Tender, juicy beef and broccoli smothered in a special glossy sauce. Who needs to order takeout when you have a Beef and Broccoli recipe sourced from a Chinese restaurant?
Copycat Chinese takeout recipes are a firm favourite in my world, with recipes like Chow Mein, Cashew Chicken, Fried Rice and Egg Foo Young on heavy rotation along with this Beef and Broccoli. For a full Chinese banquet, start with an appetiser of Spring Rolls or Potstickers. And don’t miss Chicken and Broccoli stir fry!
Beef and broccoli recipe
I’ve attempted on several occasions to wheedle recipes out of my local Chinese restaurant – with little to no success.
I’m beyond the age of hair flipping and lack the lashes for batting my eyes to any effect, but I do dial up the charm – full wattage smile, laying on the compliments, hitting them up after I’ve ordered a truckload of takeout.
Alas, I’ve gotten nowhere.
So imagine my delight when I discovered a Chinese cooking blog called Woks of Life run by a Chinese-American family who used to own a Chinese restaurant! And that’s where the base for this recipe came from – the Woks of Life Beef and Broccoli stir fry. An actual real-deal restaurant recipe!!
Beef and Broccoli Sauce
The sauce base for Chinese Beef and Broccoli is extremely simple. They key here is the right ratios:
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soy sauce;
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Chinese cooking wine OR Mirin (see recipe for subs);
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sugar;
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cornflour/cornstarch for thickening; and
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Chinese Five Spice Powder – a hint of this is the signature flavour in Beef and Broccoli!
What is Chinese Five Spice powder?
It’s a spice mix made up of (surprise, surprise?) five spices – cinnamon, cloves, Szechuan pepper, fennel and star anise. It’s a common spice blend found in supermarkets nowadays that doesn’t cost any more than other standard spices.
The Sauce serves a dual purpose – as the main Sauce for the stir fry, as well as adding a little flavour directly to the beef. It doesn’t need to be marinated, just set it aside while you prep the other ingredients.
Best beef for stir fries
In the video and the photos of the finished dish in this post, I’ve used an economy beef eye fillet (Australia – Harris Farms sells it for $20/kg) which is beautifully juicy and tender, perfect for stir fries.
Any quick cooking cut of beef is suited to this recipe. Basically, the rule of thumb is: if you’d throw it on the BBQ and eat it as a steak, it’s great for stir fries.
But you can also make a Beef and Broccoli with economical beef – even stewing cuts (!!) – by using a little known Chinese restaurant secret method to tenderise beef using baking soda. It’s simple, highly effective and will make your beef incredibly tender in every stir fry – just like you cheerful local Chinese restaurant!
Beef and Broccoli – not authentic, and that’s ok!
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 Broccoli on any menu. Broccoli is actually very expensive in China!
So I’m pretty sure Beef and Broccoli is a westernised version of a Chinese dish, or just a Western Chinese dish.
Either way, it’s a big Chinese takeout favourite – with good reason. Tender beef with juicy broccoli generously smothered with a savoury Chinese brown sauce with the signature hint of Chinese Five Spice Powder, this is one of those dishes that’s a crowd pleaser for all ages!
Try the noodle version one day – Beef Broccoli Noodles. It’s everything you know and love about Beef and Broccoli – with noodles! – Nagi x
PS Update – also try the new Chicken Broccoli Stir Fry. Extra saucy!
More Chinese Takeout Favourites
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Spring Rolls – better than egg rolls!
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Char Siu (Chinese BBQ Pork)
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See all Chinese Takeout Recipes
PS Plenty of sauce – see? Because everyone loves the sauce!
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual, so watch me make this Beef Broccoli recipe!
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Chinese Beef and Broccoli
Ingredients
Sauce
- 2 tbsp cornstarch / cornflour
- 1/4 cup water
- 1 tsp sugar
- 1 tbsp dark soy sauce (Note 1)
- 1 1/2 tbsp light soy sauce (Note 1)
- 1 tbsp Chinese cooking wine (Shaoxing wine) (Note 2)
- 1/8 tsp Chinese five spice powder (Note 3)
- 1 tsp sesame oil (optional)
- 1/8 tsp tsp black pepper
Stir Fry
- 2 tbsp oil
- 12 oz / 360g beef fillet, flank or rump (Note 4 for tenderising option)
- 1 garlic clove, finely chopped
- 1 tsp fresh ginger, finely chopped
- 4 - 5 cups broccoli florets (1 head), cooked (Note 5)
- 1 cup water
Serving:
- Sesame seeds (optional)
Instructions
- Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.
- 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.
- 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.
Recipe Notes:
Nutrition Information:
Beef and Broccoli recipe original published March 2015, updated 2018 with new photos, new words, slightly more streamlined recipe and a recipe video!
LIFE OF DOZER
He’ll take the beef over the broccoli……
Kathleen | HapaNom says
Ooo… I just love how the sauce on that beef glistens! We always do family style when we go out for Chinese, and we always make sure someone orders Beef and Broccoli. Now I can make my own 😉
Nagi | RecipeTin says
Thanks Kathleen!! That sauce…that sauce….!! 🙂
ChopinandMysaucepan says
Dear Nagi,
I absolutely love this dish but I dislike having both broccoli and beef in the same mouthful though. I eat all the broccoli first, using the florets to mop up the sauce. Then I eat all the beef on its own. Then I use the last floret to mop everything clean .. strange huh? 🙂
Nagi | RecipeTin says
Not strange at all. That’s EXACTLY what I used to do when I was….hmmm….maybe 8? 😉
Jessica @ Sweet Menu says
WOW! This looks fantastic Nagi! I will have to try it for dinner – it looks waaay better than take out!!
Nagi | RecipeTin says
Thanks so much Jessica! It really is better than takeout because it’s a homemade version using an ACTUAL Chinese restaurant recipe!!
Marissa | Pinch and Swirl says
I love Beef with Broccoli, it’s one of my favorite stir-fry dishes. I’m definitely going to try this recipe! And thanks for recommending ‘The Woks of Life’ – really fun site!
Nagi | RecipeTin says
Hey Marissa! Yep, you’ll love Wok’s of Life! Really great stuff on there, including REAL Chinese which I particularly love!
Helen @ Scrummy Lane says
I’m really into the idea of making take-out style Chinese. And with extra sauce? I’m definitely in, Nagi!
Nagi | RecipeTin says
And you know, I always forget how EASY it is to make takeout at home. It honestly is faster than home delivery. Nowadays I always have noodles in the freezer and small bags of leftover meat so I can pretty much always knock up a stir fry with whatever veggies I have. 🙂
Allie | Baking a Moment says
This is one of my husband’s favorites! I’m so glad I can make it for him now- thanks for sharing, Nagi 😀 😀 😀
Nagi | RecipeTin says
Oh yay!! I hope he likes your homemade version better than the MSG-laden oily restaurant version!! 🙂
Dorothy Dunton says
Hi Nagi! Where I live we have one “Chinese” restaurant. The food is okay when you’ve had a long day and don’t want to cook, but this is SO MUCH BETTER! I have always loved beef and broccoli and the sauce is a key component. You nailed it! Again I might add!
Nagi | RecipeTin says
This is the real deal Dorothy! It’s from a blog run by a Chinese American family who used to own a Chinese restaurant 🙂 Doesn’t get any better than that!! PS So glad you approve Dorothy! 🙂
annie@ciaochowbambina says
Totally feeling that same luck I feel when I discover a second fortune cookie was snuck in the bottom of the bag – not only have you provided us this gorgeous recipe for beef and broccoli – you’ve introduced us to two lovely blogs!! Thank you for that!!
Nagi | RecipeTin says
Thanks Annie! And yes, they are two great blogs. 🙂 My “go to” for Chinese recipes!
ann says
Sorry if this is a dumb question – can you please confirm (or deny) that the dark soy you are talking about is not kecap manis.
Nagi | RecipeTin says
That is NOT a dumb question at all, it’s actually a really smart one because my Kecap Manis is labelled as “sweet soy sauce” in bigger writing than it says “kecap manis”! Dark soy is different BUT if you have kecap manis, you can use it instead of the dark soy sauce. Just don’t add any sugar because it is sweet enough. It has the depth of flavour of dark soy and also will provide the colour. Thanks for the question Ann, I’m going to update the recipe with that tip! 🙂
Sue | My Korean Kitchen says
Looks delicious! This sounds perfect for the busy weeknight meal. I saved it for later. By the way, I’m hooked on your blog lately. 🙂 Love all of your recipes!
Nagi | RecipeTin says
Thank you so much Sue! And HI! I’m about to pop over to your blog and have a scout around. I am totally crushing on Korean food. David Chang is a my foodie crush!! 🙂
Krista Bjorn says
Mmm, I love the extra saucy part of this recipe. 🙂 The sauce was always my favorite part of this dish. 🙂
Nagi | RecipeTin says
SAME HERE!! I love to soak the rice! 🙂
Rachel (Rachel's Kitchen NZ) says
Oh, this looks so good Nagi – just heading over The Works of Life – thanks for the link!
Nagi | RecipeTin says
Yes! Do Rach! You will love their blog 🙂
Caroline @ Shrinking Single says
I love the amount of sauce you have with this recipe. I hate it when recipes skimp on the sauce. To me rice was made for soaking up surplus sauce.
Nagi | RecipeTin says
I know, right?? Gotta have extra sauce!! I often double the sauce with stir fry recipes :0 Not authentic, but I need the sauce!
Maureen | Orgasmic Chef says
This was the first dish I ever ate at a Chinese restaurant. Now being from Maine, I will admit that I should say Chinese really fast. There was ONE Chinese family in our region and they owned the restaurant. The food was heavily Americanised.
This looks fantastic, Nagi!!
Nagi | RecipeTin says
Thanks Maureen! I remember going to a Chinese restaurant in Cooma 15 years ago. It was the only Asian in town and they covered pretty much every Asian cuisine, from Thai to chinese to Indian. The chinese was questionable….the stir fry I had tasted more like tomato sauce than anything else!
nicole (thespicetrain.com) says
Delicious! Love the beautiful reflections on the beef slices, especially in the first photo.
Nagi | RecipeTin says
Ha! I feel like I was praised by my teacher!! 🙂
Gloria says
I love Chinese Beef & Broccoli! And so you know, YOU are one of my “go-to” food blogs. Of all time. For everything. 🙂 x
Nagi | RecipeTin says
Well that is just about the most flattering compliment I’ve ever received! Thank you Gloria! I am so honoured and SO happy that you enjoy my recipes 🙂 You will love this one. The blog I got the recipe from – Woks of Life – shares AWESOME Chinese recipes. And this is one from when they ran a restaurant!!
Immaculate says
This really looks good , there was a time in my life when this was the only way I could eat broccoli. I have tried several broccoli and beef recipes . Will Absolutely give this a go. Thanks for sharing!!!
Nagi | RecipeTin says
He he! I can’t imagine you being picky about eating something like broccoli!! 🙂
pat says
I love your recipes, but isn’t there some way you can set “things” up so that only the recipe is printed not ALL the other stuff?
Nagi | RecipeTin says
Hi Pat! If you go down to the recipe, there is a Print button under the thumbnail photo. If you click that, it will print just the recipe, nice and clean. Glad you enjoy my recipes! And I hope that helps! 🙂
Oana @ Adore Foods says
Ah, Nagi, this is my favorite recipe for Chinese takeaway! No need for the trip now 🙂 and I LoVE, LOVE your smooth, velvety sauce 🙂
Nagi | RecipeTin says
Oh thank you Oana!! It’s one of my favourites too 🙂 And the sauce is really smooth!! All credit goes to Woks of Life for this awesome recipe!
Shinee says
Ah one of my favorites! and I totally agree, I’ve never seen Beef and Broccoli on the menu in Beijing. 🙂 Thanks for this super easy recipe.
Nagi | RecipeTin says
Oh phew, I did wonder whether it was just me who never came across it in China! Glad to hear you haven’t seen it either 🙂