China / Main dishes

Beef and broccoli

Name: Beef and broccoli
Prep time: 15 min
Cook time: 12 min
Yield: 4 portions
Cuisine: China
Ingredients: 500 g thin beef strips; 400 g broccoli; 2 tbsp oil; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp cornflour; 100 ml water; 2 garlic cloves

A home-cooking adaptation of beef and broccoli, with practical ingredients and clear steps.

Prep15 min

Cook12 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Blanch broccoli florets in boiling water for two minutes and drain.
Mix soy, oyster sauce, cornflour and water.
Stir-fry beef in hot oil in two batches until cooked; use clean utensils after handling raw meat.
Add minced garlic, broccoli and sauce; simmer until thick and beef is hot throughout.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Soy, wheat, molluscs in oyster sauce. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 375 kcal
Protein: 27.4 g
Carbs: 8.5 g
Fat: 26.1 g
Fibre: 2.7 g
Total sugar: 1.9 g
Sodium: 688 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it