Elevating a Takeout Classic: Choosing the Best Cut of Beef for Beef and Broccoli

With its crisp-tender broccoli and slices of savory beef in a brown sauce, beef and broccoli has become a beloved menu staple at Chinese restaurants across America But what makes for the best cut of beef for this iconic dish? Getting it right is key to take your homemade version to new heights.

Certain cuts lend themselves well to stir-frying and velveting – techniques that create tender, juicy beef and broccoli worthy of a top takeout joint. Let’s explore what to look for in picking the ideal beef.

Key Factors for Selecting Beef and Broccoli Meat

Great beef for beef and broccoli should have these attributes:

• Thinly sliced and quick cooking – Slices need to cook fast at high heat.

• Tender texture – The meat should be naturally tender or easily tenderized.

• Good flavor – Pick a flavorful cut that enhances the dish.

• Ability to velvet – Cuts that velvet well will be succulent.

• Uniform slices – Even thickness for even cooking.

• Lower cost – This is a budget-friendly takeout dish, so cheaper cuts work well.

Consider cuts that meet most or all these criteria for best results.

Recommended Cuts for Beef and Broccoli

These affordable, flavorful cuts shine in beef and broccoli:

Flank Steak

A Chinese restaurant favorite with great beefy flavor. Tenderizes beautifully.

Skirt Steak

Similar texture to flank. Also tenderizes easily. Provides meaty taste.

Flat Iron

Naturally tender with moderate marbling. Velvets well and stir fries quickly.

Top Round

Lean yet tender. Uniform shape slices cleanly. Budget-friendly.

Chuck Shoulder Steak

Affordable. Benefits from velveting but offers good flavor.

Prepping the Meat

To optimize the beef, proper prep is key:

• Freeze meat briefly for easier slicing against the grain.

• Cut into uniform, thin slices to enable fast, even cooking.

• Velvet by marinating slices in oil, cornstarch, and egg white. This tenderizes the meat and creates a silky texture.

• Stir fry quickly over high heat to sear and leave the interior rare.

• Slice just before cooking instead of pre-cutting meat.

Proper marinating and fast cooking leaves the beef irresistibly tender.

Mixing Meat Types

For added interest, try blending different meats:

• Mainly use flank, skirt or other quick-cooking beef cut.

• Add a few slices of fattier short rib or oxtail for richness.

• Stir in a handful of minced pork for juiciness.

• Mix in some chicken thighs or breasts.

Layering meats contributes an appealing textural contrast.

Elevating the Ordinary

Even simple beef and broccoli can shine with high quality ingredients:

• Use fresh, crisp broccoli florets – don’t overcook into mush.

• Seek out Chinese broccoli or gai lan if available.

• Choose aromatic garlic, ginger, and scallions.

• Use naturally sweet onions like Vidalia or Maui.

• Season with authentic Chinese rice wine and roasted sesame oil.

• Finish with a sprinkle of toasted sesame seeds.

With the right cut of beef prepared using time-honored techniques like velveting, you can create restaurant-worthy beef and broccoli in your own kitchen. It makes for a satisfying one-pan meal the whole family will love.