Sichuan Beef and Broccoli is a classic spicy super Chinese stir fry dish you can have ready in less than 15 minutes.
Sichuan Beef and Broccoli for the Win!
When family is starving, you need a recipe that can fit into busy life style. With just a handful of ingredients and a wok or frying pan, you are in business. The broccoli is still crisp and the beef is a little tongue numbing spicy. So good!
Cooking in the Middle of a Typhoon
Currently there is a Typhoon level 8 in Hong Kong. Simply this means lots of wind and rain and all public transport comes to a halt (ferries, buses, MTR, etc). Many companies and schools are closed and everyone enjoys a day off together. Most locals can be found enjoying a day of karaoke or sleeping in. However, for me a fun thing to do is to tinker in the kitchen.
However, with many grocery stores being temporary closed I have to make do with what was is already in our Kitchen. Hmm.... are we going to have to resort to our Hong Kong emergency bags with water, Spam canned ham and beef jerky? (that would take some creative energies to come up with something palatable)
Have no fear! A well stocked fridge and cupboard and we are ready to go. I just hope we don't lose electricity for a few until I can finish my cooking.
How does a Spicy Sichuan Beef and Broccoli Stir Fry (四川牛肉和西兰花) sound to you? I think this is a much better option than the potential Typhoon 8 (emergency bag) fried spam and eggs on toast. So here is my version of this dish with influence from one of my favorite Chinese food cooks Christine Liu. Spicy Sichuan Beef and Broccoli is spicy, crunchy and fun escape from the dismal weather outside.
The best way to stay informed about the weather in Hong Kong and what actions need to be taken during adverse weather is to visit the Hong Kong Observatory site for details. Do not worry! This weather will blow over soon- enjoy your day off work and school.
More Delicious Chinese Stir Fry Recipes
Wood Ear Mushroom Vegan Stir Fry
Spicy Pork and Bamboo Stir Fry
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Sichuan Beef and Broccoli
Ingredients
- 1 tablespoon oil
- 2 cloves garlic
peeled and minced - 1 inch ginger
knob peeled and grated or minced finely - ½ onion
peeled and chopped - 1 pound sukiyaki beef
or very thin sliced beef tender - 2-3 whole star anise
- 2 cups broccoli
chopped - 1 tablespoon rice wine
(shao xing) or cooking sherry - 1-2 teaspoon spicy garlic chili paste
or to taste - 3 tablespoon soy sauce or tamari sauce
- 1 teaspoon sugar
or sugar alternative - ½ teaspoon white pepper
- 1 teaspoon Sichuan peppercorns
crushed in mortar and pestle - 1 tablespoon black bean sauce
hold for gluten free - 1 tablespoon cornstarch for corn starch slurry
- 2 tablespoon water for corn starch slurry
Instructions
- In a separate small bowl combine the following Sichuan spice mix items together (garlic chili sauce, soy sauce, sugar, white pepper, Sichuan peppercorns, spicy black bean paste) and set aside.
- Heat oil in wok and saute onion, ginger root and garlic and cook until aromatic
- Add beef and cook until color changes
- Add star anise, broccoli, cooking wine and do a quick stir.
- Add the Sichuan spice mixture to the stir fry while stirring continuously. (Very quick process only about 1- 2 minutes as you want the broccoli to be crunchy and bright in color)
- Make sure you have your wok on medium high heat and then add the cornstarch water mixture to thicken stir fry dish and mix well. Quick movements of flipping and quick removal of dish on to serving plate.
- Remove Star Anise and Enjoy Spicy Sichuan Beef and Broccoli with steamed rice.
Kevin says
One of my all time favorites -- the GOTO when in the Chinese take out
Anonymous says
.......Or you could use a good quality TAMARI sauce in-lieu of the soy sauce to make it gluten free.
cheers, marl
Healthy World Cuisine says
Dear Marl,
You are absolutely correct this would be a great gluten free meal using Tamari Sauce instead of soy sauce. Last week, I went to a great talk here in HK at "The Body Group" in Central and lots of great recipe and information about gluten free diets. In addition, I picked you up a card both in Chinese and English to give the waitress regarding your dietary needs. Take Care, Bobbi
Jenny liu says
This looks very tasty and flavorful! I ate Sichuan food everyweek when I was in Beijing!
Healthy World Cuisine says
My teenagers are crazy about Sichuan food, especially as the weather starts to cool off. Thanks Jenny for stopping by. Take Care
Joanne says
I will DEFINITELY be trying this. Do you find that your wok works okay with your electric cooktop? I haven't gotten one just because I can't imagine it'd be good with electric, but maybe it's because my stove is really crappy.
Healthy World Cuisine says
Dear Joanne, thanks for stopping by. I am actually blessed with a gas cook top here in Hong Kong. However I just always dread loosing power when you are cooking because of the pure inconvenience of no running water, etc. I also think gas is best for controlling the heat when stir frying with a wok, but I have used both electric and gas and you just need to adjust your cooking style. Stir frying with a wok requires for you to keep the heat high, keep your food moving in the wok, and to cook only small amounts of food at a time. In a wok the most hottest portion is on the bottom of the pan and many times cooks overfill the wok and the food cannot quickly fry and the result in not as good (More steamed vs crunchy stir fry). Please give it a try with smaller portions in your wok/pan and let your wok/pan heat up before you place any ingredients inside. Let me know how it goes. Take Care, Bobbi