Healthy Chinese-Style Beef with Broccoli: Savor the Goodness
Do you enjoy ordering Chinese takeout? Over the weekend, I decided to give myself a break and order Chinese-style beef with broccoli for takeout. On the drive back, I couldn’t wait to open the boxes and start pigging out. Finally, when we got home and opened the boxes, I was shocked to find them all “half full”!
The food was yummy but there just wasn’t enough for everyone. I pretended I wasn’t hungry so the kids could have more, but they were still hungry afterwards. That night, I set out to combat inflation! By cooking myself, I could eat as much as I wanted.
Most people order Chinese takeout because they don’t know how to cook like Chinese chefs. Luckly, I know the secret to tendering any cut of meat like the Chinese chefs. The next day, I went to the grocery store to buy a huge chuck steak on Chef’s special and set out to tenderize the tough cut and make my own broccoli beef.
This is a delicious and nutritious stir-fry recipe that’s perfect for a quick dinner any night of the week! The Chinese-style Beef with Broccoli combines tender slices of beef, perfectly cooked broccoli, and a savory sauce that creates a flavorful harmony. It’s a dish that’s not only easy to prepare but will also satisfy your craving for takeout-style meals with a healthy twist.
Packed with protein, fiber, and essential vitamins, this dish offers a range of nutritional benefits. Beef is a great source of protein and important nutrients such as iron, zinc, and B vitamins, which support muscle health and energy production. Broccoli, often hailed as a superfood, is loaded with fiber, vitamin C, vitamin K, and antioxidants that are great for boosting your immune system and improving digestion. This dish is well-balanced, providing a nutritious and delicious meal for you and your family!
There were only two tricks in the making of this dish. One, to make the broccoli look super fresh and crisp. Another, to make the tough chuck steak so tender that it tasted like an expensive ribeye cut. The aromas of this Chinese dish were so tempting that my daughter ran down the stairs to steal meat even before I could plate it. That night, everyone was so satisfied that they could eat as much broccoli and beef as they wanted. They were also astonished to find how much heaper it was compared to takeout.
Hope everyone will enjoy pigging out on all that broccoli and beef and have fun learning my secrets to save money!
This quick and healthy Chinese-style Beef with Broccoli stir-fry features tender beef slices and fresh broccoli in a savory sauce made from soy sauce, oyster sauce, and sesame oil. It's a nutrient-packed meal that's perfect for weeknight dinners!
- 12 Ounces Beef Chuck (Cut thin in bite size pieces)
- 1.5 Cups Broccoli (Cut into bitesize pieces)
- 1 Tablespoon Garlic (Minced)
- 2 Tablespoons Cooking Oil (We use avocado spray oil)
- 1 Cup Cooked Rice (To serve with the dish)
- 1 Tablespoon Chinese Shaohsing Rice Cooking Wine (Use sherry or white wine as an alternative)
- 1 Tablespoon Light Soy Sauce
- 2 Teaspoons Sesame Oil
- 1.5 Teaspoons Corn Starch
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1/4 Teaspoon Baking Soda
- 1.5 Tablespoons Oyster Sauce
- 2 Tablespoons Light Soy Sauce
- 3 Tablespoons Water
- 3 Teaspoons Corn Starch
- 1 Teaspoon Freshly Ground Black Pepper
- Gather the Ingredients:
Start by gathering 12 ounces of thinly sliced beef, 1.5 cups of fresh broccoli florets, 3 tablespoons of soy sauce, 1 tablespoon of rice cooking wine, 1.5 tablespoon of oyster sauce, 2 teaspoon of sesame oil, 4.5 teaspoon of cornstarch, .25 teaspoon of baking soda, 1 tablespoon of minced garlic, and 1.5 teaspoons of freshly ground black pepper.
- Prepare the Rice:
For perfectly steamed rice to serve with this dish, I recommend using a Zojirushi Neuro Fuzzy Rice Cooker. Measure and cook 4 cups of white rice according to the manufacturer's instructions. The rice should be ready by the time your stir-fry is complete, providing the perfect fluffy side for your Chinese-style Beef with Broccoli.
- Marinate the Beef:
In a medium bowl, combine 12 ounces of thinly sliced beef chuck with 1 tablespoon of Chinese Shaoxing rice cooking wine, 1 tablespoon of light soy sauce, 2 teaspoons of sesame oil, 1.5 teaspoons of cornstarch, 1/2 teaspoon of freshly ground black pepper, and 1/4 teaspoon of baking soda. Mix well to coat the beef evenly, then let it marinate for at least 15 minutes to enhance the flavor and tenderness. - Prepare the Sauce:
In a small bowl, whisk together 1.5 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 3 tablespoons of water, 3 teaspoons of cornstarch, and 1 teaspoon of freshly ground black pepper. Mix until the cornstarch is fully dissolved and the sauce is smooth. Set aside for later use in the stir-fry. - Blanch the Broccoli:
Bring a pot of water to a boil, then add the 1.5 cups of broccoli florets. Let them cook for about 2 minutes, just until they turn a vibrant green and become slightly tender. Immediately drain the broccoli and transfer it to a bowl of ice water to stop the cooking process. Once cooled, drain and set aside.
- Cook the Beef:
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Next, add the marinated beef and cook for 3–4 minutes, stirring occasionally, until the beef is browned and cooked through. - Add the Broccoli and Sauce:
Add the blanched broccoli to the skillet with the cooked beef. Toss everything together for about 1 minute until the broccoli is heated through. Then, pour in the prepared sauce and stir well to coat the beef and broccoli evenly. Cook for another 1–2 minutes until the sauce thickens and everything is nicely coated. - Serve with Style:
Spoon the Chinese-style Beef with Broccoli onto a serving plate, making sure the sauce coats the beef and broccoli evenly. Serve alongside your perfectly cooked rice, and enjoy this delicious and healthy stir-fry!
Servings 4
- Amount Per Serving
- Calories 347.25kcal
- % Daily Value *
- Total Fat 21.93g34%
- Saturated Fat 6.3g32%
- Cholesterol 55mg19%
- Sodium 726.61mg31%
- Potassium 349.5mg10%
- Total Carbohydrate 17.88g6%
- Dietary Fiber 1.53g7%
- Sugars 0.58g
- Protein 18.1g37%
- Vitamin A 181.65 IU
- Vitamin C 20.55 mg
- Calcium 30.63 mg
- Iron 1.86 mg
- Vitamin D 0.08 IU
- Vitamin E 1.74 IU
- Vitamin K 37.83 mcg
- Thiamin 0.16 mg
- Riboflavin 0.22 mg
- Niacin 5.2 mg
- Vitamin B6 0.62 mg
- Folate 31.14 mcg
- Vitamin B12 1.95 mcg
- Phosphorus 248.44 mg
- Magnesium 39.81 mmol
- Zinc 5.06 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Tips for Success:
- Marinate for Maximum Flavor: Let the beef marinate for at least 15–20 minutes, but if you have time, marinating for 30 minutes or more will result in even more tender and flavorful meat.
- Blanch Broccoli for Perfect Texture: Blanching the broccoli briefly and then cooling it in ice water helps preserve its bright green color and crisp-tender texture.
- Don’t Overcook the Beef: Thinly sliced beef cooks quickly. Be sure to stir-fry it just until it’s browned and cooked through, as overcooking can make it tough.
- Thicken the Sauce: If the sauce seems too thin, you can add a bit more cornstarch mixed with water to thicken it up. Keep an eye on it while stirring to avoid lumps.
- Use a Hot Pan: Make sure your skillet or wok is hot before adding the garlic and beef. This ensures a quick sear and locks in the beef's juices for a more flavorful stir-fry.
- Prep Ingredients Ahead: Stir-frying is fast, so it’s best to have all your ingredients prepped and ready to go before you start cooking.
- Pair with Freshly Cooked Rice: Serve immediately with fluffy white rice, which pairs perfectly with the savory sauce of the beef and broccoli.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.