Quick and easy Chinese Broccoli Beef! A great weeknight recipe, portioned for two and easily scaled, and full of saucy goodness! Aka. PERFECTION!
I guess you can say I’ve been on a bit of a Chinese food kick recently. A couple weeks ago I went through a Black Bean Chicken Stir Fry kick and had it for dinner and lunch for about half the week. It’s great as leftovers, and since my boyfriend was away on business I took the opportunity to make a batch and have it for the week. I love to cook, but sometimes when you get home late you don’t feel like doing much – awesome leftovers are great for this.
In that post I also explain that when I go to Chinese restaurants I always order a black bean something – chicken, pork or beef, I want some black bean sauce. What I didn’t mention is that I always get broccoli beef too.
Broccoli beef is one of those things that every Chinese restaurant seems to have! I love it for the sauce that gets into the florets of broccoli making them sauce explosions in your mouth. I also love how saucy it is and how the extra sauce can be sucked up by the rice.
FYI. I always get steamed rice. Usually, at a family-style Chinese restaurant, there is a sauce situation going on on my plate (I’m a sauce hog) and it makes for the perfect vehicle into my mouth! It’s also good if you’re at home and there is extra sauce at the bottom of the sauté pan, just scoop some rice in there and eat over the sink.
Chinese Broccoli Beef Recommendations:
Which is also known as Beef and Broccoli or Beef with Broccoli. I chose Broccoli Beef because I wanted to be different!
To make everything go a little quicker and to make sure the broccoli is cooked through, I like to microwave my broccoli florets a bit so that they are slightly tender before adding them into the sauté pan.
I like to use sirloin. I either buy a roast and butcher it into strips for stir frys and cubes for soups and stews myself, or I buy a sirloin steak or sirloin tip steak and cut it into strips. Either way, it’s delicious, and I like sirloin because it’s more tender than other cuts like flank steak.
In all this recipe is a perfect weeknight meal because it’s prepped fast and cooked fast. I like serving it with rice and most of the time I don’t need to cook the rice the night I need it. Rice freezes and microwaves very well, so when I make rice I make more that is necessary for the meal and then freeze portions in plastic bags. When I want rice I pull it out of the freezer and microwave it until warmed through. If you have freezer rice on hand and some frozen mixed vegetables and eggs you can always make a quick fried rice for dinner!
Hope you enjoy!
- 1 cup chicken or beef stock
- 2 tbsp. cornstarch
- 2 tsp. soy sauce gluten-free if needed
- 2 tsp. oyster sauce omit and double soy sauce if gluten-free is needed
- 2 tsp. unseasoned rice vinegar
- 2 tbsp. neutral oil
- 1/2 to 3/4 lb. beef cut into thin strips (I like sirloin)
- 1 small onion roughly chopped
- Pepper to taste
- 2 cups broccoli florets
- 2 to 3 garlic cloves minced
Mix together stock, cornstarch, soy, oyster sauce, and rice vinegar together.
In a large sauté pan, heat oil and cook the beef with the onions seasoning with pepper, about 5 minutes. During this time microwave the broccoli under a damp paper towel until just under tender, about 2 to 3 minutes.
Add broccoli and garlic to the pan and sauté until the broccoli is fully tender and the garlic is fragrant, about 1 to 2 minutes.
Mix the sauce once more and add to the pan, mix to evenly coat and cook until slightly thickened, about 1 minute. Serve.
Did you make this recipe?
I wanna see your tasty creations!