Chinese Beef and Broccoli with Garlic Sauce Recipe

Beef and Broccoli with Garlic Sauce 


1 lb. beef steak

1 tbsp. vegetable oil

1/2 tsp. salt

1 dash white pepper

1 1/2 lb. broccoli

1 tsp. cornstarch

1 tsp. sesame oil

1/4 c. chicken broth

2 tbsp. vegetable oil

1 tbsp. vegetable oil

1 tbsp. garlic, finely chopped

1 tsp. ginger root, finely chopped

2 tbsp. brown bean sauce

1 c. sliced bamboo shoots, you can use canned


Trim fat from beef steak. Cut lengthwise into 2″ strips. Cut strips crosswise into 1/8″ slices. Toss beef, 1 tbsp vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate for 30 mins.

Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1″ stems. Remove flowerettes. Cut stems into 1″ pieces. Place broccoli in boiling water, and heat to boiling.Cover, and cook 2 mins. Drain. Immediately rinse in cold water. Drain.

Mix cornstarch, sesame oil and broth. Heat a 12″ skillet or wok until very hot.

Add 2 tbsp. vegetable oil. Rotate skillet to coat bottom. Add beef, and fry 2 mins., or until beef is brown. Remove beef from skillet.

Heat skillet until very hot. Add 1 tbsp vegetable oil. Rotate skillet to coat bottom. Add garlic, ginger root and bean sauce, and stir fry 30 secs.

Add bamboo shoots, and stir fry 1 min.

Stir in beef and broccoli. Stir in cornstarch mixture, and cook and stir 15 secs., or until thickened.

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