Description
A quick and flavorful Chinese-inspired beef and broccoli stir-fry that comes together in just 20 minutes. Tender slices of beef are marinated and seared with garlic and ginger, then cooked with crisp broccoli florets in a savory, thickened soy-based sauce. Perfect for a busy weeknight dinner served over rice or noodles.
Ingredients
Scale
Sauce and Marinade
- 1 tablespoon cornstarch (can substitute with arrowroot powder)
- 1/4 cup water
- 1 tablespoon sugar (or brown sugar)
- 2 tablespoons dark soy sauce (or all-purpose soy sauce)
- 2 tablespoons light soy sauce (or all-purpose soy sauce)
- 2 tablespoons Chinese cooking wine (Shaoxing wine) or dry sherry
- 1 teaspoon Chinese five-spice powder (or a blend of cinnamon, cloves, and star anise)
- 1 teaspoon sesame oil (optional)
- Black pepper, to taste
Main Ingredients
- 2 tablespoons oil (high smoke point oil like canola or vegetable oil)
- 1 pound beef (fillet, flank, or rump; quick-cooking cuts)
- 2 cloves garlic, thinly sliced
- 1 inch fresh ginger, thinly sliced or grated
- 3 cups broccoli florets
- 1 tablespoon sesame seeds (optional)
Instructions
- Prepare the Sauce: In a bowl, combine the cornstarch with water. Add the sugar, both soy sauces, Chinese cooking wine, Chinese five-spice powder, sesame oil (if using), and black pepper. Mix well until fully combined and set aside.
- Slice and Marinate Beef: Thinly slice the beef against the grain into pieces about 1/4 inch thick. Place the beef slices into a bowl and add 2 tablespoons of the prepared sauce mixture. Stir to coat evenly and let it marinate briefly to enhance flavor and tenderness.
- Heat the Oil: Heat a large skillet or wok over high heat until very hot. Add the high smoke point oil and swirl to coat the pan evenly.
- Sear the Beef: Add the marinated beef slices in a single layer. Let them sear without stirring for about 1 minute to develop a nice crust.
- Cook Beef with Aromatics: Stir the beef for about 10 seconds, then add the thinly sliced garlic and fresh ginger. Continue cooking and stirring for approximately 30 seconds, until the beef loses its pink color.
- Add Sauce and Broccoli: Pour the remaining sauce mixture into the skillet along with a splash of water. Allow it to bubble and start thickening, then add the broccoli florets. Stir to coat the broccoli and beef with the sauce, and let it simmer for about 1 minute until the sauce thickens slightly and the broccoli is tender-crisp.
- Finish and Serve: Remove the skillet from heat. Optionally sprinkle the dish with sesame seeds for added flavor and crunch. Serve immediately over steamed rice or noodles for a complete meal.
Notes
- Use quick-cooking cuts of beef such as fillet, flank, or rump for best results.
- Slicing the beef thinly against the grain ensures tenderness.
- If Chinese cooking wine is unavailable, dry sherry is a fine substitute.
- For a gluten-free version, use gluten-free soy sauces and cornstarch substitute like arrowroot powder.
- Serve immediately as leftover sauce may thicken and change texture upon reheating.
- Adjust sugar and soy sauce levels to taste depending on your preference for sweetness and saltiness.
