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5 from 1 vote

Beef Broccoli

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 Servings
Author: Lalaine Manalo


  • 1 pound beef sirloin sliced thin and cut into strips
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese cooking wine
  • 1/2 teaspoon salt
  • oil
  • 2 broccoli crowns cut into florets
  • water
  • 1 small onion peeled and sliced thinly
  • 3 cloves garlic peeled and finely minced
  • 1 thumb-sized ginger peeled and grated or finely minced

For the Stir-fry Sauce

  • 1/4 cup poaching liquid reserved from parboiling broccoli
  • 3 tablespoons oyster sauce
  • 2 tablespoons Chinese cooking wine
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch


  • Wash beef and drain well.
  • In a bowl, combine egg white, cornstarch, rice wine and salt. Whisk together until well-blended. Add beef and stir to fully coat. Marinate in the refrigerator for about 30 minutes.
  • In wide pan or wok over medium heat, heat about 1 cup oil. Add beef slices and cook, stirring occasionally, for about 2 to 3 minutes or until lightly browned. Remove from pan and drain on paper towels.
  • In a pot over medium heat, heat about 4 cups of water to a boil. Add broccoli and cook for about 1 minute or until half done. With a slotted spoon, remove broccoli from pot and plunge into a bowl of ice water. When completely cool, drain well. Reserve 1/4 cup of the liquid the broccoli florets were blanched in.
  • In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add onions, garlic and ginger and cook, stirring regularly, for about 30 seconds or until aromatic.
  • Add stir-fry sauce and cook for about 1 minute or until it boils and thickens enough to coat back of spoon. Add beef and broccoli and cook, stirring regularly to cover with sauce, for about 3 to 5 minutes or until meat is heated through and broccoli florets are tender yet crisp. Serve hot.

For the Stir-fry Sauce

  • In a bowl, combine reserved poaching liquid, oyster sauce, Chinese cooking wine, rice vinegar, soy sauce, brown sugar, sesame oil and cornstarch. Stir well until sugar and cornstarch are dissolved and well-dispersed.