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Broccoli & Beef

Broccoli & Beef Recipe

Flank is the most value-for-money cut of beef you can use for this stir-fry: the beef will remain tender after cooking, as long as it is not over-cooked. You can also use more premium cuts such as tenderloin, sirloin, or ribeye.


  • 150g beef flank, ribeye or tenderloin sliced thinly & diagonally across the grain
  • 1 tbsp cooking oil
  • 3 cloves garlic minced
  • 4 slices ginger julienned
  • 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
  • 1/2 tsp light soy sauce

(A) Marinade

  • 1 tsp corn starch (flour)
  • 1 tsp sesame oil
  • 1 tsp oyster sauce
  • 1/2 tsp light soy sauce
  • 10 drops Maggi seasoning optional; substitute with a pinch of salt or 1/2 tsp fish sauce
  • 2 dashes white pepper powder


  1. Marinade beef. In a bowl, add sliced beef with marinade ingredients at (A). Stir to coat evenly. Allow to marinade for 15-30 minutes in the fridge.
  2. Blanch broccoli. Bring a small pot of water with 1 tsp salt to a boil. Add broccoli florets and cook for 1 minute. Drain the broccoli and run them under running tap water in a sieve until cooled. Set aside.
  3. Make the stir-fry. Heat oil in wok. Add garlic and ginger. Stir fry quickly until aromatic. Add marinated beef and stir fry until they turn opaque (cooked on surface). Then add blanched broccoli, Chinese wine and light soy sauce. Stir fry briskly until the wine evaporates and everything is coated in the sauce.
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5 comments on “Broccoli & Beef”

  1. The stirfry looks very yummy! Those beef slices are really tender.

  2. I do eat beef but seldom buy to cook it at home. I will remember to get beef flanks if I make a home-style beef dish like this next time. Remember? 你的口味都合我口味的 :)

  3. Pls advise whether should I coat the beef slices with baking soda (like the ginger & scallion beef recipe) to make the beef tender or marinating with corn starch & seasoning is good enough to tender the beef?

  4. Omg! Wiffy, this is sooooooo GOOD! 

    Wish I tried this recipe earlier! Thank u dear, 

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