Last Updated on 17 December 2023 by cooksimply
Chinese stir fry beef and broccoli is a family favourite and also a popular takeaway dish. However, when you make it at home, it’s fresh, delicious, and healthy – and can be made in under 20 minutes. And what’s more, there aren’t many ingredients aside from the beef and broccoli!
Easy stir fry recipes are dishes I often choose to make at home. They’re quick and simple to throw together, as well as nutritious and filling. Always great if you want to make an easy family meal. And, they’re super tasty, too.
There are many recipes for beef and broccoli but this one is wholesome, quick, and simple to make. And with plenty of delicious sauce, too. You won’t want to order this from the takeaway again when you find out for yourself how easy it is to whip up for the whole family. Perfect for a mid-week dinner or even entertaining friends, this Chinese dish is a real crowd-pleaser.
What is the best cut of beef to use?
While it might be tempting to treat yourself to a fine piece of beef – I always go for the cheaper options for this recipe. After all, this is a quick stir fry and it would be a waste to use a cut like a sirloin or even rump. For the recipe below, I’ve used beef medallions or but you could use bavette or flank steak. You’ll want to be able to slice thin strips of beef, so the meat has to be fairly solid in order for you to do so.
How to make sure the beef is tender
The Chinese method of ‘velveting’ meat is very common. By adding cornflour and leaving the meat to marinate in it for as long as possible [a minimum of 10 minutes but as long as 30 minutes], the meat becomes tender and velvety.
How to make the sauce for beef and broccoli
Simply combine the soy sauce, oyster sauce and Shaoxing wine, sugar, and cornflour together. This is the base for your sauce for stir fry beef and broccoli. The cornflour in this mix will ensure that as the beef and broccoli cook, it will thicken the sauce nicely.
If you don’t have Shaoxing wine, you could also use Mirin as a substitute.
Does the broccoli need to be pre-cooked?
I like broccoli with a little bite to it, but not so much that it’s overly crunchy and crispy. And while the broccoli does cook with the beef for a short time, stir-frying it won’t make it tender. That’s why I like to parboil the broccoli for around five minutes before adding it to the wok.
What to serve with stir fry beef and broccoli
My favourite is beef and broccoli with rice. Simple, but delicious, the plain boiled rice is great for soaking up all that delicious sauce. You could also serve it with egg-fried rice or over plain noodles.
If you want to serve this dish as part of a larger Chinese meal, some of these Chinese staples including dumplings, sesame prawn toast, chicken chow mein or char siu pork would work well.
What to do with leftovers
Chinese leftovers taste even better the next day! You can store this Chinese beef and broccoli for up to three days in the fridge. Just make sure to reheat properly. You can also freeze it in a suitable container for up to three months. Defrost thoroughly before reheating.
Quick & easy Chinese stir fry beef and broccoli
Ingredients
For the beef marinade
- 350 g of beef medallions
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or mirin
- 1 teaspoon sugar
- 200 ml of water
- 2 tablespoons of cornflour
For the stir fry
- 2 teaspoons ginger paste or fresh ginger finely chopped.
- 3 garlic cloves pressed
- 1 tablespoon of light soy sauce
- 1 tablespoon dark soy sauce
- 1 florets from one head of broccoli
- A glug of vegetable oil for frying
Instructions
- Put the broccoli florets into a large pan of boiling water and cook for around 5-6 minutes until the broccoli begins to soften. You don’t want it too soft, the florets need to retain their shape. Drain and put to one side.
- Then thinly slice the beef against the grain and put the beef into a medium-sized bowl.
- Add the light soy sauce, oyster sauce, Shaoxing wine, sugar and around 100mls of water, as well as the cornflour.
- Mix together with the beef and make sure all the beef is coated in the marinade and cornflour. Set aside for at least 10 minutes.
- Once the beef is ready to be stir-fried, add a glug of vegetable oil to a wok or large deep pan and heat on medium.
- Add the beef strips to the wok in a single layer and cook for around 1-2 minutes, until the strips begin to brown. Then add the ginger and garlic. Stir fry for around 30 seconds.
- Add the remaining water, light soy sauce, and dark soy sauce. Let the mixture bubble.
- Once the mixture starts to thicken, add the cooked broccoli. Give everything a good stir and let it simmer for another minute. The sauce will begin to thicken.
- Serve immediately with some boiled rice or noodles, if you prefer
