Recipe courtesy of Ching-He Huang

Beef with Broccoli

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe


1 tablespoon peanut oil

2 cloves garlic, finely chopped

1 tablespoon Sichuan peppercorns

1 pound beef sirloin, sliced to 1/2-inch-thick strips

4 ounce tender baby broccoli florets, blanched (about 1 1/2 cups)

1 tablespoon Shaohsing rice wine or dry sherry

1 to 2 teaspoons honey

1 to 2 tablespoons light soy

1 teaspoon dark soy

1/4 cup hot vegetable stock

1 heaping tablespoon cornstarch, blended with 2 tablespoons cold water


  1. Heat a wok over high heat and add the oil. When the oil begins to smoke, add the garlic and Sichuan peppercorns and stir-fry quickly for a few seconds.
  2. Add the beef and let it settle for a moment. As it starts to turn brown, after a minute or so, add the broccoli florets and the rice wine. Stir-fry for a few seconds.
  3. Season the beef and broccoli with the honey, light soy and dark soy.
  4. Add in the vegetable stock and bring the mixture to a boil. Stir in the cornstarch and water mixture and cook to thicken, about 1 minute. Serve immediately.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Beef With Broccoli

Beef and Broccoli

Chinese Beef With Broccoli

Beef Stew