Chinese Beef and Broccoli

31 Aug
Chinese Beef and Broccoli

Growing up, beef and broccoli was always my favorite dish to order at Chinese restaurants. But naturally, the heavily Americanized versions feature an overly sweet and thick sauce that I now find much less appealing. This version of Chinese beef and broccoli is a bit more subtle, with the flavors of rice wine, black vinegar, and oyster sauce.

Chinese Beef and Broccoli (adapted from New Asian Cuisine)
Yield: 4 servings


  • 1 1/2 tsp soy sauce + extra, to taste
  • 1 tsp cornstarch
  • 1/2 tsp + 1 Tbsp cooking oil
  • 1 lb top sirloin or flank steak, sliced in 1/8 inch slices
  • 1/4 cup oyster sauce
  • 1 Tbsp rice wine
  • 1 Tbsp black vinegar*
  • 1/2 tsp kosher salt
  • 1 1/2 lb broccoli, cut into bite-sized florets
  • 1 Tbsp garlic, minced
  • 1/2 Tbsp fresh ginger, minced
  • 1 hot pepper, minced

*You can substitute balsamic vinegar.


  1. Mix together 2 tsp soy sauce, 1 tsp cornstarch, and 1/2 tsp cooking oil, and marinate 1 lb top sirloin or flank steak, sliced in 1/8 inch slices in the mixture for 10 minutes.
  2. In a small bowl, make the sauce by mixing together 1/4 cup oyster sauce, 1 Tbsp rice wine, and 1 Tbsp black vinegar, then set aside.
  3. In a wok, bring an inch of water to a boil; add 1/2 tsp kosher salt and 1 1/2 lb broccoli, cut into bite-sized florets. Cover and let steam for three minutes or until the broccoli is bright green and crisp tender, then drain the broccoli and discard the water, drying the wok thoroughly.
  4. Heat 1 Tbsp cooking oil in the wok over high heat.
  5. Sautee 1 Tbsp garlic, minced, 1/2 Tbsp fresh ginger, minced, and 1 hot pepper, minced until fragrant, 15 – 30 seconds.
  6. Add the marinated steak and fry for 30 seconds on each side.
  7. Add the set aside sauce and stir to combine. Let simmer 30 seconds to one minute to reduce.
  8. Add the cooked broccoli back to the pan, and toss to coat well. Taste and add additional soy sauce if desired. Serve over rice.


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