Beef Broccoli

Beef Broccoli Pampanga Style
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Beef Broccoli

Difficulty: Intermediate


Beef Broccoli – Pampanga Style

500g beef sirloin, thinly sliced
3 cups broccoli florets
5 cloves garlic, minced
1 onion, sliced thinly
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp sugar
1 tsp black pepper, freshly ground
1/2 cup beef stock or water
2 tbsp cornstarch dissolved in 2 tbsp water
1 red bell pepper, julienned
2 tbsp cooking oil
1 tbsp toasted sesame oil (for flavor and aroma)
1/2 tsp annatto powder (atsuete) for added color (optional)
Salt to taste

Beef Marinade: In a bowl, marinate the beef slices in soy sauce, black pepper, and sugar for at least 30 minutes.
Blanching the Broccoli: Boil water in a pot. Add a pinch of salt and blanch the broccoli florets for 2 minutes or until bright green. Remove and immediately place them in cold water to stop the cooking process. Drain and set aside.
Sauté: In a wok or large frying pan, heat the cooking oil. Sauté the garlic and onions until translucent.
Cook the Beef: Add the marinated beef slices. Cook until they're no longer pink.
Sauces & Stock: Add the oyster sauce, hoisin sauce, and beef stock or water. Allow it to simmer for 2-3 minutes.
Atsuete (if using): Dissolve the annatto powder in a bit of warm water and add to the mixture for a richer color.
Thicken the Sauce: Pour the cornstarch slurry and stir continuously until the sauce thickens.
Vegetables: Add the blanched broccoli and red bell pepper. Mix well ensuring the veggies are coated with the sauce but remain crisp.
Finishing Touches: Drizzle toasted sesame oil for enhanced aroma and flavor. Mix well.
Taste & Serve: Adjust seasoning if needed. Once satisfied, transfer to a serving dish and serve hot with rice.
The combination of hoisin and oyster sauce gives it a distinct sweetness and umami flavor characteristic of many Pampanga dishes. The annatto powder, while optional, can give it a unique hue that's often found in Filipino dishes from this region. Enjoy your Pampanga-style Beef Broccoli!



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