Chinese Beef and Broccoli

Skip the takeout menu and make this authentic Chinese Beef and Broccoli right in your own kitchen. This recipe features tender, juicy beef and crisp broccoli florets tossed in a rich, glossy brown sauce that tastes exactly like your favorite restaurant version. It is a fast, healthy, and incredibly satisfying meal that comes together in just 20 minutes.

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Prep Time 15

Cook Time 5

Total Time 20

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 392

Ingredients Equipment Method Notes

Ingredients

2 tablespoons cornstarch cornflour
1/4 cup water for sauce
1 teaspoon sugar
1 tablespoon dark soy sauce
1 1/2 tablespoons light soy sauce
1 tablespoon Chinese cooking wine Shaoxing wine
1/8 teaspoon Chinese five spice powder
1 teaspoon sesame oil optional
1/8 teaspoon black pepper
2 tablespoons vegetable oil
12 ounces beef fillet, flank, or rump 360g
1 clove garlic finely chopped
1 teaspoon fresh ginger finely chopped
4 to 5 cups broccoli florets about 1 head, pre-cooked
1 cup water for the stir fry
Sesame seeds for garnish (optional)

Equipment

Wok or Large Skillet
Knife
Cutting Board

Method

Prepare the Sauce: In a small bowl, combine the cornstarch and 1/4 cup of water, mixing until smooth. Add the sugar, dark soy sauce, light soy sauce, Chinese cooking wine, Chinese five spice powder, sesame oil, and black pepper. Stir well to combine.
2 tablespoons cornstarch, 1/4 cup water, 1 teaspoon sugar, 1 tablespoon dark soy sauce, 1 1/2 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine, 1/8 teaspoon Chinese five spice powder, 1 teaspoon sesame oil, 1/8 teaspoon black pepper
Prep the Beef: Slice the beef into thin 1/4-inch (0.5cm) thick slices against the grain. Place the beef in a bowl and add 2 tablespoons of the prepared sauce. Toss to coat and set aside for a few minutes while you prepare the rest of the ingredients.
12 ounces beef fillet, flank, or rump
Sear the Beef: Heat the oil in a large skillet or wok over high heat. Add the beef slices and spread them out in a single layer. Let them sit undisturbed for about 1 minute until they are nicely browned on one side.
2 tablespoons vegetable oil, 12 ounces beef fillet, flank, or rump
Aromatics: Stir the beef for about 10 seconds, then add the finely chopped garlic and ginger. Continue to stir for another 30 seconds or until the beef is no longer pink.
1 clove garlic, 1 teaspoon fresh ginger
Thicken the Sauce: Pour the remaining sauce mixture and 1 cup of water into the skillet. Quickly mix everything together to ensure the cornstarch is evenly distributed.
1 cup water
Combine: Once the sauce begins to bubble and thicken, add the pre-cooked broccoli florets. Stir gently to coat the broccoli in the glossy sauce and let it simmer for about 1 minute.
4 to 5 cups broccoli florets
Finish and Serve: Remove the skillet from the heat immediately to prevent the beef from overcooking. Serve the hot beef and broccoli over steamed white rice and sprinkle with sesame seeds if desired.
Sesame seeds

Notes

To get the most tender beef, always slice against the grain to break up tough muscle fibers. Ensure your skillet is screaming hot before adding the beef to get a good sear without boiling the meat.