Chinese Beef with Broccoli Stir-Fry

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This is a very simple but wonderful dish. Beef with Broccoli is both healthy and fast to prepare. It reflects the simplicity of Chinese cooking.

As I’ve mentioned before, it is essential that you have your ingredients prepared before you begin cooking. As wok cooking goes quickly.

Note: If you find that your beef is not as tender as you like, try the velveting technique, which you can learn here, Easy Sichuan Chicken: The Chinese Secret to Perfectly Tender Chicken

Here’s a few more great recipes:

Kung Pao Shrimp- Sichuan Classic

Chicken with Black Bean: A Chinese Takeout Favorite

Kung Pao Chicken- Authentic Sichuan Recipe

Twice-Cooked Pork: From Joyce Chen’s 1961 Kitchen to Today’s Sichuan Pantry

Spicy Sichuan Fish – Lucky Dragon’s Speciality

Yu Shiang Eggplant-Fish Fragrant Eggplant

And my favorite recipes, My Favorite Recipes

Ingredients;

2 Tbsp. Oil

½ lb. Flank Steak, cut thinly against the grain. Hint: If you slightly freeze the meat before cutting, it is easier to get the thin slices.

½ lb. Broccoli florets, blanched for 3 minutes in boiling salted water, then drained

3 cloves of fresh minced Garlic

1 – 2 inch piece of fresh Ginger Root, peeled and minced

Sauce:

3 Tbsp. Oyster Sauce

2 Tbsp. Rice Wine or Dry Sherry

1 Tbsp Light Soy Sauce

1/2 Tbsp. Dark Soy Sauce

1 tsp. Sugar

1 tsp. Cornstarch, mixed with 2 tsp of water

½ tsp. Toasted Sesame Oil 

Preparation:

Preheat pan, and then add oil, and bring until just starting to  smoke. Now add garlic and ginger and stir-fry very quickly and add meat, and cook for 2- 3 minutes. 

Add all remaining ingredients except the sesame oil. Stir-fry for another one minute and then add the cornstarch and water mixture, and cook for another minute or until it thickens.

Add toasted sesame oil, remove from heat and serve with steamed Chinese rice.

Quick Chinese Beef with Broccoli

This is a very simple but wonderful dish. Beef with Oyster Sauce and Brocolli. It is both healthy and fast to prepare. It reflects the simplicity of Chinese cooking. As I’ve mentioned before, it is essential that you have your ingredients prepared before you begin cooking.
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Prep Time 10 minutes
Cook Time 7 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp. Oil
  • ½ lb. Flank Steak cut thinly against the grain. Hint: If you slightly freeze the meat before cutting, it is easier to get the thin slices.
  • ½ lb. Broccoli florets blanched for 3 minutes in boiling salted water, then drained
  • 3 cloves of fresh minced Garlic
  • 1 2 inch piece of fresh Ginger Root peeled and minced
Sauce:
  • 3 Tbsp. Oyster Sauce
  • 2 Tbsp. Rice Wine or Dry Sherry
  • 1 Tbsp Light Soy Sauce
  • 1/2 Tbsp. Dark Soy Sauce
  • 1 tsp. Sugar
  • 1 tsp. Cornstarch mixed with 2 tsp of water
  • ½ tsp. Toasted Sesame Oil

Equipment

  • Wok

Method
 

  1. Preheat pan, and then add oil, and bring until just starting to smoke. Now add garlic and ginger and stir-fry very quickly and add meat, and cook for 2- 3 minutes.
  2. Add all remaining ingredients except the sesame oil. Stir-fry for another one minute and then add the cornstarch and water mixture, and cook for another minute or until it thickens.
  3. Add toasted sesame oil, remove from heat and serve with steamed Chinese rice.

Notes

Enjoy my recipes, Join the Kitchen

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