Tender beef steak, stir fried with broccoli and a heavenly Chinese-style stir fry sauce. Simple, quick and delicious!
It's all ready in 20 minutes, so it makes a great mid-week meal for the family.
Gotta love a quick dinner that basically tastes like a tasty takeaway!
This recipe uses a reasonably inexpensive cut of beef, sliced extra thinly - so it's nice and tender. It's fried quickly before being smothered in a delicious Chinese-style savoury sauce along with lots of crunchy broccoli. I love serving it on a big pile of fluffy white rice for a comforting weeknight dinner.
📋 What do we need?
- Steak - I like to use feef skirt or flank as it's a fairly inexpensive cut of meat with good flavour. It does have to be cut thinly though. If it's cut too thick, it will be chewy. If you prefer you can use sirloin or ribeye steak. These cuts are more tender (and more expensive!) - so they can be cut a little thicker if you prefer.
- Broccoli - I use tenderstem broccoli (or broccolini) as we're only cooking it for a few minutes, so you want nice thin broccoli stalks to give a bit of crunch - rather than regular broccoli florets that will be too thick to chew through.
- Soy sauce - I use a mixture of light and dark. Light for salty seasoning, and a dark for that wonderful colour and a little sweetness.
- Chinese rice wine - A REALLY important ingredient to add depth to the sauce. Sherry is a good replacement if you haven't got any rice wine.
- Sesame oil - for a golden toasty-ness and delicious aroma.
🔪 How to make this Chinese Beef and Broccoli
**Full recipe with detailed steps in the recipe card at the end of this post**
- Mix together the sauce ingredients and put to one side. The sauce is a combination of beef stock, light and dark soy sauce, Chinese rice wine (you can swap for sherry if you haven't got rice wine), sesame oil, sugar, white pepper and black pepper.
- Fry up slices of very thinly sliced flank/skirt steak. Remove from the pan, then fry up plenty of tenderstem broccoli. We only need to fry for a couple of minutes - so it retains that lovely crunch. Remove it from the pan too.
- Next we fry up a little ginger and garlic, just for 30 seconds or so (so the garlic doesn't burn), then add in the sauce and bubble it all together.
- Thicken the sauce with a little cornstarch slurry, then add the steak and broccoli back to the pan and toss together.
👩🍳PRO TIP To ensure you get really thin slices of steak (which is important, so the steak isn't chewy), place the steak in the freezer for 10-30 minutes before slicing. This will make the meat firmer and easier to slice thinly.
Serve with rice and top with a sprinkling of sesame seeds.
📺 Watch how to make it
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Beef and Broccoli
- 3 tbsp vegetable oil - (or swap for any other high smoke point flavourless oil)
- 500 g (1.1lbs) skirt/flank steak - sliced very thinly, against the grain *Tip 1
- 450 g 1lb tenderstem broccoli - (broccolini) any thicker pieces sliced in half length-ways
- 1 tsp minced ginger
- 2 cloves garlic - minced
- 250 ml 1 cup + 2 tsp hot beef stock (water + 1 stock cub is fine)
- 3 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese rice wine - you can swap for sherry if you like
- 2 tsp sesame oil
- 3 tbsp light brown sugar
- ⅛ tsp white pepper
- ⅛ tsp black pepper
- 2 tbsp cornflour - cornstarch, mixed with 5 tbsp cold water to make a slurry
- 1 tsp sesame seeds
- Start by mixing together all of the sauce ingredients EXCEPT the cornflour (cornstarch) slurry in a bowl. Put to one side.
- Heat 2 tbsp of the oil over a high heat in wok or large frying pan.
- Add the sliced steak and cook for 2-3 minutes, turning once or twice, until the steak is just cooked.
- Transfer to a bowl using a slotted spoon (leaving any oil behind in the wok).
- Add the broccoli to the wok and stir fry for 2 minutes, stirring often. Then transfer to the bowl with the steak. (see Tip 2 re: frying for longer if you like your broccoli softer).
- Turn the heat down to medium and add in the remaining tablespoon of oil.
- Add the ginger and garlic and fry, stirring often, for 30 seconds.
- Add in the sauce mixture, turn up the heat to high and stir together.
- Allow the sauce to come to the boil, then slowly pour in the cornstarch slurry, whilst stirring, until the sauce thickens. You may not need all of the slurry.
- Add the beef and broccoli back into the wok and toss together. Cook for a further minute, then turn off the heat.
- Serve with boiled or fried rice and topped with a sprinkling of sesame seeds.
I like to use Beef skirt/flank as it's a fairly inexpensive cut of meat with good flavour. It does have to be cut thinly though. If it's cut too thick, it will be chewy.
If you prefer you can use sirloin or ribeye steak. These cuts are more tender (and more expensive!) - so they can be cut a little thicker if you prefer. Nutritional Information is approximate and is per portion, without rice.
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