Notice: This recipe is originally published: August 26, 2007 and last updated: February 9, 2013.
Beef and Broccoli is not a typical Filipino dish, but due to the Chinese influence this dish was quickly adapted in Philippines cuisine and became a very popular dish often found at family gatherings as well as special occasions.
Since this is originally a Chinese dish we’re going to prepare and cook it the Chinese way. The Chinese method of cooking is very quick and with high heat. They usually like to stir-fry at 80,000 BTU’s (British Thermal Unit), which is why you should have everything ready before you start. Another common thing you’ll notice when it comes to Chinese stir-fry is that the meat is always marinated in some way before introducing into the heat.
With that in mind I’m going to follow Chinese technique in order to achieve the proper taste that you would expect for this Asian treat. So lets get busy, shall we?
Ingredients:
- 1 Lb. Beef sirloin
- 1½ Lb. Broccoli florets
- 1 Large carrot julienned
- 1 Small piece of ginger root peeled & julienned
- 2 Cloves of garlic peeled & smashed
- 1 Tbs. Dry red pepper flakes
- Corn oil for stir-frying
- Dry Sherry cooking wine* – (Optional)
- Cornstarch
- *Soy sauce
- *Asian Sesame oil
- *MSG – (optional)
- *White Sugar
* = See measurements below!
The Marinade
- 6 Tbs. Soy sauce (Silver Swan)
- 1 Tbs. White sugar
- ½ Tbs. Salt
- 1 Tsp. MSG – (Optional)
The Sauce
- 3 Tbs. Cornstarch
- 3 Tbs. Soy sauce (Silver Swan)
- ¾ Cup beef broth or water
- 1 Tsp. MSG – (Optional)
- 1 Tsp. White sugar
- ½ Tbs. Dry Sherry cooking wine – (Optional)
- 3 Tbs. Asian sesame oil (a must)
Directions:
To prepare the beef
- Slice beef across the grain into 1/8 inch thick bite-sized pieces.
- In a bowl mix together soy sauce, sugar, salt, msg, and the beef, cover, and let it marinate for 30 minutes in the fridge.
Make the sauce while beef is marinating
- In a bowl mix and dissolve the cornstarch and then add the soy sauce, dry sherry, sugar, sesame oil, beef broth, and msg.
Now let’s begin:
- Heat wok and I mean let it heat really good and then add 2 Tbs. of corn oil and stir-fry beef for 15 seconds or until it’s no longer pink in small batches.
- Repeat this process until all beef is cooked then set aside.
Warning:
- Be aware when cooking with high, intense heat, a possibility of flare-ups can occur especially when the heat source is an open flame such as a gas stove top.
- Over medium heat stir-fry garlic, dry red pepper flakes and ginger for 20 seconds.
- Next add broccoli and carrots, cover, and let simmer for one minute.
- Increase heat to high, add 1/2 cup beef broth, cover, and let it simmer for another minute.
- Remove cover, add beef, and all juices accumulated and stir for one minute or until the beef is heated through.
- Then add the sauce mix and keep stirring until the sauce has thickened.
- Transfer it to the serving platter.
- Serve hot with white steam rice.
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You have an excellent site here with well-written recipes and very nice and tasty pictures 🙂 I’ve always wanted to try Asian recipes and your pages certainly make it look easy, so I’ll be trying out some of these dishes soon. Thanks!
Rizal,
Thank you for the compliments. I’m gad to hear that you find my recipes and pictures appealing even though this pictures are just shot in my kitchen I do try my best to make it look simple. You are most welcome to try any of my recipes and If you have any question regarding how to cook them or anything about the ingredients please feel free to post them here and I will try to get back with you as soon as I can. God bless!
-Robert
I’ve been wanting to make a beef stir fry but can’t find a recipe that would appeal me. Now I’ve got your website and I am thankful of it. Thanks for sharing!!
I have also a tip for MSG sensitive persons as well for the beef. If you add about 2 teaspoons of corn flour after adding the marinade ingredients it helps keeping the juices inside of the meat.
And you can also substitute beef broth with chicken stock/broth. 1/3 cup chicken stock, few drops of pearl river bridge dark mushroom soy sauce, 1/2 tablespoon of Kimlan soy sauce, 1 Tablespoon of lee kum kee oystersauce and 1 tbsp sugar and a pinch of white pepper + a bit of sesame oil. It gives out a flavor more equal to the flavors of china.
If ingredients are fresh it should be no need to add MSG.
thanks mrmi me natutunan n luto becoz of ur site. sna magpost p kau ng iba pang recipe.
hello! thanks for posting your recipes! i really appreciate it! you can be my online cooking mentor! hehehe..
hi robert,
I’m a little confused with your instructions; you say to mix the sauce while the beef is marinating. the sauce includes the broth, but then when giving the actual cooking instructions, you say to “add the beef broth”. Can you clarify please?
thanks
Hi lei nani,
Sorry about the delay response. Yes you do need to add additional 1/2 cup of beef broth on that part. You still need your other beef broth for the sauce! Sorry about the confusion I fix the the instruction.
Cheers,
Robert Colinares
Kailangan ba talaga Silver swan Soy sauce? curious lang…
No. it doesn’t have to be Silver Swan. You can use which ever soy sauce you like.
hey, compliments.. really good recipes you have..have tried some of them and it was really tasty..
can pork be used in place of beef?
Hi ninfa,
Probably not, I have not seen anyone tried this recipe with pork and I don’t recommend it eiher. What you could try is chicken breast (boneless/skinless). I hope this helps.
Cheers,
Robert Colinares
Hello! This recipe is amazing!! I have made it months ago and did not bother to search other recipes!! Here’s my post on my blog: http://thenotsocreativecook.wordpress.com/2013/05/29/beef-and-broccoli/