This is a restaurant recipe for Beef and Broccoli stir fry which is extra saucy, just how I like it! It’s super fast to make and you can get all the ingredients from the supermarket (plus I’ve provided alternatives for some ingredients too).
Beef and broccoli is one of the most popular Chinese stir fry dishes.
I haven’t travelled extensively throughout China but in the time I did spend there, I can say with certainty that I never saw Beef and Broccoli on any menu. So I’m not actually sure whether Beef and Broccoli is a westernised version of a Chinese dish, or whether it is in fact just a Western Chinese dish.
Irrespective of it’s origins, there’s a reason why it’s so popular! I used to always make it with my Real Chinese All Purpose Stir Fry Sauce (which is a great general purpose stir fry sauce which is not an exact replica of any Chinese stir fry but it is very similar to many!). You can find the recipe (along with a stack of others!) here – 10 Classic Stir Fries Using One Amazing Sauce.
But several months ago, I was introduced to a Chinese cooking blog called Woks of Life by Kayiu from Saucy Spatula. (You can read Kayiu’s feature article here). Woks of Life is such an awesome blog because it is run by a Chinese-American family – Judy and Bill (the parents) and their daughters Sarah and Kaitlin who, between the four of them, seem to constantly be flitting back and forth between China and America.
How cool is that? Recipes from a family of passionate foodies, all in one place! Once I started browsing Woks of Life, I was hooked and now it’s one of my “go to” blogs for Chinese recipes. 🙂
One of the recipes that caught my eye was their Beef and Broccoli stir fry. The reason it caught my eye is because they owned a Chinese take out restaurant. So it’s a restaurant recipe! I’ve been after a restaurant recipe for Beef and Broccoli for ages!! Hurrah!
I’ve made it several times and I finally got myself organised to snap some pics before scoffing it down so I could share it with you. 🙂
This is better than the one I make with my All Purpose Stir Fry sauce. The sauce has a stronger flavour and it’s a darker colour which more closely resembles the Chinese Beef and Broccoli you get at restaurants. Trust me, you will love this!– Nagi
- 1 1/4 cups water
- 2 tbsp cornstarch / cornflour
- 1 tsp sugar
- 1 tsp sesame oil (optional)
- 1/2 tsp salt
- 1 tbsp dark or all purpose soy sauce (Note 1)
- 1 tbsp light soy sauce (Note 1)
- 1 tbsp Chinese cooking wine (Shaoxing wine) or dry sherry
- 1/8 tsp Chinese five spice powder (Note 2)
- 1/8 tsp tsp black pepper
- 4 - 5 cups broccoli florets (about 1 1/2 heads of broccoli)
- 2 tbsp oil , separated
- 1 garlic clove , crushed
- 1 tsp fresh ginger , grated
- 12 oz / 360g beef fillet , flank, rump or any other cut of beef suitable for pan frying
Place the water and cornstarch / cornflour into a jar. Shake to combine. Then add the remaining Sauce ingredients into the jar and shake.
Slice the beef into 1/4" / 0.5cm thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.
Steam or par boil the broccoli. (Note 3)
Heat 1 tbsp of oil in a wok (or heavy based fry pan) over high heat until smoking.
Add the beef and sear quickly until browned. Then remove from the pan and set aside.
Heat the remaining 1 tbsp of oil into the wok, then add the ginger and garlic. Cook for 20 to 30 seconds until the garlic and ginger is fragrant. Add the broccoli and stir quickly.
Shake the jar then pour it all into the wok. Stir fry for 30 seconds or so - the sauce should be bubbling away and beginning to thicken. Then toss the beef back in and stir fry for another 1 minute until the sauce thickens and coats the broccoli and beef.
Remove from heat and serve immediately with rice.
1. The two most common Chinese soy sauces are Dark Soy Sauce and Light Soy Sauce. Dark Soy Sauce is darker in colour, richer, thicker and sweeter. Light Soy Sauce is lighter in colour but it is saltier. In Australia, you can get both at the large supermarkets (Coles and Woolworths).
You can use all purpose soy sauce in place of the dark soy sauce.
You can substitute both the Light and Dark Soy Sauce with 2 tbsp of ordinary soy sauce + 1 tsp honey (or brown sugar). The colour of your sauce won't be quite as dark but the flavour will be quite similar.
You can also substitute the Dark Soy sauce with kecap manis (if you happen to have that on hand instead). If you do, do not add any sugar because kecap manis is sweet enough.
2. Chinese Five Spice Powder is a mix of five spices. It is available in the herb and spice section of supermarkets and it costs no more than other spices.
3. If par boiling, place the broccoli into a pot of boiling water, then when it comes back up to a boil, let it boil for 40 seconds (for just cooked) or 1 minute (for tender) then drain. The residual heat will cook the broccoli through while sitting in the colander.
4. Nutrition per serving, excluding rice.
If you enjoyed this, I think you’ll LOVE my Restaurant-style Chinese Fried Rice!
Or how about this baked Chinese Honey Sesame Chicken? It’s soooo delicious!!
Or if you’re after a soup, how about Chinese Noodle Soup?
This broth is just like what you get at Chinese restaurants – and it’s so EASY!