered more of a luxury meat, often reserved for special occasions.
When the dish made its way to the West, beef became more commonly associated with Chinese stir-fries. One of the reasons beef pairs so well with broccoli in this dish is the tender texture you get when the beef is cooked properly. Whether slow-cooked or stir-fried, beef soaks up flavours beautifully, particularly in the soy-based sauces typically used in Chinese cuisine.
In many modern takes on the dish, tougher cuts of beef such as beef chuck are slow-cooked to perfection. This method transforms the meat into melt-in-the-mouth goodness. The slow-cooking technique allows the beef to absorb the savoury, umami flavours of soy sauce, ginger, garlic, and other aromatics. The end result is a dish that’s rich in flavour and packed with tender meat.
The Role of Broccoli: A Western Addition
Broccoli is not native to China and wasn’t a traditional vegetable used in early Chinese cooking. It’s actually a Western vegetable, introduced into Chinese dishes when the cuisine began spreading globally. In traditional Chinese cuisine, leafy greens like bok choy or Chinese broccoli (gai lan) were more common.
The introduction of broccoli into Chinese dishes is a great example of how food adapts and evolves based on geography and available ingredients. Western diners appreciated the nutritional value of broccoli, which is full of vitamins and antioxidants. Its crunchy texture and slightly bitter flavour contrast nicely with the savoury, rich flavours of slow-cooked beef. When cooked just right, broccoli provides a tender-crisp bite that complements the dish’s soft, melt-in-your-mouth beef.
The Essential Role of Soy Sauce in Chinese Cooking
Soy sauce is a foundational ingredient in many Chinese dishes, including Chinese Beef and Broccoli. There are two primary types of soy sauce used in this dish: dark soy sauce and light soy sauce.
- Dark soy sauce has a deeper, slightly sweet flavour and is used to add richness and colour to the dish.
- Light soy sauce, despite its name, is saltier and more commonly used to enhance the umami flavours.
Both types of soy sauce combine to give Chinese Beef and Broccoli its signature savoury flavour. The saltiness of the soy sauces is balanced by sweet elements like honey or sugar, making this dish a harmonious blend of sweet and salty flavours.
Interestingly, soy sauce has been a staple in Chinese cooking for over 2,000 years. As Chinese cuisine spread globally, soy sauce became one of the key ingredients to bridge the gap between traditional Chinese flavours and the palates of Western diners.
The Aromatics: Ginger, Garlic, and Spring Onions
No discussion of Chinese Beef and Broccoli would be complete without mentioning the aromatics that make the dish so fragrant. Ginger, garlic, and spring onions play a pivotal role in enhancing the overall flavour profile.
- Ginger has been used in Chinese cooking for centuries, not just for its flavour but also for its medicinal properties. It adds warmth and a slight spiciness to the dish, balancing out the richness of the beef and sauces.
- Garlic provides a robust, earthy flavour, which is a cornerstone of many Chinese recipes. It complements the savoury elements of the soy sauces and creates a more complex depth of flavour.
- Spring onions offer a mild, oniony sharpness that brightens up the dish. The white parts are used for cooking, while the green parts are often added at the end as a garnish.
These aromatics, when cooked together, create an intoxicating fragrance that wafts through the kitchen as you prepare the dish. They are key to achieving the authentic Chinese flavour that people have come to expect from this dish.
Modern Takes: Gluten-Free and Dairy-Free Adaptations
Gluten-free versions of the dish have become increasingly popular, especially for people who suffer from gluten intolerance or Celiac disease. This is achieved by using gluten-free soy sauces, corn flour (cornstarch), and other gluten-free ingredients in place of traditional wheat-based sauces and thickeners.
The dairy-free aspect is less of a concern with Chinese dishes, as dairy isn’t commonly used in traditional Chinese cooking.
Slow-Cooked Chinese Beef and Broccoli
Chinese Beef and Broccoli has long been a staple in Chinese-inspired cuisine, enjoyed by people around the world for its rich flavours and balance of tender beef with nutritious broccoli.
4
servings10
minutes2
hoursKeep the screen of your device on
Ingredients
- Ingredients
500 grams 500 beef chuck
Salt, to season
Cracked black pepper, to season
1 1 onion, chopped
2 2 garlic cloves, peeled and lightly bashed
2 2 spring onions, cut into 2-3 cm lengths (white parts bashed, green parts saved for garnish)
3 slices 3 ginger, cut into 3 cm slices and slightly bashed
1 tablespoon 1 gluten-free dark soy sauce
1 tablespoon 1 gluten-free light soy sauce
1 teaspoon 1 sesame oil
1/4 teaspoon 1/4 Chinese five spice powder
2 tablespoons 2 gluten-free sherry or dessert wine
500 ml 500 gluten-free beef stock
Oil for cooking
3 cups 3 broccoli florets
2 tablespoons 2 gluten-free oyster sauce
3 tablespoons 3 honey
2 tablespoon 2 gluten-free corn flour
2 tablespoon 2 cold water
Sesame seeds, for garnish
Directions
- Instructions
- Pat dry the beef chuck and cut it into 3 cm chunks. Season with salt and cracked black pepper.
- Heat a splash of oil in a skillet over medium-high heat. Add the beef chunks and cook until nicely golden and caramelised. Remove from the skillet.
- In an ovenproof dish, add a bit more oil. Sauté the chopped onion until translucent. Add the ginger and garlic, cooking for a further minute.
- Add the browned beef back to the dish. Stir in the dark soy sauce, light soy sauce, sesame oil, Chinese five spice, cracked black pepper, honey, and gluten-free sherry or dessert wine. Pour in the gluten-free beef stock and mix well.
- Preheat your oven to 160°C. Cover the dish and cook in the oven for 1.5 to 2 hours, or until the beef is tender.
- Once the beef is tender, mix the corn flour with cold water in a small bowl to create a slurry. Stir this into the beef mixture.
- Add the broccoli florets and white part of the spring onions to the dish, cover, and cook for an additional 3-4 minutes, until the broccoli is tender. Alternatively, you can do this step on the stovetop.
- Just before serving, stir in the green parts of the spring onion. Serve the dish over rice and top with sesame seeds.
- You can also cook this dish in a slow cooker. Follow the same steps but cook on low for 6-8 hours.
Watch the recipe video
Notes
- You can also cook this dish in a slow cooker. Follow the same steps but cook on low for 6-8 hours.
