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:
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soy sauce;
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Chinese cooking wine OR Mirin (see recipe for subs);
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sugar;
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cornflour/cornstarch for thickening; and
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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
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Spring Rolls – better than egg rolls!
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Char Siu (Chinese BBQ Pork)
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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……
Made this again tonight. 5 stars. Again.
I love this recipe because it validates the way I do a stir fry, which is to pre-cook the vegetables. Yes, I keep them warm in the colander too.
Thanks from all of us who don’t have a million joule wok burner in our kitchens!
I love almost all of Nagi’s recipes but my hubby and I, who do a lot of stir fry cooking were not a fan. I used eye fillet so the meat was tender but the flavours just didn’t work for us. Not to worry plenty of others to chose from.
Wow! So simple and so popular with those who aren’t looking for spice/bold flavours – but tasted really nice. I doubled the beef – and did searing in batches – properly needed to double the sauce components, but was happy for the 2yo and those that would prefer of Chilli was the country Chile! Easy to do – and added extra veg to suit the nutritional ist at the house!
Love this, well all your recipes to be honest.
I didn’t have a couple of items and substituted what I had on hand which was ginger powder and rice wine vinegar. I also used hokkien noodles instead of rice for a change. Totally love your page it’s my staple go to for recipe ideas. Thank you so much!!!
Sorry forgot to give it 5 stars 🌟
Just made this tonight and it was delicious. Thanks again Nagi.No more takeaways for me xxx
I really enjoyed this but I think a touch of chillie would improve it.
Followed the recipe to the letter, including velveting.
Perfect!
Very delicious! My only criticism is that I wish the recipe made more sauce. I had to supplement with beef stock.
I had no faith (in myself and the quality of my ingredients, not the recipe) that this would turn out as yummy as it did. I used a cheap cut and tenderized the beef as suggested. I didn’t have enough broccoli so added more veggie volume with frozen brussel sprouts and still turned out fantastic despite my skepticism. Adding this in the rotation pronto! I can say I liked it even more than take-out!
I changed the recipe by excluding Broccoli and replaced it Celery and Cashews plus Sml amount of Onions.
Will happily make again! 2 out of 3 kids ate it which was awesome! I added and changed a few ingredients. No dark soy so used hoisin sauce instead and kikko light soy. I used coconut sugar, rice wine vinegar, extra minced garlic, sesame oil plus the other ingredients. Vegies I used an onion, 4 carrots and broccoli with velveted economy striploin. Served on beef Maggi 2 minute noodles.
A winner! Except the cook screwed up: transformed the instructions (easier to read) and forgot the water! Really thick & sticky. :-O
Can’t wait to make again correctly.
freezing beef for 30” easy cut across the grain, veleveted with the baking soda. Made marinade…cooked the broccoli prior to cooking the beef to char pieces and cook until crisp tender . Followed directions after …. Delicious !
Brilliant mix. I added onion after the meat but did no harm…… I had every ingredient so worked a treat.
Very good recipe. I used Mirin instead of Chinese Cooking Wine and it turned out fantastic! Thank You <3
This was really easy and yummo!! my husband loved it too 💜 you can prep and then cook quickly when ready to eat 😋
Utterly delicious, quick and easy and all gone! Thanks again 😋
Made this tonight, added onions buth otherwise left everything the same and it’s incredible! Def going into the regular rotation!
I previously made the recipe this was adapted from and in my opinion, this version is way better! It must be the 5 spice. My husband and 2 year old also loved it. It was quick and easy and is going into my rotation of favorite recipes. Thank you, Nagi! Your recipes never let me down!
Holy cow!!! You’ve done it again Nagi!
Thank you so much again for all your work, this is lovely.