Description
A classic Chinese Beef and Broccoli stir fry featuring tender slices of beef cooked quickly with garlic, ginger, and crisp broccoli florets in a savory soy-based sauce. Perfect for a quick and flavorful weeknight dinner, served best over steamed rice and optionally garnished with sesame seeds.
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 the Sauce: In a bowl, combine the cornstarch and 1/4 cup water and mix 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 the sauce.
- Marinate the Beef: Slice the beef into thin 1/4 inch (0.5cm) thick slices against the grain for tenderness. Place the beef slices in a bowl with 2 tablespoons of the prepared sauce and set aside.
- Cook the Beef: Heat 2 tablespoons of oil in a skillet over high heat. Add the marinated beef slices, spreading them out so they do not overlap. Leave them undisturbed for 1 minute to brown.
- Sauté Aromatics: Stir the beef for 10 seconds, then add finely chopped garlic and ginger. Stir continuously for about 30 seconds or until the beef is no longer pink.
- Combine Sauce and Broccoli: Pour the remaining sauce and 1 cup water into the skillet. Quickly stir to mix. When the sauce begins to bubble, add the cooked broccoli florets, stirring to coat them well in the sauce. Let the mixture simmer for 1 minute or until the sauce thickens.
- Finish and Serve: Remove the skillet from heat immediately. Serve the beef and broccoli stir fry hot over steamed rice. Sprinkle with sesame seeds if desired.
Notes
- Dark soy sauce gives the sauce a richer color and deeper flavor compared to light soy sauce. You can use all-purpose soy sauce or only light soy sauce, but the sauce will be lighter and less intense.
- Chinese cooking wine (Shaoxing wine) is essential for authentic flavor. Substitute with dry sherry or cooking sake if unavailable. Mirin works too but omit sugar if using it. For alcohol-free cooking, replace 3/4 cup of water with low sodium chicken broth.
- Chinese Five Spice powder is a blend of five spices available in most supermarkets’ spice sections.
- Use tender cuts of beef such as rump, flank, sirloin, t-bone, or scotch fillet for quick cooking. Slice against the grain to maximize tenderness. Avoid slow-cooking cuts like chuck unless properly tenderized.
- To parboil broccoli, blanch florets in boiling water for 40 seconds (for crisp-tender) or 1 minute (for more tender), then drain and set aside before stir-frying.
- Recipe inspired and adapted from Woks of Life, a trusted source for authentic Chinese takeout recipes.
- Nutritional values are calculated per serving, excluding rice.
