Beef Broccoli


As I mentioned earlier, I want to add this year at least one new recipe each month to our list of recipe standards. I want to get a bit more variety into our daily dinners and I want to venture into new fields of cooking and challenge myself with new ingredients,  flavors and techniques.

Our dish of the month for January is beef broccoli. Some years ago I bought Jaden Hair’s book “The Steamy Kitchen Cook Book” when it first came out. Jaden has a great food blog and in her first cookbook she offers wonderful Asian dishes. The recipes are very tasty and easy to follow. Her version of beef broccoli is real quick and easy and everyone in the family loves it. The challenge here is the preparation of the beef. In general I prefer vegetables over meat in terms of both eating and preparing, so I am trying my best in getting decent pieces of beef….

Here it goes. This is what you’ll need:

  • 500 g  beef (sirloin) cut into thin slices/stripes
  • 750 g broccoli
  • 1 tbsp minced garlic
  • high heat cooking oil

For the beef marinade:

  • 1 1/2 tsp soy sauce
  • 1 tsp corn starch
  • 1/2 tsp cooking oil

Stir-fry sauce:

  • 3 tbsp oyster sauce
  • 2 tsp Chinese rice wine (I used 2 tbsp dry Riesling wine instead and it was really nice)
  • 2 tsp Chinese black vinegar (I used balsamic vinegar)


  1. Mix the ingredients for the marinade in a small bowl and marinade the beef in it.
  2. Prepare the stir-fry sauce by mixing the ingredients in a small bowl and put aside.
  3. Steam the broccoli for 3-5 minutes. It should still be crunchy.
  4. Heat a large pan or wok. When hot add cooking oil, coat the pan well. Add the meat and fry in a single layer both sides for 30 seconds.
  5. Add minced garlic and stir-fry sauce and stir to combine. Let simmer for about 30 seconds until the sauce thickens.
  6. Add the broccoli and toss to coat.
  7. Serve over steamed brown rice.


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