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Chinese Beef and Broccoli

30 mins Cook
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Copy of NomNom Recipes 1 18

Soft, juicy pork and broccoli smothered in a special smooth sauce. Who needs to order takeout if you have a red meat and Broccoli recipe sourced from a Chinese language restaurant?

Copycat Chinese takeout recipes are a firm favorite in my globally, with recipes like Chow Mein, Cashew bird, Fried Rice, and Egg Foo young on heavy rotation together with this beef and Broccoli. For a full Chinese dinner party, begin with an appetizer of Spring Rolls or Potstickers. And don’t miss chicken and Broccoli stir fry!

Beef Chinese Beef and Broccoli

Beef and broccoli recipe

I’ve attempted on numerous events to wheedle recipes out of my local Chinese eating place – with little to no success.

I’m beyond the age of hair flipping and lack the lashes for batting my eyes to any impact, but I do dial up the allure – full-wattage smile, laying on the compliments, hitting them up after I’ve ordered a truckload of takeout.

unfortunately, I’ve gotten nowhere.

So believe my satisfaction when I discovered a Chinese language cooking blog referred to as Woks of Lifestyles run by a Chinese-American family who used to personal a Chinese restaurant! And that’s from which the bottom for this recipe got here – the Woks of Existence red meat and Broccoli stir fry. A real real-deal restaurant recipe!!

Beef and Broccoli Sauce

The sauce base for Chinese beef and Broccoli is extremely simple. The key here is the right ratios:

soy sauce;

  • chinese language cooking wine OR Mirin (see recipe for subs);
  • sugar;
  • cornflour/cornstarch for thickening; and
  • chinese five Spice Powder – a hint of this is the signature flavor in beef and Broccoli!

what’s Chinese 5 Spice powder?
It’s a spice blend made from (wonder, wonder?) 5 spices – cinnamon, cloves, Szechuan pepper, fennel, and superstar anise. It’s a commonplace spice combination determined in supermarkets these days that doesn’t price any extra than other fashionable spices.
The Sauce serves a dual purpose – as the principal Sauce for the stir fry, as well as including a little flavor without delay to the red meat. It doesn’t need to be marinated, just set it apart whilst you prep the alternative elements.

Best beef for stir fries

In the video and the photos of the finished dish on this publication, I’ve used a financial system pork eye fillet (Australia – Harris Farms sells it for $20/kg) that’s fantastically juicy and soft, best for stir-fries.

Any short cooking cut of pork is perfect for this recipe. the guideline of thumb is: if you’d throw it at the BBQ and consume it as a steak, it’s excellent for stir-fries.

but you could also make pork and Broccoli with reasonably-priced pork – even stewing cuts (!!) – by using using a touch-recognized Chinese language restaurant mystery approach to tenderize pork with the usage of baking soda. It’s easy, notably powerful, and could make your beef surprisingly tender in each stir fry – just like you pleased a local Chinese eating place!

Beef and Broccoli – not authentic, and that’s ok!

I haven’t traveled extensively for the duration of China but in the time I did spend there, I can say with fact that I in no way noticed red meat Broccoli on any menu. Broccoli is very steeply-priced in China!

So I’m pretty sure red meat and Broccoli is a westernized version of a Chinese language dish or only a Western Chinese language dish.

both manner, it’s a large Chinese language takeout preferred – with excellent purpose. gentle beef with juicy broccoli generously smothered with a savory Chinese language brown sauce with the signature hint of Chinese 5 Spice Powder, that is one of these dishes that’s a crowd pleaser for every age!

try the noodle version in the future – pork Broccoli Noodles. It’s the whole lot you realize and love about red meat and Broccoli – with noodles!

Chinese Beef and Broccoli

Chinese Beef and Broccoli

Soft, juicy pork and broccoli smothered in a special smooth sauce. Who needs to order takeout if you have a red meat and Broccoli recipe sourced from a Chinese language restaurant?
prep time
10 mins
cooking time
30 mins
total time
40 mins




  • 2 tbsp cornstarch / cornflour

  • 1/4 cup water

  • 1 tsp sugar

  • 1 tbsp dark soy sauce (Note 1)

  • 1 1/2 tbsp light soy sauce (Note 1)

  • 1 tbsp Chinese cooking wine (Shaoxing wine) (Note 2)

  • 1/8 tsp Chinese five spice powder (Note 3)

  • 1 tsp sesame oil (optional)

  • 1/8 tsp tsp black pepper


  • 2 tbsp oil

  • 12 oz / 360g beef fillet, flank or rump (Note 4 for tenderising option)

  • 1 garlic clove, finely chopped

  • 1 tsp fresh ginger, finely chopped

  • 4 - 5 cups broccoli florets (1 head), cooked (Note 5)

  • 1 cup water


  • Sesame seeds (optional)


place cornflour and water in a bowl then blend. add final Sauce components.
Slice the red meat into 1/4" / 0.5cm thick slices. area the beef and 2 tbsp of the Sauce right into a bowl and set aside.
heat oil in a skillet over excessive warmness. add pork and spread out, go away for 1 minute till browned.
Stir pork for 10 seconds, then upload garlic and ginger. Stir for any other 30 seconds or till the red meat is no longer red.
Pour Sauce and water into the skillet and speedy blend.
whilst the sauce starts bubbling, upload broccoli. Stir to coat the broccoli in Sauce, then allow it to simmer for 1 minute or until sauce is thickened.
put off from warmness immediately and serve over rice. Sprinkle with sesame seeds if preferred.


darkish soy sauce makes the sauce shade darker and it has greater flavor than light soy sauce. Can use all-purpose soy sauce or just light soy sauce in the vicinity of both soy sauces however the sauce coloration will be lighter. Do not use all dark soy sauce - the flavour will be too robust. Chinese language cooking wine is an essential factor in Chinese stir fry sauces and without it, it's going to lack that real "restaurant" side. Dry sherry is a remarkable sub or cooking sake. Mirin also can be used but omit the sugar. if you can't devour alcohol, update three/four cups of the water with low sodium chook broth. three. chinese five Spice Powder is a combination of five spices. it is available in the herb and spice segment of supermarkets and it expenses no greater than other spices. four. red meat - as with every stir fries, this chef right away so you need to apply a respectable reduction of pork for it. Rump, flank, sirloin, t-bone, and scotch fillet are high-quality for this recipe. Slice the beef in opposition to the grain. whilst you look at the beef, you will word that the fibers are generally entering into one course. the vicinity of the red meat in front of you so the fibers are going left to proper. Then reduce through the fibers i.e. cut perpendicular to the direction of the fibers (see here for an illustrative picture). reducing it in this manner makes the red meat greater tender! gradual cooking cuts, like chuck, aren't suitable until you tenderize it (see the way to tenderize beef the Chinese eating place way) If parboiling, location the broccoli right into a pot of boiling water, then while it comes back as much as a boil, let it boil for 40 seconds (for simply cooked) or 1 minute (for soft) then drain. The residual heat will cook dinner the broccoli through at the same time as sitting inside the colander. tailored from this recipe from Woks of Life, my "visit" resource for Chinese language takeout recipes! nutrition consistent with serving, excluding rice. pork and Broccoli Stir Fry vitamins
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