Chinese Beef and Broccoli
A quick and tasty stir-fry featuring tender beef and fresh broccoli in a flavorful sauce, perfect with rice or noodles.
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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Notes
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat gently, adding a splash of water if needed.