This-Abled Dad

Recipe – Beef and Broccoli Stir-Fry

Beef and broccoli stir-fry is a very popular Chinese take-out dish. My wife absolutely loves this recipe and often asks for it from me for a treat. This stir-fried dish is also very commonly served in high-end hotels across the Philippines, where I live. So she often jokes that she loves the fact that she gets to eat hotel-food anytime she likes. This recipe has very strong garlic and ginger flavors, very reminiscent of traditional Chinese cooking. It also has loads of umami from the oyster sauce mix.

More often I use thinner cuts of beef (I particularly like using sukiyaki or kalbi cut beef) since they  tend to be more tender once cooked. It also helps to use a rice wine such as Shaoxing wine or sake to aid in tenderizing the meat. Often I find the trick to achieving a good texture to the broccoli is initially blanching them to half-cook them and stir them in on the last minutes of cooking to allow the broccoli to finish with the other ingredients. This way, it doesn’t turn out soggy or mushy.

Variations

I tend to make mine with more sauce so I can get an extra boost in flavor, though for some it can be a bit overpowering already. It also pairs wonderfully with egg fried rice on the side instead of just plain steamed white rice.

 

Beef and Broccoli Stir-Fry

Beef and broccoli is a Chinese take-out staple. Beef slices are smothered with a flavorful sauce filled with umami and crunchy broccoli florets. Learn how easy it is to make and have a taste of take-out or even better every single day.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Chinese
Servings 2

Ingredients
  

For the stir-fry

  • 8 oz Beef tenderloin, thinly sliced
  • 1 tbsp Cooking oil with a high smoke point suh as peanut oil
  • 1 clove Garlic minced
  • 2 tsp Ginger minced
  • 1/2 tsp Salt
  • 2 tbsp Chicken stock

Marinade

  • 1 tsp Sesame oil
  • 1/2 tsp Cornstarch
  • 1/2 tsp Salt
  • 2 tsp Sugar
  • 1/2 tbsp Soy sauce
  • 1/2 tbsp Chinese rice wine
  • dash White pepper

Sauce

  • 2 tbsp Chicken stock
  • 1 tbsp Oyster sauce
  • 1/2 tbsp Cornstarch
  • 1/2 tbsp Soy sauce
  • 1/2 tbsp Dark soy sauce

Instructions
 

  • Toss the beef in the marinade mixture, cover and marinate for 20 minutes
  • Blanch the broccoli in boiling water for not more than 1 minute. Transfer to an ice bath to halt the cooking and set aisde.
  • In a bowl, mix the sauce ingredients and set aside
  • Heat the cooking oil in a wok or skillet and add the beef, ginger and garlic. Stir-fry until the ginger and garlic are fragrant. Stir in the broccoli and season with salt to taste. Stir-fry for around 1 minute.
  • Deglaze the pan with the remaining chicken stock. Once the stock comes to a boil, add the oyster sauce and cornstarch mixture. Coat all the ingredients evenly and cook until the sauce thickens.
  • Serve immediately with steamed rice
Keyword Beef, Broccoli, Chinese, Stir-Fry, Take-Out

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