The Panda Express should go! You can make your favorite Chinese dish any time, any day with this straightforward recipe for beef and broccoli that only requires one skillet.
Beef and broccoli are a clear example of how delicious light meals can also be. Crisp broccoli florets and tender, juicy beef covered in a thick, savory sauce.
Beef and broccoli is the easiest, healthiest, and easiest-to-make way to satiate your hunger without feeling guilty.
Beef and Broccoli
One of the most well-liked Chinese dishes in the United States is beef and broccoli, and for good reason. Steak that is juicy and crunchy broccoli go well together.
And that condiment? It is unparalleled in its class! Soy sauce, oyster sauce, ginger, cornstarch, and sesame oil come together to make a flavor that is both unique and delicious.
Additionally, preparing it is a breeze! All you need is one skillet. And don’t worry, you can find everything you need for this recipe at your local supermarket.
Ingredients
Oyster Sauce. It’s a common ingredient in Asian cooking and gives dishes a wonderfully thick consistency and authentic flavor.
Sesame Oil. Another staple in Asian cooking. Apart from the unique flavor, its aroma is also enchanting.
Soy Sauce. Together with oyster sauce and sesame oil, it forms that signature sauce. If you want to control the sodium that goes into the dish, use low-sodium soy sauce.
Sugar. Just a teaspoon to counterbalance all that umami-ness.
Cornstarch. It helps thicken the sauce and helps keep the beef tender and juicy.
Flank Steak. Sliced very thinly against the grain. Top sirloin steak, top round steak, or tri-tip steak are good alternatives.
Ginger. Just a small slice gives the dish even more Asian flavor.
Tips and Tricks
Since beef is obviously a crucial component of this dish, you should select the best variety. A beef that is tender and lean is the best choicae for a stir-fry.
Because it is lean, tender, and simple to chew, flank steak is the best choice.
You can also use top sirloin steak, top round steak, or tri-tip steak if you can’t find flank steak.
You must cut the meat correctly in addition to obtaining the appropriate meat. If you don’t, the lovely, tender consistency won’t be there. Don’t worry; it’s easy. How to do it:
For thirty minutes, freeze the steak. It will be so much easier to slice this! The next step is to thinly slice it against the grain with a sharp knife.
The steak will probably be rubbery if you don’t slice against the grain.
Beef should be marinated for 30 minutes. In addition to giving it that irresistible flavor, the sauce’s cornstarch will keep the fries moist while they are being fried.
Cook the steak in a hot skillet to get the most tender beef possible. This will keep all of its liquids inside. Be careful not to overcrowd the pan.
Otherwise, the steak won’t get a good sear from the oil. Instead of searing the meat, you’ll end up steaming it.
Even though the dish contains broccoli and beef, it is not very filling. To pair it with, you’ll need something heavy and starchy.
Adding steamed white rice to a stir-fry is the best way to finish it off. It’s straightforward, but it definitely works.
The rich, umami-packed sauce is absorbed by the rice, resulting in an absolutely mind-blowing meal.
How to Make the Best Sauce
We all know that the thick, luscious sauce on beef and broccoli is the best part. Follow these simple guidelines to create a sauce that will outperform Panda Express:
1. Nothing can be substituted for the soy sauce. This golden brown seasoning has a salty flavor that no other ingredient can match.
2. Another non-negotiable is sesame oil. Don’t skip it because it gives the stir fry that authentic Asian flavor!
3. A thin slice of fresh ginger is sufficient. Because ginger has such a potent flavor, you shouldn’t use too much! The ginger will overpower the flavors of the other ingredients if you overdo it.
4. This recipe yields a beautiful, thick sauce. If you want it to be a bit thinner, just add 1-2 tablespoons of water at the last step of cooking.
Can Beef and Broccoli Be Made Ahead?
Definitely! Beef and broccoli keeps well in the fridge for up to 4 days. Make it on the weekend, refrigerate, and just reheat when ready to serve.
Beef and broccoli is a healthy, tasty, and hearty dish, so it’s an excellent choice for kids’ school lunch! For a grab-and-go prep, place cooled rice in a microwave-safe container.
Top it with the beef and broccoli, cover, and refrigerate. Just microwave when ready to eat.
INGREDIENTS:
1/3 cup oyster sauce
2 teaspoons toasted sesame oil
1/3 cup sherry
1 teaspoon soy sauce
1 teaspoon granulated sugar
1 teaspoon cornstarch
3/4 pound beef flank steak, sliced into 1/8-inch thick cuts
3 tablespoons vegetable oil, more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, sliced into florets
DIRECTIONS
In a bowl, combine oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch until sugar and cornstarch are dissolved.
Place steak pieces in a large, shallow bowl. Pour over the oyster sauce mixture and coat steak pieces completely. Refrigerate to marinate for at least 30 minutes.
Add vegetable oil in a large skillet or wok over medium-high heat. Add ginger and garlic and stir. Allow them to sizzle in the hot oil to flavor it, about 1 minute. Remove and discard ginger and garlic.
Add the broccoli and stir until vibrant green and slightly tender, about 5 to 7 minutes. Take the broccoli out and set it aside.
Add more oil into the wok if needed. Add the beef and marinade. Stir until the meat has browned, and the sauce is reduced into a glaze, about 5 minutes.
Add the cooked broccoli. Stir meat and broccoli until heated through, about 3 minutes.
New York strip steak (likewise called NY strip, strip steak, strip midsection, top flank steak, among numerous different names) is a work of art and famous cut of meat that requires minimal more than a few basic flavors to concoct rapidly for a simple and scrumptious better-than-eatery quality weeknight steak supper. Looking for a definitive New York strip steak recipe? You’ve come to the perfect locations — on the whole, some significant cooking tips.
What is a New York strip steak?
Cut from the region of the cow beneath the spine, NY strip steaks are delicate, lean, and commonly boneless. It has a lot of marbling, which loans a lot of flavor to this equitably, yet it’s not exactly as delicate as a ribeye or a tenderloin. A 6-oz segment packs in 320 calories, 12 grams of fat, 50 grams of protein (that is 100 percent of your everyday worth!), 3.2 milligrams iron, and 9 milligrams zinc.
What is the best thickness for a New York strip steak?
While 1-inch thickness will in general be norm for supermarket butchers, here in the Great Housekeeping Test Kitchen, we like a more slender cut, like 1/2-inch thick, for a speedy and even-cooking steak. As a guideline, the thicker the steak, the more you really want to cook it, a.k.a. the more you need to hold on to eat.
How long would it be a good idea for you to let a strip steak sit out prior to cooking?
This may simply be the main move toward the entire recipe. Carry your steak to room temperature by removing it from the refrigerator around 20 to 30 minutes before you anticipate cooking it. This guarantees it cooks equally.
What is the most ideal way to prepare a New York strip steak?
NY strips needn’t bother with a lot to make them incredible. After your steak has come to room temperature, and not long prior to singing, season the two sides with a sprinkle of salt and pepper. To get extravagant (like we sure did), you can add extra flavorings to the container close by the steak, similar to spices and aromatics (think rosemary, garlic, shallots, and so forth) that will enhance the oil the steak cooks in.
What’s the most effective way to cook a New York strip steak?
Our #1 method for concocting a NY strip is what we call the wonderfully simple “burn, singe, broil” technique: Begin by warming up your broiler and setting a broiler safe skillet (for the best outside, don’t utilize a nonstick) over medium-high intensity on the oven prior to adding an oil and twirling it to cover the lower part of the dish uniformly. Liberally season your room-temp steak, then add it to the hot container and singe until the base is well seared. (That is the first burn.) Cautiously flip the steak and singe until the opposite side is sautéed as well. (There’s your second burn.) Then, at that point, move the skillet to the broiler until wanted doneness. (Lastly: broil.) When it’s finished, move the steak to a cutting board and let rest.
How long do I cook it on each side?
For a 1/2-inch-thick strip steak, cook it around 3 minutes for each side, trailed by 3 to 6 minutes in the stove for seared to perfection (around 135°F). Make certain to turn the steak just a single time, so it doesn’t dry out.
How long should a New York strip rest?
As a guideline, you need to allow your steak to rest for to some degree half of its all out cooking time to assist the meat with remaining succulent and make it more straightforward to cut. Remember to save any additional juices for the container sauce!
Ingredients
1 1/2-inch strip steak (about 3/4 pound)
Kosher salt and pepper
2tsp. olive oil
4 cloves garlic, in skins
1 sprig fresh rosemary
Directions
Step 1 Heat oven to 425°F. Heat medium cast-iron skillet on medium-high. Season steak with 1/2 teaspoon each salt and pepper. Add oil to skillet, then add steak, garlic, and rosemary and cook until steak is browned, about 3 minutes per side.
Step 2 Transfer skillet to oven and roast until steak is at desired doneness, 3 to 6 minutes for medium. Transfer steak to cutting board and let rest at least 5 minutes before slicing.
Though currently considered the best roast beef in the world, Standing Rib Roast was originally referred to as Prime Rib. It’s a beef cut that’s incredibly succulent and rich in flavor. This recipe uses a simple but effective roasting method that causes the beef to turn pink all the way through.
Pull the beef out when it has finished cooking and is about 55 F degrees to avoid overcooking it while it rests. Instead, pull out the beef when medium-rare and allow it to cook for a few more minutes.
Standing Rib Roast – don’t make this mistake!
The biggest mistake people make with prime rib is not factoring in that beef continues to cook as it rests. So if you pull it out of the oven at 52°C / 125°F, the target temperature for medium rare, it will rise to 55°C / 130°F or more once rested which is medium. Ie not much blushing pink left!
So you must pull the beef out of the oven before your Target Temperature. Here is a table of the internal temperature of Prime Rib for varying levels of doneness.
So you must pull the beef out of the oven before your Target Temperature. Here is a table of the internal temperature of Prime Rib for varying levels of doneness.
Internal temperature of cooked prime rib
The internal temperature of prime rib will rise by around 4°C / 5 – 7°F while resting, so it needs to be pulled out of the oven before reaching the Target Internal Temperature for your desired level of doneness.
Doneness
Pull temperature
Target Temp
after rest
Rare
48°C/118°F
51°C/124°F
Medium rare (recommended)
50°C / 122°F
54°C / 129°F
Medium
53°C/127°F
57°C / 135°F
Medium well done
55°C/131°F
59°C/138°F
Well done
Never!
n/a
Target Temperature after resting – this is the internal temperature for each level of doneness, after resting.
Pull Temperature – this is the target internal temperature when you take it out of the oven, and it is lower than the Target Temperature to achieve the level of doneness you desire. The temperature rises when the beef is resting. If you take the beef out of the oven at the Target Temp, then by the time the beef has rested it will be beyond what you wanted.
Prime Rib – simply the best
There’s no question – the Standing Rib Roast is the creme de la creme of roasts. Also known as Prime Rib, this is THE roast beef with superior flavour, texture and juiciness above all other cuts of beef.
It’s certainly not an economical cut. It’s an investment worthy of special occasions when gathering with like minded people who will appreciate that moment when you slice through the deep golden, garlic studded crust, those people in your life who will clap their hands with glee at the sight of the rose pink flesh, knowing that it’s going to taste as incredibly juicy as it looks…..
Prepare yourself for the ultimate roast beef experience – complete with a gorgeous Red Wine Sauce, a side of Parish Mash and Garlic Sautéed Spinach!!
Safe, highly effective cooking method
A quick blast in a hot oven for 20 minutes, then 1.5 hours at a lower temperature. This yields a roast that’s evenly cooked all throughout to the doneness of your choice (medium rare for me!), with a deep golden crust.
This method is safe and highly effective, with the benefits of a long slow cook but far quicker to make.
Roasting at a lower temperature is better than a Hard & Fast quick roast because it cooks more evenly throughout (no overcooked outer ring!), there’s less risk of overcooking and the fat will melt to make the meat even juicier.
How to choose the best standing rib roast
I know I’m stating the obvious here, but the better the beef, the better the eating experience.
TIP: If your budget doesn’t stretch to Prime Rib, use my Roast Beef Marinade to make the most of economical roast beef cuts!
America – If you’re in the States, the USDA has made it easy for you by grading prime rib: Prime (the best), followed by Choice then Select. The grading is largely based on the fat marbling and taste.
Here in Australia, we don’t have a consistent grading system. But what I can say for sure is that if you want a good quality standing rib roast, skip the supermarket and head to your local butcher. Grass fed or grain fed comes down to personal choice.
Grain fedtypically has better marbling and therefore a richer, fattier flavour. Grass fed is usually less fatty but people (me included!) believe the flavour of the beef to be richer, more full of flavour and the meat to be more tender.
If you want top shelf, opt for dry aged beef. You’ll pay serious dollars for it – but it’s worth it!
The standing rib roast pictured above and below and used in the recipe video has been prepared the standard way we do it here in Australia: the fat cap trimmed and the bones scraped clean for presentation.
The foil:Some butchers will sell the standing rib roast with foil wrapped around the bones. It’s to stop the bones from browning, for presentation purposes only. It looks striking to have a dark brown crust, the pink meat and a white bone. If the beef comes with it, I leave it on. But I don’t do it myself.
How the beef is cut – Bone in / off / tied back on
This recipe will work fine whether bone in or out, or tied back on. But I’m a firm believer that anything cooked with the bone is juicier, so the thought of roasting a prime rib without the bone never crossed my mind.
Plus – I just think it looks grand with the bone in! And isn’t chewing the meat off the bone the best bit??
In the States, you’ll find some butchers remove the bone then tie it back on. Here in Australia, you’d have to ask for a special order to have the bone cut out.
The meat itself is so incredibly juicy (with the added bonus of the garlic herb butter!), I really doubt you’d notice a difference. So use what you can get, or whatever your personal preference is!
Ingredients you need
When you invest in a good piece of beef, you don’t need to do much to it.
But then again, a good slathering of Herb and Garlic Butter certainly doesn’t do any harm!
Using softened rather than melted butter works much better because the garlic and herb bits stick to the skin, creating a terrific golden herb and garlic crust!
Feel free to switch the herbs to what you have / prefer. Also, dried herbs work too!
How to make standing rib roast
After slathering the beef with butter, blast it for 20 minutes in a hot oven to get the crust going, then roast in a relatively low oven of 120°C/250°F for a further 1.5 hours before resting for 20 to 30 minutes.
With this method, the high temperature creates a crust quickly, sealing the juices in. Then we turn the temperature down to roast it slowly and evenly so it’s blushing pink all the way through, rather than ending up with a thick overcooked band around the outside of the beef.
Target an internal temperature of 50°C/122°F when taking it out of the oven (medium rare, recommended) which will rise to 54°C/129°F after resting for perfect medium rare. See chart below for other doneness.
There are recipes “out there” that opt to use an even lower temperature and roast for up to 10 hours. This method cooks the prime rib so slowly that it’s evenly pink from edge to edge, then seared at the end to form a thin dark crust.
We actually prefer to have the textural contrast of a thin layer of cooked beef on the outer edge of the beef. It’s still 90% pink and cooked to medium rare throughout!
Never skip the 20 minute rest, essential to let the meat juices redistribute. If you don’t rest, the meat juice will run everywhere when you slice it = not as juicy.
Target internal temperature
Remember, as I explained at the very top, pull the beef out of the oven before your final Target Temperature as the internal temperature will continue to rise at it rests for 20 minutes. If you pull the beef out of the oven when it is already medium rare (52°C / 125°F), it will be medium after it rests – barely any blushing pink left!
Doneness
Pull Temp
out of oven
Target Temp after rest
Rare
48°C/118°F
51°C/124°F
Medium rare (recommended)
50°C / 122°F
54°C / 129°F
Medium
53°C/127°F
57°C / 135°F
Medium well done
54°C / 131°F
59°C / 138°F
Well done
Never!
n/a
The Target Temp is the final internal temperature for each level of doneness. The Pull Temp is the temperature at which the beef should be pulled out of the oven. It will rise to the Target Temp after resting for 20 minutes.
Why I roast on a bed of onion, garlic & herbs
I like to roast my standing rib on a bed of onion, garlic and herbs which serves three purposes:
Elevates the beef off the base to encourage more even cooking;
Stops the drippings from burning (smokes out oven + can’t make a sauce from drippings); and
Adds more flavour to the drippings that is then used to make a sauce for the prime rib.
Key tip: take out of fridge 2 hours prior
A standing rib roast is a formidable hunk of meat so to encourage even cooking, I like to take it out of the fridge 2 or even 3 hours prior to cooking.
By reducing the chill in the beef, this prevents the beef from cooking such that you end up with a very thick layer of overcooked beef on the outside and a small circle of pink perfect cooked beef in the middle.
Sauce for Prime Rib – Red Wine Sauce
The drippings from the beef left in the pan are loaded with flavour and begging to be used for a sauce!
Red wine and beef is a classic flavour combination so that’s what I’ve gone with here. Essentially, we’re making a red wine jus by rapidly simmering beef broth and red wine in the same skillet the beef was roasted in until it reduces down into an intense flavoured, highly savoury sauce.
I like my sauces to have a syrupy consistency so I add a bit of cornflour (cornstarch) to thicken it. But this is optional – most red wine jus are not thickened, they are quite runny sauces.
What to serve with Prime Rib
For a high-end restaurant experience, you can’t go past Paris Mash(pictured below) – ultra rich and creamy mashed potato! Potatoes au gratin is an elegant French potato side option that’s ideal for making ahead. Otherwise, rich and creamy Cauliflower Cheese is a British roast dinner classic! For greens, Garlic Sautéed Spinach pairs exceptionally well with Prime Rib and is a Classic Steakhouse side!
Here are a few more options:
Just imagine that moment, when you carve up thick slices of this Standing Rib Roast that’s almost impossibly juicy, blushing pink on the inside with that salty, buttery, herb and garlic crust….
It’s so unbelievably tender, and it’s so perfect you know you could eat the whole thing plain…. But THEN, you add a drizzle of that incredible Red Wine Sauce…..
Recipe video above. There is no better, juiciest or tastiest roast beef than Standing Rib Roast, also known as Prime Rib. This incredible cut of meat is covered in garlic and herb butter before being roasted to perfection. There is no better, tastiest or juiciest roast beef than Standing Rib Roast or Prime Rib. It is simply the best because it is slathered in a herb and garlic butter before being roasted to juicy perfection.
Meat thermometer is a MUST!
Ingredients:
▢2.5 kg / 5 lb standing rib roast / prime rib , bone in (Note 1)
▢1 onion , unpeeled, quartered (brown, yellow, white)
▢1 head of garlic , unpeeled, halved horizontally
▢5 sprigs thyme
▢3 sprigs rosemary
RED WINE SAUCE:
▢1 1/2 cups beef broth/stock , low salt
▢2 1/2 cups dry red wine (Note 2)
▢1 tbsp cornflour/cornstarch (optional, Note 3)
Instructions
PREPARE BEEF
1. Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.
2. Preheat oven to 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.
3. Garlic Herb Butter: Mix together.
4. Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
5. Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
6. Hot oven: Roast 20 minutes.
7. Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).
8. Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 50°C/122°F in the centre (for medium rare, Note 4). Start checking the internal temp early.
9. Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 54°C/129°F (which is medium rare).
10. Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
RED WINE SAUCE:
1. Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.
2. Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
3. Strain into bowl, pour into sauce jug.
Recipe Notes:
1. Standing Rib Roast – also known as Prime Rib. Use any cut of prime rib – with the bones attached, trimmed and frenched (pictured ie bones scraped clean of meat and excess fat, excess fat mostly trimmed away). OR with bones removed but then reattached by tying it with string, with or without a thick layer of fat. The choice is yours!
Get the best quality you can afford. We don’t have standardised quality ratings here in Australia, but if you can, ski the supermarket and opt for your butcher instead. Get a smaller piece of better quality beef, rather than a large piece of lower quality!
In the States, prime rib is graded: Prime is best, then Choice then Select.
Boneless rib eye or scotch fillet roast – this is just Prime Rib minus the bone. Cook per recipe but start checking internal temp 30 minutes earlier, as boneless meat cooks faster.
2. Beef stock/broth – important to use low sodium here otherwise the sauce might end up too salty. If it’s too salty, fix as follows: Add 2 to 3 cups of water and 2 potatoes chopped into 2.5cm/1″ pieces (or small enough so they are submerged). Simmer for 10 to 15 minutes – ensure potato doesn’t start to break down. Potato will absorb salt. Scoop out potato, reduce sauce again.
3. Wine – Use any red wine that’s not sweet or too oaky that’s good enough to drink. Shiraz, Cabernet Sauvignon, Merlots are all good options. I always rummage in the discount bins at liquor stores for bargains where you can get good bottles discounted up to 90%!
Win sub: If you cannot drink red wine, skip the wine and just use beef stock to make a terrific beef flavoured garlic-gravy.
4. Internal Temperature of Cooked Prime Rib: The internal temperature will rise by 3 – 4°C / 5 – 7°F while it is resting so it needs to be taken out of the oven before it reaches your desired doneness.
Pull temp is the temperature at which it should be removed from the oven;
Target temp is the final temperature of the beef for each level of doneness, to which the beef will rise after resting for 20 minutes.
COOK TIMES for different sizes: Doesn’t increase that much with increased size because of the shape. Add 10 -15 minutes for each 1 kg/ 2 lb, but start checking the internal temp early just to be sure.
TIP: Once the internal temp hits 40°C/104°F, the internal temp increases by 5°C/10°F every 10 to 15 minutes.
5. Cornflour/cornstarch is optional. This thickens the sauce slightly to a maple syrup consistency which is how I like it. But this sauce is essentially a Red Wine Jus and they are actually quite runny as they are not thickened in this way. It’s a personal preference – so if you don’t mind a runnier sauce, you can skip this.
6. Make Ahead: Best made fresh. Keeps warm for 1 hour and can be blasted in hot oven for a few minutes to freshen up the crust. For leftovers, I like to keep it whole then slice thinly. Microwave very gently until just warmed (and still pink!). Or slice thinly, bring to room temp, pile of rye bread with mustard and pickles and make the BEST Roast Beef Sandwich EVER!
7. Unpeeled onion and garlic: I leave them unpeeled because then they hold together better so they keep the prime rib elevated off the base of the skillet. Unpeeled onion collapses into a soft pile very quickly. The onion is strained out later when making the sauce.
8. Nutrition per serving. Calculated using an estimation of the bone weight, and assuming most of the fat is trimmed. Includes sauce.
2 Asian (red) eschalots, cut into 5mm-thick slices
2 baby cucumbers (cukes), thinly sliced into rounds
Chopped roasted peanuts, thinly sliced chilli, fried Asian shallots (from Asian food shops – optional) and lime wedges, to serve
CHILLI LIME DRESSING
2cm piece (10g) ginger, peeled, chopped
1 garlic clove, chopped
2 tbs grated palm sugar or brown sugar
1/4 cup (60ml) fish sauce
Juice of 4 limes
Juice of 1/2 an orange
1 small red chilli, seeds removed, thinly sliced
METHOD
1.Combine steak, lemongrass, garlic, sugar and fish sauce in a bowl. Cover and chill for at least 30 minutes to marinate.
2.For the chilli lime dressing, using a mortar and pestle, pound ginger, garlic and sugar to a fine paste, then stir through remaining ingredients and set aside. (The dressing will keep, covered in the refrigerator, for up to 2 days.
3. When ready to serve, place noodles in a heatproof bowl, cover with boiling water and soak for 3-4 minutes or until soft. Drain and rinse under cold water, then toss with half the dressing.
4. Heat 1 tsp oil in a wok over high heat. In 3 batches, cook steak mixture, tossing, for 1-2 minutes per batch or until golden brown. Transfer to a plate and repeat with remaining oil and steak mixture. Set aside to rest for 10 minutes.
5. Add carrot, eschalot, cucumber and cooked steak to dressed noodles and toss to combine. Divide among four serving plates. Drizzle with remaining dressing and scatter with peanuts, sliced chilli, fried shallots and lime wedges.
Better than a steakhouse, these classic juicy burgers are seasoned to perfection with a few secret ingredients that take it to another level. They’re tender, juicy, and delicious—simply the best burgers ever. With just 10 minutes of prep time, you can make them at home today. Alternatively, you can make these burgers on the grill or on the stovetop in a cast iron skillet.
WHAT IS IN THE JUICIEST HAMBURGERS?
ground beef – I used lean ground beef.
Panko breadcrumbs
cheddar cheese
parsley
pickle juice – You can use cold water instead. I often use pickle juice in my burger patties because they make the burger juicier and adds so much flavour. Pickle juice contains water, vinegar, sugar, mustard seeds, dill and a variety of spices.
garlic powder
Worcestershire sauce – optional.
salt and pepper
vegetable oil or cooking spray oil – for grilling.
hamburger buns – make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
toppings – mayonnaise, lettuce, tomato, red onions, pickles, and ketchup. These are my favourite toppings, but they are all completely optional. Feel free to top these burgers with whatever toppings that you like.
You’ll also need an indoor grill pan (if you’re not using an outdoor grill) and a spatula to flip the hamburgers.
HOW TO MAKE CLASSIC JUICY HAMBURGERS
Make the patties: In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well to combine. Shape the ground beef mixture into a firm ball. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.
Shape the patties: Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8×8-inch square). Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties.
Grill the hamburger patties: Brush oil over the grill pan and heat over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F.
Assemble the hamburgers: Toast the buns on the grill, if desired. On each hamburger bun, spread mayonnaise onto the bottom half. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with sliced tomato, onions and pickles. Add ketchup on top and place the top half of the bun on top.
How to Make Burgers in a Skillet
If you don’t have a grill, make these burgers in a cast-iron skillet. Heat oil in the skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
TIPS FOR MAKING CLASSIC HAMBURGERS
How to tell if the burger is cooked. A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
How to serve hamburgers. Serve warm with a side of crispy french fries or sweet potato wedges and a side salad. I love a good potato salad or a pasta salad with this.
How to freeze hamburger patties. You can freeze the uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
Better than the steakhouse, these classic juicy hamburgers are perfectly seasoned, so flavourful and delicious. Make them on the grill or on the stove.
Hamburger Patties:
1 lb. lean ground beef
¼ cup Panko breadcrumbs
¼ cup cheddar cheese, shredded
1 tablespoon parsley, finely chopped
2 tablespoons pickle juice (or cold water)
½ tablespoon garlic powder
½ teaspoon Worcestershire sauce (optional)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil or cooking spray oil
Assemble the Burgers:
4 hamburger buns, sliced
¼ cup mayonnaise, divided
4 pieces of lettuce
4 slices tomato, ¼-inch thick
½ cup red onions, sliced
½ cup pickles, sliced
¼ cup ketchup
INSTRUCTIONS
Prepare the Hamburger Patties:
In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine).
Shape the ground beef mixture into a firm ball. This helps the beef mixture bind together to yield firm patties. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.
Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8×8-inch square). You can also roll it out with a rolling pin.
Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties (¼ pound each). Add the scraps evenly amongst the 4 patties.
Grill the Hamburger Patties:
Brush oil over the grill pan and heat pan over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F. It takes about 10 minutes total.
Assemble the Hamburgers:
Slice the hamburgers and toast the slices on the grill, if desired.
On each hamburger bun, spread 1 tablespoon mayonnaise onto the bottom half of the bun. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with 1 slice of tomato, 2 or 3 slices onions and sliced pickles. Add a tablespoon ketchup on the top half of the bun. Place the top half of the bun on top to assemble the hamburger.
Serve with a side of crispy french fries.
NOTES
How to check if the burger is cooked: A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
How to cook burgers in a skillet: If you don’t have a grill, make these burgers in a cast-iron skillet. Heat oil in the skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
How to serve burgers: Serve warm with a side of crispy french fries or sweet potato wedges and a side salad. I love a good potato salad or a pasta salad with this.
How to freeze hamburger patties: You can freeze the uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
Remove the steak from the fridge 1 hr before you’re ready to cook to bring it up to room temperature. Just before cooking, make the salad dressing by whisking together the ginger, garlic, lime juice, oil, soy and chopped chillies in a bowl.
STEP 2
Put the steaks on the barbecue and cook on one side for 3 mins, then turn and cook for 3 mins on the other side for medium rare. Alternatively, fry your steaks in a frying pan or griddle pan for 3 mins each side. After cooking, cover and rest the meat for 5 mins.
STEP 3
Arrange the lettuce leaves, radishes, carrot, cucumber, spring onion and avocado on a sharing plate. Slice the steak against the grain into thin slices and lay on top of the salad. Drizzle over any resting juices and the dressing. Garnish with the sesame seeds and the sliced red chilli.
