Chinese Beef and Broccoli
A quick and healthy recipe for Chinese Beef and Broccoli, faster than takeout and full of flavor.
Equipment
- Skillet
Ingredients
Sauce
- 2 tablespoon cornstarch
- ¼ cup water
- 1 teaspoon sugar
- 1 tablespoon dark soy sauce Note 1
- 1 ½ tablespoon light soy sauce Note 1
- 1 tablespoon Chinese cooking wine (Shaoxing wine) Note 2
- ⅛ teaspoon Chinese five spice powder Note 3
- 1 teaspoon sesame oil optional
- ⅛ teaspoon black pepper
Stir Fry
- 2 tablespoon oil
- 12 oz beef fillet, flank or rump Note 4 for tenderising option
- 1 clove garlic finely chopped
- 1 teaspoon fresh ginger finely chopped
- 4 - 5 cups broccoli florets (1 head), cooked
- 1 cup water
Serving
- sesame seeds optional
Instructions
Preparation
- Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.
- Slice the beef into ¼" / 0.5cm thick slices. Place the beef and 2 tablespoon 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.
Notes
If using economical beef, consider tenderising it the Chinese way ('velveting'). Cooking quickly ensures the beef remains tender.
Nutrition
Serving: 405gCalories: 392kcalCarbohydrates: 16.7gProtein: 43.5gFat: 18.3gSaturated Fat: 3.8gCholesterol: 89mgSodium: 1101mgPotassium: 517mgFiber: 4.1gSugar: 4.1gVitamin A: 950IUVitamin C: 187.3mgCalcium: 100mgIron: 3.1mg
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