Description
This Savory Chinese Beef and Broccoli recipe delivers a flavorful stir-fry that’s ready in just 20 minutes. Tender slices of beef are marinated in a fragrant sauce made with soy sauces, Chinese five-spice powder, and Shaoxing wine, then quickly seared with fresh garlic, ginger, and crisp broccoli florets. Perfect for a quick weeknight dinner, this dish is both satisfying and packed with umami-rich flavors, served best over rice or noodles.
Ingredients
Scale
Sauce and Marinade
- 1 tablespoon cornstarch (can substitute with arrowroot powder)
- 1/4 cup water
- 1 tablespoon sugar (or brown sugar)
- 2 tablespoons dark soy sauce (or all-purpose soy sauce)
- 2 tablespoons light soy sauce (or all-purpose soy sauce)
- 2 tablespoons Chinese cooking wine (Shaoxing wine) (or dry sherry)
- 1 teaspoon Chinese five-spice powder (or a blend of cinnamon, cloves, and star anise)
- 1 teaspoon sesame oil (optional)
- to taste black pepper
Main Ingredients
- 2 tablespoons oil (high smoke point oil like canola or vegetable oil)
- 1 pound beef (fillet, flank, or rump) (quick-cooking cuts)
- 2 cloves garlic (thinly sliced)
- 1 inch fresh ginger (thinly sliced or grated)
- 3 cups broccoli florets
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the Sauce: In a bowl, combine the cornstarch with water, then add sugar, dark soy sauce, light soy sauce, Chinese cooking wine, Chinese five-spice powder, sesame oil (if using), and black pepper. Mix thoroughly until well combined and set aside.
- Slice and Marinate Beef: Slice the beef thinly against the grain into about 1/4 inch thick pieces. Marinate these beef slices with 2 tablespoons of the prepared sauce mixture to enhance flavor and tenderness.
- Heat Oil in Skillet: Heat a large skillet or wok over high heat and add the 2 tablespoons of high smoke point oil. Wait until the oil is hot and shimmering.
- Sear the Beef: Spread the marinated beef evenly in the hot skillet and let it sear without stirring for about 1 minute to develop a nice crust.
- Cook with Aromatics: Stir the beef briefly for 10 seconds, then add the thinly sliced garlic and fresh ginger. Continue cooking while stirring until the beef loses its pink color, about 30 seconds.
- Add Sauce and Broccoli: Pour the remaining sauce into the skillet along with a splash of water. When the sauce starts bubbling, add the broccoli florets and stir well to coat everything. Let it simmer for about 1 minute until the sauce thickens slightly and broccoli is tender-crisp.
- Serve: Remove the skillet from heat. Serve the savory beef and broccoli immediately over steamed rice or noodles. Optionally, garnish with sesame seeds for added flavor and crunch.
Notes
- For best results, use quick-cooking cuts of beef such as fillet, flank, or rump.
- Adjust the sugar amount based on your preferred sweetness level.
- Substitute arrowroot powder for cornstarch if you need a gluten-free option.
- If Shaoxing wine is unavailable, use dry sherry as a substitute.
- Keep the heat high to ensure a good sear and prevent the beef from stewing.
- This dish pairs well with steamed jasmine rice or egg noodles.
- For added smokiness, you can use a cast-iron skillet or wok over a gas burner.
