Description
This classic Chinese Beef and Broccoli recipe features tender beef slices stir-fried with fresh broccoli florets in a savory and aromatic sauce made with soy sauces, Chinese cooking wine, garlic, ginger, and a hint of five spice. Ready in just 20 minutes, this quick and flavorful dish is perfect for a satisfying weeknight dinner served over steamed rice.
Ingredients
Scale
Beef and Broccoli
- 12 oz (360 g) beef fillet, flank, or rump, sliced
- 4-5 cups cooked broccoli florets
- 2 tbsp (30 ml) oil
- 1 clove garlic, finely chopped
- 1 tsp (5 ml) fresh ginger, finely chopped
Sauce
- 2 tbsp (15 g) cornstarch
- 1/4 cup (60 ml) water (for slurry)
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) dark soy sauce
- 1.5 tbsp (22 ml) light soy sauce
- 1 tbsp (15 ml) Chinese cooking wine
- 1/8 tsp (0.25 g) Chinese five spice powder
- 1 tsp (5 ml) sesame oil (optional)
- 1/8 tsp (0.25 g) black pepper
- 1 cup (240 ml) water (for sauce)
Instructions
- Prepare the sauce mixture. In a bowl, combine 2 tablespoons cornstarch and 1/4 cup water, stirring until smooth to prevent lumps. Add sugar, dark soy sauce, light soy sauce, Chinese cooking wine, Chinese five spice powder, sesame oil (if using), and black pepper. Mix thoroughly and set aside.
- Marinate the beef. Cut the beef thinly against the grain into 1/4 inch (0.5 cm) slices to ensure tenderness. Place the beef slices in a bowl and toss with 2 tablespoons of the prepared sauce mixture until well coated. Set aside to marinate briefly.
- Heat the skillet. Place a skillet over high heat and add 2 tablespoons oil. Heat until shimmering hot to achieve proper searing of the beef.
- Sear the beef. Add the beef strips in a single layer to the hot skillet. Let them sear undisturbed for 1 minute to develop browning and caramelization. Then stir the beef gently for about 10 seconds to prevent overcrowding and ensure even cooking.
- Add aromatics. Stir in the finely chopped garlic and ginger with the beef. Cook for an additional 30 seconds until the beef is mostly browned and no longer pink.
- Add remaining sauce and water. Pour the leftover sauce mixture and 1 cup water into the skillet. Lift and stir the beef and garlic mixture gently to coat everything evenly with the sauce.
- Incorporate broccoli. Once the sauce starts bubbling, add the cooked broccoli florets. Stir well to combine and coat the broccoli with the sauce.
- Simmer until thickened. Reduce heat to medium and let the skillet simmer for approximately 1 minute, or until the sauce thickens and clings to the beef and broccoli evenly.
- Serve. Remove the skillet from heat immediately. Serve the beef and broccoli hot over steamed rice. Optionally, sprinkle with sesame seeds for garnish.
Notes
- Cutting the beef against the grain ensures tenderness.
- High heat is crucial for a good sear and flavor development.
- Use cooked broccoli to avoid overcooking it in the stir-fry.
- Soy sauces vary in saltiness; adjust to taste if needed.
- Sesame oil adds a nutty aroma but is optional.
- Serve immediately for best texture and flavor.
