Beef and Broccoli
November 04th, 2011 36 Comments

Beef and Broccoli

Beef and Broccoli

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Everyone loves beef and broccoli—the utmost Chinese beef stir-fry dish with broccoli, slathered in the all too familiar rich brown sauce. Beef Broccoli is the poster child of American-Chinese food; it’s recognizably Chinese even though the traditional Chinese broccoli had been replaced with the accessible and widely available broccoli.

Beef and Broccoli

Beef Broccoli is a great dish, if cooked properly, that is, without dousing the beef in a thick gloppy sauce and accompanied by overcooked broccoli. The beef should be tender and succulent; the broccoli should be flash cooked, briefly blanched and then lightly stir-fried with the beef; the sauce should be light. If you have these three techniques right, you might well have an almost authentic version of beef and broccoli.

Here is my easy beef and broccoli recipe, which calls for a few ingredients: broccoli, beef, and Chinese marinades. This recipe is from my Easy Chinese Recipes cookbook, best selling Chinese cookery book on Amazon.

RECIPE HERE: Beef and Broccoli
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36 comments... read them below or add one

  1. justine says:

    Recipe is perfect. Just the right taste I am looking for – light, nothing overpowering. I didn’t have to change anything; I followed your recipe to a T and the taste was just perfect. The only thing different I did was to sprinkle the beef with baking soda for 15 minutes to make it tender. One question Bee, if I marinate the beef with baking soda for a longer period of time, will it make the beef more tender? If so, how much longer should i marinate it. Thanks again for a great & authentic-tasting Chinese recipe.

  2. Christine says:

    Can you use cooking wine for this or you have to use chinese sherry or rice wine?

    Can you use garlic instead of ginger?

  3. Christine says:

    Is it better to use rice wine or cooking wine? Are they the same and would produce the same result?

  4. kim says:

    How do we make the beef extremely tender? Melt in your mouth?

    • Czeshirecat says:

      There are different methods recommended for velveting but this is the one I find works reliably.
      Slice raw meat across the grain.
      “Velvet” it by placing a heaped teaspoon of cornflour into a container with 1/2 teaspoon of Bicarbonate of Soda and mix. (You can also add a little pepper, or oil, or rice wine, or oyster sauce. Don’t add too much Bicarb or you might then taste it)
      Add the sliced meat to the container and mix well. Leave it for 30mins – 1hr (I usually do this first, then by the time I’ve prepared everything ready for stir frying it’s ready)
      You then have the option of frying it, or as I do, poach for 20 secs in rapidly boiling water. Drain and set aside. Add it to the stir fry just before making the sauce.

  5. Hope says:

    I’ve been allergic to shell fish most of my life. I can’t even touch shrimp without itching up a storm. I see most Chinese food has Oyster Sauce in it, but I’ve never had a reaction to any Chinese food. How can this be possible?

  6. Brandi says:

    I just made this recipe last night and it was so delicious! I had 20 oz. of meat so I had to increase the marinade and sauce ingredients accordingly. I used Kame Rice Cooking Wine, Kikkoman Low Sodium Soy Sauce, and Lee Kum Kee Premium Oyster Sauce.

    I used regular sesame seed oil with no issue but I was wondering should toasted sesame oil be used instead?

  7. Sally says:

    Would it taste very different if there was no ginger?

  8. Jennifer says:

    I made this and the dynamite shrimp today 6/29/2013 and it came out great! You are awesome. I love your recipes.

  9. lisa says:

    I just wanted to say thanks for such a great recipe. I made this tonight and it was delicious! I’m sure this will be made many times in our house. :)

  10. Gordon says:

    I was wondering if u could use this recipe to make shrimp andbbroccoli. If not could you post one soon? One in a white sauce preferrably.

  11. soni says:

    imade this recipe but subbed chicken stalk for oyster juice/sauce…was awesome…

  12. mkin says:

    I don’t know if I have cooked this wrongly, I followed all ingredients and instructions but it turns out bad for me. I have never succeeded in cooking a stir-fry beef dish. It’s sad since beef & broccoli is one of my fav dish.

  13. josette says:

    I’ve tried this recipe and even without the rice wine or sherry it still tastes good and my husband loved it. As a working wife, this and your other easy to prepare dishes were a big help. Glad I found this site.

  14. Christine says:

    What kind of soy sauce works best for this recipe? Light or dark soy sauce?

  15. Germaine says:

    Bee.. to get the beef tender for a fork to cut the meat like – marinating the sliced beef in egg white was suggested – have you ever tried this procedure. Thanks

  16. Jacqi davis says:

    Alternative to oyster sauce

    Ive seen a vegetarian mushroom version at asian grocery stores. Comparable brands so i think the taste is decent substitute for oyster sauce. Ive ate at chinese gourmet vegetarian restaurants in Singapore and didnt miss the flavor. Of course they probably concocted their own sauce but it was an eyeopener that chinese vegetarian could be that good and polished.

  17. Dennis Gerber says:

    When I marinate the beef in Beef & Broccoli – can I add baking soda to increase tenderness or use the baking soda first and then rinse it off after 15 mins and then do the marinate

  18. Dennis Gerber says:

    When I make Beef & Broccoli – to make beef more tender, can I add baking soda to the marinate – or use baking soda first for 15 min, then rinse, then marinate?

  19. mandy says:

    Hi! This looks awesome and I definitely have to try it but I was hoping to make chicken and broccoli tonight for dinner, can I follow this recipe for that?

  20. thi says:

    i’ve messed up beef & broccoli many times, whether it was too salty or beef was too tough. this recipe was PERFECTION. one of my favorite dishes is beef & broccoli even though i’m Asian. anyhow, i marinated the beef in baking soda for 30mins, then rinsed it out. i mistakenly marinated the beef with the sauce, rather than the marinade and let it sit for 15mins. when it was time to cook it, i added the marinade in and let it sit for another 10mins – then finally cooked it as instructed. i added another heaping of the sauce and it still turned out perfectly flavored. THANK YOU!

  21. Kortez says:

    I have a question. Why don’t you use oil or water velveting with the meat? I am merely curious if that would help. Thank you. Love your recipes!

  22. Nancy says:

    The marinade was thick and pasty. Does that seem right? Regardless, the dish was delicious and my family loved it! I’ve just discovered your website (via Pinterest) and I’m going to search for more!

  23. Stacie says:

    Made this the other night & it was dee-lish!!! Thanks for sharing.

  24. Elizabeth says:

    Excellent recipe, and high-quality beef made it perfect. Thanks!

  25. Pickyfoodie says:

    Instead of blanching the broccoli, I often put the cut up broccoli in a microwaveable bowl with some water. Cover with lid and microwave for a couple of minutes. This is like steaming the broccoli and it will not be overcooked and the color is still very green. Many Chinese also add a little egg white to the marinade and it yields a velvety mouth feel.

  26. Skirnir Hamilton says:

    I tried this recipe tonight and we all liked it. Wish my broccoli had been in better shape and could have used more of it. I will be making this again some day. I am trying to remember what recipe we try and like now, so I can use them again the next time I want the same dish. :)

  27. Hai Xian Lao says:

    This is an amazing recipe you given recipe , I tried it in my hotel last week and It was Truly mind blowing, all my customers were satisfied at most and really thanks for giving us such a recipe :)

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