Beef and Broccoli
Beef and broccoli is a creation of Chinese-American kitchens — common broccoli (Brassica oleracea) isn't native to China, and the dish emerged in the mid-20th century in Cantonese restaurants in the United States, as a more accessible variant of traditional beef-and-Chinese-greens dishes like gai lan. It quickly became one of the most-ordered dishes at Chinese restaurants in the West, precisely for the simple balance between tender meat, crisp vegetables and a glossy sauce. The technique comes down to a few essential details: the beef must be sliced thin and against the grain, or it stays rubbery no matter how long it's marinated; the broccoli is blanched separately, not cooked directly in the wok alongside the meat, because otherwise it releases too much water and dilutes the sauce; and the sauce is thickened only at the end with dissolved starch, never added directly, so it doesn't clump and gets that glossy, clingy consistency specific to wok cooking.
Beef sliced thin, against the grain
Tenderizes quickly over high heat and stays juicy
Short cornstarch marinade
Forms a protective coating that seals in juices while stir-frying
Broccoli blanched before the wok
Stays crisp and green, doesn't turn soggy in the sauce
Sauce thickened at the end with dissolved starch
Turns glossy and clings to the beef, instead of staying watery
Ingredients 4 servings
- 400g beef sirloin, thinly sliced
- 300g broccoli, cut into florets
- 2 tbsp cornstarch, divided
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 piece ginger, finely chopped
- 1 tsp sugar
- 120ml water or beef stock
How to make it
- 1MARINATE THE BEEF: mix the sliced beef with 1 tbsp cornstarch and 1 tbsp soy sauce, let sit 15 minutes at room temperature.
- 2BLANCH THE BROCCOLI: boil the broccoli florets 1-2 minutes in salted water, then drain immediately and run under cold water.
- 3PREPARE THE SAUCE: mix the remaining soy sauce, oyster sauce, sugar, water and the rest of the cornstarch dissolved, in a separate bowl.
- 4SEAR THE BEEF: heat the vegetable oil in a wok over high heat, add the marinated beef in a single layer and sear 1-2 minutes per side, until browned, then set aside.
- 5SAUTÉ THE AROMATICS: in the same wok, sauté the garlic and ginger for 30 seconds, until fragrant, without burning.
- 6ASSEMBLE: return the beef to the wok along with the blanched broccoli, pour in the prepared sauce and toss quickly for 1-2 minutes, until the sauce thickens and coats everything evenly.
- 7SERVE: drizzle with sesame oil and serve immediately, while the broccoli is still crisp.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
