Description
A quick and easy Chinese Beef and Broccoli recipe featuring tender beef and crisp broccoli in a rich sauce.
Ingredients
Scale
- 12 oz (360 g) beef fillet, flank, or rump, sliced
- 4–5 cups cooked broccoli florets
- 2 tbsp (30 ml) oil
- 1 clove garlic, finely chopped
- 1 tsp (5 ml) fresh ginger, finely chopped
- 1 cup (240 ml) water
- 2 tbsp (15 g) cornstarch
- 1/4 cup (60 ml) water
- 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
Instructions
- Step 1: In a bowl, stir together 2 tablespoons cornstarch and 1/4 cup water until completely smooth to prevent lumps. Add 1 teaspoon sugar, 1 tablespoon dark soy sauce, 1.5 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine, 1/8 teaspoon Chinese five spice powder, 1 teaspoon sesame oil (optional), and 1/8 teaspoon black pepper. Mix thoroughly and set aside.
- Step 2: Cut the beef against the grain into thin 1/4 inch (0.5 cm) slices for more tenderness. Place the sliced beef in a bowl and add 2 tablespoons of the prepared sauce mixture. Stir to coat the beef and set aside.
- Step 3: Heat 2 tablespoons oil in a skillet over high heat until it shimmers. This high heat is necessary for proper searing of the beef.
- Step 4: Add the beef strips in a single layer to the hot skillet. Do not stir for 1 minute to allow the beef to brown and develop a sear. Then stir the beef for about 10 seconds to avoid overcrowding and allow even cooking.
- Step 5: Add the finely chopped garlic and ginger to the skillet with the beef. Stir for another 30 seconds or until the beef is no longer pink and mostly brown.
- Step 6: Pour the remaining sauce mixture and 1 cup water into the skillet. Lift the beef and garlic mixture while gently stirring to coat everything evenly with the sauce.
- Step 7: When the sauce begins to bubble, add the cooked broccoli florets. Stir to coat them with the sauce evenly.
- Step 8: Let the skillet simmer on medium heat for about 1 minute or until the sauce thickens and clings to the beef and broccoli.
- Step 9: Remove from heat immediately. Serve the beef and broccoli over steamed cooked rice. Optionally, sprinkle with sesame seeds.
Notes
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days away from heat or direct sunlight.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Reheat gently to keep beef tender and broccoli crisp.
- Freezing: Wrap portions tightly in plastic wrap or aluminum foil, place in a freezer container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If beef is not browning, pat dry with paper towels before adding to the skillet to improve caramelization.
- If sauce is too thick, add 2 tablespoons hot water near the end of cooking to loosen it.
- For undercooked broccoli, cover the skillet with a lid for 1-2 minutes after adding broccoli to steam thoroughly.
- To tenderize tougher cuts of beef, soak in a mixture of 1 tablespoon cornstarch and water for 30 minutes before cooking.
- If sauce tastes too salty, stir in 1 teaspoon of sugar 1 minute before serving to balance flavor.
- Reheat gently to maintain beef tenderness and broccoli texture.
- Serve with steamed jasmine rice or cauliflower rice.
- Pair with stir-fried green beans or a crisp cucumber salad.
- Use leftovers for beef and broccoli lettuce wraps, beef stir-fry bowls, fried rice, or Asian-inspired quinoa salads.
- Garnish with sesame seeds or drizzle with sweet chili sauce. Serve with additional soy sauce if desired.
- Protein swaps such as chicken or tofu can be used in place of beef for different dietary needs (not included in this recipe’s ingredient list).
- Choose flank steak or sirloin for tenderness; slicing against the grain is essential for texture.
- Fresh broccoli with vibrant green color and firm florets provides the best texture. Avoid limp florets.
- Use fresh garlic, minced finely for best flavor release.
- Fresh ginger grated or finely chopped adds warmth and depth.
- Use aged soy sauce, preferably low-sodium, to maintain flavor control.
- Sesame oil should be toasted and added at the end of cooking if used.
- Cornstarch is key for both tenderizing beef and creating a smooth, glossy sauce.
- Chicken broth and oyster sauce mentioned in original source are not included in this recipe’s ingredient list; do not add.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg