Description
A quick and savory Chinese Beef and Broccoli stir-fry that comes together in just 20 minutes. Tender slices of beef are marinated and seared with aromatic garlic and ginger, then simmered in a flavorful soy-based sauce with fresh broccoli florets. This classic dish is perfect for a fast, satisfying weeknight meal served 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)
- Black pepper, to taste
Main Ingredients
- 2 tablespoons oil (high smoke point oil like canola or vegetable oil)
- 1 pound beef (fillet, flank, or rump), thinly sliced against the grain about 1/4 inch thick
- 2 cloves garlic, thinly sliced
- 1 inch fresh ginger, thinly sliced or grated
- 3 cups broccoli florets
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Prepare the sauce: In a bowl, whisk together cornstarch and water until smooth. Add sugar, dark soy sauce, light soy sauce, Chinese cooking wine, Chinese five-spice powder, sesame oil (if using), and black pepper. Mix well and set aside.
- Marinate the beef: Thinly slice the beef against the grain to about 1/4 inch thickness. Combine with 2 tablespoons of the prepared sauce to marinate briefly, enhancing flavor and tenderness.
- Sear the beef: Heat oil in a large skillet or wok over high heat. Once hot, spread marinated beef evenly in the pan and let it sear undisturbed for 1 minute to develop a nice crust.
- Cook aromatics and beef: Stir the beef for 10 seconds to start cooking evenly. Add the sliced garlic and ginger, then continue cooking and stirring frequently until the beef loses its pink color, about 30 seconds more.
- Add sauce and broccoli: Pour the remaining sauce into the skillet along with a splash of water. When the sauce begins to bubble, stir in broccoli florets to coat with the sauce. Let it simmer until the sauce thickens slightly and broccoli is tender-crisp, about 1 minute.
- Finish and serve: Remove the skillet from heat and transfer the beef and broccoli mixture to a serving dish. Optionally sprinkle with sesame seeds for extra flavor and crunch. Serve immediately over steamed rice or noodles.
Notes
- For best results, use quick-cooking beef cuts like fillet, flank, or rump and slice thinly against the grain.
- Adjust the soy sauce types based on availability—mix dark and light soy sauces for balanced flavor.
- Marinating the beef briefly in the sauce improves tenderness and taste.
- If you prefer a thicker sauce, you can increase the cornstarch slurry slightly.
- Substitute Shaoxing wine with dry sherry if unavailable.
- Serve with jasmine rice or your choice of noodles for a complete meal.
- Optional sesame seeds add texture and a nutty flavor as a garnish.
