Chinese Beef and Broccoli
Faster than take out, healthier and tastier. A delightful stir-fry from a Chinese restaurant that can be made easily at home.
Ingredients
- 2 tbsp cornstarch cornflour
- 1/4 cup water
- 1 tsp sugar
- 1 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp Chinese cooking wine Shaoxing wine
- 1/8 tsp Chinese five spice powder
- 1 tsp sesame oil optional
- 1/8 tsp black pepper
- 2 tbsp oil
- 12 oz beef fillet or flank or rump
- 1 clove garlic finely chopped
- 1 tsp fresh ginger finely chopped
- 4 cups broccoli florets cooked
- 1 cup water
- tsp sesame seeds optional
Instructions
- Place cornstarch and water in a bowl then mix. Add remaining sauce ingredients.
- Slice the beef into 1/4" thick slices and 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, leaving for 1 minute until browned.
- Stir the beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until the 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 the sauce is thickened.
- Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.
Notes
If using economical beef, consider tenderizing it the Chinese way ('velveting') for a simple, effective method.