Chinese Beef and Broccoli
A saucy, quick-cooking Chinese Beef and Broccoli recipe with tender beef, crisp broccoli, and a glossy savory sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 - 4 servings 1x
- Category: Stir Fry
- Method: Stir Fry
- Cuisine: Chinese American
Ingredients
Scale
- 2 tbsp cornstarch / cornflour
- 1/4 cup water
- 1 tsp sugar
- 1 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp Chinese cooking wine, Shaoxing wine
- 1/8 tsp Chinese five spice powder
- 1 tsp sesame oil, optional
- 1/8 tsp black pepper
- 2 tbsp oil
- 12 oz / 360g beef fillet, flank, or rump
- 1 garlic clove, finely chopped
- 1 tsp fresh ginger, finely chopped
- 4 – 5 cups broccoli florets, cooked
- 1 cup water
- Sesame seeds, optional
Instructions
- Whisk the cornstarch with 1/4 cup water until smooth, then mix in the sugar, soy sauces, Chinese cooking wine, five spice, sesame oil, and black pepper.
- Cut the beef into thin 1/4 inch / 0.5cm slices. Add the beef to a bowl with 2 tbsp of the prepared sauce and let it sit briefly.
- Warm the oil in a skillet over high heat. Add the beef in one layer and let it sear for 1 minute.
- Stir the beef for 10 seconds, then add the garlic and ginger. Cook for another 30 seconds, just until the beef loses its pink color.
- Pour the remaining sauce and 1 cup water into the skillet, stirring quickly so everything blends.
- Once the sauce bubbles, add the cooked broccoli. Toss well, then simmer for 1 minute, or until the sauce turns thick and glossy.
- Take the pan off the heat right away. Serve over rice and add sesame seeds if you like.
Notes
- Dark soy sauce adds deeper color and stronger flavor. Light soy sauce or all-purpose soy sauce can replace both soy sauces, but the finished sauce will be paler. Avoid using only dark soy sauce.
- Chinese cooking wine gives the sauce its classic stir-fry depth. Dry sherry or cooking sake may be used instead. If using mirin, leave out the sugar.
- For an alcohol-free version, replace 3/4 cup of the water with low sodium chicken broth.
- Chinese five spice powder is commonly sold with dried herbs and spices in supermarkets.
- Use quick-cooking beef cuts such as rump, flank, sirloin, t-bone, or scotch fillet. Slice across the grain for a more tender bite.
- Slow-cooking beef cuts such as chuck are not ideal unless tenderised first.
- To parboil broccoli, add it to boiling water. When the water returns to a boil, cook for 40 seconds for just-cooked broccoli or 1 minute for softer broccoli, then drain.
- Nutrition is calculated per serving and does not include rice.
Nutrition
- Serving Size: 405 g
- Calories: 392 cal
- Sugar: 4.1 g
- Sodium: 1101 mg
- Fat: 18.3 g
- Saturated Fat: 3.8 g
- Carbohydrates: 16.7 g
- Fiber: 4.1 g
- Protein: 43.5 g
- Cholesterol: 89 mg
Keywords: Chinese Beef and Broccoli, beef and broccoli, beef broccoli recipe, Chinese stir fry