How to Make Beef with Broccoli

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How to Make Beef with Broccoli

This recipe or rather this technique is common in Chinese-American restaurants.  Most people are confuse or rather question as to why I would fry the beef with broccoli and then boil it.  To answer that question.  Assuming you have eaten beef w. bro before, if you take a bite at the meat, you won’t taste the crispy texture right?  If you fry it and then put it in the sauce you will have a different texture, hence different dish (sesame beef) like General tso’s chicken (crispy texture). If I only boiled the beef in water, 50 % of starch will be gone, leaving the meat exposed. If you fry the beef, the starch will seal the meat juice in and then blanching for few sec to almost finish cooking the meat.  After frying then blanching, you can see that the starch form a protective layer, that protective layer soften after boiling giving that glossy look on the beef once the sauce is introduced as if there’s is little to no coating on. If you like yours with a crispy texture, you are welcome to do so, you can skip the blanching part.

Furthermore, you can alter the technique and just cook the beef on the pan/wok and steamed the broccoli then add the sauce. There are many ways to make beef w. broccoli.  There are no right or wrong ways, there are only superior or inferior ways.  At the end of the day, it’s the texture, smell, appearance and most importantly the taste that counts.

Regarding to the usage of baking soda in this recipe.  The beef I’m using is “Top round,” it’s the most inexpensive cut but it’s also the most toughest (chewy) cut of meat.  The reason as to why this part is tough is because it is one of the most exercised parts of the cow. It’s the muscle that control the hind legs.  The baking soda along with water creates a chemical reaction which tenderized (breaking down protein molecules) the meat.  If I were to use a more expensive cut, I wouldn’t use baking soda at all but then again I can’t afford it. I’m broke!!  (´°̥̥̥̥̥̥̥̥ω°̥̥̥̥̥̥̥̥`)


Ingredients: (serving 1-2)
Top Round: 1 lb or 452 g (sliced)
Salt: 1 tsp
Garlic Powder: 1 tsp
Baking Soda: 1/8 tsp (sodium bicarbonate)
White Pepper: A pinch
Water: 1/3 cup or 79 mL
Corn Starch: 1/4 cup or 59 g
Veg. Oil: 2 tbsp
Broccoli: 1 head
Carrots: 1/4 of a carrot (sliced)
Brown Sauce: 1 cup or 237 mL or more
Sesame Oil: 1 tsp
Potato Starch: about 1 tbsp
Water: 1 tbsp
Veg. Oil for frying


  1. I just came across your videos on the Chinese cuisine while looking for a recipe for shrimp with Broccolli. Can you please let me know what changes to make to your beef and broccolli recipe so I can make the shrimp and broccolli. I appreciate your help. Your videos are excellent. Thanks.

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    • There is not much difference between the two. You can however, use egg whites instead of water to marinate your shrimp or you can just use water. The cooking time for shrimps depends on the size of your shrimp and whether you are boiling or pan-frying it. For shrimps, I recommend pan-frying, however in restaurant we boiled the shrimps along with the broccoli. The sauce is the same as beef with broccoli. If you have any further questions, please do not hesitate to ask.



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  2. Thanks Raymond. I will make the dish this weekend and let you know the results.

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    • Hi Raymond,
      I made the shrimp with broccolli and it came out very good. Thanks for sharing the recipe with me. I am not certain how to make it spicy. Please see attachment. Thanks again. Have a great weekend.

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  3. Raymond, your videos are outstanding!! Very easy to understand and the food looks really tasty as well.. I have a couple of questions, in the brown sauce can u use cornstarch instead of potato starch,i can’t find in my local grocery and where did you buy your wok, skimmer and the p thing you cook on? I’ve searched and can’t find, plz help me as I’m new to Asian Cooking. Thanks for your time,Debbie in NC..

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  4. What can I use instead of oyster sauce I cannot eat shellfish

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    • Sorry for replying so late. If you cannot consumed shellfish, please omit it. It’s difficult to find a substitute for oyster sauce as it has a unique taste that is irreplaceable. However, there is (to a certain degree) a substitute, and that would be to use a little bit of miso. Of course this would also change the flavor of the dish as well. The reason for adding miso is because it’s fermented like soy sauce but and has a good amount of glutamic acid. This make it a suitable substitute for oyster sauce but like I mention before the flavor profile will alter and thus changing the taste of this dish.

      Hope this helps. P.S. During the fermentation process, proteins are broken down into their constituent amino acids, and a condiment which contains high quantities of glutamate is produced. In this case: Soybeans + fungi (koji) + water + salt =miso or soybean paste.

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  5. Hi Raymond,

    Could you please give us the recipe for Black Pepper Beef.
    I understand that it uses similar technique and the same Base Sauce, but I’m not sure.

    Thank you.

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  6. where do u find potato starch

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  7. Raymond, are you still active? How about a proper recipe for Moo Shu pork, beef with black pepper sauce? All the recipes I’ve tried of yours have come out awesome! I hope you post some more. Proper hot pot stocks and some dim sum items would also be quite welcome. Radish cake, steamed buns,soup dumplings, har gao

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  8. Can you sub in corn starch for potato starch? Or is the potato starch absolutely necessary?

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