Beef and Broccoli

Ingredients

• 454 g (1 lb)flank steak, thinly sliced 6 mm (¼ inch) against the grain
• 5 ml (1 teaspoon)bicarbonate of soda
• 15 ml (1 tablespoon)Shaoxing wine
• 15 ml (1 tablespoon)light soy sauce
• 15 ml (1 tablespoon)oyster sauce
• 1.25 ml (¼ teaspoon)white pepper
• 30 ml (2 tablespoons)water
• 8 g (1 tablespoon)cornflour
• 22.5 ml (1½ tablespoons)oyster sauce
• 30 ml (2 tablespoons)light soy sauce
• 30 ml (2 tablespoons)dark soy sauce
• 15 ml (1 tablespoon)Shaoxing wine
• 12.5 g (1 tablespoon)granulated sugar
• 120 ml (½ cup)low-salt chicken stock
• 4 g (½ tablespoon)cornflour
• 454 g (1 lb)broccoli, cut into bite-sized pieces
• 5 clovesgarlic, minced
• About 3 g (½ tablespoon)ginger, minced
• 5 ml (1 teaspoon)toasted sesame oil
• 30 ml (2 tablespoons)cooking oil
• A generous pinchsalt, for the broccoli cooking water
• To tastespring onions, freshly diced, to serve
• To tastecooked rice, to serve

Instructions

1. 1

   Marinate the beef

   In a mixing bowl, combine the sliced beef with the bicarbonate of soda, Shaoxing wine, light soy sauce, oyster sauce, white pepper, water and cornflour. Mix thoroughly, then leave to marinate for at least 15 minutes.

2. 2

   Mix the sauce

   In a small bowl, combine the oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, chicken stock and cornflour. Mix well and set aside.

3. 3

   Boil the broccoli

   Bring a medium pan of water with a generous pinch of salt to the boil. Add the broccoli and cook for 1–2 minutes, then drain and set aside.

4. 4

   Sear the beef

   Heat 15 ml (1 tablespoon) of cooking oil in a wok or large frying pan over medium-high heat. When hot, arrange the marinated beef in a single layer and sear for 30 seconds on each side, until browned. Remove from the pan and set aside.

5. 5

   Stir-fry together

   Heat the remaining 15 ml (1 tablespoon) of cooking oil in the pan over medium-high heat. Add the garlic and ginger and sauté for 30 seconds, or until fragrant. Add the broccoli and cook for 1 minute, then return the beef to the pan and pour in the sauce. Toss for 1–2 minutes, until the sauce thickens and coats everything evenly. Turn off the heat, add the sesame oil and toss to combine.

6. 6

   Serve the stir-fry

   Serve with freshly diced spring onions and rice.

What is beef and broccoli?

Beef and broccoli is a Chinese-American-style stir-fry built around sliced beef, broccoli and a savoury, thickened sauce. This version uses Shaoxing wine, soy sauces and oyster sauce for a rounded, salty-sweet flavour.

Quick cooking keeps the beef tender and the broccoli bright, while a brief marinade seasons and softens the slices. Serve it with rice for a simple, filling meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 41g protein, 24g carbs, 10g fat.

The beef supplies most of the protein, while broccoli and the sauce ingredients contribute some carbohydrates; rice adds a substantial share of the meal's carbohydrates. Cooking oil, sesame oil and the sauces provide the fat, so balance the plate with a generous portion of broccoli and rice to suit your appetite.

The marinade and the beef

Thin slices: cutting the flank steak against the grain shortens the muscle fibres, making it easier to eat. Aim for even slices so they sear at the same speed.

Bicarbonate of soda: this is used in a small amount in the marinade to help tenderise the beef. Give it at least 15 minutes to work, as directed, and mix the beef thoroughly with the other marinade ingredients.

Building the sauce

Soy sauces: light soy sauce brings saltiness, while dark soy sauce contributes deeper colour and flavour. Oyster sauce adds savoury richness.

Cornflour: mixing it into the sauce before it reaches the hot pan helps it thicken evenly. Stir the sauce again just before adding it, as the cornflour can settle.

Keeping the broccoli crisp

Brief blanching: cook the broccoli in boiling salted water for just 1–2 minutes, then drain it well. It will finish cooking in the pan, so it should still be firm at this stage.

Final stir-fry: once the broccoli goes back into the pan, the short cooking time helps it stay tender-crisp rather than soft. Keep the ingredients moving as the sauce thickens.

Searing in batches of attention

Hot pan: wait until the oil is hot before adding the beef, then spread the slices in one layer. The recipe specifies 30 seconds on each side; remove the beef once it is seared and browned.

A single layer matters because crowded beef releases moisture and can steam instead of browning. If your pan is small, sear in batches and return all the beef for the final toss.

Finishing and serving

Aromatics: give the garlic and ginger about 30 seconds in the hot oil, just until fragrant. They can burn quickly, so add the broccoli promptly afterwards.

Sesame oil: stir it in after turning off the heat to preserve its toasted aroma. Serve the stir-fry with rice and diced spring onions, as suggested in the method.

Recipe notes & tips

• Slice the beef against the grain and keep the pieces a similar thickness for even cooking.
• Mix the cornflour into the sauce until no dry lumps remain.
• Drain the broccoli thoroughly so excess water does not dilute the sauce.
• Keep the beef in a single layer while searing to encourage browning.
• Have the sauce and aromatics ready before you start stir-frying, as the final stages move quickly.

Variations

• Add chilli: include sliced fresh chilli or chilli flakes with the garlic and ginger for heat.
• Use another cut: thinly sliced sirloin can stand in for flank steak; slice it against the grain.
• Swap the greens: try sliced green beans in place of some of the broccoli, blanching them until just tender.
• Add mushrooms: stir-fry sliced mushrooms before the broccoli for an earthier version.
• Make it gluten-free: use suitable gluten-free soy sauce and oyster sauce, checking the labels of each product.

Common mistakes to avoid

• Thick beef slices: they take longer to cook and may be less tender; slice thinly against the grain.
• Crowding the pan: the beef may steam instead of searing; cook it in batches if needed.
• Overcooking the broccoli: it can turn soft during the final toss; blanch it for only 1–2 minutes.
• Adding sauce without mixing: settled cornflour can leave uneven thickening; stir the sauce again before pouring it in.
• Burning the aromatics: garlic and ginger cook quickly; add the broccoli after about 30 seconds, once fragrant.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat in a pan over medium heat until piping hot, adding a small splash of water if the sauce has thickened too much; rice is best stored separately.

Frequently asked questions