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    Savory Beef & Chinese Broccoli Stir-Fry

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    Pixicook editorial team

    A delicious stir-fry featuring tender beef and crisp-tender Chinese broccoli in a savory sauce.

    Ingredients for Savory Beef & Chinese Broccoli Stir-Fry

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    units in
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    serves
    4 peoplechevron
    serves
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    Beef Flank Steak, sliced 1/8 inch thick

    0 lb

    Substitute chevron-down

    Soy Sauce

    teaspoons

    Substitute chevron-down

    Shaoxing Wine

    teaspoons

    Substitute chevron-down

    Vegetable Oil

    teaspoons

    Substitute chevron-down

    Cornstarch

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Ground White Pepper

    teaspoons

    Substitute chevron-down

    Water

    tablespoons

    Substitute chevron-down

    Sesame Oil

    teaspoons

    Substitute chevron-down

    Oyster sauce

    teaspoons

    Substitute chevron-down

    Soy Sauce

    teaspoons

    Substitute chevron-down

    Cornstarch

    teaspoons

    Substitute chevron-down

    Chinese Broccoli, cut on the diagonal

    0 lb

    Substitute chevron-down

    Vegetable Oil, divided

    tablespoons

    Substitute chevron-down

    Shallots, sliced

    each

    Substitute chevron-down

    Garlic, coarsely chopped

    cloves

    Substitute chevron-down

    Cooked White Rice

    to serve

    Substitute chevron-down

    How to Make Savory Beef & Chinese Broccoli Stir-Fry

    1. Marinate the Beef

    In a medium bowl, combine the beef slices with soy sauce, Shaoxing wine, oil, cornstarch, salt, sugar, and white pepper. Mix well to ensure the beef is fully coated in the marinade. Let it sit for 30 minutes. This step tenderizes the beef and infuses it with a savory depth of flavor.

    2. Prepare the Sauce

    In a small bowl, stir together the water, sesame oil, oyster sauce, soy sauce, and cornstarch until the cornstarch is fully dissolved. Set aside.

    3. Blanch the Chinese Broccoli

    Bring a pot of water to a boil and add a pinch of salt. Add the Chinese broccoli and cook for about 1 minute if using regular gai lan, or 30 seconds if using baby gai lan. Drain immediately to maintain its bright green color and crisp-tender texture.

    4. Stir-Fry the Beef

    Heat 1 tablespoon of oil in a wok over high heat. Add the marinated beef, spreading it out in a single layer, and let it cook undisturbed for 1 minute to achieve a good sear. Stir and cook for another 2 minutes until the beef is browned but not fully cooked through. Transfer the beef to a plate and set aside.

    5. Stir-Fry the Aromatics and Broccoli

    In the same wok, add the remaining tablespoon of oil. Once hot, add the sliced shallots and chopped garlic. Stir-fry for about 1 minute until fragrant. Add the blanched Chinese broccoli and stir-fry for another minute until everything is well combined.

    6. Combine the Beef and Sauce

    Return the partially cooked beef to the wok. Pour in the prepared sauce and stir to coat all the ingredients. Cook for about 1 minute until the sauce thickens and evenly clings to the beef and broccoli.

    7. Serve

    Transfer the stir-fry mixture to a serving platter and serve immediately with cooked white rice.

    Variations

    Shrimp & Snow Pea Stir-Fry

    Swap beef for shrimp and Chinese broccoli for snow peas, with a splash of fish sauce for umami.

    Kung Pao Chicken Stir-Fry

    Use chicken, bell peppers, and peanuts with a sauce of Sichuan peppercorns, chili flakes, and Chinese black vinegar.

    Modify the Sauce

    Add oyster sauce for umami depth, hoisin for sweetness, or rice vinegar for acidity.

    Pork & Bell Pepper Stir-Fry

    Choose thinly sliced pork loin and colorful bell peppers with a touch of hoisin sauce.

    Tofu & Broccoli Stir-Fry

    Opt for firm tofu and thicken the sauce with cornstarch to cling to the tofu.

    Pitfalls and tips

    Marinate the Beef

    Use a mixture of soy sauce, Shaoxing wine, cornstarch, and a touch of sugar for at least 30 minutes to tenderize and flavor the beef.

    High Heat & Speed

    Stir-fry ingredients quickly on high heat to achieve a smoky "wok hei" flavor, keeping them moving to prevent burning.

    Velveting the Beef

    After marinating, blanch the beef in hot oil or water for a minute before stir-frying to keep it tender and juicy.

    Use Fresh Ingredients

    Opt for fresh Chinese broccoli, high-quality beef, and fresh aromatics to significantly improve the taste of your stir-fry.

    Preheat Your Wok

    Ensure the wok is very hot to achieve the characteristic sear and char of a great stir-fry.


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