Chinese Beef and Broccoli

While this dish isn’t exactly traditional it is still one of my favorites when going out with friends for Chinese food. The bad things I have to say about most restaurant versions are that the broccoli usually tends to be overcooked and soggy and that the sauce is overly salty and is too soupy and heavy. This version has addressed those two problems. It is still packed with flavor and the meat is so exceedingly tender due to the utilization of a Chinese technique for tenderizing the meat. You will still probably want to use beef tenderloin as this dish would probably be ruined by a tougher cut of meat even with the tenderization process.

When we had family over the other night for our Chinese food feast, Thogg did the cooking on this dish himself. I was so proud of him and we all enjoyed eating it, especially Thogg.


  • 8 oz beef tenderloin – cut against the grain and in thin pieces
  • water for boiling the broccoli
  • 8 oz broccoli (you can use the stems too if you like them, just trim off any tough parts)
  • 2.5 Tbs oil
  • 1 Thumb sized piece of ginger – peeled, sliced thinly against the grain and then minced

For the Marinade:

  • 1/2 Tbs soy sauce (Chinese or Japanese is preferred for this dish)
  • 1 Tbs Chinese Rice Wine or sherry
  • 1/4 tsp sesame oil
  • 3 dashes of white pepper (Fresh ground black can be substituted)
  • 1 Tbs corn starch

*note: the marinade will be a very dry crumbly powder

For the Sauce:

  • 1 Tbs soy sauce
  • 1 Tbs oyster sauce (you can find this at most grocery stores in the ethnic aisle)
  • 1/4 tsp sesame oil
  • 1/2 tsp sugar
  • 1 tsp corn starch
  • 4 Tbs water


  • If you wish to tenderize the meat add 1 tsp baking soda to it and mix thoroughly. Leave for 15 minutes and then rinse with lots of running water and drain.
  • Marinade the beef with the marinade. Mix thoroughly and leave for about 15 minutes.
  • Bring water to a boil and prepare a large bowl with iced water for blanching. Add a few drops of oil to the boiling water. Leave the broccoli in the boiling water for about 30 seconds and then quickly drain and place in the iced water. Drain and set aside
  • Heat 1 Tbs of oil in a wok or skillet of medium-high to high heat. Stir fry the beef until it is browned on the outside but still pink inside. Remove from the pan and set aside.
  • Combine all the sauce ingredients in a bowl. Heat the remaining oil in the wok or pan. Add the ginger and cook, stirring, until fragrant. Transfer the beef back into the pan and cook for another minute or two until it is just cooked through. Add the broccoli and sauce and stir to combine. As soon as the sauce thickens you can serve it. If you would like to thin it out just a bit you can add a few more teaspoons of water to the pan.
  • Serve over rice.

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