Make mealtime a happy time for kids with these kid-friendly recipes. They're healthy and delicious! Be a kitchen hero with the RecipeShare app!

Kid Friendly


## What is Chicken Adobo?

Adobo is a popular Filipino dish made with meat braised in vinegar, soy sauce, bay leaves, peppercorns and garlic.

It is a staple in many Filipino households and can be made with a variety of proteins, usually chicken or pork.

The word adobo came from the Spanish word "adobar," which means "to marinate." The dish is probably indigenous the area but was later named Adobo by the colonizers due to the similarities in the way this dish was prepared.

## Ingredients

- 1kg of in-bone chicken pieces
- 2 tablespoons of cooking oil (28 grams)
- 2 tablespoons of chopped garlic (20 grams)
- 118 ml (or 1/2 cup) of cane vinegar
- 118 ml (or 1/2 cup) of soy sauce
- 118 ml (or 1/2 cup) of water
- 1 bay leaf
- 1 tablespoon of brown sugar (14 grams)
- 1 teaspoon of whole black peppercorns

## Embarking on the Adobo Adventure

1. Begin by heating your heavy-bottomed saucepan over medium-high heat. Add the cooking oil and sear the chicken pieces until golden bits begin to appear. This process imparts a nice color to your chicken and enriches the final flavor.
2. Once the chicken is well-seared, introduce the chopped garlic to the pan. Let it sauté for a bit, ensuring it doesn’t brown. The garlic adds a depth of flavor that is characteristic of Filipino Chicken Adobo.
3. It's now time to add the cane vinegar, soy sauce, water, bay leaf, and black peppercorns to the pan. Give it a good stir and let the mixture come to a boil. This is where the magic happens, as the vinegar and soy sauce work together to tenderize the chicken and infuse it with a tangy, savory flavor.
4. Upon reaching a boil, reduce the heat to low, cover the pan, and allow it to simmer for around 40-50 minutes. Make sure to stir occasionally until the sauce has reduced to a thicker consistency. This slow cooking process allows the flavors to meld together and penetrate the chicken, resulting in a dish that's bursting with taste!

## Nutrition Information

Given a serving size of around 150 grams, each serving will have:

- Calories: 250
- Carbohydrate Content: 10g
- Cholesterol Content: 70mg
- Fat Content: 15g
- Protein Content: 20g
- Saturated Fat Content: 4g
- Sodium Content: 900mg
- Sugar Content: 3g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Please note that these values are estimates and can vary depending on the specific brands of ingredients used.

## Pro Tips for Perfect Adobo Every Time

- Use bone-in chicken rather than chicken breast for more flavor. The bones release their natural juices during the cooking process, enriching the sauce with a fuller flavor.
- Give your chicken a good sear. This enhances the flavor and gives the chicken a beautiful golden color.
- Don't rush the simmering process. The slow cooking allows the flavors to meld together and penetrate the chicken.

## What Are The Other Proteins That Can Be Used To Make Adobo?

Adobo is usually made with chicken or pork. There are versions of this dish that are actually made with both, and it's called Chicken Pork Adobo.

Beef or seafood is not usually used for this dish.

## What Do You Serve With Chicken Adobo?

Chicken adobo is best eaten with plain white rice. That's it!

## FAQs

### Can I make this recipe with boneless chicken?

Yes, you can, but using bone-in chicken imparts more flavor to the dish. You also have to watch out for the cooking time especially for chicken breast as these will get tough if overcooked.

### What other types of vinegar can I use if I don't have cane vinegar?

White vinegar or apple cider vinegar are both good substitutes for cane vinegar.

### Can I use another type of meat in this recipe?

Absolutely! You can experiment with pork, beef, or even fish. Just adjust the cooking time accordingly.

### What should I serve with Filipino Chicken Adobo?

Steamed jasmine rice or garlic fried rice pairs perfectly with this dish. For a touch of green, consider a crisp, fresh salad or stir-fried vegetables.

### Can I make this recipe spicier?

Of course! Feel free to add some chopped chili peppers or a dash of hot sauce to turn up the heat.


Super easy traditional Filipino Chicken Adobo recipe made with bone-in chicken, vinegar, soy sauce, bay leaves and peppercorns. So simple yet so delicious!

Super Easy Filipino Chicken Adobo


<YouTube url="https://www.youtube.com/watch?v=8L5U0XAirl8&t=42s" />

## A Glimpse into the World of Sweet and Sour Pork

Sweet and Sour Pork, a dish that has traveled continents and won hearts, is a testament to the culinary genius of traditional Chinese cooking.

Chef RV brings his unique touch to this classic, ensuring every bite is a delightful experience.

But what makes this dish so special? Let's embark on a culinary journey and find out!

## Ingredients

### For the Pork

- 1000 grams (1 kilo) Pork meat, cut into strips
- 1 ½ teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon calamansi juice
- 1 teaspoon grated ginger
- ½ teaspoon cinnamon powder
- 1 teaspoon black pepper
- 59 ml (¼ cup) fresh milk
- 450-675 grams (2-3 cups) cassava starch

### For the Sauce

- 118 ml (½ cup) white vinegar
- 118 ml (½ cup) banana catsup
- 75 grams (¼ cup + 2 tablespoons) white sugar
- 118 ml (½ cup) water
- 4 teaspoons cornstarch
- 1 white onion, sliced
- 113 grams (½ cup) pineapple chunks
- Salt and pepper, to taste

## Method

1. Begin by marinating the pork. Combine the pork strips, salt, soy sauce, calamansi juice, black pepper, ginger, cinnamon powder, and fresh milk. Mix well and set aside.
2. In a separate bowl, prepare the sauce. Mix the white vinegar, banana catsup, white sugar, water, and cornstarch. Ensure the cornstarch dissolves completely.
3. Heat a pan and pour the sauce mixture. As it begins to boil, add the sliced onions and pineapple chunks. Season with salt and pepper. Cook until the sauce thickens and becomes translucent.
4. For the pork, coat each marinated strip in cassava starch.
5. Deep fry the coated pork strips in hot oil until they turn golden brown. Ensure the oil is adequately hot for a crispy outcome.
6. Once fried, toss the pork in the prepared sauce or serve the sauce on the side, as per preference.

## The Magic Behind the Ingredients

Sweet and Sour Pork is a symphony of flavors, and each ingredient plays a crucial role. The banana catsup, not commonly found in traditional recipes, adds a unique sweetness, while the calamansi juice imparts a tangy zest. The use of cassava starch ensures a crispy coating, making every bite a crunchy delight.

## Ingredient Substitutes

- Banana Catsup: Can be replaced with tomato ketchup or tomato sauce.
- Calamansi Juice: Lemon or lime juice works as a great alternative.
- Cassava Starch: Potato starch or cornstarch can be used for a similar crispy outcome.

## Tips and Tricks from Chef RV's Kitchen

- Ensure the oil is adequately hot before frying for a crispy texture.
- The sauce should be brought to a full boil when cooking with cornstarch.
- For a more aromatic touch, consider adding a pinch of Chinese Five Spice.

## Nutritional Information

Assuming 8 servings, approximately 150 grams per serving:

- Calories: 350 kcal
- Carbohydrate Content: 40g
- Cholesterol Content: 70mg
- Fat Content: 12g
- Protein Content: 25g
- Saturated Fat Content: 4g
- Sodium Content: 850mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Note: The above nutritional values are approximate and may vary based on preparation methods.

## Perfect Pairings: What to Serve with Sweet and Sour Pork

Sweet and Sour Pork is a versatile dish that pairs well with various sides. Consider serving it with steamed jasmine rice, stir-fried vegetables, or even a light cucumber salad. For those looking to explore, a side of dim sum or spring rolls can elevate the dining experience.

## FAQs

### Why use banana catsup instead of the regular one?

Banana catsup offers a distinct sweetness and flavor profile, enhancing the overall taste of the dish.

### Can I use chicken instead of pork?

Absolutely! Chicken can be a great substitute, ensuring you adjust the cooking time accordingly.

### How can I store leftover Sweet and Sour Pork?

Store in an airtight container and refrigerate. It's best consumed within 2-3 days.

## Final Thoughts

Chef RV's Sweet and Sour Pork is more than just a dish; it's an experience. The perfect blend of flavors, combined with the chef's unique touch, makes it a must-try. Whether you're a seasoned cook or a newbie, this recipe promises a delightful culinary journey. Happy cooking!


Dive into Chef RV's delectable Sweet and Sour Pork recipe, a classic dish with a twist. Discover the ingredients, preparation techniques, and some fun facts about this beloved dish.

Chef RV Sweet and Sour Pork


## The Magic Behind Beef with Mushrooms

Beef with Mushrooms isn't just a dish; it's an experience.

Originating from the culinary genius of Chef RV, this recipe is a testament to the beauty of combining simple ingredients to create a masterpiece. Whether you're using tenderloin or sirloin, the magic lies in the technique and the love poured into the cooking process.

## Ingredients

### Meat

250 grams beef tenderloin or sirloin

### Marinade

1/4 teaspoon salt
1/4 teasponn black pepper
2 teaspoons cornstarch
2 teaspoons Worcestershire sauce

### For the Sauce

1-2 tablespoons butter
1 cup sliced mushrooms (fresh Shiitake or canned)
1-2 tablespoons minced garlic
1 tablespoon all-purpose flour
1/2 beef broth cube
1/2 cup cream
1/2 cup water

## The Art of Cooking: Chef RV's Technique

1. Begin by seasoning the beef with salt, black pepper, Worcestershire sauce, and cornstarch. This ensures the beef remains moist and juicy during the cooking process.
2. Heat a pan and melt some butter. Once hot, add the beef.
3. Avoid constant stirring. Let the beef brown to achieve the Maillard reaction, enhancing its flavor.
4. Once the beef is nearly cooked, introduce the mushrooms.
5. Add garlic, followed by the crumbled broth cube and flour.
6. Pour in the water and cream. Let it boil until the mixture thickens.
7. Season with black pepper and ensure not to overcook the beef.
8. Serve with a side of buttered spaghetti or rice.

## Serving Suggestions

Pairing Beef with Mushrooms with the right side dish can elevate your dining experience. Consider serving it with:

- Buttered spaghetti: A simple yet delightful pairing.
- Steamed rice: For those who believe "rice is life."
- Mashed potatoes: A creamy addition that complements the beef's richness.
- Asparagus: gently fry asparagus on some butter unti tender.

## Ingredient Substitutes

Not all ingredients might be readily available everywhere. Here are some alternatives:

- Beef: Pork or chicken can be used if beef isn't available.
- Shiitake Mushrooms: Canned mushrooms are a great substitute.
- Beef Broth Cube: A splash of soy sauce can replace the beefy flavor.

## Tips and Tricks for the Perfect Dish

- Cornstarch: It prevents the beef from releasing too much water, ensuring a juicy outcome.
- Butter: Using salted butter can enhance the dish's flavor profile.
- Cooking Technique: Avoid stirring the beef constantly to achieve a beautiful brown crust.

## Nutrition Information

Per serving of arund 125 grams, this dish contains approximately:

Calories: 300
Carbohydrate Content: 10g
Cholesterol Content: 70mg
Fat Content: 20g
Protein Content: 25g
Saturated Fat Content: 10g
Sodium Content: 500mg
Sugar Content: 2g
Trans Fat Content: 0g
Unsaturated Fat Content: 8g

Please note these values are estimates and should not be used for medical purposes.

## FAQs

### Why use both tenderloin or sirloin?

Both cuts offer unique textures and flavors. While tenderloin is more tender, sirloin has a richer taste.

### Can I use other types of mushrooms?

Absolutely! Feel free to experiment with different varieties to find your favorite combination.

### How can I ensure my beef remains tender?

Avoid overcooking. Once the beef is browned and nearly cooked, add the other ingredients.


Dive into Chef RV's signature Beef with Mushrooms recipe, a dish that promises a burst of flavors and a journey of culinary excellence.

Chef RV Creamy Beef with Mushrooms


## So, What Exactly is Brioche?

Originating in France, this rich, tender treat is a testament to the art of French baking.

With its unique texture and a buttery flavor that's simply to die for, brioche can transform any ordinary meal into a culinary delight.

## Ingredients

- 250g white bread flour: The foundation of our dough, giving it structure and body.
- 125g eggs: Helps in achieving that light, fluffy texture.
- 70g milk (room temperature): Adds moisture and aids in gluten development.
- 1/2 tsp instant yeast: The leavening agent responsible for our brioche's rise.
- 25g sugar: Adds a touch of sweetness and helps in browning.
- 5g salt: Enhances flavors and controls yeast activity.
- 120g diced butter (room temperature): The star of the show, providing that rich, buttery flavor and tender crumb.

## Method

1. Activate the yeast by mixing it with luke warm water (maximum 30C or 90F). Any warmer and the yeast will die and will prevent your dough from rising.
2. In a mixing bowl, combine all the dry ingredients, then introduce the wet ingredients at room temperature (not exceeding 30C or 90F) in a stand mixer.
3. Use the dough hook on low speed for 5 minutes until the dough clumps together. Once a lump of dough forms, increase speed to high, and knead for another 15 minutes. The dough should now pull away from the side of the bowl, showing signs of its elasticity and gluten development.
4. Using a dough scraper, empty the dough onto a flat surface. Shape the dough until you have a nice smooth surface.
5. Slightly grease the mixing bowl, then transfer back the smooth dough. Covered with a damp cloth and let it rise at room temperature until it doubles in size. If you're in a cold country, use your oven (turned off) to proof your dough by pouring boiling water into a small heat proof container placed at the bottom of the oven. The steam will ensure your dough does not dry out.
6. Once the dough is roughly double in size, take it out of the bowl by scraping the sides using a bread scraper. In a flat surface, deflate the dough by using your fingers then fold unto itself. Form into a ball then put back into the bowl covered with cling wrap then refrigerate for at least 2 hours or even overnight. This develops the flavour of the dough further.
7. Shape the dough as desired, then let it rise until roughly double in size before baking. Do not dush with any additional flour.
8. Before baking, optionally brush the dough with an egg wash to achieve a shiny golden brown colour.
9. Bake at around 170C or 340F for around 15 minutes or until slightly golden.

## The Nutritional Breakdown

Each serving of approximately 100g contains:

- Calories: 350
- Carbohydrate Content: 45g
- Cholesterol Content: 85mg
- Fat Content: 15g
- Protein Content: 8g
- Saturated Fat Content: 9g
- Sodium Content: 400mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

Please note these values are estimates only and should not be used as refernece for medical and dietary requirements.

The white bread flour provides a good source of essential carbohydrates and dietary fiber, while eggs and milk contribute to the protein content. Sugar, aside from adding a touch of sweetness, provides quick energy, and the fat content primarily comes from the butter.

While brioche is richer than most bread due to its high butter and egg content, it can certainly be enjoyed in moderation as part of a balanced diet. Keep in mind that everyone's nutritional needs are different, so it's always a good idea to consult with a registered dietitian or nutritionist for personalized advice.

## Why Does My Brioche Dough Not Rise

- Best to use instant yeast that are individually packaged. This helps to ensure that your yeast is still going to be active. This also cuts the process of blooming that needs an additional step.
- Make sure your yeast is not dead or expired. Always check the best before date on the pack.
- When blooming yeast, make sure the liquid you are using is around 30C or 86F. Using hotter liquids will kill your yeast and will prevent your dough from rising.
- Make sure all your other ingredients are at room temperature, especially the liquids. For example, when using milk, water, eggs, and if using melted butter, make sure their temperatures don't exceed 30C or 86F.
- Use a kitchen thermometer when checking the temperature of your ingredients. I wouldn't trust just feeling the ingredients as room temperature might feel different in different places.
- When proofing your dough, try to look for a warmish room (above 10C or 50F). Colder rooms (below 10C or 50F) will delay the blooming process of the dough.
- Try not to over-proof your dough or it may end up too bubbly and will easily break apart. One way to prevent this is to store the dough in the fridge overnight to delay the process. Take out at room temperature to continue to rising process once ready.

## Why is my brioche too dense or heavy?

- Make sure to follow the ingredients measurements without trying to reduce any measurements.
- Usually, dense or heavy bread is due to the lack of water in the dough or the dough did not have enough time to rise.
- After kneading for around 15-20 minutes by stand mixer, the consistency of the dough should be elastic. It should not break apart when you try to pull a piece from it.
- I would use the window pane test on a part of the dough. You should be able to stretch it very thinly without it breaking apart. If it breaks apart, then you probably should add more water.

## Why does my Brioche Have a Weird Taste?

- The yeast might not have been fully cooked. You can try to put back the dough into the oven to bake it a bit more.
- To avoid burning the bread, lower down the temperature to around 170C or 338F.
- You can then bake the bread for slightly longer to ensure the yeast taste is removed.

## Complementing Your Brioche

A good brioche is like a blank canvas—you can pair it with countless dishes to create a masterpiece. Serve it as a side to a hearty soup, use it to sandwich your favorite ingredients, or simply slather it with your favorite jam—the possibilities are endless!

## Ingredient Swaps for the Adventurous Baker

We understand that sometimes certain ingredients might be hard to find. Here are some substitutes you can use:

- Bread flour: All-purpose flour can work, though the texture might be slightly less chewy.
- Milk: Non-dairy milks such as almond, soy, or oat milk can be used.
- Butter: If you're vegan or dairy intolerant, coconut oil or margarine can be used, but it will affect the flavor.

## Frequently Asked Questions

### Can I make brioche without a stand mixer?

Yes, you can! It'll take a bit more elbow grease, but the process remains the same.

### How can I store leftover brioche dough?

You can refrigerate the dough for up to 3 days. Make sure it's well-covered to prevent it from drying out.

### Can I use active dry yeast instead of instant yeast?

Yes, but keep in mind that active dry yeast needs to be dissolved in warm water before use, unlike instant yeast.


Learn how to make perfect brioche at home! This rich and buttery dough is easy to make and the final bread comes out really soft and fluffy. Happy baking!

Classic Buttery Brioche Dough


## The Perfect Marriage: Cookies and Flan

What happens when the crunch of cookies meets the silky smoothness of flan? You get Cookie Flan!

This dish was inspired by our trip to Rouen in France during the end of 2022. I was these interesting looking cakes that were dying to be tasted!

So I searched online and tried out [Yumelise' recipe](https://www.yumelise.fr/flankie-flan-cookie/) to see if I can replicate this dessert.

So far I can tell you that this dish is really worth a try!

## Ingredients

### For the Cookie Dough

- 100g unsalted butter
- 50g sugar
- 75g brown sugar
- 1 egg
- 140g flour
- 2g salt
- 1g baking powder
- 100g dark chocolate chips

### For the Flan

- 500g whole milk
- 150g double cream
- 1 tbsp vanilla extract
- 2 eggs
- 2 egg yolks
- 100g sugar
- 40g cornstarch
- 40g unsalted butter

## Method

### Creating the Cookie Base

1. Cream the butter and sugars together until you've got a light a fluffy mixture.
2. Then, whisk in the egg until combined.
3. Gradually add in the flour, salt, and baking powder, mixing just until combined.
4. Toss in the dark chocolate chips and give it a final stir.
5. Chill the dough in the fridge for at least 2 hours or even overnight.
6. Once chilled, roll out the dough to 6mm and line a 7-inch springform pan.
7. Put back in the in the freezer while you're prepping the custard.

### Creating the Flan

1. To make the flan, heat the milk, vanilla, and cream in a saucepan, stirring continuously until it hits around 70°C.
2. In a separate bowl, whisk together the eggs, sugar, and cornstarch.
3. Temper this mixture by pouring in a third of the warm milk mixture while stirring constantly.
4. Pour the tempered egg mixture into the saucepan and continue whisking until it thickens.
5. Pour this custard mix over the prepared cookie dough in the springform pan.

### Baking

1. Bake in a pre-heated oven at 170°C for about 40 minutes, or until the top is golden.
2. Let it cool overnight before serving to allow the flan to set and for the flavours to develop.

## Tips and Tricks

- When creaming butter and sugar, ensure your butter is at room temperature. It'll make the process smoother.
- Be patient when mixing your dough. Overmixing can lead to a tough cookie, and nobody wants that!
- When rolling out the cookie dough, you'll have to work in a cool environment to prevent the dough from melting. You will have to work quickly the hotter your room temperature is.
- Be sure to flour your surface sufficiently to prevent the cookie dough from sticking to your work surface.
- When making the custard, be sure continously mix the milk and cream mixture to prevent it from burning at the bottom of the pan.
- When preparing the egg and sugar mixture, do not leave the eggs and sugar together unmixed to prevent the egg from clumping.
- Be sure to temper the egg and sugar mixture by gradually adding the hot milk and cream mixture into the egg mixture. Do not do it the other way around by adding the egg into the saucepan as the saucepan will be too hot and will cook the eggs.
- Bake at 170C and not any higher. Keep an eye on the flan to see its progress. To test for doneness, give it a little jiggle to see if the centre is no longer liquid and if it has already set.
- Use a 7-inch or 18cm diameter spring-form pan or cake ring with a height of around 3-inches or 8cm. This will make it easier to un-mould the cake.
- Chill the cake overnight before un-moulding the cake to prevent it from breaking apart.
- If using a regular cake tin, line it with parchment paper on the bottom and the sides. Put enough parchment paper on the sides that you can lift the whole cake out of the pan.
- Note that Lining the tin with parchment paper will make it more difficult to form the cookie onto the pan. No amount of greasing or flouring will prevent the cookie dough from sticking onto the pan.
- Don't be tempted to slice into your Cookie Flan immediately after baking. The overnight rest allows the flavors to fully develop and the texture to set perfectly.

## Ingredient Substitutes

If you're having trouble finding some ingredients or if dietary restrictions are a concern, here are some swaps that can help:

- Substitute the double cream with full-fat coconut milk for a dairy-free option. Note that the flan will be less creamy due to this substitution and will have a more nutty taste.
- Gluten-free? Use gluten-free flour in place of the regular flour.
- If you're watching your sugar intake, you can swap out the sugars for a natural sweetener like stevia.

## Nutritional Information

Each serving of around 100g provides approximately:

- Calories: 300
- Carbohydrate Content: 40g
- Cholesterol Content: 85mg
- Fat Content: 15g
- Protein Content: 5g
- Saturated Fat Content: 9g
- Serving Size: 100g
- Sodium Content: 200mg
- Sugar Content: 25g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

Please note that these values are only estimates and can vary depending on the exact brands of ingredients used.

## FAQs

### What is Cookie Flan?

Cookie Flan is a delightful fusion of cookie dough and flan, offering a unique blend of textures and flavors. The cookie is a chewy type of cookie and the flan is luscious and velvety.

### Can I make Cookie Flan dairy-free?

Yes, you can substitute the double cream with full-fat coconut milk for a dairy-free option.

### How do I store leftover Cookie Flan?

Cookie Flan can be stored in an airtight container in the fridge for up to 3 days.

### Can I use milk chocolate chips instead of dark chocolate?

Absolutely! Feel free to customize the recipe with your favorite type of chocolate chips.

### Why does the Cookie Flan need to rest overnight before serving?

The overnight rest allows the flavors to fully develop and the texture to set perfectly, making your Cookie Flan even more delicious!


Indulge in the creamy goodness of this cookie flan recipe made with a cookie crust dough filled with a lusciously smooth filling sure to satisfy cravings.

Cookie Flan


## The Magic Behind Everyday Beef and Broccoli

Ever craved a dish that perfectly merges the western love for beef with the oriental crunch of broccoli? Well, you're in luck! Today, we're whipping up an Everyday Beef and Broccoli recipe that's guaranteed to tickle your taste buds and leave you yearning for more. It's a tantalizing fusion of East meets West, and it's about to rock your culinary world.

## Ingredients Breakdown

### For the Meat

- 200g beef, cut into strips

### For the Marinade

- 1 tbsp Shaoxing cooking wine
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1/2 tsp black pepper
- 1/4 tsp baking soda

### For the Stir-Fry

- 1 tsp of oil
- 300 grams broccoli, cut into pieces
- 1 tbsp minced garlic

### For the Sauce

- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 2 tbsp water
- 1 tsp sugar
- 1 tsp ground black pepper, to taste

## The Cooking Process

1. Begin by marinating the beef strips in the cooking wine, soy sauce, cornstarch, black pepper, and baking soda. This process tenderizes the beef and allows it to absorb the flavors, making it juicier and more delicious.
2. While the beef marinates, Make the sauce. Combine the oyster sauce, soy sauce, dark soy sauce, water, sugar, and black pepper to create a savory and slightly sweet concoction that'll elevate your stir-fry to the next level.
3. After marinating, stir-fry the beef until just cooked and then set it aside. Remember, we'll be adding it back later, so don't worry if it's a tad undercooked.
4. Now, onto the greens. Stir fry the garlic and the broccoli. When the broccoli is almost tender, add the sauce to thicken a bit. Cook until the sauce is thickened a bit or the brocooli is tender.
5. Once everything's cooked to perfection, add back the beef and give them a final toss in the pan, then serve.

## Nutritional Information

Each serving of 150g contains approximately the following:

- Calories: 250
- Carbohydrate Content: 20g
- Cholesterol Content: 50mg
- Fat Content: 10g
- Protein Content: 20g
- Saturated Fat Content: 3g
- Serving Size: 150g
- Sodium Content: 500mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 7g

## Perfect Pairings: What Goes with Beef and Broccoli?

The versatility of this dish means it can be paired with an array of sides. Consider serving it with a bowl of fluffy jasmine rice or noodles to soak up all that delicious sauce. Looking for a low-carb alternative? Cauliflower rice does the trick!

## Top Tips and Secrets to Make the Best Everyday Beef and Broccoli Stir Fry

- Freezing the beef before cutting it can make the process easier and help you get thin, even slices.
- Don't overcrowd the pan when stir-frying. It could lower the pan's temperature and cause your food to steam instead.
- If you like your broccoli a bit crunchy, blanch it before stir-frying.
- Be sure to marinate the beef in the fridge for at least 30 minutes or up to 4 hours to ensure you will get a more tender result
- If you can, use tender cuts of beef like sirloin. If using less tender parts of beef, marinade for slightly longer.
- Cut the beef and broccoli in roughly similar-sized pieces so they cook in roughly the same time.
- When stir-frying the beef, do not overcook to avoid drying up the meat.
- Preheat the wok or pan before adding the beef to help prevent the beef from sticking to the pan.
- Try to sear the beef by stir-frying in small batches. Overcrowding the pan will cause the beef to steam and will end up soggy and will have less flavour.
- Stir-fry the broccoli separately to ensure not to overcook them. Check that it should be just tender, with a bright green color.
- Serve the stir-fry over a bed of white or brown rice to soak up all of the delicious sauce.

## Can't Find an Ingredient? Here's What You Can Do

We've all been there - you're ready to cook, and suddenly, you can't find that one ingredient! Don't worry; here are some alternatives:

- No Shaoxing wine? Dry sherry or mirin can work as an excellent substitute.
- If you can't find oyster sauce, try Hoisin sauce or a blend of soy sauce and fish sauce.
- Note that dark soy sauce is not the same as light soy sauce in that dark soy sauce is not as salty than light soy sauce. Therefore, if you don't have dark soy sauce, we suggest to omit it instead of replacing it with light soy sauce unless you want to add more saltiness to your dish.

## FAQs

### How long can I store leftover Beef and Broccoli?

You can store leftovers in an airtight container in the refrigerator for 3-4 days.

### Can I freeze Beef and Broccoli for later?

Yes, this dish freezes well. Store it in freezer-safe containers and it should last for up to 2 months.

### Can I use other vegetables in this recipe?

Absolutely! Feel free to add in other veggies like bell peppers, mushrooms, or baby corn for extra crunch and flavor.

### What kind of beef works best for this dish?

We recommend using flank steak or sirloin for the best results. They're tender, flavorful, and perfect for stir-frying.

### Can I make this dish vegetarian?

Yes! You can substitute the beef with firm tofu or a meat substitute. Adjust the cooking time as needed.


Quick and easy beef with broccoli stir fry better than takeout. This is a delicious meal that can be done within 30 minutes. Perfect for weeknight meals!

Kid Friendly Recipes

Super Easy Filipino Chicken Adobo

Chef RV Sweet and Sour Pork

Chef RV Creamy Beef with Mushrooms

Classic Buttery Brioche Dough

Cookie Flan

Everyday Beef and Broccoli Recipe