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Chinese Broccoli Beef
4.7 from 18 votes

Chinese Broccoli Beef

Homemade Chinese Broccoli Beef, easy stovetop meal in 40 minutes. Kosher, Healthy, Easy Recipe.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 4 servings
Calories: 483 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 pound top sirloin steak see kosher meat note below, or boneless ribeye steak or minute steak
  • 1 pound broccoli about 2 lbs whole head broccoli, cut from the stalks into medium sized florets, florets
  • 1/4 teaspoon baking soda
  • 1/4 cup low sodium soy sauce or tamari sauce, divided
  • 1 tablespoon dry sherry (or substitute 1 tbsp orange juice)
  • 2 tablespoons orange juice
  • 3 tablespoons cornstarch divided
  • 1/2 teaspoon garlic powder
  • Pinch cayenne pepper
  • 1/4 cup grapeseed oil or peanut oil, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon ginger or ½ tsp dried ginger spice, fresh, minced
  • 2 cups brown rice optional, steamed, or quinoa

Instructions

    Cup of Yum
  1. Cut beef across the grain in very thin 2-inch strips, trimming excess fat from the meat as you go.
  2. 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.
  3. Meanwhile, in a small bowl, whisk together 1 tbsp soy sauce, 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.
  4. 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.
  5. 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.
  6. Drain broccoli immediately and spray with cold water to cool. Shake off excess water and set aside.
  7. Whisk together 3 tbsp soy sauce, 2 tbsp cornstarch, 2 tbsp brown sugar, ¼ cup water, 2 tbsp orange juice and 1 tsp fresh minced ginger. Reserve.
  8. 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.
  9. Stir and continue to fry for 2 minutes longer till the beef turns brown.
  10. 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.
  11. Add the beef and the reserved sauce. Stir fry for 2 minutes longer, till the sauce thickens.
  12. Serve hot over steamed rice or quinoa, if desired.

Notes

  • Kosher Meat Note: Kosher top sirloin is pricey and difficult to find, so if you’re keeping kosher, you can also use boneless ribeye steak or minute steak. The term “minute steak” has two different meanings for kosher and non-kosher butchers. Traditional minute steak is a non-kosher cut that is tenderized and will cook quickly. A kosher minute steak is a different cut, known as a flat iron blade steak; it also cooks quickly. Both kosher and non-kosher minute steaks may be used in this recipe. Charcoal chuck steak (boneless) may also be used. The most important thing with all cuts is to slice the meat very thin against the grain, and trim away any excess fat.
  • Kosher Meat Note:
  • Kosher top sirloin is pricey and difficult to find, so if you’re keeping kosher, you can also use boneless ribeye steak or minute steak. The term “minute steak” has two different meanings for kosher and non-kosher butchers. Traditional minute steak is a non-kosher cut that is tenderized and will cook quickly. A kosher minute steak is a different cut, known as a flat iron blade steak; it also cooks quickly. Both kosher and non-kosher minute steaks may be used in this recipe. Charcoal chuck steak (boneless) may also be used. The most important thing with all cuts is to slice the meat very thin against the grain, and trim away any excess fat.

Nutrition Information

Calories 483kcal (24%) Carbohydrates 43g (14%) Protein 31g (62%) Fat 20g (31%) Saturated Fat 3g (15%) Cholesterol 69mg (23%) Sodium 719mg (30%) Potassium 833mg (18%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 725IU (15%) Vitamin C 105.4mg (117%) Calcium 102mg (10%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 483

% Daily Value*

Calories 483kcal 24%
Carbohydrates 43g 14%
Protein 31g 62%
Fat 20g 31%
Saturated Fat 3g 15%
Cholesterol 69mg 23%
Sodium 719mg 30%
Potassium 833mg 18%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 725IU 15%
Vitamin C 105.4mg 117%
Calcium 102mg 10%
Iron 3.4mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.