 | |
| 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 an American 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 an American Chinese dish.
Beef and broccoli was likely developed in the diaspora of Chinese immigrants in 19th century America. [1] It had become an established feature of American Chinese restaurants during the 1920s. [2] By the 1950s it had become ubiquitous and is now one of the most popular American Chinese dishes. [3] It is based on a Chinese dish that used gai lan, but this was replaced with broccoli, [4] [5] which had been 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.
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Chicken and broccoli, or broccoli chicken, is an American Chinese dish.