Description
A classic Chinese Beef and Broccoli stir fry featuring tender slices of beef cooked with fresh broccoli in a savory soy-based sauce, infused with ginger, garlic, and aromatic spices. This quick and easy dish delivers restaurant-style flavor in under 20 minutes, perfect for a satisfying weeknight dinner served over rice.
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 cornstarch and 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 all sauce ingredients.
- Slice and Marinate Beef: Slice the beef into 1/4 inch (0.5 cm) thick slices against the grain for tenderness. Place the beef slices in a bowl with 2 tablespoons of the prepared sauce mixture and set aside to marinate briefly.
- Heat Oil and Brown Beef: Heat 2 tablespoons of oil in a skillet or wok over high heat. Add the beef in a single layer and leave it undisturbed for 1 minute to brown properly.
- Stir-fry Beef with Aromatics: Stir the beef for about 10 seconds, then add the finely chopped garlic and ginger. Continue to stir-fry 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 combine all ingredients.
- Cook Broccoli with Sauce: Once the sauce begins to bubble, add the cooked broccoli florets. Stir to coat the broccoli evenly in the sauce, then allow to simmer for 1 minute, or until the sauce thickens.
- Serve: Remove the skillet from heat immediately to prevent overcooking. Serve the beef and broccoli over steamed rice and sprinkle with sesame seeds if desired.
Notes
- Dark soy sauce provides deeper color and richer flavor; replacing both soy sauces with all-purpose or all light soy sauce will result in a lighter sauce color.
- Chinese cooking wine (Shaoxing wine) is key for authentic flavor. Substitute dry sherry or cooking sake if needed. Use mirin but omit sugar if used. For alcohol-free option, replace 3/4 cup water with low sodium chicken broth.
- Chinese five spice powder blends star anise, cloves, cinnamon, Sichuan pepper, and fennel; it is widely available and adds essential aroma.
- Use tender cuts of beef such as rump, flank, sirloin, t-bone, or scotch fillet, slicing against the grain to ensure tenderness.
- Par boil broccoli by boiling for 40 seconds for just cooked, or 1 minute for tender before stir-frying.
- Adapted from a recipe by Woks of Life, an excellent resource for Chinese home cooking.
- Nutrition information excludes rice serving.
