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Home > Recipes > Beef and Veal > Broccoli Beef

Broccoli Beef

Submitted by: Kelly M

Date submitted: 03 August 2012 at 15:46:28

Cover Recipe: "Broccoli Beef."

Broccoli Beef

Total Time:

15 minutes

Originaly Yeild:

4 servings




350 g,  flank or sirloin, sliced thinly across the grain

350 g,  broccoli florets

2 tbsp,  cooking oil

3 medium,  cloves garlic, finely minced

1 tsp,  dissolved cornstarch

1 tsp,  soy sauce (For the beef marinade)

1 tsp,  Chinese rice wine (For the beef marinade)

0.50 tsp,  cornstarch (For the beef marinade)

0.13 tsp,  Freshly ground black pepper (For the beef marinade)

2 tbsp,  oyster sauce (For the sauce)

1 tsp,  Chinese rice wine (For the sauce)

1 tbsp,  soy sauce (For the sauce)

0.25 tin,  chicken broth (For the Sauce)


  1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
  2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
  3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
  4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

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