This recipe is quick to make and tastes great. It’s better than most restaurant versions and lets you control what goes in. The sauce is salty, a little sweet, and has a nice spice from the five-spice powder. The beef is tender, and the broccoli adds a fresh crunch. You only need a few basic ingredients, and it goes well with rice or noodles.
Ingredients You Need for Chinese Beef and Broccoli
To make this tasty stir fry, gather the following ingredients. You can easily find these in most supermarkets or Asian grocery stores.
Sauce ingredients:
- 2 tablespoons cornstarch (also called cornflour)
- 1/4 cup water
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon Chinese cooking wine (Shaoxing wine) – see notes for substitutes
- 1/8 teaspoon Chinese five spice powder
- 1 teaspoon sesame oil (optional)
- 1/8 teaspoon black pepper
For the stir fry:
- 2 tablespoons cooking oil
- 12 ounces (360 grams) beef fillet, flank, or rump, sliced thinly
- 1 garlic clove, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 4 to 5 cups broccoli florets (about one medium head), cooked
- 1 cup water
For serving:
- Sesame seeds (optional)
How to Make Chinese Beef and Broccoli at Home
Start by preparing the sauce. Mix the cornstarch with the water in a bowl until smooth. Then add sugar, dark soy sauce, light soy sauce, Chinese cooking wine, five-spice powder, sesame oil if you like, and black pepper. Stir everything well so the flavors blend.
Next, slice your beef thinly against the grain. This means cutting across the direction of the meat fibers, which helps keep the beef tender when cooked. Combine the beef slices with two tablespoons of the prepared sauce and set it aside for a few minutes to marinate.
Heat the oil in a skillet or wok over high heat until shimmering. Add the beef in a single layer and let it sear for one minute without stirring. This will help the beef develop a nice brown color. Then stir the beef for about 10 seconds, add the garlic and ginger, and stir for another 30 seconds until the beef loses its raw pink color.
Pour the rest of the sauce and the cup of water into the skillet. Quickly mix everything together and wait for the sauce to start bubbling. Then add your cooked broccoli florets. Stir the broccoli so it gets coated with the sauce evenly, then let it simmer for about one minute. The sauce will thicken and cling to the beef and broccoli perfectly.
Once the sauce has thickened and everything is heated through, remove the skillet from the heat. Serve your Chinese Beef and Broccoli over steamed rice or noodles. For a nice finishing touch, sprinkle sesame seeds on top if you want a little extra crunch and flavor.
How to Serve Chinese Beef and Broccoli for a Delicious Meal
Serving this stir fry is simple and satisfying. You want to pair the beef and broccoli with a neutral side that soaks up the tasty sauce, such as fluffy steamed white rice or fragrant jasmine rice. If you prefer noodles, simple egg noodles or rice noodles work beautifully as well.
For a full meal, add a light side like steamed dumplings or a fresh Asian cucumber salad to contrast the rich flavors of the stir fry. Garnishing with sliced green onions or extra sesame seeds adds a nice touch of color and texture to your plate.
If you’re serving guests or want to make a weeknight dinner feel special, place your Chinese Beef and Broccoli in a large serving dish and let everyone help themselves. This dish stays hot and delicious, making it perfect for sharing and enjoying together.
Expert Tips to Make Your Chinese Beef and Broccoli Outstanding
- Choose the right beef cut: For the best texture, use beef flank, sirloin, rump, or fillet. These cuts are tender and cook quickly, ideal for stir-frying. Avoid tougher cuts unless you plan to tenderize them properly first.
- Slice against the grain: Look closely at your beef’s muscle fibers. Cut perpendicular to those fibers to keep the meat tender. This step makes a big difference in how soft and enjoyable your beef bites will be.
- Velveting the beef: If you’re using a tougher or more economical cut, consider “velveting.” This technique involves marinating beef in a mixture of cornstarch, egg white, and a bit of oil, then briefly blanching it in hot water before stir-frying. It locks in moisture and tenderness, making your beef silky and soft.
- Cook on high heat: Stir fries need high heat to develop good flavor and keep vegetables crisp. Make sure your skillet or wok is hot before adding ingredients, and work quickly to avoid overcooking.
- Don’t overcook broccoli: Whether you blanch it beforehand or cook it in the stir fry, broccoli should remain bright green and slightly crunchy. Overcooking makes it mushy and dulls the flavor.
- Adjust sauce to taste: Soy sauce can be salty, so start with less and add more if needed. You can also tweak sugar to balance sweetness, or add a splash of low-sodium broth instead of water for deeper flavor.
- Use fresh ginger and garlic: These aromatics are key to authentic flavor. Fresh is best, but if needed, you can substitute with good-quality minced ginger and garlic from a jar.
How to Store Chinese Beef and Broccoli Safely and Effectively
If you have leftovers, store them in an airtight container and refrigerate promptly. The beef and broccoli will keep well for 2 to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.
Avoid freezing this dish, as the broccoli’s texture will suffer and become mushy upon thawing. If you want to meal prep, keep the beef and sauce separate from the cooked broccoli until just before serving to preserve the best texture.
When reheating, heat slowly and stir often to prevent the beef from drying out. This way, you’ll enjoy your meal almost as fresh as the day you made it.
Variations to Customize Your Chinese Beef and Broccoli
While the classic recipe is fantastic on its own, you can try some easy variations to keep things interesting:
- Add other vegetables: Bell peppers, snap peas, or sliced carrots make great additions. Add them with the broccoli or slightly earlier in cooking to keep them crisp.
- Spice it up: Include a pinch of crushed red pepper flakes or a dash of chili garlic sauce in the sauce for a bit of heat.
- Make it gluten-free: Use tamari or coconut aminos instead of soy sauce. Double-check your cooking wine substitute is gluten-free as well.
- Switch protein: Try chicken, shrimp, or tofu instead of beef. Adjust cooking times accordingly.
- Make it vegetarian: Omit the beef and add mushrooms or tempeh for texture and umami flavor.
- Use different nuts or seeds: Swap sesame seeds for toasted peanuts or cashews for a crunchier topping.
Frequently Asked Questions About Chinese Beef and Broccoli
What cut of beef is best for Chinese Beef and Broccoli?
You want tender cuts like flank, sirloin, rump, or fillet. These cook quickly and stay tender. Avoid slow-cooking cuts unless you tenderize them first.
Can I use frozen broccoli for this recipe?
Yes, but fresh broccoli is best for texture and flavor. If you use frozen, thaw and drain it well before adding to the stir fry.
How do I tenderize beef like in Chinese restaurants?
Try velveting. Marinate thin beef slices in cornstarch, egg white, and a little oil, then blanch in hot water before stir-frying.
Can I make this recipe without Chinese cooking wine?
Yes. Substitute with dry sherry or cooking sake. If you avoid alcohol, replace part of the water with low-sodium chicken broth.
Is this recipe healthy?
Yes. It’s rich in protein and vitamins from the broccoli, low in sugar, and uses minimal oil. Perfect for a balanced meal.
How long can I store leftovers?
Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently before eating.
Can I prepare this dish ahead of time?
You can prep ingredients and sauce in advance. Cook and combine just before serving for the best results.
Chinese Beef and Broccoli
Ingredients
- 2 tablespoons cornstarch (cornflour)
- 1/4 cup water
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
- 1/8 teaspoon Chinese five spice powder
- 1 teaspoon sesame oil (optional)
- 1/8 teaspoon black pepper
- 2 tablespoons cooking oil
- 12 ounces beef fillet, flank, or rump (sliced thinly)
- 1 clove garlic (finely chopped)
- 1 teaspoon fresh ginger (finely chopped)
- 4 to 5 cups broccoli florets (about one medium head, cooked)
- 1 cup water
- sesame seeds (optional, for serving)
Instructions
- In a bowl, mix cornstarch with water until smooth. Add sugar, dark soy sauce, light soy sauce, cooking wine, five spice powder, sesame oil, and black pepper. Stir well.
- Thinly slice the beef against the grain. Combine beef slices with two tablespoons of the prepared sauce and set aside to marinate.
- Heat oil in a skillet or wok over high heat until shimmering. Add beef in a single layer and sear for one minute without stirring. Stir for 10 seconds, then add garlic and ginger. Cook for another 30 seconds until beef is no longer pink.
- Pour the remaining sauce and the cup of water into the skillet. Mix quickly and wait for the sauce to bubble. Add cooked broccoli and stir to coat evenly. Let simmer for about one minute until sauce thickens.
- Remove from heat and serve over steamed rice or noodles. Sprinkle with sesame seeds if desired.
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