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Chinese Beef and Broccoli

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Chinese Beef and Broccoli is a quick and delicious stir-fry that combines tender beef, vibrant broccoli, and a savory sauce made from soy, Chinese cooking wine, and five-spice powder. This homemade dish is ready in just 20 minutes and is a healthier alternative to take-out.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3–4 servings
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Chinese
  • Diet: Gluten Free

Ingredients

2 tbsp cornstarch (cornflour)

¼ cup water

1 tsp sugar

1 tbsp dark soy sauce

1 ½ tbsp light soy sauce

1 tbsp Chinese cooking wine (Shaoxing wine)

⅛ tsp Chinese five-spice powder

1 tsp sesame oil (optional)

⅛ tsp black pepper

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

For serving (optional): Sesame seeds

Instructions

  1. In a small bowl, combine the cornstarch and water. Add the rest of the sauce ingredients and stir until well mixed. Set aside.
  2. Slice the beef into ¼-inch (0.5 cm) thick slices. Place in a bowl and add 2 tbsp of the sauce. Toss to coat, and set aside.
  3. Heat 1 tbsp of oil in a skillet or wok over high heat. Add the beef in a single layer, cooking for 1 minute until browned. Stir the beef for another 10 seconds, then add garlic and ginger, cooking for 30 seconds until fragrant.
  4. Pour in the sauce and water, quickly stirring to combine. Bring to a simmer.
  5. Once the sauce begins to bubble, add the cooked broccoli. Stir to coat the broccoli in the sauce, then let it simmer for about 1 minute or until the sauce thickens.
  6. Remove from heat and serve immediately over rice or noodles. Optionally, sprinkle with sesame seeds for added crunch.

Notes

  • For a more tender beef, use the “velveting” method by marinating the beef in a mixture of cornstarch, water, and oil for about 30 minutes before cooking.
  • For a vegetarian version, replace the beef with tofu or tempeh.
  • Add red pepper flakes or chili paste for a spicy version.
  • If you don’t have Shaoxing wine, you can use dry sherry or chicken broth as a substitute.
  • Use both light and dark soy sauce for the best balance of flavor and color.
  • Feel free to add more veggies like bell peppers, mushrooms, or snap peas for added variety.

Nutrition

Find it online: https://cheftinaskitchen.com/chinese-beef-and-broccoli/