Description
A quick and flavorful Chinese Beef and Broccoli stir-fry featuring tender beef slices and crisp cooked broccoli in a rich, savory soy-based sauce with hints of garlic, ginger, and Chinese five-spice. Ready in 20 minutes, this classic dish is perfect for a satisfying weeknight dinner served over steamed rice.
Ingredients
Scale
Meat and Vegetables
- 12 oz (360 g) beef fillet, flank, or rump, sliced
- 4-5 cups cooked broccoli florets
Sauce and Marinade
- 2 tbsp (15 g) cornstarch
- 1/4 cup (60 ml) water
- 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
Other
- 2 tbsp (30 ml) oil
- 1 clove garlic, finely chopped
- 1 tsp (5 ml) fresh ginger, finely chopped
- 1 cup (240 ml) water
Instructions
- Prepare the sauce mixture: In a bowl, whisk together 2 tablespoons cornstarch and 1/4 cup water until smooth to avoid lumps. Stir in 1 teaspoon sugar, 1 tablespoon dark soy sauce, 1.5 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine, 1/8 teaspoon Chinese five spice powder, 1 teaspoon sesame oil (optional), and 1/8 teaspoon black pepper. Mix thoroughly and set aside.
- Marinate the beef: Slice the beef against the grain into thin 1/4 inch (0.5 cm) pieces to ensure tenderness. Place the beef slices into a bowl and add 2 tablespoons of the prepared sauce mixture. Toss to coat evenly and allow it to marinate briefly while preparing other ingredients.
- Heat the skillet: Warm 2 tablespoons oil in a skillet over high heat until shimmering, indicating it’s hot enough for proper searing of the beef.
- Sear the beef: Add the beef strips in a single layer to the hot skillet. Let them cook undisturbed for 1 minute to develop a golden brown sear, then stir gently for about 10 seconds to prevent overcrowding and cook evenly.
- Add aromatics: Stir in the finely chopped garlic and ginger with the beef. Cook for about 30 seconds, stirring frequently, until the beef is no longer pink and has mostly browned.
- Add sauce and water: Pour the remaining sauce mixture and 1 cup water into the skillet. Lift and stir the beef and garlic mixture gently to coat all ingredients evenly with the sauce.
- Add broccoli: When the sauce starts to bubble, add the cooked broccoli florets. Stir well to evenly coat the broccoli with the savory sauce.
- Simmer and thicken: Reduce heat to medium and let the skillet simmer for about 1 minute, allowing the sauce to thicken and cling to both the beef and broccoli.
- Serve: Remove from heat immediately and serve the beef and broccoli hot over steamed cooked rice. Optionally, garnish with sesame seeds for extra flavor and texture.
Notes
- Slice the beef thinly and against the grain for maximum tenderness.
- Using both dark and light soy sauce balances the saltiness and adds depth to the sauce.
- Cook broccoli florets ahead of time by steaming or blanching for the perfect texture.
- The sesame oil is optional but adds a nice nutty aroma to the dish.
- Serve immediately after cooking to enjoy the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
