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–+ servings
beef and broccoli recipe best chinese takeout from scratch

Chinese Beef and Broccoli

By Kimberly Killebrew
This Chinese Beef & Broccoli rivals your favorite Chinese restaurant or takeout!
4.96 from 223 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients
 
 

  • 1 pound flank steak or other lean beef ,cut against the grain into thin strips
  • 1 tablespoon soy sauce
  • 1 tablespoon sherry (can substitute dry white or red wine)
  • 2 tablespoons oil for high-heat frying
  • 1 small yellow onion ,halved and then sliced
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 4 cups fresh uncooked broccoli florets in bite-sized pieces
  • 1 cup bean sprouts
  • For the Sauce:
  • 1/3 cup soy sauce (paleo: substitute coconut aminos)
  • 1/3 cup low sodium chicken broth or water
  • 1/3 cup brown sugar
  • or brown sugar alternative (for low sugar option)
  • 1 tablespoon sherry (can substitute red wine)
  • 1 tablespoon toasted sesame seed oil
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons cornstarch
  • Optional: For an amazing boost in flavor add 1-2 tablespoons Chinese Black Bean Sauce
  • Homemade Chinese Black Bean Sauce
  • OR store-bought Chinese Black Bean Sauce

Instructions
 

  • Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
  • Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
  • Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary. Add the broccoli and fry for another minute or until crisp-tender. Stir in the bean sprouts. Stir in the sauce and simmer for another minute.
  • Serve immediately with steamed rice.

Notes

*The quick cooking times assume you're using a wok or heavy skillet over very high heat (some cooktops don't have the capacity to go as high as high-heat wok cooking requires).  You may need to increase the cooking time accordingly.

Nutrition

Calories: 405kcalCarbohydrates: 33gProtein: 30gFat: 16gSaturated Fat: 3gCholesterol: 70mgSodium: 1447mgPotassium: 833mgFiber: 3gSugar: 22gVitamin A: 565IUVitamin C: 87.3mgCalcium: 85mgIron: 4.4mg
Course Entree, Main Dish
Cuisine Chinese
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