Cantonese Beef And Broccoli Recipe

Cook Time: 10 minutes  

   Prep Time: 10 minutes

Cantonese Beef And Broccoli Ingredients

Cantonese Beef And Broccoli Instructions

  1. Place the thinly sliced ribeye in a bowl and add 1/2 tsp baking soda, 1 tsp cornstarch, 1 tsp neutral oil, 1/2 tsp kosher salt, and 1 tsp light soy sauce. Mix thoroughly to coat each slice, then let the beef marinate for 20 minutes in the refrigerator.
  2. Bring a large pot of water to a boil. Add 1/2 tsp kosher salt, then blanch the broccoli florets for 1 minute until bright green and just tender. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
  3. In a small bowl, combine 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Set aside for later use.
  4. Heat a wok over high heat until just smoking. Add 1 tbsp peanut oil and swirl to coat. Add the marinated beef in a single layer and sear for 30 seconds without stirring. Stir-fry for another 30 seconds until just browned but not fully cooked. Remove the beef from the wok and set aside.
  5. Return the wok to high heat and add the remaining 1 tbsp peanut oil. Add the minced garlic, julienned ginger, and the white parts of the scallions. Stir-fry for 20 seconds until fragrant.
  6. Add the blanched broccoli to the wok and stir-fry for 1 minute, ensuring the aromatics are well distributed.
  7. Pour in 1/2 cup chicken stock, 1 tbsp Shaoxing wine, 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/2 tsp white pepper. Stir well and bring to a simmer.
  8. Return the seared beef to the wok and toss everything together for 1 minute, allowing the flavors to meld and the beef to finish cooking.
  9. Stir the cornstarch slurry and add it to the wok. Stir-fry for 30 seconds until the sauce thickens and coats the beef and broccoli evenly.
  10. Drizzle 1 tsp toasted sesame oil over the dish and toss to combine. Sprinkle the green parts of the scallions on top before serving.

Estimated Calories: 250, Servings: 4

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Storage Tips

When it comes to storage, I always make sure to let my Cantonese-style beef and broccoli cool down to room temperature before popping it in the fridge. I find that using an airtight container is the best way to keep everything fresh and prevent any weird fridge smells from sneaking in. It is so easy and quick to just scoop out a portion for lunch the next day, and I love how this recipe stays delicious even after a night in the fridge.
Talking about shelf life, I have noticed that this dish holds up pretty well for about three to four days in the refrigerator. If I am planning for a busy week, it is a great, healthy option to prep ahead because it stays good and does not lose its flavor too fast. I always do a quick sniff and visual check before reheating, just to be safe, but honestly, this recipe is so tasty that it rarely lasts that long in my house.
For reheating, I have found that the best method is to use a skillet over medium heat, adding just a splash of water to keep everything moist. The microwave is a fast and easy option too, but I think the skillet helps the beef and broccoli retain their great texture and flavor. No matter which way I reheat it, the dish still tastes delicious and makes for a quick, satisfying meal that feels just as good as when it was freshly made.

Cantonese-Style Beef And Broccoli History

When I first learned about the cultural origins of Cantonese-style beef and broccoli, I was amazed at how this dish reflects the best of Cantonese cooking philosophy. The Cantonese have always valued fresh, healthy ingredients and quick, easy cooking methods that preserve natural flavors. Growing up, I remember my family always saying that a good meal should be both delicious and fast to prepare, which is exactly what this recipe delivers. It is a great example of how Cantonese cuisine focuses on balance and harmony, making every bite feel light yet satisfying.
Over time, the recipe for beef and broccoli has evolved in some pretty interesting ways. Originally, Chinese cooks in southern China would have used local leafy greens, but when they moved abroad, especially to North America, they found broccoli was more available and affordable. That quick adaptation made the dish a staple in Chinese restaurants everywhere. I think it is so cool how a simple switch in vegetables turned this into a classic, and it shows how good recipes can change and still taste amazing. The best part is that it remains easy and fast to make, which is why it is still so popular today.
Regional adaptations are what make this dish so fascinating to me. In Hong Kong, you might find a version with a lighter sauce, while in the United States, the sauce is often thicker and a bit sweeter. I have even seen some creative spins where people add mushrooms or swap out beef for chicken to make it more healthy or suit different tastes. It is great to see how a traditional recipe can inspire so many delicious and easy variations, proving that good food really does bring people together, no matter where you are.

Healthy Cantonese-Style Beef And Broccoli Tips

When I first set out to make the best Cantonese-inspired Beef And Broccoli recipe at home, I wanted to keep health in mind without sacrificing that delicious, authentic flavor. My top tip is to choose lean cuts of beef, like sirloin or flank steak, and slice them thinly for quick, even cooking. I always use a homemade marinade with low-sodium soy sauce and skip the extra oil-this keeps the recipe light but still super tasty. For the broccoli, I steam it just until it's bright green and tender-crisp, locking in nutrients and that perfect crunch. Swapping out white rice for brown or cauliflower rice is another easy way to boost the health factor of this simple dish.
Another health-focused trick I love is loading up on extra veggies. I'll toss in bell peppers, snap peas, or carrots alongside the broccoli for more color, flavor, and vitamins. When making this quick and easy Cantonese classic, I'm careful with the sauce-using less sugar and opting for fresh garlic and ginger instead of bottled sauces. These ingredients add a punch of flavor and keep the recipe authentic and homemade. With these tips, I can enjoy the best, healthy version of Beef And Broccoli anytime, knowing I'm making a tasty meal that's good for my health and still totally satisfying.

About Cantonese-Style Beef And Broccoli Recipe

I'll admit, I used to think making a Cantonese beef and broccoli recipe at home was a lost cause-surely only takeout could deliver that perfect, restaurant-quality flavor. But after trying this easy and authentic homemade version, I'm eating my words (and a lot of tasty broccoli). The best part? The ingredients are simple, and the steps are so quick, you'll wonder why you ever waited for delivery. If you're skeptical about how to make a truly delicious and authentic dish, this recipe will convert you. Trust me, the results are shockingly good.
What really sets this Cantonese-inspired beef and broccoli recipe apart are the little tips that make a big difference. For example, marinating the beef with a few key ingredients ensures it stays tender and flavorful, while a quick stir-fry keeps the broccoli crisp and vibrant. I used to think "homemade" meant "not as good," but this recipe proves otherwise. The sauce is the perfect balance of savory and slightly sweet, coating every bite in that classic, mouthwatering flavor. If you want the best results, don't skip the cornstarch-it's the secret to that glossy, restaurant-style finish.
If you're still on the fence about making this at home, let me assure you: this is the best, most delicious, and surprisingly easy Cantonese beef and broccoli recipe you'll ever try. The ingredients are all easy to find, and the whole process is so quick, you'll have dinner on the table in under 30 minutes. I used to roll my eyes at "simple" recipes that promised perfection, but this one actually delivers. With a few handy tips and a little confidence, you'll be amazed at how tasty and authentic your homemade version can be. Give it a try-you might just become a true believer, too!

Cantonese-Style Beef And Broccoli Story

I remember the first time I moved away from home, everything felt so unfamiliar and overwhelming. The city was loud, the people were strangers, and even the air seemed different. One evening, after a particularly long and stressful day, I stumbled upon a small restaurant tucked away on a quiet street. The menu had a dish that instantly reminded me of family dinners back home. I ordered it, hoping for the best, and as soon as I took the first bite, I felt a wave of comfort wash over me. It was like a quick trip back to my childhood kitchen, where laughter and warmth always filled the air.
That meal became my go to whenever I needed a pick me up. It was so easy to order and always arrived fast, making it perfect for those nights when I was too tired to cook. Even though it was not exactly the same as my mom's recipe, it was close enough to bring back all those good memories. I would sit by my window, savoring each delicious bite, and let myself be transported back to those great evenings spent with my family. It was amazing how something so simple could make me feel so grounded and connected, even when I was miles away from home.
Over time, I started to appreciate how this dish was not just comforting but also healthy, which made me feel even better about indulging in it regularly. It became a little ritual for me, a way to celebrate small victories or soothe tough days. I even tried to recreate it myself, searching for the best way to capture that same feeling in my own kitchen. While my version was never quite as good as the one from home, the act of making it was a reminder that I could always find a piece of home, no matter where I was.