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Greatest plates · Main
Chinese Beef and Broccoli
Tender, juicy beef and broccoli smothered in a special glossy sauce with the signature hint of Chinese five spice. A real-deal Chinese restaurant recipe that beats takeaway.
Serves 4Prep 10 minCook 10 minBeef
Containsgluten · soy · sesame
Inspired by a recipe from RecipeTin Eats ↗
Protein 22%Carbs 48%Fat 30%
About 520 kcal a serve — 28 g protein, 62 g carbs, 17 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Mix the sauce
Mix allPlace the cornflour and water in a bowl and mix until smooth. Add the sugar, dark soy sauce, light soy sauce, Chinese cooking wine, five spice powder, sesame oil and black pepper, then stir to combine.
In the bowlMix all →
Marinate the beef
Set asideSlice the beef into 0.5cm thick slices against the grain. Place the beef and 2 tablespoons of the sauce into a bowl, toss to coat and set aside while you prep everything else.
In the bowlToss beef →
Par-boil broccoli and cook rice
Par-boilBring a pot of water to the boil, add the broccoli florets and once it returns to the boil let it cook for 40 seconds to 1 minute, then drain in a colander. Meanwhile cook the jasmine rice according to packet directions.
In the potBoil broccoli →
1 min
Sear the beef
High heatHeat the oil in a skillet over high heat. Add the beef and spread it out, then leave it undisturbed for 1 minute until browned.
Into the panSear beef →
1 min · high heat
Add aromatics
Stir the beef for 10 seconds, then add the garlic and ginger. Stir for another 30 seconds or until the beef is no longer pink.
Into the panAdd aromatics →
30 sec
Pour in the sauce
Pour the remaining sauce and the cup of water into the skillet and quickly mix to combine.
Into the panAdd sauce →
Add broccoli and thicken
ThickenWhen the sauce starts bubbling, add the broccoli. Stir to coat, then let it simmer for 1 minute or until the sauce is thickened and glossy.
Into the panSimmer →
1 min
Serve
On topRemove from the heat immediately and serve over the rice. Sprinkle with sesame seeds if desired.
On the plateServe →
Cook's noteIf using economical beef, tenderise it the Chinese way (velveting with baking soda) for restaurant-tender results; don't overcook the broccoli — the residual heat finishes it in the colander.
Estimated per serve
520 kcal · 28 g protein · 62 g carbs · 17 g fatestimates, within ~10%
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