Beef and Broccoli - Easy Chinese Recipe

Ingredients

• 500 gbeef
• 1/4 tsp (about 2 g)salt
• 1/2 tspdark soy sauce
• 1/2 tspblack pepper
• 1/4 tspbicarbonate of soda
• 1egg white
• 2 tbspcornflour
• 2 tbspolive oil or vegetable oil
• 180 ml (3/4 cup)warm water
• 1/4 tspsalt
• 1 tbspoyster sauce
• 1/2 tbspsugar
• 2 tbsplight or regular soy sauce
• 1 tspdark soy sauce
• 1/2 tspblack pepper
• 1/4 tspchicken powder
• 1 1/2 tbspcornflour
• 2 tbspcooking oil
• 3garlic cloves
• 1 tspminced ginger
• 500 gbroccoli
• 1/2 tbsp (optional)sesame seeds

Instructions

1. 1

   Soak the broccoli

   Put the broccoli in a basin with 2 tbsp flour and cold water. Leave it to soak for 10 minutes.

2. 2

   Slice the beef

   Cut 500 g beef against the grain into slices about 3 mm thick, 2.5 cm wide and 10 cm long.

3. 3

   Season the beef

   Put the beef in a bowl with 1/4 tsp salt, 1/2 tsp dark soy sauce, 1/2 tsp black pepper and 1/4 tsp bicarbonate of soda. Mix by hand until the dark soy sauce is evenly distributed.

4. 4

   Add egg white

   Mix 1 egg white into the beef by hand for about 2 minutes, until it has been absorbed.

5. 5

   Coat with cornflour

   Add 2 tbsp cornflour and mix gently until the beef is lightly and evenly coated.

6. 6

   Add the oil

   Mix in 2 tbsp olive oil until the beef slices are lightly coated, which helps keep them from sticking together in the pan. Leave to marinate for 10 minutes.

7. 7

   Prepare the broccoli

   Rinse the broccoli under running water. Cut the florets into bite-sized pieces, peel the stems and cut them into similar-sized pieces.

8. 8

   Blanch the broccoli

   If using this optional step, bring a half-full pot of water to the boil over a high heat. Add the broccoli and boil for about 1 minute, then lift it out with a slotted spoon and set it on a plate.

9. 9

   Mix the sauce

   In a small bowl, combine 180 ml warm water, 1/4 tsp salt, 1 tbsp oyster sauce, 1/2 tbsp sugar, 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1/2 tsp black pepper, 1/4 tsp chicken powder and 1 1/2 tbsp cornflour. Stir until dissolved and set aside.

10. 10

    Chop the aromatics

    Finely chop 3 garlic cloves and 1 tsp ginger.

11. 11

    Fry the beef

    Heat 2 tbsp cooking oil in a large frying pan over a medium-high heat. Stir-fry the garlic and ginger for 20 seconds, then add the marinated beef and cook until no pink spots remain. Transfer the beef to a bowl.

12. 12

    Thicken the sauce

    Leave the pan as it is and pour in the prepared sauce. Stir and simmer for about 1 minute, until thickened and glossy.

13. 13

    Combine everything

    Add the broccoli and stir to coat it in sauce. Return the beef to the pan and stir-fry for about 30 seconds, until everything is well mixed.

14. 14

    Serve immediately

    Transfer the beef and broccoli to a serving plate and, if you like, sprinkle with sesame seeds. Serve straight away with hot steamed rice or fried noodles.

What is beef and broccoli?

Beef and broccoli is a familiar Chinese-American restaurant dish: beef and broccoli are quickly cooked and brought together in a savoury, thickened sauce. This home version uses a brief beef marinade and a separately mixed sauce to build flavour while keeping the cooking time short.

The combination is straightforward but balanced, with savoury soy and oyster sauce, a little sweetness, and the fresh bite of broccoli.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 0g protein, 0g carbs, 0g fat.

The beef supplies most of the protein, while the broccoli contributes fibre and some carbohydrates; the sugar and cornflour in the sauce add further carbohydrates. Oil carries much of the fat, with additional fat from the beef and egg white. Serve with a moderate portion of rice and plenty of broccoli for a balanced plate.

Choosing and preparing the beef

Cut: Slice the beef against the grain, which shortens the muscle fibres and makes each piece easier to chew. Aim for evenly sized pieces so they cook at roughly the same rate.

Marinade: Salt, soy, pepper and bicarbonate of soda season and tenderise the beef, while egg white and cornflour create a light coating. The final oil helps separate the slices as they go into the pan.

Getting the broccoli right

Florets and stems: Cut both into bite-sized pieces; peel the stems first so their outside is not tough. Keeping the pieces fairly similar helps them cook evenly.

Optional blanching: The brief boil gives the broccoli a head start before it is tossed with the sauce and beef. Drain it well so excess water does not dilute the sauce.

A smooth, glossy sauce

Cornflour: Mix it thoroughly into the warm water and sauces before it reaches the pan. This helps prevent lumps and lets the sauce thicken evenly.

Timing: The sauce needs about 1 minute of simmering to thicken. Stir as it cooks, then add the broccoli and beef so they are coated without being left to simmer for too long.

Cooking in stages

Aromatics: Stir-fry the garlic and ginger for just 20 seconds before adding the beef. This brings out their fragrance while limiting the chance of them burning.

Beef: Cook until no pink spots remain, then move it out of the pan while the sauce thickens. Returning it for the final 30 seconds helps warm it through without prolonged cooking.

Serving ideas

Rice: Steamed rice is a simple partner and soaks up the savoury sauce. Fried noodles also work, as the original serving suggestion notes.

At the table: Sesame seeds add a little crunch if you choose to use them. Serve as soon as the beef, broccoli and sauce are combined, while the broccoli still has some bite.

Recipe notes & tips

• Slice the beef against the grain and keep the pieces a similar size.
• Mix the sauce until the cornflour is fully dissolved before adding it to the pan.
• Have the broccoli and sauce ready before you start stir-frying the beef.
• Use a large pan so the beef can cook without crowding.
• Blanch the broccoli only if you want to give it a head start before the final stir-fry.

Variations

• Use vegetable oil: Swap it for the olive oil when marinating the beef.
• Skip chicken powder: Leave it out if you do not have it.
• Use regular soy sauce: Replace the dark soy sauce with regular soy sauce as suggested.
• Add sesame seeds: Sprinkle them over the finished dish for a little crunch.
• Choose a different side: Serve with steamed rice or fried noodles.

Common mistakes to avoid

• Slicing with the grain: The beef can be tougher to chew; turn the knife across the visible fibres.
• Crowding the pan: The beef may cook less evenly; use a large frying pan and avoid piling the slices together.
• Skipping the sauce mix: Cornflour can clump in the pan; dissolve it into the liquids first.
• Overcooking the aromatics: Garlic can burn and taste bitter; stir-fry it with the ginger for only 20 seconds before adding the beef.
• Leaving the beef in too long: It can become tough; transfer it out once no pink spots remain and return it for the final 30 seconds.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat in a frying pan over a medium heat until piping hot, stirring gently; add a small splash of water if the sauce has become too thick.

Frequently asked questions