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Home Collections Asian Takeout

Chinese Beef and Broccoli

By:Nagi
Published:23 Apr '18Updated:28 Sep '21
302 Comments
Recipe v Video v Dozer v

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!

Close up of Chinese Beef and Broccoli in a skillet.

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!!

Steamed broccoli for Chinese Beef and Broccoli

Beef and Broccoli Sauce

The sauce base for Chinese Beef and Broccoli is extremely simple. They key here is the right ratios:

  • soy sauce;

  • Chinese cooking wine OR Mirin (see recipe for subs);

  • sugar;

  • cornflour/cornstarch for thickening; and

  • 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.

Chinese Five Spice Powder

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.

Sauce for Chinese Beef and Broccoli in a glass bowl, alongside beef being marinated.

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!

Slices of beef in a bowl being tenderised the Chinese Restaurant way using backing soda

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

  • Chow Mein

  • Honey Prawns

  • Cashew Chicken

  • Kung Pao Chicken

  • Prawn (Shrimp) Stir Fry

  • Spring Rolls – better than egg rolls!

  • Char Siu (Chinese BBQ Pork)

  • See all Chinese Takeout Recipes

Chinese Beef and Broccoli in rice in a bowl, ready to be eaten.

PS Plenty of sauce – see? Because everyone loves the sauce!

Close up showing sauce soaked rice in a bowl with Chinese Beef and Broccoli

Close up of Chinese Beef and Broccoli in a skillet.

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 in rice in a bowl, ready to be eaten.

Chinese Beef and Broccoli

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Stir Fry
Chinese American
4.96 from 94 votes
Servings3 -4
Tap or hover to scale
Print
  • 948
Recipe video above. Faster than take out, healthier and tastier. This is a recipe from a Chinese restaurant! If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective!)

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:

1. Dark soy sauce makes the sauce colour darker and it has more flavour than light soy sauce.  Can use all-purpose soy sauce or just light soy sauce in place of both the soy sauces but the sauce colour will be lighter. Do not use all dark soy sauce - flavour will be too strong.
2. Chinese cooking wine is an essential ingredient in Chinese stir fry sauces and without it, it will lack that true "restaurant" edge. Dry sherry is a terrific sub, or cooking sake. Mirin can also be used but omit the sugar.
If you cannot consume alcohol, replace 3/4 cup of the water with low sodium chicken broth.
3. Chinese Five Spice Powder is a mix of five spices. It is available in the herb and spice section of supermarkets and it costs no more than other spices.
4. Beef - As with all stir fries, this cooks very quickly so you need to use a decent cut of beef for it. Rump, flank, sirloin, t-bone and scotch fillet are excellent for this recipe.
Slice the beef against the grain. When you look at the beef, you will notice that the fibres are mostly going in one direction. Place the beef in front of you so the fibres are going left to right. Then cut through the fibres i.e. cut perpendicular to the direction of the fibres (see here for illustrative image). Cutting it this way makes the beef more tender!
Slow cooking cuts, like chuck, are not suitable unless you tenderise it (see How to tenderise beef the Chinese restaurant way)
5. If par boiling, place the broccoli into a pot of boiling water, then when it comes back up to a boil, let it boil for 40 seconds (for just cooked) or 1 minute (for tender) then drain. The residual heat will cook the broccoli through while sitting in the colander.
6. Adapted from this recipe from Woks of Life, my "go to" resource for Chinese takeout recipes!
7. Nutrition per serving, excluding rice.
Beef and Broccoli Stir Fry Nutrition
Originally published March 2015, updated with new photos, new words, slightly more streamlined recipe and a recipe video!

Nutrition Information:

Serving: 405gCalories: 392cal (20%)Carbohydrates: 16.7g (6%)Protein: 43.5g (87%)Fat: 18.3g (28%)Saturated Fat: 3.8g (24%)Cholesterol: 89mg (30%)Sodium: 1101mg (48%)Potassium: 517mg (15%)Fiber: 4.1g (17%)Sugar: 4.1g (5%)Vitamin A: 950IU (19%)Vitamin C: 187.3mg (227%)Calcium: 100mg (10%)Iron: 3.1mg (17%)
Keywords: Beef and Broccoli, Beef Broccoli Recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Beef and Broccoli recipe original published March 2015, updated 2018 with new photos, new words, slightly more streamlined recipe and a recipe video!

Chinese Beef and Broccoli Stir Fry - a recipe from a Chinese restaurant! Extra saucy, easy to make and you can get all the ingredients from the supermarket.

LIFE OF DOZER

He’ll take the beef over the broccoli……

Dozer Chinese Beef and Broccoli

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302 Comments

  1. Jase the Ace says

    November 21, 2023 at 7:10 pm

    5 stars
    Holy cow!!! You’ve done it again Nagi!
    Thank you so much again for all your work, this is lovely.

    Reply
  2. Robin says

    November 16, 2023 at 11:09 am

    5 stars
    Tastes just like a chinese takeaway, incredible!!
    I had a bit less beef and vegetables (for just 2 of us) so used only 1 tbsp cornflour and 1/2 the additional water – perfect sauciness!

    Reply
  3. Krys Peereboom says

    October 9, 2023 at 3:43 pm

    5 stars
    My grandkids and their parents loved this meal. Even though I cooked for 12 it was quick and easy. I used rump and tenderised as suggested.

    Reply
  4. Kelli says

    July 24, 2023 at 7:05 pm

    I made this in the pressure cooker tonight, using Chuck casserole steak. Absolutely delicious thanks Nagi, devoured by the teenagers and the threenager

    Reply
  5. Jase the Ace says

    June 15, 2023 at 2:10 pm

    5 stars
    Awesome again thanks Nagi! 35 minutes from salivating looking at it on your website to devouring it for lunch.

    Reply
  6. Ron says

    June 10, 2023 at 11:34 pm

    5 stars
    Really good…..I missed it on the spices a little bit….No 5 spice here…Morocco….

    Reply
  7. Pat Rolt says

    June 7, 2023 at 8:49 am

    You might need to update your meat pricing above. Harris Farm economic beef eye fillet is now $40.00 per kilo and if you want the Cape Grim eye fillet, it’s $95.00 per kilo!

    Reply
    • Darren says

      November 27, 2023 at 8:55 pm

      5 stars
      I made this with economy rump from Harris Farm tonight, didn’t velvet it and it was still tender as. Think I paid $14/kg for a whole piece of it. I like that Nago suggests alternatives where possible. This one was a winner

      Reply
  8. Adele says

    May 10, 2023 at 10:18 am

    5 stars
    Delicious! Is this sauce suitable for freezing? Would love to make it in bulk next time

    Reply
  9. Laura D Sog says

    February 16, 2023 at 11:37 am

    Made this today…followed exactly and the dinner was wonderful as are all of your recipes. I used a flat iron steak. This was the first time I velveted beef….amazing….

    Reply
  10. lyndon smith says

    February 8, 2023 at 1:25 pm

    5 stars
    Great recipe, made this a few times. Word of warning though, if you’re doubling the recipe, don’t double the water during the stir fry stage. Start with the amount in the recipe and add a little more as needed. Last night’s came out more like a soup,

    Reply
  11. Stacey says

    February 3, 2023 at 9:16 am

    5 stars
    Love this recipe! It hits the spot when you’re craving take away.

    The velveting method is definitely needed for those cheaper cuts and worth the extra effort.

    The whole family really enjoys this meal.

    Reply
  12. Christine D says

    October 11, 2022 at 2:04 pm

    5 stars
    I made this for the family last night and it was absolutely fantastic. They have asked that we have this again. The only change I made was to add a teaspoon of chilli flakes as we really enjoy spice. Thank you so much for this awesome recipe.

    Reply
  13. Craig says

    September 26, 2022 at 4:09 am

    5 stars
    Did the velveting technique with cheap frying steak and it was amazing! The stir fry is delicious and so easy to make. Going to Batch cook this for quick meals

    Reply
  14. Dell Ellwood says

    August 17, 2022 at 6:34 pm

    5 stars
    Love this dish it’s my go to when I haven’t decided what’s for Dinner so easy to put together

    Reply
  15. Amy says

    June 26, 2022 at 12:49 pm

    I only have tamari, would that work instead of both soys?

    Reply
    • Susan Holbrook says

      July 25, 2022 at 6:40 am

      Me too and I have no problem using it instead of soy. My version is gluten free.

      Reply
  16. Allison says

    June 14, 2022 at 9:26 pm

    5 stars
    Love this recipe so much! We dial up the garlic ginger and five spice, and add a sliced red chilli too. The real difference was buying the dark soy – now it tastes like a takeaway 🙂

    Reply
    • Susan Holbrook says

      July 25, 2022 at 6:41 am

      Oh yeah…chili…great idea!

      Reply
  17. Emily Bowlby says

    June 13, 2022 at 1:05 pm

    This dish is a keeper for us! It was a hit with our 9 and 5 year olds too. I was a never a fan of five spice, but this dish changed my mind. Thank you!

    Reply
  18. Gail says

    April 14, 2022 at 1:27 am

    5 stars
    This was amazing!! I am not the best cook but the whole family ate it including a picky eater 3 yr old, and loved it! I impressed myself, awesome recipe! I added some oyster sauce and used a bit less soya sauce. Also used rice vinegar, a bit, as I didn’t have the wine. Will definitely make again!!

    Reply
    • Nagi says

      April 14, 2022 at 12:52 pm

      I’m always happy to see a three year old eating her broccoli Gail! I’m so glad you enjoyed it!! N x

      Reply
  19. Lori says

    February 9, 2022 at 4:27 am

    Hi Nagi, I am curious why there is no oyster sauce in this recipe like your chicken broccoli and Woks of Life beef broccoli? I have never cooked stir fry before and I’m reading these recipes over and over to make sure I get it right! My family loves many of your recipes. Thank you!

    Reply
  20. Roxanne says

    January 25, 2022 at 1:53 am

    What happens if you velveting a good beef? You said it’s only necessary for economical beef but I never cook beef and
    I’m afraid that even good steak gets tough.

    Reply
    • Nagi says

      January 25, 2022 at 3:48 pm

      Hi Roxanne – I would not velvet an expensive cut of beef because it doesn’t need it. I would just be VERY sure not to overcook it!! N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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