Chinese Beef and Broccoli

Ingredients

• 454 gflank steak, thinly sliced 6 mm thick against the grain
• 1 teaspoonbicarbonate of soda
• 1 tablespoonShaoxing wine
• 1 tablespoonlight soy sauce
• 1 tablespoonoyster sauce
• ¼ teaspoonwhite pepper
• 2 tablespoonswater
• 1 tablespooncornflour
• 1½ tablespoonsoyster sauce
• 2 tablespoonslight soy sauce
• 2 tablespoonsdark soy sauce
• 1 tablespoonShaoxing wine
• 1 tablespoongranulated sugar
• 120 mllow-sodium chicken stock
• ½ tablespooncornflour
• 454 gbroccoli, cut into bite-sized pieces
• 5 clovesgarlic, minced
• ½ tablespoonginger, minced
• 1 teaspoontoasted sesame oil

Instructions

1. 1

   Marinate the beef

   Toss the sliced beef with the bicarbonate of soda, Shaoxing wine, light soy sauce, oyster sauce, white pepper, water and cornflour. Leave to marinate for at least 30 minutes.

2. 2

   Mix the sauce

   In a bowl, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, chicken stock and cornflour. Set the sauce aside.

3. 3

   Stir-fry everything

   Heat oil in a wok or large frying pan. Add the garlic and ginger, then stir in the marinated beef and cook until done. Add the broccoli and stir-fry until tender. Pour in the sauce and cook until it thickens, then drizzle with sesame oil before serving.

What is Chinese beef and broccoli?

Beef and broccoli is a Chinese-inspired stir-fry, widely known in its takeaway-style form. It pairs quickly cooked beef with green vegetables and a savoury sauce.

Here, a brief marinade helps tenderise the flank steak, while oyster sauce, soy and Shaoxing wine give the sauce its layered savoury flavour. Cornflour helps it cling to the beef and broccoli.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 30g protein, 20g carbs, 12g fat.

The beef provides most of the protein, while the sugar, cornflour and broccoli contribute carbohydrates. The cooking oil, sesame oil and sauces account for much of the fat; pair a serving with extra vegetables or a modest portion of rice to round out the plate.

Choosing the beef

Flank steak: Slice it thinly across the grain, as directed, so the fibres are shorter and the cooked pieces are easier to bite.

Bicarbonate of soda: This is included in the marinade to tenderise the beef. Measure it carefully and give the meat the stated marinating time.

Building the sauce

Soy sauces: Light soy sauce seasons the dish, while dark soy sauce contributes a deeper colour. Oyster sauce adds a rounded savoury note.

Cornflour: Mix it into the sauce ingredients before pouring them into the pan. Stir the sauce again if the cornflour has settled while you cook the beef and broccoli.

Getting the stir-fry right

Hot pan: Heat the oil before adding the aromatics and beef so the ingredients begin cooking promptly. A wok or a large frying pan both work.

In stages: Cook the garlic and ginger with the beef, then add the broccoli and sauce in turn. Keep the food moving as you stir-fry to help it cook evenly.

Checking texture and doneness

Beef: Cook the thin slices until done, without leaving them in the pan longer than needed. The recipe does not specify an exact cooking time, so check the pieces as they cook.

Broccoli: Stir-fry until tender to your liking. The sauce is ready when it has thickened and coats the ingredients.

Timing and serving

The stated total time is 25 minutes, but the method calls for at least 30 minutes of marinating. Allow for that extra time when planning the meal.

Serve the stir-fry hot, with rice if you like. The sesame oil goes in at the end, just before serving.

Recipe notes & tips

• Slice the steak across the grain to keep the cooked pieces easier to chew.
• Measure the bicarbonate of soda accurately for the beef marinade.
• Prepare the sauce before heating the wok so it is ready to pour in.
• Cut the broccoli into similar-sized pieces to help them cook evenly.
• Stir the sauce again before adding it if the cornflour has settled.
• Finish with toasted sesame oil just before serving.

Variations

• Add chilli: Stir in fresh or dried chilli with the garlic and ginger for heat.
• Use another cut: Thinly sliced sirloin can stand in for flank steak.
• Add mushrooms: Stir sliced mushrooms into the pan with the broccoli.
• Make it vegetarian: Replace the beef with firm tofu and use vegetarian oyster-style sauce.
• Serve with noodles: Spoon the stir-fry over cooked noodles instead of rice.

Common mistakes to avoid

• Slicing with the grain: The beef can seem chewier; cut across the fibres instead.
• Skipping the marinade: The beef misses the tenderising step; allow at least 30 minutes.
• Crowding the pan: The ingredients may cook less evenly; use a large pan and stir as you cook.
• Adding sauce too early: The broccoli and beef need their stir-fry stage first; pour in the sauce after adding the broccoli.
• Overcooking the broccoli: It can lose its pleasant bite; stop cooking when it is tender.
• Adding sesame oil too soon: Its aroma is best kept for the finish; drizzle it on just before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a frying pan or microwave, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions