Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Season beef generously with salt and pepper just before cooking, not hours ahead.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
Cooking Tips
Slice beef against the grain for the most tender bite every time. Look for the long muscle fibers and cut perpendicular to them. For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Beef and Broccoli
Tender sliced beef and crisp broccoli florets stir fried in a savory sauce made with soy sauce, oyster sauce, and ginger. The cornstarch marinade keeps the beef juicy while the quick steaming method keeps the broccoli green. Serve over steamed rice for a complete meal.
Instructions
- Mix together all the sauce ingredients in a bowl. Stir until the sugar dissolves and set aside.
- Combine the beef with all the marinade ingredients in a bowl. Mix until the beef is evenly coated. Let it sit for at least 10 minutes.
- Heat 1 tablespoon of cooking oil in a wok or pan over high heat. Stir fry the broccoli for 30 seconds. Pour in 2 tablespoons of water, cover the pan, and steam the broccoli for 1 minute. Remove from the pan and set aside.
- Heat the remaining cooking oil in the same pan over high heat. Fry the marinated beef for about 40 to 90 seconds per side or until lightly browned.
- Add the garlic and stir for 30 seconds until fragrant.
- Return the broccoli to the pan and toss to combine with the beef.
- Pour in the sauce mixture. Gently stir and cook over medium high heat for 1 to 2 minutes until the sauce thickens and coats the beef and broccoli.
- Transfer to a serving plate. Serve with steamed rice.
Kitchen Tools We Recommend
Cook Beef and Broccoli the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Season beef generously with salt and pepper just before cooking, not hours ahead.
- For oxtail or beef shanks, the connective tissue needs prolonged simmering to become gelatinous and tender.
Cooking Tips
For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment