Chinese Broccoli Beef

Now this was one of my all times favorite food items to order from the local Chinese takeout restaurant.  Problem is, I was not too sure what I was eating anymore.  Now I get to make this top fav dish in my kitchen with safe ingredients and quality beef.

Inspired by:


  • 1 lb beef top sirloin steak, boneless ribeye steak (we use organic beef tips)
  • 1 lb broccoli florets (about 2 lbs whole head broccoli, cut from the stalks into medium sized florets)
  • 1/4 tsp baking soda
  • 1/4 cup low sodium soy sauce or tamari sauce, divided (we use Braggs Liquid Amino Acids)
  • 1 tbsp dry sherry (or substitute 1 tbsp orange juice – this is what we use)
  • 2 tbsp orange juice
  • 3 tbsp cornstarch, divided
  • 1/2 tsp garlic powder
  • Pinch of cayenne
  • 1/4 cup grapeseed or peanut oil, divided (we use olive oil)
  • 2 tbsp brown sugar
  • 1 tsp fresh minced ginger (or ½ tsp dried ginger spice)
  • 2 cups steamed brown rice or quinoa (optional)
Total Time: 40 Minutes
Servings: 4
beef broc
  • Cut beef across the grain in very thin 2-inch strips, trimming excess fat from the meat as you go.
  • Put the beef in a bowl and sprinkle with baking soda. Work the baking soda into the meat with clean fingers, mixing it to coat all pieces of meat evenly. Let the meat sit for 15 minutes.
  • Meanwhile, in a small bowl, whisk together 1 tbsp soy sauce (we use Braggs Liquid Amino Acid), 1 tbsp dry sherry or orange juice, 1 tbsp cornstarch, ½ tsp garlic powder, pinch of cayenne (use a large pinch for more heat), and 1 tbsp of grapeseed or peanut oil (we use olive oil).
  • Rinse the meat thoroughly and pat dry. Pour the marinade over the meat and stir till the meat is well coated. Let the beef marinate for 10-15 minutes.
  • While meat is marinating, place the broccoli florets in a saucepan with 1 inch of water and bring to a boil. Cover with a lid, reduce heat to medium, and steam the broccoli for 7-8 minutes till tender, but not overly soft.
  • Drain broccoli immediately and spray with cold water to cool. Shake off excess water and set aside.
  • Whisk together 3 tbsp soy sauce (we use Braggs Liquid Amino Acid), 2 tbsp cornstarch, 2 tbsp brown sugar, ¼ cup water, 2 tbsp orange juice and 1 tsp fresh minced ginger. Reserve.
  • Heat up a wok or large skillet over medium high till hot. The skillet is ready to fry when a drop of water sizzles on the surface. Pour in 2 tbsp of peanut or grapeseed oil and swirl it around, coating the edges. Pour the beef into the skillet or wok and spread it out across the oiled surface in an even layer. Let the meat fry undisturbed for 1 minute.
  • Stir and continue to fry for 2 minutes longer till the beef turns brown.
  • Scoop out the meat and place it on a plate. You should have some oil and fat left in the wok or skillet, but if it seems dry you can add a little more oil. Add the steamed broccoli and stir fry for 1-2 minutes.
  • Add the beef and the reserved sauce. Stir fry for 2 minutes longer, till the sauce thickens.
  • Serve hot over steamed rice or quinoa, if desired.


Chinese Broccoli Beef — 2 Comments

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