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In Chinese cuisine, beef with broccoli is a traditional side dish. Now you can prepare this quick and delicious beef broccoli at home instead of ordering takeout.
Ingredients
SAUCE
- 2 tbsp cornstarch / cornflour
- 1/4 cup water
- 1 tsp sugar
- 1 tbsp dark soy sauce (Note 1)
- 1 1/2 tbsp light soy sauce (Note 1)
- 1 tbsp Chinese cooking wine (Shaoxing wine) (Note 2)
- 1/8 tsp Chinese five spice powder (Note 3)
- 1 tsp sesame oil (optional)
- 1/8 tsp tsp black pepper
STIR FRY
- 2 tbsp oil
- 12 oz / 360g beef fillet, flank or rump (Note 4 for tenderizing option)
- 1 garlic clove, finely chopped
- 1 tsp fresh ginger, finely chopped
- 3– 5 cups broccoli florets (1 head), cooked (Note 5)
- 1 cup water
Instructions
Instructions
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Place cornflour and water in a bowl then mix. Add remaining Sauce ingredients.
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Slice the beef into 1/4″ / 0.5cm thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.
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Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned.
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Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until the beef is no longer pink.
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Pour Sauce and water into the skillet and quickly mix.
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When the sauce starts bubbling, add broccoli. Stir to coat the broccoli in Sauce, then let it simmer for 1 minute or until Sauce is thickened.
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Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.
Notes
- Dark soy sauce is more flavorful than light soy sauce. Both soy sauces can be substituted with all-purpose soy sauce or simply light soy sauce, but the sauce’s color will be lighter. Use some light soy sauce; dark soy sauce has a stronger flavor.
- Chinese stir-fry sauces require Chinese cooking wine as a key component; otherwise, they lack the authentic “restaurant” flavor. A great substitute is dry sherry, or cooking sake. If using mirin, leave out the sugar. (If you can’t drink alcohol, substitute low sodium chicken broth for 3/4 cup of the water.)
- A blend of five spices is called Chinese Five Spice Powder. It can be found in supermarkets’ herb and spice sections and doesn’t cost any more than other spices.
- Beef – As with any stir fry, you must use a good piece of beef because it cooks so quickly. For this recipe, rump, flank, sirloin, t-bone, and scotch fillet work well.
- Against the grain, cut the beef. The fibers in the meat are generally oriented in one direction when you look at it. The fibers of the beef should be facing you so that they are traveling from left to right. Next, cut perpendicular to the direction of the fibers, or through the fibers (see here for illustrative image). The beef is more soft after being cut in this manner!
- Chuck is not appropriate for slow cooking until it has been tenderized (see How to tenderize beef the Chinese restaurant way)
- If par-boiling, add the broccoli to a saucepan of boiling water, let it boil again for 40 or 1 seconds, depending on how tender you want your broccoli, then drain. While the broccoli is resting in the colander, the remaining heat will completely cook it.
- I modified this recipe from Woks of Life, my “go to” source for recipes inspired by Chinese takeout!
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 6 servings
- Calories: 392cal
- Sugar: 4.1g
- Sodium: 1101mg
- Fat: 18.3g
- Saturated Fat: 3.8g
- Carbohydrates: 16.7g
- Fiber: 4.1g
- Protein: 43.5g
- Cholesterol: 89mg
Keywords: beef and broccoli