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Beef and Broccoli was one of the most popular dishes in our family’s Chinese takeout restaurant. Get our restaurant secrets in this easy-to-follow recipe.
Beef and Broccoli is a quintessential American-Chinese dish – crisp broccoli florets are paired with tender strips of beef in a decadent sauce. So simple yet so delicious and healthy. Best of all, it comes together in less than 30 minutes so it’s perfect for even the busiest of weeknights.
This beef and broccoli recipe with ginger and garlic is Chinese stir-fry food at its best. It's quick and easy to make and delicious served over rice.
This beef and broccoli stir-fry is a classic restaurant dish that is surprisingly easy to re-create at home. With tender strips of beef, crisp broccoli, and a flavorful sauce; it all comes together in just minutes.
Look no further for the BEST Chinese Beef and Broccoli recipe! Ready in 15 minutes and rivals your favorite Chinese takeout!
This beef with Chinese broccoli recipe is a bit of a change-up from regular beef and broccoli. You can also substitute broccolini in this dish if you like but it's worth the time to seek out Chinese broccoli for this dish!
Tender beef with juicy broccoli generously smothered with a savoury Chinese brown sauce with the signature hint of Chinese Five Spice Powder, this is one of those dishes that’s a crowd pleaser for all ages!
The rich brown sauce with tender beef and healthy broccoli has captured the hearts and palate of many people. This recipe is from my Easy Chinese Recipes cookbook, the best selling and top rated Chinese cookery book. Unlike spicy Szechuan beef, beef and broccoli tastes mild with its savory sauce.
The optimal stir-fry techniques. Make a delicious sauce. How to twist this recipe. Other classic stir-fries. 📋 Recipe card. What is Chinese broccoli. Known as Gai lan or Kai-lan in Cantonese or Jie Lan (芥蓝) in Mandarin, Chinese broccoli is also called Chinese kale sometimes.
Ingredients. Which cut of beef to use. My personal favorite cut for beef and broccoli is flank steak, and the second best is skirt steak. I wouldn’t use a fancy cut such as a strip because it’s quite expensive and the result is not as good. What if you need to use a cheaper but tougher cut of beef?