Description
A classic Chinese Beef and Broccoli stir fry featuring tender slices of beef cooked quickly with vibrant broccoli florets in a flavorful soy-based sauce infused with garlic, ginger, and Chinese five spice. Perfect for a quick and satisfying weeknight meal served over rice with an optional sprinkle of 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, sliced 1/4" thick
- 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, mix the cornstarch and water 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 until well combined.
- Marinate the Beef: Slice the beef into 1/4″ (0.5 cm) thick slices against the grain for tenderness. Place the beef and 2 tablespoons of the sauce into a bowl, mix to coat, and set aside.
- Heat the Skillet and Cook Beef: Heat oil in a skillet over high heat. Add the beef spread out in a single layer and leave undisturbed for 1 minute to sear and brown.
- Stir and Add Aromatics: Stir the beef for about 10 seconds, then add the finely chopped garlic and ginger. 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 mix to coat the beef evenly and bring the sauce to a bubble.
- Add Broccoli and Thicken Sauce: Add the cooked broccoli florets to the skillet. Stir to coat the broccoli in the sauce, then let it simmer for about 1 minute until the sauce thickens.
- Serve: Remove from heat immediately. Serve the beef and broccoli over rice and sprinkle with sesame seeds if desired.
Notes
- Dark soy sauce gives a richer color and more intense flavor compared to light soy sauce; using all dark soy sauce can overpower the dish.
- Chinese cooking wine (Shaoxing wine) is essential for authentic flavor; substitutes include dry sherry or cooking sake. If avoiding alcohol, replace 3/4 cup water with low sodium chicken broth.
- Chinese five spice powder is a blend of spices available in most supermarkets and adds a distinctive aromatic note.
- Use tender cuts of beef such as rump, flank, sirloin, T-bone, or scotch fillet for quick cooking. Slice beef against the grain to maximize tenderness.
- To prepare broccoli, blanch in boiling water for 40 seconds for just cooked or 1 minute for more tender. Drain and let residual heat finish cooking.
- This recipe is adapted from Woks of Life, a reputable source for Chinese takeout recipes.
- Nutrition information excludes rice and the recipe yields 3 to 4 servings.
