Beef with Chinese Broccoli

This beef with Chinese broccoli recipe is a bit of a change-up from regular beef and broccoli. You can also substitute broccolini in this dish if you like but it's worth the time to seek out Chinese broccoli for this dish!

Beef with Black Bean Sauce

Beef with black bean sauce is a classic combination found on Chinese restaurant menus around the country, and it’s easy to make at home!

Chinese-American Beef and Broccoli With Oyster Sauce

Our favorite take on a Chinese-American classic combines seared marinated beef with tender-crunchy broccoli coated in a sweet oyster sauce flavored with garlic, ginger, and scallions.

Stir-Fried Beef With Chinese Broccoli

Beef with broccoli is a staple of North American Chinese fast food joints, but the real version of this dish uses Chinese broccoli (gai lan), not the broccoli florets you might be more accustomed to. Gai lan is mildly bitter, with tender leafy sections and juicy stalks, and it pairs perfectly with the strips of marinated beef, shallots, garlic, and oyster sauce.

Beef and Broccoli: Authentic Restaurant Recipe - The Woks of Life

Beef and Broccoli was one of the most popular dishes in our family’s Chinese takeout restaurant. Get our restaurant secrets in this easy-to-follow recipe.

Orange Beef

This Chinese orange beef recipe is full of complex flavor, from dried orange peels to a hint of heat from dried chili peppers.

Sesame Beef

Sesame beef is a Chinese dish of crispy beef, tossed in a lightly sweet sauce with balanced acidity, toasted sesame oil, and sesame seeds.

Beef and Mushroom Stir-Fry Rice Plate

Beef and Mushroom Stir-Fry is a quick, easy dish that'll have you thinking of mom’s cooking or rice plate lunches at your favorite Chinese restaurant.

Chinese Beef and Broccoli

Who needs to order takeout when you have a Chinese Beef and Broccoli recipe sourced from a Chinese restaurant? AND the secret for how Chinese restaurants tenderise beef?

Beef with Broccoli from 'The Chinese Takeout Cookbook'

Far too often, beef with broccoli is a gloppy mess. In fact, I rarely order it for takeout as I fear the curse of over-thickened and excessively-sweetened brown sauce will ruin what would otherwise be a perfectly fine meal. But after making Diana Kuan's version from The Chinese Takeout Cookbook at home, I've learned I have nothing to fear from this dish. Her quick tricks--blanching the broccoli and marinating the beef with cornstarch--leave the beef tender and the broccoli bright green. The sauc...