Chinese Beef & Broccoli
Cuisine: Chinese
  • For the Marinade:
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese Shaoxing wine
  • ½ tsp baking soda
  • 3 tsp cornstarch
  • For the sauce:
  • 1 tablespoon Chinese salted black bean & garlic paste
  • 2 tablespoons oyster sauce
  • 3 tablespoons Chinese Shaoxing wine
  • 1 tablespoon soy sauce
  • 1 tsp dark soy sauce
  • 2 tsp sugar
  • 1½ tsp ground black pepper
  • 1 tsp white vinegar
  • For the Beef:
  • ½ lb. flank steak sliced on the bias to ¼ inch thickness
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, roughly chopped
  • 1 tablespoon fresh ginger, finely minced
  • 4 large dried red chilies, cut into small pieces (or 1 tsp. red chili flakes)
  • ½ lb. broccoli florets
  • steamed rice, to serve
  1. Combine the steak slices with the marinade ingredients. Mix well & set aside for 30 minutes.
  2. Combine all the ingredients for the sauce and set aside.
  3. Boil or steam the broccoli to your desired doneness. Keep in mind that fresh broccoli will need a little more time to cook than frozen since frozen is parboiled before being bagged. And add a pinch of baking soda in the water if you boil the broccoli. Keeps them greener.
  4. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic, ginger, and dried chilies. Stir-fry for 10 seconds. Then add the beef and spread the strips out in the pan quickly. Allow to sear for a minute or so before stir-frying. Repeat the spreading and stir-frying technique until the beef is almost cooked. Add the broccoli and stir-fry for a minute.
  5. Add the sauce and stir till thickened, about 2 minutes.
  6. Serve with steamed rice.
Recipe by The FrangloSaxon Cooks at