Chinese Beef Broccoli

In celebration of Chinese New Year’s, I wanted to post this delicious spin of a favorite Chinese take out dish.  It is even perfect for me because it combines two favorite ingredients at our house. I love broccoli in just about any forms (raw, steamed, sauteed, pureed in soups, etc) and Red loves beef dishes (he’d have them every night if he can!). I haven’t had a lot of luck finding a favorite dish from local Chinese restaurants, so I thought this was an appropriate dish that I should try to be making at home; especially since the ingredients are so accessible. I was pleasently surprised at how quickly this dish was to put together and  how delicious! I do love sauce on my stir fry, so I think in the future, I would double the sauce to make sure that I have plenty leftover. Wishing you a very prosperous the Year of the Rabbit!

Adapted from Jaden Hair’s Steamy Kitchen Cookbook

1 lb top sirloin or flank steak, thinly sliced into 1/8-inch thick strips
1-1/2 lbs broccoli, cut into bite-size florets
1 tbsp high-heat cooking oil
1 tbsp minced garlic

Beef Marinade
1-1/2 tsp soy sauce
1 tsp cornstarch
1/2 tsp cooking oil
Freshly ground black pepper, to season the beef

Stir-Fry Sauce
3 tbsp oyster sauce
2 tsp Chinese rice wine (or dry sherry)
2 tsp Chinese black vinegar (or balsamic vinegar)


In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

In a small bowl, mix together the ingredients for the Stir-Fry sauce.

In a wok or large saute pain, add 1-inch of water, and bring to boil.  Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender, and you should be able to pierce the stem with a fork. Drain.

Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping then in one layer and fry 30 seconds. Flip the strips and fry the other side.

Pour in the Stir-Fry sauce and stir to combine. Simmer until sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Yield: 4 servings


2 Responses to Chinese Beef Broccoli

  1. Heather says:

    I made this last week with chicken because I didn’t have any beef thawed–we loved it so much we are having it again tonight with flank steak! Thank you for sharing such a simple yet tasty recipe!

    • h2babe says:

      I thought about using chicken instead of beef as well… thanks for letting me know that it worked for you! 🙂 I will have to try that as well.

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