Description
This Chinese Beef and Broccoli recipe offers a flavorful, quick, and easy stir-fry dish featuring tender beef slices coated in a savory sauce paired with perfectly cooked broccoli florets. The dish is cooked on the stovetop with a balance of soy sauces, Chinese cooking wine, and aromatic spices, making it a classic and satisfying meal ideal for weeknights or any time you crave authentic Chinese takeout at home.
Ingredients
Scale
Beef and Marinade
- 12 oz (360 g) beef fillet, flank, or rump, sliced thinly against the grain
- 2 tbsp (15 g) cornstarch
- 1/4 cup (60 ml) water (for cornstarch slurry)
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) dark soy sauce
- 1.5 tbsp (22 ml) light soy sauce
- 1 tbsp (15 ml) Chinese cooking wine
- 1/8 tsp (0.25 g) Chinese five spice powder
- 1 tsp (5 ml) sesame oil (optional)
- 1/8 tsp (0.25 g) black pepper
Vegetables and Aromatics
- 4-5 cups cooked broccoli florets
- 1 clove garlic, finely chopped
- 1 tsp (5 ml) fresh ginger, finely chopped
Cooking Ingredients
- 2 tbsp (30 ml) oil (vegetable or peanut oil recommended)
- 1 cup (240 ml) water (for sauce)
Instructions
- Prepare the Sauce and Marinade: In a bowl, combine 2 tablespoons cornstarch and 1/4 cup water, stirring until smooth to avoid lumps. Add sugar, dark soy sauce, light soy sauce, Chinese cooking wine, Chinese five spice powder, sesame oil (if using), and black pepper. Mix thoroughly and set aside.
- Marinate the Beef: Slice beef thinly (1/4 inch or 0.5 cm) against the grain to enhance tenderness. Place the sliced beef in a bowl and add 2 tablespoons of the prepared sauce mixture. Stir well to coat the beef and set aside to marinate briefly.
- Heat the Skillet: Warm 2 tablespoons of oil in a skillet or wok over high heat until it shimmers, which is critical to searing the beef properly.
- Cook the Beef: Add beef strips in a single layer to the hot skillet. Let them sear undisturbed for 1 minute to develop a good browning. Then stir the beef for about 10 seconds to ensure even cooking without crowding the pan.
- Add Aromatics: Add the chopped garlic and ginger to the skillet with the beef. Stir for approximately 30 seconds until the beef loses its pink color and begins to brown fully.
- Add Remaining Sauce and Water: Pour the rest of the prepared sauce mixture and 1 cup of water into the skillet. Use a spatula to lift and stir the beef and garlic mixture gently, coating all ingredients evenly with the sauce.
- Incorporate Broccoli: When the sauce begins to bubble, add the cooked broccoli florets. Stir well to ensure the broccoli is evenly coated with the savory sauce.
- Simmer to Thicken: Let the skillet simmer on medium heat for about 1 minute, allowing the sauce to thicken and cling beautifully to the beef and broccoli.
- Serve: Remove the skillet from heat immediately. Serve the beef and broccoli hot over steamed rice. Optionally, sprinkle with sesame seeds for added texture and flavor.
Notes
- Ensure the beef is sliced very thinly against the grain for maximum tenderness.
- Using high heat when searing the beef helps achieve that classic caramelized crust.
- Pre-cooked broccoli saves time and prevents overcooking during stir-fry.
- Sesame oil is optional but adds authentic aroma and depth to the sauce.
- Serve immediately to maintain the dish’s texture and flavor.
- Leftover beef and broccoli can be refrigerated for up to 2 days but are best eaten fresh.
