Recipe courtesy of Ching-He Huang

Beef with Broccoli

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