 | |
| Type | Stir-fry |
|---|---|
| Course | Main course |
| Region or state | United States of America |
| Associated cuisine | American Chinese cuisine |
| Main ingredients | Beef, broccoli |
Beef and broccoli, sometimes called broccoli beef, is a Westernised Chinese dish.
| | |
| Type | Stir-fry |
|---|---|
| Course | Main course |
| Region or state | United States of America |
| Associated cuisine | American Chinese cuisine |
| Main ingredients | Beef, broccoli |
Beef and broccoli, sometimes called broccoli beef, is a Westernised Chinese dish.
The diaspora of Chinese immigrants in 19th-century America likely developed beef and broccoli. [1] It became an established feature of American Chinese restaurants during the 1920s. [2] By the 1950s, it had become ubiquitous and one of the most popular American Chinese dishes in the 21st century. [3] It is based on a Chinese dish that used gai lan, which was replaced with broccoli, [4] [5] a vegetable initially popularized in the United States by Italian immigrants. [6]
The dish is prepared by stir-frying sliced steak, broccoli florets with oyster or soy sauce, and aromatics such as garlic and ginger. Sugar or honey may be used to sweeten the sauce. [7] Corn starch is commonly used to tenderize the beef and thicken the sauce. [8] [9]