Opening the recipe box…
Greatest plates · Main
Beef and Broccoli
A restaurant-style Chinese takeout classic with velvety tender beef, crisp broccoli and a rich savoury sauce that soaks beautifully into steamed rice.
Serves 6Prep 35 minCook 15 minBeef
Containsgluten · soy · fish · shellfish · sesame
Inspired by a recipe from The Woks of Life ↗
Protein 21%Carbs 50%Fat 29%
About 420 kcal a serve — 22 g protein, 52 g carbs, 13 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Tenderise and marinate the beef
30 minIn a bowl, add the sliced beef, baking soda and water (omit the baking soda if you don't want the beef tenderised too much). Massage with your hands until all the liquid is absorbed, then mix in the cornflour, oil and oyster sauce. Set aside to marinate for at least 30 minutes.
In the bowlMix beef →
Make the sauce
Mix allMix together the warmed chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil and white pepper. Set aside.
What goes inMix sauce →
Blanch the broccoli
BlanchBring a pot of water to a boil and blanch the broccoli florets for 30 to 60 seconds, depending on whether you like it crunchy or a little soft. Drain and set aside. Start your steamed rice now so it's ready to serve.
In the potInto the pot →
30-60 sec
Sear the beef
SearHeat your wok over high heat until smoking. Add 2 tablespoons of the vegetable oil and sear the beef on both sides until browned, only 2-3 minutes. Turn off the heat, remove the beef and set aside.
In the panInto the wok →
2-3 min · high
Fry aromatics
AromaticsSet the wok over medium heat and add another tablespoon of oil along with the garlic and ginger. Stir for 5 seconds, then pour the Shaoxing wine around the perimeter of the wok.
In the panInto the wok →
5 sec · medium
Cook the sauce
ThickenAdd the sauce mixture and stir around the sides of the wok to deglaze all those tasty browned bits. Bring to a simmer, stir the cornflour slurry to recombine, then drizzle it in while stirring constantly. Simmer and thicken for about 20 seconds.
In the panInto the wok →
20 sec
Combine everything
TossToss in the blanched broccoli and seared beef along with any juices. Mix over medium heat until the sauce coats everything. If it seems thin, reduce further or add more slurry; if too thick, add a splash of stock or water. Serve with plenty of steamed rice.
Cook's noteGive the beef the full 30 minutes to marinate and don't skip searing over screaming-hot heat — that's what gives it the velvety restaurant texture.
Estimated per serve
420 kcal · 22 g protein · 52 g carbs · 13 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeHoney-soy chicken with steamed rice and greens
Chinese · Main
Chinese · Main
Sticky honey-garlic chicken bowls with sesame rice and quick pickles
Chinese · Main
Sticky Chinese chicken tenderloins with fried rice
Chinese · Main