Chinese-Style Beef and Broccoli Recipe (Soy Sauce Stir-Fry)
This Chinese-style beef and broccoli recipe is a quick stir-fry built around soy sauce, a splash of dry sherry, and cornstarch for a light, glossy sauce. Keep the broccoli crisp-tender and let the sauce thicken in minutes. Below you’ll find the malzemeleri list and how to make it (nasıl yapılır) step by step.
Ingredients
1. Sauce base
2. Vegetables and aromatics
Step-by-Step Method
Mix the sauce
In a small bowl, whisk together soy sauce, dry sherry, and cornstarch until smooth. Give it another quick stir right before using since the cornstarch settles fast.
Prep the broccoli
Set the frozen broccoli in a colander. For quicker cooking, you can blanch it for 1–2 minutes in boiling water, then drain well—don’t overcook it.
Warm the aromatics
Heat a wide pan. Add the garlic and grated ginger and stir for 20–30 seconds until fragrant, keeping the heat gentle so they don’t brown too much.
Stir-fry the broccoli
Add the broccoli to the pan. Sprinkle in some of the salt and toss for 2–3 minutes so it heats through while staying crisp-tender.
Add sauce and thicken
Stir the sauce again, then pour it in. Cook for 1–2 minutes, stirring, until it turns glossy and lightly thickened. If it gets too thick, loosen with a splash of water.
Serve
Serve hot. Rice or noodles on the side makes it a more filling weeknight plate.