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  1. Quick Stir-Fried Beef & Chinese Broccoli

Quick Stir-Fried Beef & Chinese Broccoli

00:45:00 Makes 4 servings, 1/4 recipe (236 g) each.
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Makes 4 servings, 1/4 recipe (236 g) each.

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  • Place meat in medium bowl. Add baking soda, sugar, water, 2 Tbsp. wine and soy sauce; mix well. Sprinkle with potato starch; stir. Refrigerate 20 min.
  • Heat 1 Tbsp. oil in wok or large skillet on medium heat. Add broccoli; stir-fry 8 to 9 min. or until crisp-tender. Spoon around edge of serving plate; cover to keep warm.
  • Add remaining oil to wok; heat on high heat. Add meat mixture; stir-fry 1 to 2 min. or until meat is done. Stir in ginger; stir-fry 30 sec. Add barbecue sauce and remaining wine; stir-fry 1 to 2 min. or until sauce is thickened. Spoon onto centre of plate; top with onions.

Serving Suggestion

Serve with hot steamed rice.


Stir in additional water if wok becomes too dry when cooking the broccoli.

Food Facts

If the broccoli stalks are thick, peel ends to remove the tough fibres before cooking as directed.

Food Facts

Rice cooking wine is a rich-flavoured, amber-coloured liquid made from the fermentation of glutinous rice or millet. Rice cooking wine is frequently used to flavour sauces or as an ingredient in marinades. If you can't find the Chinese Shao Hsing Rice cooking wine used to prepare this recipe, you can use a good-quality dry sherry instead.


  • Makes 4 servings, 1/4 recipe (236 g) each.

Nutritional Information

Serving Size Makes 4 servings, 1/4 recipe (236 g) each.
Calories 330
% Daily Value
Total fat 18g
Saturated fat 3.5g
Cholesterol 40mg
Sodium 820mg
Carbohydrate 21g
Dietary fibre 3g
Sugars 5g
Protein 22g
Vitamin A 35 %DV
Vitamin C 240 %DV
Calcium 20 %DV
Iron 40 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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