Craving that irresistible, extra-saucy Beef and Broccoli that rivals your favorite takeout?
Get ready to ditch the delivery apps because you're about to learn the secrets to creating this iconic dish in your very own kitchen.
I'll reveal how to achieve melt-in-your-mouth tender beef and perfectly crisp-tender broccoli, all bathed in a luscious, flavorful sauce.
Ingredients for Beef and Broccoli
Okay, let's jump into what you'll need to whip up this amazing Beef and Broccoli! First, for the sauce, whisk together 2 tbsp of cornstarch, ¼ cup of water, 1 tsp of sugar, 1 tbsp of dark soy sauce, and 1 ½ tbsp of light soy sauce. Don't forget 1 tbsp of Chinese cooking wine—it's what gives it that restaurant taste!
Now, toss in ⅛ tsp of Chinese five-spice powder, and a sneaky 1 tsp of sesame oil if you're feeling fancy. Finally, give it a little kick with ⅛ tsp of black pepper!
For the stir-fry, you'll need 2 tbsp of oil, 12 oz of beef—I'm not gonna tell if you take a nibble—1 finely chopped garlic clove and 1 tsp of minced ginger. This recipe is perfect with flank steak as the beef. Also, grab 4-5 cups of cooked broccoli florets!
Preparing the Beef
Now that we have all our ingredients ready, let's get our beef prepped for this awesome stir-fry! I'm using beef fillet today.
First, let me tell you, slicing the beef correctly is super important. We want tender, bite-sized pieces, not shoe leather!
* Slice it thinly – about 1/4" thick. Imagine how thin you'd want it for a sandwich.
Cut against the grain** – this breaks down the muscle fibers.
Don't skip the marinade – it tenderizes and adds flavor. Two tablespoons of the prepared sauce will do the trick. Much like a spicy chili chicken**, the marinade infuses a world of flavor.
* Give it time – let the beef sit in the sauce while you prep other ingredients; about 10 minutes.
Don't skip this step, it makes a world of difference! Now, set the beef aside and let it marinate. I'm telling you, it's like giving the beef a little spa treatment before its big stir-fry debut!
Cooking Instructions
It's time to fire up the stove because we're diving into the cooking instructions for this flavorful dish! First, I mix cornstarch and water, then stir in the remaining sauce ingredients. Easy peasy!
Next, I slice the beef super thin—about 1/4 inch. Trust me, it makes a difference! Then, I toss it with 2 tablespoons of that sauce you just made and set it aside. Kind of like a beefy spa day.
Now, get your skillet screaming-hot over high heat. Add oil, then the beef. Spread it out and don't touch it for a minute, until it's browned!
I stir the beef for about 10 seconds, then toss in the garlic and ginger. Stir for another 30 seconds or so, until the beef isn't pink anymore.
Pour in the sauce and water, quickly mixing. When it bubbles, add your cooked broccoli! Coat those green trees in sauce and simmer for a minute until thickened. Done! Time to eat.
Tips for the Best Results
Aiming for restaurant-quality results, I've picked up some tricks over time that'll boost your beef and broccoli from good to "OMG, this is amazing!" These aren't secrets, but they're super important.
For the best flavor and texture, keep these points in mind:
- Don't skip the marinade: It really makes the beef tender.
- Hot wok, hot wok! Seriously, get that skillet screaming hot, or don't bother making the recipe!
- Prep everything beforehand: Cooking goes fast, so you need everything ready to go. I'm talkin' mise en place, the fancy chef term for "having all your stuff together."
- Don't overcook: Nobody wants mushy or dried over broccoli.
I promise, with these simple tips, your beef and broccoli'll be a hit!
Recipe Notes
Let's plunge into some crucial recipe notes that'll help you nail this beef and broccoli! Dark soy sauce? It's your color and flavor booster. Light soy sauce works too—but the color won't be the same. Don't use only dark soy sauce, okay?
Chinese cooking wine is a must for that authentic takeout taste. Dry sherry, cooking sake, or even mirin (minus any sugar) will work. No alcohol? Use ¾ cup low-sodium chicken broth instead. Five spice powder is a treasure, trust me! It's readily available in herb and spice sections of regular supermarkets.
Beef time! Decent cuts cook fast—rump, flank, or sirloin are great. Slice against the grain for max tenderness which makes a big difference! Parboil broccoli for 40 seconds (just cooked) or 1 minute (tender). Don't overcook it! Adapted from Woks of Life—my Chinese takeout guru!
Short Recipe Version
Chinese Beef and Broccoli
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
- 1 lb Beef Sirloin, thinly sliced
- 1 head Broccoli, cut into florets
- 2 tbsp Soy Sauce
- 1 tbsp Cornstarch
- 1 tbsp Oyster Sauce
- 1 tbsp Sesame Oil
- 1 tsp Ginger, minced
- 1 tsp Garlic, minced
- 1/2 tsp Five-Spice Powder
- 1/4 cup Beef Broth
- 2 tbsp Vegetable Oil
- Salt and Pepper to taste
Instructions:
- In a bowl, marinate beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and sesame oil for 15 minutes.
- Steam or blanch broccoli florets until tender-crisp.
- In a separate bowl, whisk together remaining soy sauce, oyster sauce, beef broth, ginger, garlic, and five-spice powder.
- Heat vegetable oil in a wok or large skillet over high heat.
- Stir-fry beef until browned.
- Add sauce to the wok and cook until thickened.
- Add broccoli and toss to coat.
- Season with salt and pepper to taste. Serve immediately.
Nutrition Information (per serving, estimated):
- Calories: 350
- Protein: 30g
- Fat: 20g
- Carbohydrates: 15g