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……
I changed the recipe by excluding Broccoli and replaced it Celery and Cashews plus Sml amount of Onions.
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.
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!
This recipe is exactly like the Chinese takeout that we all love so much.
I changed mine up by marinating the whole amount of beef in the whole amount of sauce, overnight. The next day, I then added more sauce after frying the beef. It was even tastier!
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.
I made this in the pressure cooker tonight, using Chuck casserole steak. Absolutely delicious thanks Nagi, devoured by the teenagers and the threenager
Awesome again thanks Nagi! 35 minutes from salivating looking at it on your website to devouring it for lunch.
Really good…..I missed it on the spices a little bit….No 5 spice here…Morocco….
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!
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
Delicious! Is this sauce suitable for freezing? Would love to make it in bulk next time
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….
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,