Description
This classic Chinese Beef and Broccoli stir fry features tender slices of beef cooked quickly with fresh broccoli in a savory and slightly sweet soy-based sauce infused with ginger, garlic, and Chinese five spice. Ready in just 20 minutes, it’s a perfect homemade takeout that’s flavorful and easy to prepare.
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, mix together 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 to the mixture and stir to combine thoroughly.
- Prepare the Beef: Slice the beef into 1/4 inch (0.5cm) thick slices. Place the beef slices in a bowl, add 2 tablespoons of the prepared sauce, and toss to coat. Set aside to marinate briefly.
- Cook the Beef: Heat oil in a skillet or wok over high heat. Add the beef slices in a single layer and let them cook undisturbed for 1 minute to brown. Stir the beef for about 10 seconds, then add chopped garlic and ginger. Continue stirring for another 30 seconds or until the beef is no longer pink.
- Add Sauce and Broccoli: Pour the remaining sauce and 1 cup water into the skillet. Quickly stir to combine. When the sauce begins to bubble, add the cooked broccoli florets. Stir well to coat the broccoli with the sauce, then let it simmer for about 1 minute or until the sauce thickens.
- Finish and Serve: Remove the skillet from heat immediately to prevent overcooking. Serve the beef and broccoli stir fry over steamed rice and sprinkle with sesame seeds if desired.
Notes
- Use a combination of dark and light soy sauces for optimal flavor and color. Using all dark soy sauce will make the flavor too strong; if needed, substitute with all-purpose or just light soy sauce but expect a lighter color.
- Chinese cooking wine (Shaoxing wine) is essential for authentic flavor. Dry sherry or cooking sake can substitute, or mirin (omit sugar if using). For alcohol-free versions, replace 3/4 cup water with low sodium chicken broth.
- Chinese Five Spice powder is a balanced blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, available in most supermarkets.
- Choose tender cuts of beef such as rump, flank, sirloin, t-bone, or scotch fillet. Slice against the grain for tenderness. Avoid slow cooking cuts unless tenderized.
- To cook broccoli, parboil by placing florets in boiling water until it returns to boil, then boil for 40 seconds to 1 minute depending on desired tenderness, then drain.
- Adapted from Woks of Life, a reliable resource for Chinese takeout recipes.
- Nutrition values exclude rice and are calculated per serving.
