Delicious Chinese Beef Broccoli

It’s Chinese New Year, and here’s a very popular Chinese recipe that many people – Chinese or not Chinese – love. It’s easy to follow so this will not really be difficult to prepare.

Beef Broccoli 


  •  8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
  • 6 oz (175 g) broccoli florets
  • Water, for boiling
  • 2 ½ tablespoons oil
  • 2-in (5 cm) ginger, peeled and sliced


  • ½ tablespoon soy sauce
  • 1 teaspoon rice wine or sherry
  • ¼ teaspoon sesame oil
  • White pepper
  • 1 tablespoon corn starch


  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ¼ teaspoon sesame oil
  • ½ teaspoon sugar
  • 1 teaspoon corn starch
  • 4 tablespoons water

How to Cook:

  1. Mix the marinade and marinate the beef for about 15 minutes;
  2. In a pot, bring the water to boil and add a few drops of oil. Blanch the broccoli for about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, drain the excess water, and transfer to a bowl with iced water. Do this to stop the cooking process and to retain the fresh color of the broccoli. Remove from cold water and set aside;
  3. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the marinated beef until almost cooked. Dish out and set aside.
  4. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until aromatic. Add again the beef into the wok with the ginger and stir-fry until the beef is cooked through and the center of the meat is no longer pink. Do this for about 1 to 2 minutes. Then, add the broccoli and then the sauce. Stir to combine the ingredients well;
  5. As soon as the sauce thickens, dish out and serve immediately.


Kung Hei Fat Choi!



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