Chinese Beef and Broccoli

Our vegetable garden is really starting to take off and as I have mentioned in the past, we are picking bowls of a variety of tomatoes on a daily basis, along with fresh herbs, and recently we harvested our broccoli. My wife and I did not plant broccoli last year, but a few years ago we did, and to this day we admit that was probably the best broccoli we had ever tasted. That was no joke. So when I saw the heads of broccoli, I got pretty darn excited, I’ll admit that. As I wanted to simply lightly steam the heads of broccoli, I decided to go a different route and bust out a classic Chinese beef and broccoli, only because my sister-n-law had mentioned it and it was stuck in my head.

Chinese Beef and Broccoli Recipe

This recipe is super easy to make, and granted it uses a couple of ingredients that you may, or may not have (but probably should), and it is just packed with good old comfort.

Let’s get started.

Ingredients:

  • 1 lb flank steak, 1/4 inch thick slides
  • 1 head of broccoli, trimmed
  • 3 cups water
  • 2 cups iced water
  • Cooked rice
  • 4 tbsp canola oil

For the Beef Marinade:

  • 1 tbsp soy sauce
  • 1 tbsp corn starch
  • 1/2 tbsp sherry cooking wine
  • 1/2 tsp sesame oil
  • 1/4 tsp cracked black pepper

For the Sauce:

  • 2 tbsp soy sauce
  • 1/2 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 tsp sesame oil
  • 1/2 tbsp honey
  • 2 tbsp oyster sauce
  • 1/4 cup water
  • 1/2 tbsp corn starch
  • 1/4 tsp cracked black pepper

Start by adding your sliced beef to a bowl. Mix the marinade and pour over the beef, and give it a good toss. Marinade for at least one hour in the refrigerator.

When you are ready to make the Chinese beef and broccoli, remove the marinated beef from the refrigerator and let it come to room temperature, about 20 minutes.

Bring the water to a simmer, and toss in the broccoli florets. Cook for about 3 minutes, then remove them with a slotted spoon into a bowl of iced water.  Once cooled, drain the broccoli and set to the side.

Next heat a large skillet on medium-high heat. Add two tablespoons of oil, then toss in the beef, stirring along the way. Cook for about 5 minutes until the beef has some great color, then remove the beef onto a plate.

How to make Chinese Beef and Broccoli

Wipe out the skillet, and add the additional two tablespoons of oil, bringing to medium-high heat. Add the sauce, and give it a good stir. Cook for a couple of minutes, then add the broccoli, and return the beef to the skillet. Cook for a few minutes until everything is warmed through and the sauce has slightly thickened.

Did I mention I love corn starch, especially when making a great sauce?

When you are ready to place, add cooked rice to the bottom of bowl, and ladle on the Chinese beef and broccoli, ensuring you get plenty of that great flavored sauce.

This was a real winner and it was a perfect use of that broccoli, and again, some of the best broccoli we have had this year. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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