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Beef and Broccoli Recipe | 西兰花牛肉

Updated: Jun 26


Beef and Broccoli is one of those dishes that feels like a staple in Chinese takeout, but its origins go back to Cantonese cuisine, where stir-fried beef and vegetables are common. In Chinese, this dish is often referred to as 西兰花牛肉 (Xīlánhuā Niúròu) or simply 芥兰牛肉 (Jièlán Niúròu) when made with Chinese broccoli (gai lan).


A metal pot filled with a dark, aromatic marinade of soy sauce, garlic, ginger, and chopped scallions.
A bold marinade with garlic, ginger, and scallions sets the savory base for this classic beef stir-fry.

The sauce...


Traditionally, it’s a simple but well-balanced meal—tender beef, crisp-tender broccoli, and a deeply flavorful sauce made with soy sauce, oyster sauce, and aromatics. While Western versions often skip the velveting process, this method of marinating the beef ensures it stays ultra-tender and silky, just like in authentic Chinese restaurants.


A metal bowl of freshly cut broccoli florets and sliced carrots on a dark wood surface.

Beautiful isn't it?


What makes this dish special is the double-cooking technique—deep-frying followed by blanching. This step removes excess oil while keeping the beef juicy and flavorful. The sauce is key here: it’s umami-packed, slightly sweet, and savory with a hint of nuttiness from sesame oil and a touch of tang from black vinegar.


Close-up of beef stir-fried with broccoli and carrots in a rich, glossy sauce on a white plate.
Tender beef, crunchy veggies, and that luscious savory sauce—every bite hits just right.

These flavors meld together, coating every bite of beef and broccoli in a glossy, flavorful glaze. Cooking everything quickly at high heat ensures that the vegetables stay vibrant and slightly crisp while the beef remains melt-in-your-mouth tender.


A white plate of beef with broccoli and carrots in a thick brown sauce.

If you’ve ever wanted to recreate that perfect restaurant-style Beef and Broccoli, this is the recipe to try. It’s rich, deeply flavorful, and packed with textures, yet surprisingly simple once you get the technique down.


Serve it over steamed rice for a satisfying meal, and don’t toss those broccoli stems—I’ll show you how to turn them into something delicious. Once you’ve tasted this homemade version, you might never go back to takeout!


Top-down view of Beef and Broccoli plated in a white bowl, next to the Fat Dough logo.
Plated and ready. This homemade favorite is hearty, healthy, and full of flavor.

Ingredients:

(Serve 8)

  • Sauce:

  • Soy Sauce, 45g

  • Granulated Sugar, 40g

  • ShaoXing / Hua Tiao Wine, 2 TBSP

  • Mushroom Soy Sauce / Dark Soy Sauce, 1 TBSP

  • Hoisin Sauce, 1 TBSP

  • Oyster Sauce, 2 TBSP

  • Sesame Oil, 1 TBSP

  • Chicken Stock Homemade, 1 Cup

  • Garlic Crushed, 3 Cloves

  • Ginger Crushed, 2"

  • Scallion Coarsely Sliced, 1 Stalk

  • Beef:

  • Beef Chuck / Flank, 500g

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Mushroom Powder, Pinch

  • Garlic Powder, 1 TSP

  • Baking Soda, 1/8 TSP

  • ShaoXing / Hua Tiao Wine, 2 TBSP

  • Egg Whites, 2

  • Cornstarch, 60g

  • Sesame Oil, 2 TBSP

  • Veg and Cooking:

  • Broccoli Florets, 1 Big Bunch

  • Carrots Obliqued, 2 Total weight of broccoli florets + carrots is about 500g.

  • Rapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying

  • Slurry, 1 TBSP Cornstarch + 1 TBSP Water

  • Black Vinegar, 2 TBSP

Equipment:

  • Heavy Pot

  • Wok / Dutch Oven / Cast Iron Skillet / Pan

Directions:

  1. Prepare the Sauce.

  2. Mix all sauce ingredients in a bowl until the sugar fully dissolves.

  3. Cover and refrigerate overnight to let the flavors develop.

  4. Visit my “How To Make Chicken Stock” page for the stock base.

  5. Prepare the Beef.

  6. Trim any excess fat from the beef chuck or flank.

  7. Slice the beef against the grain into thin ⅛" slices.Tip: Freeze the beef for 30 minutes for easier slicing.

  8. In a large bowl, add the beef, salt, pepper, mushroom powder, garlic, baking soda, ShaoXing wine, and egg whites.

  9. Massage well to coat each slice.This technique is called velveting.

  10. Cover and chill for at least 1 hour.

  11. After marinating, add cornstarch and mix until fully absorbed with no visible streaks.

  12. Stir in sesame oil and mix well.

  13. Before cooking, prepare all your ingredients and have a pot of simmering water ready. This dish moves fast.

  14. Fry the Beef and Vegetables.

  15. Heat 3 to 4 inches of oil in a wok or Dutch oven over medium-low heat.Tip: When a chopstick is inserted, bubbles should rise gently. The oil should be around 120°C (250°F).

  16. Carefully drop in the beef slices one at a time.

  17. Deep fry for 2 minutes, then increase heat to medium-high and fry for 1 more minute. Stir gently to prevent sticking.

  18. Add in broccoli and carrots.Don’t discard the broccoli stems—you can save them for another recipe.

  19. Fry for 30 seconds more.

  20. Remove everything and immediately blanch in a pot of simmering water for 30 seconds.

  21. Drain and set aside.This step helps remove excess oil and keeps the dish light.

  22. Stir-Fry and Finish.

  23. Strain the sauce into a clean wok or skillet over medium heat. Discard the solids.

  24. Bring to a simmer.

  25. Add the beef and vegetables. Stir until evenly coated.

  26. Stir in the cornstarch slurry and cook until the sauce thickens.

  27. Turn off the heat and finish with a drizzle of vinegar.

  28. Give it a final toss and serve immediately over steamed rice.

Chopsticks holding a bite of beef and broccoli above a bowl of stir-fry.

Yummilicious...


Chopsticks picking up a piece of beef with broccoli and carrots from the stir-fry dish.

This is perfect over some rice...

Recipe Video:




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