Beef and Broccoli
The Chinese Takeaway Classic, Done at Home
Beef and broccoli is probably the most ordered Chinese dish in the UK, and it's one of the simplest to make properly at home. The key is a hot wok, thin beef, and a sauce that's savoury, slightly sweet, and glossy enough to coat everything.
YIELD: 4 servings PREP TIME: 10 minutes COOK TIME: 12 minutes TOTAL TIME: 22 minutes DIFFICULTY: Easy COST PER SERVING: £2.50
Nutritional Information (Per Serving)
| Calories | Protein | Carbohydrates | Fat | Fibre | |----------|---------|---------------|-----|-------| | 440 kcal | 36g | 38g | 14g | 4g |
Ingredients
For the Beef
| Ingredient | Amount | Cost | |------------|--------|------| | Beef stir-fry strips (or rump steak) | 500g | £4.50 | | Cornflour | 1 tbsp | £0.05 | | Soy sauce | 1 tbsp | £0.05 | | Vegetable oil | 2 tbsp | £0.10 |
For the Broccoli
| Ingredient | Amount | Cost | |------------|--------|------| | Broccoli | 1 large head (about 350g) | £0.70 | | Water | 3 tbsp | - |
For the Sauce
| Ingredient | Amount | Cost | |------------|--------|------| | Soy sauce | 3 tbsp | £0.15 | | Oyster sauce | 2 tbsp | £0.15 | | Brown sugar | 1 tbsp | £0.05 | | Rice vinegar | 1 tbsp | £0.10 | | Sesame oil | 1 tsp | £0.05 | | Cornflour | 1 tsp (mixed with 2 tbsp water) | £0.02 | | Garlic cloves | 4, minced | £0.10 | | Fresh ginger | 1 tbsp, grated | £0.10 | | Red chilli flakes | 1/2 tsp (optional) | £0.02 |
To Serve
- 250g jasmine rice (dry weight)
- Sesame seeds
- Sliced spring onions
Total: £10.00 | Per serving: £2.50
Equipment Needed
- Wok or large frying pan
- Sharp knife
- Cutting board
- Small bowl (for sauce)
- Saucepan for rice
Method
Step 1: Prep the Sauce
Mix the soy sauce, oyster sauce, brown sugar, rice vinegar, and sesame oil in a small bowl. In a separate cup, mix 1 tsp cornflour with 2 tbsp cold water. Set both aside.
Step 2: Prep the Beef
If using steak, slice against the grain into thin strips (5mm). Toss the beef with 1 tbsp cornflour and 1 tbsp soy sauce. Mix well and leave for 5 minutes while you prep everything else. The cornflour coating tenderises the meat and helps it sear.
Step 3: Prep the Broccoli
Cut the broccoli into small, even-sized florets. Don't waste the stalk. Peel the tough outer layer and slice it into thin coins. It cooks just as well and tastes the same.
Step 4: Start the Rice
Get your rice on first. Rinse and cook according to packet instructions.
Step 5: Sear the Beef
Heat 1 tbsp oil in a wok over the highest heat until smoking. Add half the beef in a single layer. Leave it for 60 seconds without touching it. Flip and cook for 60 seconds more. Remove. Repeat with the second batch.
Step 6: Cook the Broccoli
Add the remaining oil to the wok. Add the broccoli florets and stalk coins. Stir fry for 1 minute, then add 3 tbsp water. Cover with a lid (or a large plate) and steam for 2 minutes. The broccoli should be bright green and tender with bite.
Step 7: Add Aromatics
Remove the lid. Push the broccoli to the sides. Add the garlic, ginger, and chilli flakes to the centre of the wok. Cook for 30 seconds until fragrant.
Step 8: Combine
Return the beef to the wok. Pour the sauce over everything. Toss to coat. Add the cornflour slurry and stir for 30 seconds. The sauce should thicken into a glossy glaze that coats the beef and broccoli.
Step 9: Serve
Pile onto rice. Scatter with sesame seeds and spring onions.
Cost Breakdown
| Item | Cost | |------|------| | Beef strips 500g | £4.50 | | Broccoli | £0.70 | | Garlic and ginger | £0.20 | | Sauces and seasonings | £0.57 | | Rice | £0.30 | | Oil | £0.10 | | Total | £10.00 | | Per serving | £2.50 |
Pro Tips
Velvet the beef. The cornflour and soy sauce coating is a simplified version of Chinese velveting. It creates a thin barrier that seals in moisture and gives the beef a silky texture restaurant versions are known for.
Steam-fry the broccoli. Stir frying alone leaves broccoli raw in the middle. A splash of water and a quick steam gives you the perfect texture: bright green, tender, but not mushy.
Don't waste the stalks. Broccoli stalks are pure waste if you bin them. Peel the tough outer skin, slice thin, and they cook in the same time as the florets. Same flavour, zero waste.
Toast the garlic and ginger last. Adding them too early means they burn. Thirty seconds in a hot wok is all they need. They should be fragrant, not brown.
Meal Prep Option
Beef and broccoli reheats better than most stir fries because the sauce keeps the beef moist.
- Fridge: Keeps for 3 days. Store with the sauce to keep the beef from drying out.
- Freezer: Freezes for up to 2 months. The broccoli will be softer when reheated but the flavour holds.
- Reheat: Wok or pan over high heat is best. Microwave works but add a splash of water.
- Prep ahead: Slice the beef, prep the broccoli, mix the sauce. Store separately in the fridge. The actual cooking takes 8 minutes.
Variations
Chicken and broccoli: Use 500g boneless chicken thigh, sliced. Cook for 3-4 minutes per batch instead of 2.
Tofu version: Press 400g firm tofu, cube it, and pan-fry until golden on all sides before adding to the sauce. Use vegetable oyster sauce for a fully vegetarian version.
Extra veg: Add sliced mushrooms, pak choi, or water chestnuts with the broccoli.
Noodle swap: Serve with egg noodles instead of rice. Toss the cooked noodles into the wok at the end.
Common Mistakes
Chewy beef. Three causes: slicing with the grain, overcrowding the wok, or cooking too long. Slice thin against the grain, cook in batches, and keep it to 2 minutes per batch.
Mushy broccoli. Two minutes of steaming is enough. Set a timer. Overcooked broccoli turns grey-green and falls apart. You want bright green with a slight bite.
Watery sauce. The cornflour slurry needs a stir before you add it because cornflour settles. Also make sure the wok is hot enough that the sauce bubbles and reduces immediately.
Bitter garlic. Burnt garlic tastes acrid and ruins the dish. Add it in the final 30 seconds when everything else is nearly done. If it starts browning immediately, your wok is too hot.
Shopping List
□ Beef stir-fry strips or rump steak (500g) □ Broccoli (1 large head) □ Garlic (4 cloves) □ Fresh ginger □ Soy sauce □ Oyster sauce □ Brown sugar □ Rice vinegar □ Sesame oil □ Cornflour □ Jasmine rice □ Spring onions □ Sesame seeds □ Red chilli flakes (optional)
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Last updated: April 2026