Beef and Broccoli is one of those dishes that feels like a staple in Chinese takeout, but its origins go back to Cantonese cuisine, where stir-fried beef and vegetables are common. In Chinese, this dish is often referred to as 西兰花牛肉 (Xīlánhuā Niúròu) or simply 芥兰牛肉 (Jièlán Niúròu) when made with Chinese broccoli (gai lan).
The sauce...
Traditionally, it’s a simple but well-balanced meal—tender beef, crisp-tender broccoli, and a deeply flavorful sauce made with soy sauce, oyster sauce, and aromatics. While Western versions often skip the velveting process, this method of marinating the beef ensures it stays ultra-tender and silky, just like in authentic Chinese restaurants.
Beautiful isn't it?
What makes this dish special is the double-cooking technique—deep-frying followed by blanching. This step removes excess oil while keeping the beef juicy and flavorful. The sauce is key here: it’s umami-packed, slightly sweet, and savory with a hint of nuttiness from sesame oil and a touch of tang from black vinegar.
These flavors meld together, coating every bite of beef and broccoli in a glossy, flavorful glaze. Cooking everything quickly at high heat ensures that the vegetables stay vibrant and slightly crisp while the beef remains melt-in-your-mouth tender.
If you’ve ever wanted to recreate that perfect restaurant-style Beef and Broccoli, this is the recipe to try. It’s rich, deeply flavorful, and packed with textures, yet surprisingly simple once you get the technique down.
Serve it over steamed rice for a satisfying meal, and don’t toss those broccoli stems—I’ll show you how to turn them into something delicious. Once you’ve tasted this homemade version, you might never go back to takeout!
Ingredients:
(Serve 8)
Sauce:
Soy Sauce, 45g
Granulated Sugar, 40g
ShaoXing / Hua Tiao Wine, 2 TBSP
Mushroom Soy Sauce / Dark Soy Sauce, 1 TBSP
Hoisin Sauce, 1 TBSP
Oyster Sauce, 2 TBSP
Sesame Oil, 1 TBSP
Chicken Stock Homemade, 1 Cup
Garlic Crushed, 3 Cloves
Ginger Crushed, 2"
Scallion Coarsely Sliced, 1 Stalk
Beef:
Beef Chuck / Flank, 500g
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
Garlic Powder, 1 TSP
Baking Soda, 1/8 TSP
ShaoXing / Hua Tiao Wine, 2 TBSP
Egg Whites, 2
Cornstarch, 60g
Sesame Oil, 2 TBSP
Veg and Cooking:
Broccoli Florets, 1 Big Bunch
Carrots Obliqued, 2 Total weight of broccoli florets + carrots is about 500g.
Rapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying
Slurry, 1 TBSP Cornstarch + 1 TBSP Water
Black Vinegar, 2 TBSP
Equipment:
Heavy Pot
Wok / Dutch Oven / Cast Iron Skillet / Pan
Directions:
Please visit my "How To Make Chicken Stock" page for the recipe.
Prepare the sauce.
Mix everything until well combined and the sugar has dissolved.
Chill in the fridge overnight.
Prepare the beef.
Remove any excess fat from the beef chuck or flank.
Slice the beef to about 1/8" thick against the grain.
*You can freeze the beef for about 30 mins for easier slicing.*
Transfer to a large mixing bowl.
Add in salt, pepper, mushroom, garlic, baking soda, ShaoXing and egg whites.
Massage the marinade onto the beef until well combined.
*This is called velveting the beef.*
Cover and chill in the fridge for at least 1hr.
Add in the cornstarch and mix until fully incorporated, making sure there are no streaks of cornstarch and most of the liquid has been absorbed by the beef.
Lastly, mix in the sesame oil until well combined.
*Before cooking, make sure you have your mise en place and a pot of simmering water in place as everything needs to cook fast.*
Heat up a dutch oven or a wok of about 3 to 4" of oil.
Keep the heat down to medium-low; when a chopstick is inserted into the oil, the bubbles should not be bubbling rapidly or the oil registered at 120 degree celsius or 250 fahrenheit.
Slowly drop in the beef mixture, 1 slice at a time.
Deep fry for about 2 mins, crank the heat up to medium high and deep fry for another min.
*Stir to prevent sticking.*
Next, dump in the broccoli and carrots.
*On a side note, do not discard the broccoli stems, I will show you another recipe.*
Deep fry and stir for another 30 secs.
Drain and immediately plunge the beef and veg into a pot of simmering water.
Blanch for 30 secs.
Drain and set it aside.
*This is to remove excess oil and grease.*
Drain the sauce into a wok or skillet over medium heat. Discard all the residue.
Bring it up to a simmer.
Add in the beef and veg mixture.
Stir fry until well combined and reduced.
Add in the slurry and continue cooking until thickened.
Kill the heat and drizzle in vinegar.
Give it a mix to combine well.
Serve immediately over some rice.
Yummilicious...
This is perfect over some rice...
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