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……
Nagi,
My boyfriend and I discovered your food blog a few months ago when we were looking for an authentic thai curry recipe, and we’re now die-hard fans of your recipes. We have made over two dozen of them now and have never been let down! Last night, we hosted a dinner party and served this dish over fresh wonton noodles from our local asian market… everyone was licking their bowls clean! We also added a bit of chili garlic sauce to the recipe because we like our beef spicy 😉 Such a fantastic, easy, and – most importantly – DELICIOUS recipe!
I made this yesterday and the family love it! Velveting the meat takes the meal from great to amazing. My 3 girls agreed this is the only way they want to eat broccoli from now on. Huge thanks to you.
Nagi my husband and 10 year old daughter love your recipes. Another winner! What an quick and economical way to tenderize certain cuts of meat since used flank. Question, I grated my ginger and forgot to add 2 T of sauce to meat before stir frying. I used dark soy and all purpose soy but felt like I needed more salt. Is it because I double recipe and used 1.67 lbs of flank? I see your Charlie Stir Fry uses oyster sauce should I add it next time for this recipe?
Holy moly that tenderizing tip works a treat. I gave up trying to master beef stir fry about 10 years ago as it always tasted like boot leather (possibly worse even!!). It’s definitely going to be a regular addition to my weekly menu plan, although my 10y.o. daughter said “too much broccoli” last night!!! Thanks Nagi, you’re the best!
Thanks for the feedback Kellie! Glad you enjoyed this 🙂 N x
Totally agree – this recipe is a game changer!
Another winner in our house 😀 delicious 🤤
Terrific to hear you enjoyed this!! Thanks Cara! N x
Great recipe, spot on in fact. From working in a local Italian restaurant next door to a Chinese I managed to glean a few tricks. The marinating is called Velveting here in the UK. Done just as you say for beef, for chicken they would add whisked egg white to the bicarb, then blanch it in boiling water for 30-40 seconds. This was then used in any stir frys later.
Yes! I’ve tried that too 🙂 I just find this method the easiest at home! What do you think??
Yet another delicious recipe 🙂 made this with chicken and doubled it, came out delicious. Finally i can make restaurant tasting dishes. I have now stocked my kitchen with Chinese cooking wine, sesame oil, fish sauce etc, my family and i are really enjoying all the asian recipes you have.
Your website is now part of my daily routine 🙂 Dinner time has never been for fun. Thank You Nagi! 🙂
Your Amazing!!
I just made this (and doubled because there’s 5 of us) and I wish I had planned ahead and tripled it, because the kids, my husband and I were licking our plates and there’s none leftover. Will definitely make this again! Thanks so much for the recipe! Added to my bookmarks!
Just made this for dinner tonight, I doubled the recipe because there are 6 of us – it was amazing! Served it over cauliflower rice, everyone loved it. Thanks for all the great recipes
Love hearing that Yvonne! Thanks for letting me know 🙂 Have a great weekend! N x
What is , note in this recipe mean ?
Hi Michael! Refer to the recipe Notes 🙂 N x
This was the first time trying one of your recipes and I loved it. The meat tenderrizing trick worked great on stir fry beef sold at Shoprite. What I find so helpful is your flexibility and offer substitutes for some ingredients. Planning on trying those chicken drumsticks and squashed potatoes.
Chinese beef and broccoli great success. Loaded up on the broccoli, quick and easy and very tasty. What a great recipe – thank you very much for this.
That’s great to hear Penny! So pleased you enjoyed this! N xx
Will this recipe work with boneless beef short ribs?
I already have some so was thinking of using that.
Your recipe is so delicious & easy Thanku for the tip on how to tenderise the cheaper cuts loving your recepies
I’m pleased you enjoyed this one too Kaye!!! Glad you like the tenderising tip, it’s pretty great 🙂 N xx
Just made this for dinner, really delicious. Thank you for your recipes and your wonderful website. Trying your honey mustard drumsticks tomorrow!!
Ooh I hope you love it too!! N xx
Hi
Thank you for your reply regarding preparing beef for Chinese meals. I tried it last night, what a difference!! I must admit though I did not cook your recipe for beef and broccoli as I was really hanging out for Cantonese beef. Wow, the meat was amazing. I feel that it was (dare I say) even better than a restaurant.
I have cooked a number of your recipes with great success. Thank you.
That’s so great to hear Christine! I’m thrilled to hear you enjoyed the tenderised beef! 🙂 N xx
What are you doing to Dozer? We use baking soda as well, try soak pulses over night with baking soda, it works.Also use baking soda in laundry with whites, cotton is much brighter.
Torturing him. It’s so much fun!!!
Woks of Life is a great site (but not as good as yours). Those kids put out some great recipes.
As for getting recipes from your takeaway spot. Send in the Dozer, with that look he has when you are holding that beef, they’d cave.
They are absolutely terrific, I have learnt so much from them 🙂 I have another one coming up that I never would have been able to figure out without Woks of Life. I can’t wait to share it. I am so grateful to them! N xx
hi nagi, I’m so glad you found thewoksoflife blog. along with yours it’s one of my favorites. what I enjoy about yours , theirs and your mom’s is always the explanation of ingredients. I’m forever downloading recipes on my phone to take with me to the market. even if an ingredient is in another language I can check the picture and compare them. thanks again for the wonderful recipes.
Woks of Life is such a fantastic website! I trust their recipes, always 🙂 So glad you enjoy my mother’s blog too! N xx
I like Chinese beef… not much broccoli though… any alternative you could suggest instead? 🙂
Hi Codrut! Any veggies of choice 🙂 Asian greens would be ideal, otherwise how about carrots and mushrooms? N x