Wednesday, October 2, 2013

Schezuan Beef with Broccoli


Yesterday my kids and I were at the grocery store when they saw a package of schezuan beef  with broccoli in the frozen foods section.  They asked if I would buy it to try out.  I told them that I had some beef at home that would make a perfect stir fry and  that I could make this dish at home with fresh ingredients instead of eating a frozen re-heated stir fry.  So that's just what I set out to do today. This is my crazy stir fry and some of you may think it has "outrageous" ingredients... like plum or grape jelly.  But trust me... it tasted so good and the kids loved it.  I had this stir fry done on less than 30 minutes.  Remember to prep all your ingredients before starting to stir fry.  I know this will be a recipe I will do again and again by the empty plates and happy smiles.

Note:  I used a "battering" technique I learned from watching Daphne Oz on The Chew.  So this is not your typical deep fried battered beef... it's much lighter and much lower in fat and calories.

1lb boneless beef ( I used sliced top round steak) cut into small chunks ** cut against the grain
1lb broccoli florets cut into small pieces
canola oil as needed

battering liquid:
1 egg white (from a large egg) beaten until very frothy
1/2 cup cornstarch
3-4 Tbs cool water to make into batter

1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
1/3 cup plum jam (substitute grape jelly)
2-3 Tbs Sambal Olek  (Vietnamese Chili Garlic Sauce)
1/4 cup soy sauce
1/3 cup pineapple juice


Beat egg white until white and frothy.   Add cornstarch and water until it forms a thin batter consistency.

Place all cut beef into batter and coat.  Heat a skillet or wok with 2 Tbs canola oil until very hot (add more oil as needed). Brown  pieces of coated beef on both sides for a 2 minutes.  ** Fry in batches.. do not overcrowd pan**  Remove beef from pan until later. 
Add 2 tsp canola oil into pan and stir fry broccoli.  Add 1-2 Tbs water into hot pan and steam the broccoli (repeat until broccoli is tender crisp). Remove broccoli from pan until later.  Add 2 tsp canola oil into pan and saute ginger and garlic for 30-45 seconds.

 Then add the jam, sambal, pineapple juice, soy sauce and simmer for 2-3 minutes.  Then add beef and allow sauce to start thickening.  Cook beef in sauce 3-4 minutes.

When the sauce is thickened add precooked broccoli in the pan and toss with sauce.  Turn stove off. Your dish is done.   Serve hot with rice.  Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.


  1. Is it wrong that I want to stuff my face with this deliciousness right now, at past midnight?! If it's wrong, I don't want to be right! This looks too damn good to pass up!

  2. Much better than frozen version, I like that you substitute plum sauce with grape jelly, and that sambal olek adding yummy spicy taste to it, welldone I would like to try soon !!

  3. Hey Ramona, I'm so sorry I haven't replied much to your comments lately. Been living in a shell after my parents left :-)
    I have no idea why you dont get updates from my blog even after subscribing to email. Just for checking, I made my hus subscribe to my blog and he is getting the new post updates. Would you want to try again perhaps :-)

    I have been seeing all your lovely creations on facebook and keep it up. Love all your dishes.


  4. This looks awesome! I love beef and broccoli together. Such a nice combination!

  5. Yum sezchuan is such a delicious flavouring :)

    Choc Chip Uru

  6. That plum jam does have me intrigued! Though I have seen a lot of orange chicken recipes with that frozen oj concentrate so I'm not so much freaked out as I am curious. ;) I love beef with broccoli and this looks phenomenal, Ramona! Great job!

  7. Another yummy stirfry! Love that sweet and spicy sauce with plum jam!

  8. Yummy that looks real good, i love trying out different curry's



Please leave a comment, we love to hear from you....