Chinese Beef and Broccoli
A quick and tasty Chinese Beef and Broccoli recipe that's quicker than takeout and packed with flavor.
Equipment
- Skillet
Ingredients
Sauce
- 2 tablespoon cornstarch / cornflour
- ¼ cup water
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce (Note 1)
- 1 ½ tablespoon light soy sauce (Note 1)
- 1 tablespoon Chinese cooking wine (Shaoxing wine) (Note 2)
- ⅛ teaspoon Chinese five spice powder (Note 3)
- 1 teaspoon sesame oil (optional)
- ⅛ teaspoon black pepper
Stir Fry
- 2 tablespoon oil
- 12 oz beef fillet, flank or rump (Note 4 for tenderising option)
- 1 clove garlic finely chopped
- 1 teaspoon fresh ginger finely chopped
- 4 - 5 cups broccoli florets (1 head), cooked (Note 5)
- 1 cup water
Serving
- sesame seeds (optional)
Instructions
Instructions
- Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.
- Slice the beef into ¼″ / 0.5cm thick slices. Place the beef and 2 tablespoon of the Sauce into a bowl and set aside.
- Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned.
- Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until beef is no longer pink.
- Pour Sauce and water into the skillet and quickly mix.
- When the sauce starts bubbling, add broccoli. Stir to coat the broccoli in Sauce, then let it simmer for 1 minute or until Sauce is thickened.
- Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.
Notes
Dark soy sauce makes the sauce colour darker and adds more flavour than light soy sauce. Dry sherry can be used as a substitute for Chinese cooking wine.
Nutrition
Serving: 405gCalories: 392kcalCarbohydrates: 16.7gProtein: 43.5gFat: 18.3gSaturated Fat: 3.8gCholesterol: 89mgSodium: 1101mgPotassium: 517mgFiber: 4.1gSugar: 4.1gVitamin A: 950IUVitamin C: 187.3mgCalcium: 100mgIron: 3.1mg
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