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……
Can you post a photo of the brand of the light and dark soy sauce. Thank you so much for posting this recipe
Just got through making the broccoli beef. WOW! I put some carrots in mine and very little onion. I left the grated ginger in, that’s the way the local restaraunt dos it. Thank you for being awesome NAGI!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Oooh, I’m so glad you enjoyed this Leonard! Thanks for letting me know! N x
What do you do for people who cannot have corn, or the wheat flour that is in the soy sauce?
If you can have the soy, but not the wheat, you could use Tamari, which is gluten free. If you are avoiding soy, you can use coconut aminos.
For the corn starch, you could skip it entirely, but be aware that the sauce will be more “runny”. Or you could try arrowroot powder.
Use Arrowroot as a substitute for the cornstarch.
Hi Rick! Hmm, that’s a tricky one. There is definitely gluten free soy sauce but I don’t know what the best substitute is for cornflour. I’m terribly sorry!
Looks like my dinner is sorted! My mouth is watering already….
YESSSSS!!!! 🙂
Makes my mouth water every time I see the photos too! 🙂
Hi Nagi,
Wow! Just stumbled upon your blog and found this recipe! So excited to try it tonight. I just realized that I don’t have Chinese wine or dry sherry. What can I use in place of this? Again, thank you!!
Hi Telma! I would substitute with chicken broth in this recipe. 🙂 I hope you love it!!
I have been searching for a broccoli and beef recipe that I could make at home instead of always going out and buying it, but I was never satisfied with the results of the recipes I’ve tried. I’m very discriminate about this dish and know that the sweet soy and the extra sauce are the defining elements I am looking for. I will definitely give this recipe a try very soon, if not tonight!
Hi Doris! I hope you do try this. The source of this recipe is very reliable – a blog run by a Chinese family who used to own a Chinese restaurant. Doesn’t get anymore reliable than that!! N x
i work in a reataurant and i prep the beef this way before you cook it …..
mix beef egg salt water and cornstarch and baking powder and let sit overnight …
Hi Nagi,
I was wondering if you could recommend some other spice over the five spice. My family isn’t the greatest fan of it and plus, I don’t think it’s going to float my morning sickness too well. ??. Should I just omit it all together?
Thank u!!
Hi! Just omit it 🙂 You will barely notice it! N x
Thanks for the tip Angelito! Love getting insider tips 🙂 What kind of restaurant do you work at? The baking powder is an interesting addition!
im sorry baking soda not powder…:)
🙂
Beef and Broccoli is a wonderful dish. What Angelino is referring to is a process in Chinese cooking called “Velveting”. It makes chicken and beef shiny and gives it a nice coating. I am attaching a link that explains it all. When I make beef and Broccoli, mongolian beef, beef and snow peas, chicken and borccoli, I always velvet the beef or chicken. http://www.seriouseats.com/2014/07/chinese-velveting-101-introduction-water-velveting.html
Thank you for the reference Marc! I sometimes velvet, it definately makes a difference. Often with chicken stir fries. I find that when I make things with thinly sliced beef / chicken etc, it is not as necessary. Bit with bite size pieces, it makes a big difference! N x
I’ve been searching for recipies and books for 20-yrs. I’m very discriminate. Your recipies are awesome as is or they can be slightly tweeked for individual tastes. I’m blown away. Thanks for sharing. Ernie
Hi Ernie! I’m so glad you like the look of my recipes, thank you very much for your lovely message! – Nagi
Wow this is excellent Nagi, super tasty, thank you very much for this recipe
You are more than welcome Jim! So glad you enjoyed it! (Or if you haven’t tried it yet, I hope you enjoy it!)
Nagi this looks almost too good to eat! I said, “almost” because I would in a heartbeat. Beautiful and the sheen and placement with chopsticks is stellar!
He he!! That’s a first – a comment on chopstick placement!! 🙂
Well I guess I should re-phrase, the “action” shot with the chopsticks picking up the Beef and Broccoli, NOT just the chopsticks – LOL. That would be a little strange, right?
Beef and broccoli is one of my favorite Chinese dishes! Love the amount of sauce it this recipe 🙂
Thanks Mira!! It’s aaaaallllll about the sauce for me….. 🙂
Ooo… I just love how the sauce on that beef glistens! We always do family style when we go out for Chinese, and we always make sure someone orders Beef and Broccoli. Now I can make my own 😉
Thanks Kathleen!! That sauce…that sauce….!! 🙂
Dear Nagi,
I absolutely love this dish but I dislike having both broccoli and beef in the same mouthful though. I eat all the broccoli first, using the florets to mop up the sauce. Then I eat all the beef on its own. Then I use the last floret to mop everything clean .. strange huh? 🙂
Not strange at all. That’s EXACTLY what I used to do when I was….hmmm….maybe 8? 😉
WOW! This looks fantastic Nagi! I will have to try it for dinner – it looks waaay better than take out!!
Thanks so much Jessica! It really is better than takeout because it’s a homemade version using an ACTUAL Chinese restaurant recipe!!
I love Beef with Broccoli, it’s one of my favorite stir-fry dishes. I’m definitely going to try this recipe! And thanks for recommending ‘The Woks of Life’ – really fun site!
Hey Marissa! Yep, you’ll love Wok’s of Life! Really great stuff on there, including REAL Chinese which I particularly love!
I’m really into the idea of making take-out style Chinese. And with extra sauce? I’m definitely in, Nagi!
And you know, I always forget how EASY it is to make takeout at home. It honestly is faster than home delivery. Nowadays I always have noodles in the freezer and small bags of leftover meat so I can pretty much always knock up a stir fry with whatever veggies I have. 🙂
This is one of my husband’s favorites! I’m so glad I can make it for him now- thanks for sharing, Nagi 😀 😀 😀
Oh yay!! I hope he likes your homemade version better than the MSG-laden oily restaurant version!! 🙂
Hi Nagi! Where I live we have one “Chinese” restaurant. The food is okay when you’ve had a long day and don’t want to cook, but this is SO MUCH BETTER! I have always loved beef and broccoli and the sauce is a key component. You nailed it! Again I might add!
This is the real deal Dorothy! It’s from a blog run by a Chinese American family who used to own a Chinese restaurant 🙂 Doesn’t get any better than that!! PS So glad you approve Dorothy! 🙂
Totally feeling that same luck I feel when I discover a second fortune cookie was snuck in the bottom of the bag – not only have you provided us this gorgeous recipe for beef and broccoli – you’ve introduced us to two lovely blogs!! Thank you for that!!
Thanks Annie! And yes, they are two great blogs. 🙂 My “go to” for Chinese recipes!
Sorry if this is a dumb question – can you please confirm (or deny) that the dark soy you are talking about is not kecap manis.
That is NOT a dumb question at all, it’s actually a really smart one because my Kecap Manis is labelled as “sweet soy sauce” in bigger writing than it says “kecap manis”! Dark soy is different BUT if you have kecap manis, you can use it instead of the dark soy sauce. Just don’t add any sugar because it is sweet enough. It has the depth of flavour of dark soy and also will provide the colour. Thanks for the question Ann, I’m going to update the recipe with that tip! 🙂