Description
This Chinese Beef and Broccoli stir fry is a classic takeout favorite made healthier and fresher at home. Tender slices of beef are cooked quickly over high heat with garlic, ginger, and broccoli florets in a richly flavored sauce featuring soy sauce, Chinese cooking wine, and a hint of five-spice powder. This easy 20-minute recipe delivers a satisfying balance of protein, vegetables, and traditional Chinese flavors, perfect to serve over steamed rice for a wholesome 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 (thinly sliced against the grain)
- 1 garlic clove, finely chopped
- 1 tsp fresh ginger, finely chopped
- 4 - 5 cups broccoli florets (1 head), cooked (par boiled or steamed)
- 1 cup water
Serving
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Sauce: In a bowl, combine the 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 thoroughly to integrate all the sauce ingredients.
- Marinate the Beef: Slice the beef into 1/4 inch (0.5 cm) thick pieces against the grain for tenderness. Place the beef and 2 tablespoons of the prepared sauce into a bowl and set aside to marinate briefly.
- Heat Oil and Cook Beef: Heat 2 tablespoons of oil in a skillet or wok over high heat until hot. Add the marinated beef in a single layer and leave it undisturbed for 1 minute to develop a sear and brown the edges.
- Stir Fry Aromatics: Stir the beef for 10 seconds, then add the finely chopped garlic and ginger. Continue to stir-fry for about 30 seconds until the beef is no longer pink and the aromatics are fragrant.
- Add Sauce and Water: Pour in the remaining sauce mixture and 1 cup of water, quickly stirring to combine and distribute the sauce evenly over the beef.
- Combine Broccoli and Simmer: When the sauce starts bubbling, add the cooked broccoli florets. Stir well to coat the broccoli in the sauce, then let the mixture simmer for 1 minute or until the sauce thickens.
- Finish and Serve: Remove the skillet from heat immediately to prevent overcooking. Serve the beef and broccoli hot over steamed rice, garnished with sesame seeds if desired.
Notes
- Dark soy sauce deepens the sauce color and enhances flavor; you can substitute with all-purpose or light soy sauce, though the color will be lighter. Avoid using only dark soy sauce as it can overpower the dish.
- Chinese cooking wine is key for authentic flavor; substitute with dry sherry or cooking sake if unavailable. For a non-alcoholic option, replace 3/4 cup water with low sodium chicken broth.
- Chinese Five Spice Powder is a blend of five spices commonly found in supermarkets; it balances the flavors in the sauce.
- Use tender cuts like rump, flank, sirloin, or fillet for quick cooking. Slice beef against the grain to ensure tenderness. Slow-cooking cuts require tenderizing to be suitable.
- Broccoli can be par-boiled for 40 seconds to 1 minute to soften before stir-frying; residual heat will finish cooking while draining.
- Recipe adapted from Woks of Life, a trusted resource for excellent Chinese takeout recipes made at home.
- Nutrition information excludes rice serving.
