Beef and Broccoli

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Beef and broccoli is an American-Chinese version of a native Chinese cuisine Beijing beef. The major different is that the native version uses kai-lan, a Chinese broccoli that looks more like leaves, instead of regular broccoli with flower head that known by Western people.

Beef and broccoli is a favorite Chinese takeout menu, but it’s also quite easy to be prepared at home with common ingredients. For you who loves beef cuisine, here is the beef and broccoli recipe:


1 large chunk Boneless beef (flank steak, sirloin, or tenderloin), cut into thin slices
1 pound fresh Broccoli, chopped
3 tablespoons Peanut oil
2 slices Ginger, minced
1/2 teaspoon Salt
1/4 cup Water
2 teaspoons Sesame oil

1/2 teaspoon Brown sugar
1 teaspoon Cornstarch
2 tablespoons Water
2 teaspoons Rice wine

1/2 teaspoon Brown sugar
2 teaspoons Rice wine
1 tablespoon Oyster sauce
2 teaspoon Cornstarch


  • Mix all marinade ingredients in a bowl. Add beef and thoroughly cover with marinade and marinate for at least 30 minutes.
  • Heat wok over high heat, when hot, swirl in 2 tablespoons peanut oil. Add ginger and salt and toss a few seconds. Add broccoli and stir-fry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender. Uncover and turn heat to high, stir frying until water is evaporated. Remove broccoli and reserve.
  • Combine all sauce ingredients in a cup, whisk it well.
  • Reheat the same wok (without rinsing) and, when hot, add remaining peanut oil. Add beef slices and stir-fry until lightly browned but not cooked through. Do not
    stir-fry too vigorously or meat will not brown, it is better to press
    slices against sides of wok to sear. Add broccoli to wok and toss.
  • When the stir-fried beef is hot, stir in seasoning sauce and stir until it thickens Turn onto a platter and drizzle sesame oil over the top. The beef and broccoli is ready to served.

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