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Beef and Broccoli, Chinese Style


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  • 1 lb. round steak
  • 1 1/2 lb. fresh broccoli
  • 1/4 c. water
  • 1 T. cornstarch
  • 2 T. soya saurce
  • 1/4 t. ginger
  • 1/4 c. peanut oil
  • 1/2 c. fresh mushrooms, sliced
  • 1 T. peanut oil
  • 1 t. salt
  • 1/4 c. water



Step 1

Cut steak into very thin slices, across the grain. Then cut slices into 2-inch lengths.
Trim broccoli and cut off florets, cutting florets into bite-seze pieces.
Combine ¼ c. water, cornstarch, soya sauce and ginger, blending well.

Heat ¼ c. oil in wok or heavy skillet. Add meat and cook and stir over high heat, just until lightly browned, about 1 minute. Add mushrooms and continue cooking and stirring 30 seconds. Lift meat and mushrooms out of pan with slotted spoon, set aside.

Ad 2 T. oil, broccoli stems and salt to pan. Cook over high heat 30 seconds, stirring. Add broccoli florets and cook 1 minute, stirring. Add ¼ c. water, turn to medium, cover and cook 3 minutes.

Turn heat back to high. Return meat and mushrooms to pan and heat 1 minute, stirring. Push meat and vegetables to one side of pan and stir cornstarch mixture gradually into boiling liquid. Cook until thick and clear. Stir meat and vegetables into sauce; serve immediately.

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