Everyday Kitchen

Chinese · Dinner

Beef and Broccoli

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Beef and Broccoli is a Chinese dish. Cut beef across the grain for tender strips.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Chinese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef and Broccoli. The photograph includes rice and extra vegetables; rice is not included in this draft.
The photograph includes rice and extra vegetables; rice is not included in this draft. Representative photograph of Beef and Broccoli. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Beef

Vegetables

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Marinate · About 7 min

  1. Mix 500 g beef steak, thinly sliced, 15 ml soy sauce, 10 g cornflour; leave refrigerated while preparing vegetables.

Fry · About 3 min

  1. Heat oil from 20 ml neutral oil, 400 g broccoli florets, 15 g garlic, chopped, 80 ml water; sear beef in batches for 3 minutes. Remove. Fry broccoli and garlic 2 minutes, then add water and cover 3 minutes.

Finish · About 3 min

  1. Add 30 ml oyster sauce, 15 ml soy sauce, 10 g sugar, 60 ml water and beef. Simmer 2–3 minutes; beef must reach 63°C / 145°F. Rest 3 minutes.

    Check: The food must be hot through at 63°C / 145°F.

Tips

  • Cut beef across the grain for tender strips.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use mushroom stir-fry sauce instead of oyster sauce.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Beef and Broccoli one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Beef and Broccoli?

Cut beef across the grain for tender strips.

What can I substitute in Beef and Broccoli?

Use mushroom stir-fry sauce instead of oyster sauce.

Can I prepare Beef and Broccoli ahead?

Prepare the measured ingredients for Beef and Broccoli one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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