Description
A classic Chinese takeout favorite, this Chinese Beef and Broccoli recipe features tender slices of beef cooked with fresh broccoli florets in a flavorful soy-based sauce. Quick to prepare and packed with savory, aromatic seasonings like ginger, garlic, and Chinese five-spice powder, this dish is perfect for a satisfying weeknight dinner served over rice.
Ingredients
Scale
Sauce
- 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
Main Ingredients
- 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 (about 1 head), cooked
- 1 cup water
- Sesame seeds (optional)
Instructions
- Prepare the Sauce: In a bowl, combine the cornstarch and 1/4 cup water, mixing until smooth. Add the sugar, dark soy sauce, light soy sauce, Chinese cooking wine, Chinese five spice powder, sesame oil (if using), and black pepper. Stir well to create the sauce mixture.
- Marinate the Beef: Slice the beef into thin 1/4 inch (0.5 cm) slices. Place the beef in a bowl and add 2 tablespoons of the prepared sauce, mixing to coat evenly. Set aside to marinate briefly.
- Cook the Beef: Heat 2 tablespoons of oil in a skillet over high heat. Add the marinated beef to the skillet, spreading it out in an even layer, and leave it undisturbed for 1 minute to brown.
- Stir-fry Aromatics: Stir the beef for about 10 seconds, then add the finely chopped garlic and ginger. Continue stirring for 30 seconds or until the beef is no longer pink.
- Add Sauce and Water: Pour the remaining sauce mixture and 1 cup of water into the skillet, quickly stirring everything together.
- Add Broccoli and Simmer: Once the sauce starts bubbling, add the cooked broccoli florets. Stir well to coat the broccoli with the sauce, then let the dish simmer for 1 minute or until the sauce thickens.
- Serve: Remove from heat immediately. Serve the beef and broccoli hot, ideally over steamed rice. Sprinkle with sesame seeds if desired.
Notes
- Note 1: Dark soy sauce adds color and a richer flavor, while light soy sauce provides saltiness and brightness.
- Note 2: Shaoxing wine is a traditional Chinese cooking wine that enhances the aroma. It can be substituted with dry sherry if unavailable.
- Note 3: Chinese five spice powder imparts a warm, aromatic flavor from star anise, cloves, cinnamon, fennel, and Szechuan peppercorns.
- Note 4: For more tender beef, consider briefly marinating with a little baking soda or velveting the beef before cooking.
- Note 5: Broccoli can be steamed or blanched prior to adding to the skillet for tender-crisp texture.
- Cooking Tip: Be sure not to overcook the broccoli to maintain its vibrant color and crunch.
