Description
This Chinese Beef and Broccoli Stir Fry is a quick and flavorful dish featuring tender slices of beef and crisp broccoli florets cooked in a savory soy-based sauce infused with garlic, ginger, and Chinese five-spice powder. Perfect for a weeknight dinner, this recipe combines a rich sauce and stir-frying technique to deliver a classic restaurant-style meal ready in 20 minutes.
Ingredients
Scale
Sauce Ingredients
- 2 tbsp cornstarch / cornflour
- 1/4 cup water (for sauce)
- 1 tsp sugar
- 1 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp Chinese cooking wine (Shaoxing wine)
- 1/8 tsp Chinese five spice powder
- 1 tsp sesame oil (optional)
- 1/8 tsp black pepper
Beef and Aromatics
- 12 oz / 360g beef fillet, flank or rump, thinly sliced against the grain
- 1 garlic clove, finely chopped
- 1 tsp fresh ginger, finely chopped
- 2 tbsp oil (vegetable or other neutral oil for frying)
Vegetables
- 4 – 5 cups broccoli florets (1 head), cooked (par boiled or steamed)
Additional Liquids and Garnish
- 1 cup water (for stir fry sauce)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare the Sauce: In a bowl, combine 2 tablespoons of cornstarch with 1/4 cup water and whisk until smooth. Add sugar, dark soy sauce, light soy sauce, Chinese cooking wine, Chinese five spice powder, optional sesame oil, and black pepper. Mix thoroughly to integrate all ingredients into a smooth sauce.
- Marinate the Beef: Slice the beef into 1/4 inch (0.5 cm) thick pieces against the grain for tenderness. Place the sliced beef in a bowl with 2 tablespoons of the prepared sauce. Stir to coat the beef evenly, then set aside to marinate briefly.
- Heat Oil and Cook Beef: Heat 2 tablespoons of oil in a skillet or wok over high heat until shimmering hot. Add the marinated beef in a single layer and leave it undisturbed for 1 minute to develop a nice sear and browned edges.
- Stir Fry Aromatics: Stir the beef gently for about 10 seconds, then add the finely chopped garlic and ginger. Continue stir-frying for approximately 30 seconds, or until the beef is no longer pink and the garlic and ginger release their fragrant aroma.
- Add Sauce and Water: Pour the remaining sauce mixture and 1 cup of water into the skillet. Stir quickly and thoroughly to combine and evenly distribute the sauce over the beef, starting the simmer.
- Combine Broccoli and Simmer: As the sauce begins to bubble, add the cooked broccoli florets to the skillet. Stir well to coat all the broccoli in the thickening sauce. Let the mixture simmer for about 1 minute, or until the sauce is thickened to your liking.
- Finish and Serve: Remove the skillet from heat immediately to avoid overcooking the beef and broccoli. Serve the stir fry hot over steamed rice, garnished with sesame seeds if desired for added texture and flavor.
Notes
- Slicing the beef against the grain ensures maximum tenderness.
- Broccoli should be pre-cooked by steaming or par boiling to ensure it cooks evenly during stir fry.
- Adjust the amount of sugar according to your taste preference for sweetness.
- Chinese cooking wine (Shaoxing wine) adds authentic flavor; if unavailable, dry sherry can be substituted.
- Sesame oil is optional but adds a lovely nutty aroma and richness to the sauce.
- Do not overcook to maintain crisp broccoli and tender beef texture.
