Chinese Beef and Broccoli

Chinese Beef and Broccoli

This quick Chinese beef and broccoli stir-fry will hit the spot when you’re in the mood for Asian food. The best thing is that it cooks in less than 10 minutes and uses basic supermarket ingredients. You don’t even need a wok – a large skillet with high sides will do perfectly. If you preferred cauliflower over broccoli you could always substitute.

Chinese Beef and Broccoli

Course: Main Dish, Meat, Stir-Fry
Cuisine: Chinese
Servings: 4
Prep Time: 5 minutes
Cook Time:10 minutes


  • 1 pound flank steak
  • 2 ½ cups broccoli florets
  • 2 garlic cloves
  • 1 3-inch ginger piece
  • ¼ cup soy sauce
  • ¼ cup fish sauce
  • ¼ cup sherry
  • ¼ cup beef stock
  • 1 teaspoon corn starch
  • 1 tablespoons toasted sesame oil
  • 2 teaspoons brown sugar
  • 2 tablespoons canola oil


  1. Preheat a wok or a large skillet over medium heat.
  2. Add in the broccoli florets with a splash of water and cook for 2-3 minutes, or until the florets turn bright green. Remove the broccoli from the pan and transfer to a plate.
  3. Pound the flank steak to an even thickness with a meat tenderizer and slice it into long strips against the grain.
  4. Heat the canola oil in the wok and add in the steak. Cook for 2-3 minutes, or until the steak is nicely seared, but still pink in the middle, around 1-2 minutes.
  5. In the meantime, whisk the cornstarch with the soy sauce until dissolved. Add in the fish sauce, sherry, beef stock, sesame oil, and brown sugar and whisk until combined. Mince the garlic and ginger with your indy Chef garlic twist and toss into the sauce.
  6. Once the beef is cooked, remove from the pan, and pour in the sauce. Let the sauce bubble away for 30 seconds over high heat, or until slightly thickened. Add in the beef and broccoli and cook, stirring constantly, for another minute to let the flavours meld together. Serve immediately.

Recipe Notes:

Tip: Serve alongside steamed rice or Chinese noodles to soak up all of the delicious sauce.

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