Description
This Chinese Beef and Broccoli stir-fry is a quick and flavorful dish featuring tender beef slices and crisp broccoli florets coated in a savory, aromatic sauce made with soy sauce, Chinese cooking wine, and a touch of five spice. Perfectly cooked over high heat in a skillet, this classic takeout favorite is easy to prepare and ideal for a wholesome weeknight dinner.
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 the cornstarch and water until dissolved. Add sugar, dark soy sauce, light soy sauce, Chinese cooking wine, Chinese five spice powder, sesame oil (if using), and black pepper. Stir well to combine.
- Slice the Beef: Cut the beef into 1/4 inch (0.5 cm) thick slices, slicing against the grain for tenderness. Place the beef slices in a bowl, add 2 tbsp of the prepared sauce, and set aside to marinate briefly.
- Heat the Oil: Heat 2 tbsp of oil in a skillet or wok over high heat until hot.
- Cook the Beef: Add the beef slices to the skillet, spreading them out evenly. Let them sear without stirring for 1 minute until browned on one side.
- Stir-Fry Aromatics: Stir the beef for about 10 seconds, then add finely chopped garlic and ginger. Continue stirring for 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. Stir quickly to mix everything.
- Add Broccoli and Simmer: When the sauce starts bubbling, add the cooked broccoli florets. Stir to coat the broccoli evenly with the sauce, then let the mixture simmer for 1 minute or until the sauce thickens.
- Serve: Remove the skillet from heat immediately and serve the beef and broccoli stir-fry over cooked rice. Sprinkle with sesame seeds if desired.
Notes
- Dark soy sauce deepens the color and flavor of the sauce. You can substitute with all-purpose or light soy sauce, but the color will be lighter and flavor less intense. Avoid using all dark soy sauce alone.
- Chinese cooking wine (Shaoxing wine) adds authentic flavor to the sauce. Substitute dry sherry or cooking sake if unavailable. Mirin works too but omit sugar if used. For non-alcoholic option, replace 3/4 cup water with low sodium chicken broth.
- Chinese five spice powder is a blend of five spices and can be found in the herb and spice section in supermarkets.
- Use tender cuts of beef such as rump, flank, sirloin, t-bone, or scotch fillet. Slice against the grain to maximize tenderness. Avoid slow-cooking cuts unless properly tenderized.
- To prepare broccoli, blanch florets in boiling water for 40 seconds for slightly cooked or 1 minute for tender. Drain and let residual heat finish cooking.
- This recipe is adapted from Woks of Life, a trusted resource for Chinese takeout recipes.
- Nutrition information excludes rice serving.
