 | |
| 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, also 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, also sometimes called broccoli beef, is a Westernised Chinese Dish
Beef and broccoli was likely developed in the diaspora of Chinese immigrants in 19th century America. [1] It became an established feature of American Chinese restaurants during the 1920s. [2] By the 1950s, it had become ubiquitous and it is one of the most popular American Chinese dishes in the 21st century. [3] It is based on a Chinese dish that used gai lan but this was replaced with broccoli, [4] [5] a vegetable which was originally popularized in the United States by Italian immigrants. [6]
The dish is prepared by stir frying sliced steak and 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]
American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
Chow mein is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of chǎomiàn were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used. It was introduced in other countries by Chinese immigrants. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.
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Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French: hacher, meaning 'to chop'. It originated as a way to use up leftovers. In the U.S. by the 1860s, a cheap restaurant was called a "hash house" or "hashery."
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Pad see ew is a stir-fried noodle dish that is commonly eaten in Thailand. It can be found easily among street food vendors and is also quite popular in Thai restaurants around the world. The origins of the dish can be traced to China, from where the noodle stir-frying technique was brought.
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Wonton noodles is a noodle dish of Cantonese origin. Wonton noodles were given their name, húntún, in the Tang Dynasty. The dish is popular in Southern China, Hong Kong, Indonesia, Malaysia, Singapore, Vietnam and Thailand. The dish usually consists of egg noodles served in a hot broth, garnished with leafy vegetables and wonton dumplings. The types of leafy vegetables used are usually gai-lan, also known as Chinese broccoli or Chinese kale. Another type of dumpling known as shui jiao (水餃) is sometimes served in place of wonton. Shrimp wonton are mostly known as Hong Kong dumplings. The wontons contain prawns, chicken or pork, and spring onions, with some chefs adding mushroom and black fungus. In Indonesia especially in North Sumatra, West Kalimantan and South Sulawesi, wonton noodles are called mie pangsit.
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Chicken and broccoli, or broccoli chicken, is an American Chinese dish.