Tender, juicy beef and broccoli smothered in a special glossy sauce. Who needs to order takeout when you have a Beef and Broccoli recipe sourced from a Chinese restaurant?
Copycat Chinese takeout recipes are a firm favourite in my world, with recipes like Chow Mein, Cashew Chicken, Fried Rice and Egg Foo Young on heavy rotation along with this Beef and Broccoli. For a full Chinese banquet, start with an appetiser of Spring Rolls or Potstickers. And don’t miss Chicken and Broccoli stir fry!
Beef and broccoli recipe
I’ve attempted on several occasions to wheedle recipes out of my local Chinese restaurant – with little to no success.
I’m beyond the age of hair flipping and lack the lashes for batting my eyes to any effect, but I do dial up the charm – full wattage smile, laying on the compliments, hitting them up after I’ve ordered a truckload of takeout.
Alas, I’ve gotten nowhere.
So imagine my delight when I discovered a Chinese cooking blog called Woks of Life run by a Chinese-American family who used to own a Chinese restaurant! And that’s where the base for this recipe came from – the Woks of Life Beef and Broccoli stir fry. An actual real-deal restaurant recipe!!
Beef and Broccoli Sauce
The sauce base for Chinese Beef and Broccoli is extremely simple. They key here is the right ratios:
soy sauce;
Chinese 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 flavour in Beef and Broccoli!
What is Chinese Five Spice powder?
It’s a spice mix made up of (surprise, surprise?) five spices – cinnamon, cloves, Szechuan pepper, fennel and star anise. It’s a common spice blend found in supermarkets nowadays that doesn’t cost any more than other standard spices.
The Sauce serves a dual purpose – as the main Sauce for the stir fry, as well as adding a little flavour directly to the beef. It doesn’t need to be marinated, just set it aside while you prep the other ingredients.
Best beef for stir fries
In the video and the photos of the finished dish in this post, I’ve used an economy beef eye fillet (Australia – Harris Farms sells it for $20/kg) which is beautifully juicy and tender, perfect for stir fries.
Any quick cooking cut of beef is suited to this recipe. Basically, the rule of thumb is: if you’d throw it on the BBQ and eat it as a steak, it’s great for stir fries.
But you can also make a Beef and Broccoli with economical beef – even stewing cuts (!!) – by using a little known Chinese restaurant secret method to tenderise beef using baking soda. It’s simple, highly effective and will make your beef incredibly tender in every stir fry – just like you cheerful local Chinese restaurant!
Beef and Broccoli – not authentic, and that’s ok!
I haven’t travelled extensively throughout China but in the time I did spend there, I can say with certainty that I never saw Beef Broccoli on any menu. Broccoli is actually very expensive in China!
So I’m pretty sure Beef and Broccoli is a westernised version of a Chinese dish, or just a Western Chinese dish.
Either way, it’s a big Chinese takeout favourite – with good reason. Tender beef with juicy broccoli generously smothered with a savoury Chinese brown sauce with the signature hint of Chinese Five Spice Powder, this is one of those dishes that’s a crowd pleaser for all ages!
Try the noodle version one day – Beef Broccoli Noodles. It’s everything you know and love about Beef and Broccoli – with noodles! – Nagi x
PS Update – also try the new Chicken Broccoli Stir Fry. Extra saucy!
More Chinese Takeout Favourites
Spring Rolls – better than egg rolls!
Char Siu (Chinese BBQ Pork)
See all Chinese Takeout Recipes
PS Plenty of sauce – see? Because everyone loves the sauce!
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual, so watch me make this Beef Broccoli recipe!
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Chinese Beef and Broccoli
Ingredients
Sauce
- 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
Stir Fry
- 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
Serving:
- Sesame seeds (optional)
Instructions
- Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.
- Slice the beef into 1/4″ / 0.5cm thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.
- Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned.
- Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until beef is no longer pink.
- Pour Sauce and water into the skillet and quickly mix.
- When the sauce starts bubbling, add broccoli. Stir to coat the broccoli in Sauce, then let it simmer for 1 minute or until Sauce is thickened.
- Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.
Recipe Notes:
Originally published March 2015, updated with new photos, new words, slightly more streamlined recipe and a recipe video!Nutrition Information:
Beef and Broccoli recipe original published March 2015, updated 2018 with new photos, new words, slightly more streamlined recipe and a recipe video!
LIFE OF DOZER
He’ll take the beef over the broccoli……
What is , note in this recipe mean ?
Hi Michael! Refer to the recipe Notes 🙂 N x
This was the first time trying one of your recipes and I loved it. The meat tenderrizing trick worked great on stir fry beef sold at Shoprite. What I find so helpful is your flexibility and offer substitutes for some ingredients. Planning on trying those chicken drumsticks and squashed potatoes.
Chinese beef and broccoli great success. Loaded up on the broccoli, quick and easy and very tasty. What a great recipe – thank you very much for this.
That’s great to hear Penny! So pleased you enjoyed this! N xx
Will this recipe work with boneless beef short ribs?
I already have some so was thinking of using that.
Your recipe is so delicious & easy Thanku for the tip on how to tenderise the cheaper cuts loving your recepies
I’m pleased you enjoyed this one too Kaye!!! Glad you like the tenderising tip, it’s pretty great 🙂 N xx
Just made this for dinner, really delicious. Thank you for your recipes and your wonderful website. Trying your honey mustard drumsticks tomorrow!!
Ooh I hope you love it too!! N xx
Hi
Thank you for your reply regarding preparing beef for Chinese meals. I tried it last night, what a difference!! I must admit though I did not cook your recipe for beef and broccoli as I was really hanging out for Cantonese beef. Wow, the meat was amazing. I feel that it was (dare I say) even better than a restaurant.
I have cooked a number of your recipes with great success. Thank you.
That’s so great to hear Christine! I’m thrilled to hear you enjoyed the tenderised beef! 🙂 N xx
What are you doing to Dozer? We use baking soda as well, try soak pulses over night with baking soda, it works.Also use baking soda in laundry with whites, cotton is much brighter.
Torturing him. It’s so much fun!!!
Woks of Life is a great site (but not as good as yours). Those kids put out some great recipes.
As for getting recipes from your takeaway spot. Send in the Dozer, with that look he has when you are holding that beef, they’d cave.
They are absolutely terrific, I have learnt so much from them 🙂 I have another one coming up that I never would have been able to figure out without Woks of Life. I can’t wait to share it. I am so grateful to them! N xx
hi nagi, I’m so glad you found thewoksoflife blog. along with yours it’s one of my favorites. what I enjoy about yours , theirs and your mom’s is always the explanation of ingredients. I’m forever downloading recipes on my phone to take with me to the market. even if an ingredient is in another language I can check the picture and compare them. thanks again for the wonderful recipes.
Woks of Life is such a fantastic website! I trust their recipes, always 🙂 So glad you enjoy my mother’s blog too! N xx
I like Chinese beef… not much broccoli though… any alternative you could suggest instead? 🙂
Hi Codrut! Any veggies of choice 🙂 Asian greens would be ideal, otherwise how about carrots and mushrooms? N x
Down with broccoli! I just know the Chinese don’t have enough land available to grow ALL the broccoli they are given credit for in recipes. There has to be another vegetable out there. I really want the beautiful beef and sauce in this recipe! But not their little green friends. Will beef and mushrooms work? B. Karr
Oooh YES to mushrooms!!! And maybe some Asian greens to add some colour and texture? 🙂 YUM!
I love your recipes Nagi, my husband just loves your meatloaf – best he has ever eaten he says! Thanks so much for sharing, you make my meal planning so much easier.
Same as my husband! Actually all 6 of us 🙂
Wow, that’s a high praise from your husband!!! Mind you, it’s YOUR meatloaf recipe now 🙂 N xx
Greetings from Australia,
Thank you for the tenderising technique for beef. I have always been very frustrated by the way my beef turns out even though I use more expensive cuts of beef.
Will definitely be trying this technique tonight.
Hi Christine! I’m in Australia too! Sydney 🙂 I think you’ll love this, the texture of the beef is JUST like what you get at the restaurants! N xx
Dear Nagi, looks like another great recipe! I love Chinese five spice so will definitely give this a go!! I have a request for a recipe / technique please. I’ve recently tried to make coconut rice with the addition of ginger and kaffir lime leaf but both times it’s burnt on bottom of the stainless steel pot (using absorption method). Obviously this is the wrong way but given there is just two of us I don’t really want to buy arice cooker and do big quantities. Hoping you have some handy tips that you can share please?
Hi Lydia! Do you mean with my coconut rice recipe? If so, it sounds like the heat on your stove is too high. Try turning it down! N xx
Hi Nagi,
Thanks! Another recipe to try. I always check your recipes whenever I receive them in my email. Have tried some of them. (I only go for recipes that doesnt require much ingredients and steps hehehe)
Can I also ask with the tenderising method, I have been doing the bi-carb method in my chicken stir fries. But I feel like the taste becomes different, seems like I could taste the bi-carb. What could I be doing wrong?
Thanks so much again and look forward to more simple recipes like this.
xxx
Racquel
You will love today’s recipe then!! It’s a very short ingredient list, no chopping, and VERY quick to prepare 🙂 (Oh, I mean the Honey Mustard Back Chicken with Smashed Potatoes, not this recipe!!). Bi-carb is horrendous, it is metallic and bitter and if you use too much or don’t rinse it properly, trust me, you will know 🙂 Perhaps try rinsing a bit better? Also, are you using the bi-carb to chicken ratios that I am providing in my recipes? My rule is 1/2 tsp bi carb per 150 – 200g / 5 – 7 oz of meat. 🙂 N x
Thanks Nagi. I will try to lessen it a bit. Probably put too much hehehe!
Hi Nagi –
How did you read my mind and post how to tenderize?!? As a matter of fact, I made your Mongolian Beef recipe on Friday… and I tenderized the meat (round steak) with a mallet – which did help. What do you think about tenderizing with the mallet and THEN putting the cornstarch over it? Doubly effective?
I look forward to making this beef recipe!
Thanks.
Sheri
Hi Sheri! I have to admit I haven’t tried both but I think it’s worth trying this recipe by itself without pounding and see if you think it’s tender enough because I certain do! Thanks for reminding me re: round steak, this is great for that because it’s quite an economical cut so I’ll add it to my list of beef cuts suitable for tenderising. N x
Thank you so much Nagi for the tenderizing info that will make it perfect. I made the Broccolli beef last week and we loved it but the meat was tough. So can’t wait to try again!
Hi Janie! It definitely makes a difference 🙂 So the rule is: use good steak quality beef and cook VERY quickly (the base recipe) OR use a more economical cut and tenderise 🙂 N x
I am in singapore today April 23 @ 9.25pm..saw and read the recipe on beef and broccoli the New Zealand girls “THE DUMPLING SISTERS” in their cook book explain very well about tendering meat..DOZER is doing the Luca pose staring at the beef. .leaving Singapore tuesday for Toronto..have been eating awesome food here .. Gillian x
OMG I’ve heard of them! I saw them on a Jamie Oliver show I think??? Is it a good cookbook?? HAVE A GREAT TRIP! N xx
Delish! I made this for dinner tonight, and love the ability to adjust the serving size. I used the two servings. I didn’t have the spring onions or the five spice, but I thinly sliced a yellow onion and par-cooked it with the broccoli in the microwave. I used filet tips and sake wine. I’ll definitely do this again, and often.
I love all of your recipes that I’ve tried. Your meatballs are the only ones I make, and I made your sausage and beef ragu on the weekend which was wonderful. It was even better the second and third day with homemade pasta. There are about six more servings of the sauce in my freezer.
Thank you for your wonderful palate ant the delicious recipes you share with us.
LOVE hearing that Yvonne!!! So glad you enjoyed it! N x