Description
A classic Chinese Beef and Broccoli stir-fry featuring tender beef slices cooked quickly with garlic, ginger, and broccoli in a flavorful soy-based sauce. This easy and authentic recipe delivers a delicious, restaurant-style dish perfect for a weeknight dinner.
Ingredients
Units
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
Stir Fry
- 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 (1 head), cooked
- 1 cup water
Serving
- Sesame seeds (optional)
Instructions
- Prepare Sauce: In a bowl, mix the cornstarch and water until smooth. Add sugar, dark soy sauce, light soy sauce, Chinese cooking wine, Chinese five spice powder, sesame oil (if using), and black pepper. Stir well to combine.
- Prepare Beef: Slice the beef into 1/4″ (0.5cm) thick slices against the grain for tenderness. Place the beef slices and 2 tablespoons of the prepared sauce into a separate bowl and set aside to marinate briefly.
- Heat Skillet and Cook Beef: Heat 2 tablespoons of oil in a skillet over high heat. Add the beef and spread it out evenly. Let it sit without stirring for 1 minute to brown.
- Stir and Add Aromatics: Stir the beef for about 10 seconds, then add the finely chopped garlic and ginger. Continue stirring for another 30 seconds or until the beef is no longer pink.
- Add Sauce and Water: Pour the remaining sauce and 1 cup of water into the skillet. Quickly stir to mix everything evenly while the sauce starts to bubble.
- Add Broccoli and Simmer: Add the cooked broccoli florets to the skillet. Stir them well to coat with the sauce, then let the mixture simmer for 1 minute or until the sauce has thickened to your liking.
- Finish and Serve: Remove the skillet from heat immediately to prevent overcooking. Serve the beef and broccoli hot over steamed rice and sprinkle with sesame seeds if desired.
Notes
- Dark soy sauce gives the sauce a deeper color and richer flavor compared to light soy sauce. You can substitute all-purpose or just light soy sauce, but the sauce color will be lighter. Avoid using only dark soy sauce as it can overpower the dish.
- Chinese cooking wine (Shaoxing wine) is essential for authentic flavor. Dry sherry or cooking sake can be used as substitutes. If using mirin, omit sugar from the sauce. For non-alcoholic options, replace 3/4 cup water with low sodium chicken broth.
- Chinese Five Spice Powder is a common blend of spices available in the herb and spice section and adds distinctive flavor to the sauce.
- For tender beef, slice against the grain. Suitable cuts include rump, flank, sirloin, t-bone, and scotch fillet. Tenderizing methods are needed for tougher cuts like chuck.
- To parboil broccoli, boil in water until it just returns to boil, then cook for 40 seconds (for crisp-tender) to 1 minute (for tender), then drain. Residual heat will finish cooking.
- This recipe is adapted from Woks of Life, a trusted source for authentic Chinese takeout recipes.
- Nutrition values are estimated per serving excluding rice.
