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Close-up of a bowl filled with tender slices of Chinese Beef and Broccoli in a savory sauce, sprinkled with sesame seeds.

Chinese Beef and Broccoli

Faster than take out, healthier and tastier. This is a recipe from a Chinese restaurant! If using economical beef, consider tenderising it the Chinese way (“velveting”, simple, highly effective!).
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

Sauce
  • 2 tbsp cornstarch
  • 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
Stir Fry
  • 2 tbsp oil
  • 12 oz beef fillet, flank or rump slice into 1/4″ / 0.5cm thick slices
  • 1 garlic clove finely chopped
  • 1 tsp fresh ginger finely chopped
  • 4 – 5 cups broccoli florets cooked
  • 1 cup water
Serving
  • sesame seeds optional

Equipment

  • Bowl
  • Skillet

Method
 

  1. In a bowl, mix cornflour and water. Add the remaining sauce ingredients.
  2. 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 to marinate.
  3. Heat oil in a skillet over high heat. Add the marinated beef and spread it out. Cook for 1 minute until browned.
  4. Stir the beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until the beef is no longer pink.
  5. Pour the remaining sauce and water into the skillet and mix quickly.
  6. When the sauce starts bubbling, add the broccoli. Stir to coat the broccoli in the sauce, then let it simmer for 1 minute or until the sauce has thickened.
  7. Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.

Notes

Note 1: Dark soy sauce adds color and flavor. You can use all-purpose or light soy sauce instead, but the color will be lighter. Avoid using only dark soy sauce as the flavor will be too strong.
Note 2: Chinese cooking wine is key for authentic stir-fry flavor. Dry sherry or cooking sake are good substitutes. If using mirin, omit the sugar. If you cannot consume alcohol, replace 3/4 cup of the water with low-sodium chicken broth.
Note 3: Chinese Five Spice Powder is a blend of five spices, available in most supermarkets.
Note 4: For tender beef, slice against the grain. Look at the direction of the meat fibers and cut perpendicular to them. Slow-cooking cuts like chuck are not suitable unless tenderized.
Note 5: To par-boil broccoli, place florets in boiling water for 40 seconds (for just cooked) or 1 minute (for tender), then drain. The residual heat will finish cooking it.

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