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Beef with Broccoli

Beef with Broccoli
In this episode of Culinary Secrets Chef Tomm will show you the Secrets of beef with broccoli. I will reveal one of the Chinese mother sauces to you and also each you how and why the beef is always so tender.



Brown sauce

Yield 1 Quart approximately


1T                    Oil

½                     Bunch green onion

1                      Knob ginger roughly sliced

3cloves            Garlic

2.5C                Soy sauce

½ C                 Dark soy sauce

10oz                Oyster sauce

½ C                 Sugar

¼C                  Rice wine

½C                  Ketchup

1/4tsp              Red food coloring

Mix all ingredients together and place in a container.



Place oil into wok and stir fry the onion, ginger and garlic until aromatic, do not brown.  Add the remaining ingredients, cool, refrigerate and let sit overnight.  At this point the sauce is extremely salty.  This can be stored for quite some time due to the salt content.  When ready to use add approximately 1 quart of white chicken stock.  Taste, to make sure the salt content is good.  You may need more or less chicken stock depending on your salt enjoyment.


Tenderizing Process Beef


1pound            Flank steak cleaned and sliced thin

¼ tsp               Salt

1/8 tsp             White pepper

½  tsp              Baking soda

½  tsp              Soy sauce

Place meat in bowl.   Add all ingredients and mix until incorporated. Pick the meat up and slam into bowl 40-50 times, don’t worry you won’t break it.  This will help tenderize the meat.


3 Tbs               Water

2oz                  Corn starch

Add in slurry and mix until fully incorporated.  Pick the meat up and slam into bowl 40-50 times.


3 Tbs               Water

Add in the water and stir until absorbed. Pick the meat up and slam into bowl 40-50 times.


1                      Eggs

Add in egg and mix until fully incorporated. Pick the meat up and slam into bowl 40-50 times.


1 Tbs               Oil

Add in Oil and mix until fully incorporated.

Store mixture overnight.


Beef with Broccoli

One Serving


8oz      tenderized beef

1Tbs    fry oil or as needed

2          dry, fried chilies

1tsp     finely chopped ginger

1tsp     finely chopped garlic

6oz      Brown sauce

4oz      blanched broccoli


Slurry as needed



Place beef in the deep fryer at 300?F and cook until golden brown.  Make sure you move the beef around or it will stick to the fryer.  Remove from oil and place in a bowl with absorbent paper.  Put aside.  Put one T of oil in the wok and add in chilis, garlic and ginger and cook until very aromatic  Be careful not to burn!  Add in sauce and stir until garlic and ginger is fully incorporated.  Add in meat and stir until the sauce coats the meat.  Add the broccoli and stir until the broccoli is fully covered by the sauce.  Adjust thickness of sauce with slurry in necessary.  Serve with pork fried rice.


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  1. dominique says:

    I learned something today about how to tenderize meat.pretty cool
    Merci chef tomm

  2. Doan Nguyen says:

    U are so awesome Chef :) Love all ur episode.

  3. Nate says:

    Chef Tomm; I have just found your website and I’m enjoying it very much.

    What is this “slurry” you refer to in this recipe. I’ve watched the video several times and see no reference until you put it in the pan. Did I miss something, or is this from another recipe???

  4. Steak Tips says:

    yummmy……. thanks for ur share i’d love to follow u.anyway happy new year ~~~~

  5. Nick says:

    Nate, a slurry is almost always cornstarch and a bit of hot water.

  6. Dave says:

    GREAT VIDEO! Very refreshing to see how the dish is actually made in an American style Chinese restaurant. Although they would have deep fried the broccoli too.

    Can you please tell me what is in your slurry solution. Is it just equal parts corn starch and water? Or something else?

    Thanks again! Great video!

  7. Chef Tomm says:

    Hello Dave, A slurry is cornstarch with cold water. This mixture is used to thicken sauces especially in the Asian cuisine.

  8. Simon says:

    I actually found 3 hours pretty adequate for this marinade. It tastes more than good enough. those 10 minute marination details in “cliche” asian recipes never work. But I thought corn starch went in last to “bind everything together”.

  9. mem says:

    I really love your website! All of the recipes that I have tried are just great (took a few times to do the gnochi). Looking forward to try all the others :)

    What kind of soy sauce do you use? Where I live it’s easy to get japanese soy sauce (Kikkoman), is that usable for this dish?

    Do you have any other recipes where I can use this mothersause?

    Thank you very much for sharing!

  10. Rob says:

    culinary student here that is glad to have found your website!

  11. Chef Tomm says:

    Hello Rob, I’m glad you found it too. There are new shows coming soon. Did you watch the basic and advanced skills show? Enjoy!

  12. James says:

    Thanks alot Chef tomm

  13. Cristina says:

    Hi Chef Tomm! Your recipe and tips on tenderizing beef is wonderful. Beef with broccoli has been a favorite of mine since I was a teenager. I tried to make it a few times before only to get disappointed. But today, found your recipe and it was delicious! My husband even commented that it was restaurant grade. So thank you so much for putting it out there. Cheers!

  14. Chef Tomm says:

    Hello Cristina,

    I’m glad it worked out so well for you! You can post pictures of what you make on here or become a fan of mine on Facebook under Culinary Secrets with Chef Tomm. Thanks for writing to me and telling me about your experience!


  15. Nancy Leighton says:

    Hi, thank you for imparting your secrets to us. You mention a that the Chinese use 3 sauces, including a ‘white sauce’. I assume this is a chicken stock based one? I put it into your search engine, but do not get any result except Beef with Broccoli. Could you tell me what it is? Thanks so much.

  16. Chef Tomm says:

    Hello Nancy,

    Thanks for taking time to write to me. I have two of the sauces up now
    Here is the recipe for the white sauce. For quicker response please like me on facebook under Culinary Secrets with Chef Tomm. I also am on that more often, several times per day and could respond quicker to your questions. Thanks again for writing.

    White sauce

    2.5T Salt
    1.5T Sugar
    1/2t white pepper
    1T shao xing rice wine
    5.5C boiling chicken stock

    1/2 bunch green onion
    1 knobs peeled ginger
    Make bouquet garni out of this

    Place all ingredients in a bowl. Pour boiling chicken stock over the top, let cool at room temp. Refrigerate overnight.
    T= Tablespoon t= teaspoon c=cup

  17. Hakim Hamid says:

    Chef Tomm I’ve been visiting often and your shows are very inspiring. Im actually writing my first cook book and wanted to know if you had any tips.

    Cook On.

  18. Chef Tomm says:

    Hello Hakim,

    Thanks for visiting my website and your kind words. I too am working on my first cookbook and it is alot of work. No good words of advice yet but check back in and we can talk about the process.

  19. Kris Lewis says:

    No matter how many times I come here I still find something new. Overlooked the tenderizing of the beef.

    Thanks Chef.

  20. downloads says:


    I came across this useful and interesting blog while doing an online search to come up with the relevant information that I was looking for to help me to complete my school intern research project….

  21. Jason says:

    I just made this recipe and my god it’s good! I never knew to tenderize the beef and deep fry it like that. It taste just like something from PF Chang’s. Question, is the chicken stick meant to make dilute the sauce so it’s not too salty? I bought unsalted chicken stock and used a few tablespoons. It turned out a little too salty.

  22. Lars says:

    Hi Chef Tomm.

    I tried a million different beef broccoli recepies but finally this seems to be the one! I was also wondering wich soya sauce you use, when you say regulary. Thats not light soya sauce is it? And also you did not use redfood coloring in the video?

    Thank you so much and can`t wait for your cookbook, hope it arrives in Scandinavia.


    Lars Busk

  23. Paulette Lee-Sue says:

    Not sure if my previous e-mail was sent. My question is if the 2 oz. of corn starch to 3 Tablespoons of water in the beef tenderizing process is correct. 2 oz. of corn starch seems like a lot and I was wondering if it should be 2 Tablespoons of corn starch.

  24. Chef Tomm says:

    2oz is correct but as always you can modify everything to your taste.

  25. Chef Tomm says:

    Hello Lars,

    I use Kikkoman soy sauce. It seems to work out the best for me. I’m glad you had success with the recipe. Happy Cooking!


  26. Chef Tomm says:

    Hello Jason,

    This is a very salty sauce to begin with. You have to use unsalted chicken stock to even it out. It will still be a little salty but when it gets added to the beef and broccoli it should be ok. Thanks for writing.


  27. Bruce Graham says:

    What a great technique! Thank you so much.


  28. Chef Tomm says:

    Slurry, it is cornstarch with water

- 2 = two

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