Char Siu Beef & Broccoli Recipe

Introduction

Char Siu Beef & Broccoli is a delicious Chinese-style stir-fry featuring tender marinated beef and crisp-tender broccoli tossed in a flavorful homemade char siu sauce. This dish combines sweet, savory, and aromatic flavors for a satisfying meal that’s perfect with steamed rice.

Ingredients

• 4 tbsp vegetable oil
• 500g (1 lb) diced scotch fillet or any other tender cut of steak, fat trimmed (about 3cm/1.5” cubes)
• 1 tsp bicarbonate of soda (baking soda)
• 1 small head broccoli, cut into large florets
• 5 spring onions (scallions), cut into 5cm (2”) batons
• Sesame seeds, to serve
• Steamed rice, to serve

For the homemade char siu sauce:

• ¼ cup brown sugar
• 2 tbsp hoisin sauce
• 2 tbsp maltose*
• 1 tbsp soy sauce
• 1 tbsp Chinese Shaoxing wine
• 1 tbsp red fermented tofu*
• 3 cloves garlic, finely chopped
• 1 tsp Chinese five spice
• ½ tsp sesame oil
• ½ tsp ground white pepper
• ¼ tsp red food colouring
• 1 tbsp hot water

Instructions

1. Step 1: To make the char siu sauce, place all the sauce ingredients into a medium-sized bowl and mix well until smooth and fully incorporated. Transfer just under half of the sauce into a large mixing bowl and set the remaining sauce aside.
2. Step 2: Add the beef into the marinade bowl with the bicarbonate of soda. Mix well to coat all beef pieces thoroughly and set aside to marinate.
3. Step 3: Bring a pot of water to a boil and prepare a large bowl of iced water. Quickly blanch the broccoli florets in the boiling water for 1 minute until bright green, then strain and plunge into the iced water. Drain and dry on a cloth or paper towel.
4. Step 4: Preheat a wok over high heat until very hot. Add 2 tablespoons of vegetable oil, then stir-fry the broccoli, spring onions, and a good pinch of salt for a couple of minutes until some charred spots appear. Transfer vegetables to a serving plate.
5. Step 5: Heat the wok again over medium-high heat. Add the remaining vegetable oil, then spread the marinated beef in an even layer. Sear the beef for 1 minute without moving it. Flip and stir constantly for another 2 to 3 minutes until browned and nearly cooked through.
6. Step 6: Add the remaining reserved char siu sauce to the wok. Toss the beef continuously to coat it evenly and cook for 2 minutes until the sauce thickens slightly and the beef is tender. Spoon the beef over the stir-fried vegetables. Sprinkle with sesame seeds and serve immediately with steamed rice.

Tips & Variations

• For a gluten-free version, substitute soy sauce and hoisin sauce with gluten-free alternatives.
• Use maltose substitutes like honey or corn syrup if unavailable, though maltose gives the authentic sticky texture.
• To add extra crunch, toss in some sliced water chestnuts or bell peppers with the vegetables.
• Let the beef marinate for at least 30 minutes or overnight for deeper flavor and tenderness.
• If red food colouring is unavailable, you can omit it without affecting the flavor noticeably.

Storage

Store leftover beef and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until warmed through. To avoid overcooking the beef during reheating, add a splash of water and cover loosely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, you can use other tender cuts like sirloin or ribeye. Just make sure to slice or dice them into similar-sized pieces for even cooking.

What can I substitute for red fermented tofu?

If you don’t have red fermented tofu, you can omit it or use a small amount of fermented bean paste or miso for a similar umami flavor.

Char Siu Beef & Broccoli Recipe

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★★★★★

4.5 from 77 reviews

• Author: Charlotte
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Char Siu Beef & Broccoli recipe showcases tender scotch fillet steak marinated in a homemade char siu sauce, stir-fried with vibrant broccoli and spring onions for a flavorful and colorful Chinese-inspired dish. Perfectly seared beef coated in a sweet, savory sauce pairs beautifully with crisp-tender vegetables, making it an ideal weeknight dinner served with steamed rice.

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Ingredients

Scale 1x2x3x

Beef and Vegetables

• 4 tbsp vegetable oil
• 500g (1 lb) diced scotch fillet or other tender steak, fat trimmed (about 3cm/1.5” cubes)
• 1 tsp bicarbonate of soda (baking soda)
• 1 small head broccoli, cut into large florets
• 5 spring onions (scallions), cut into 5cm (2”) batons
• Sesame seeds, to serve
• Steamed rice, to serve

Homemade Char Siu Sauce

• ¼ cup brown sugar
• 2 tbsp hoisin sauce
• 2 tbsp maltose
• 1 tbsp soy sauce
• 1 tbsp Chinese Shaoxing wine
• 1 tbsp red fermented tofu
• 3 cloves garlic, finely chopped
• 1 tsp Chinese five spice powder
• ½ tsp sesame oil
• ½ tsp ground white pepper
• ¼ tsp red food colouring
• 1 tbsp hot water

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Instructions

1. Make the Char Siu Sauce: In a medium bowl, combine brown sugar, hoisin sauce, maltose, soy sauce, Shaoxing wine, red fermented tofu, garlic, five spice, sesame oil, white pepper, red food colouring, and hot water. Mix thoroughly until smooth and well incorporated. Transfer just under half the sauce to a large bowl for marinating the beef and reserve the rest for later use.
2. Marinate the Beef: Add the diced beef and bicarbonate of soda to the reserved portion of the char siu sauce. Toss to coat all pieces evenly and set aside to marinate while preparing other ingredients.
3. Blanch the Broccoli: Bring a pot of water to a rolling boil and prepare a large bowl of iced water. Quickly blanch the broccoli florets in boiling water for 1 minute until they turn vibrant green. Drain and immediately plunge them into the iced water to stop cooking. Drain thoroughly and pat dry with a cloth or paper towels.
4. Stir-Fry Vegetables: Heat a wok over high heat until very hot. Add 2 tablespoons of vegetable oil, then add the blanched broccoli, spring onions, and a pinch of salt. Stir-fry on high heat for a couple of minutes until the vegetables begin to develop light charred spots. Remove vegetables and transfer to a serving plate.
5. Cook the Beef: Reheat the wok over medium-high heat. Add the remaining 2 tablespoons of vegetable oil, then add the marinated beef pieces in a single layer. Let them sear undisturbed for about 1 minute to brown slightly. Then toss and continuously turn the beef in the wok, cooking for another 2-3 minutes until nearly cooked through.
6. Coat Beef in Sauce: Pour in the reserved char siu sauce and toss the beef continuously for about 2 minutes or until the sauce thickens slightly and the beef is cooked tender but not overdone. Remove from heat.
7. Serve: Spoon the saucy char siu beef over the stir-fried broccoli and spring onions. Sprinkle generously with sesame seeds and serve immediately with steamed rice.

Notes

• Bicarbonate of soda helps tenderize the beef, so marinating for at least 15 minutes is beneficial.
• Red fermented tofu adds authentic color and umami; if unavailable, you can substitute with a combination of miso paste and red food coloring for color.
• Maltose can be substituted with honey or corn syrup if necessary.
• Do not overcook the beef to retain tenderness and juiciness.
• Blanching the broccoli before stir-frying ensures a vibrant color and crisp texture.
• This dish pairs perfectly with steamed jasmine or basmati rice.
• Ensure your wok is very hot for proper searing and developing charred flavors.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Keywords: Char Siu Beef, Beef and Broccoli, Chinese Stir Fry, Char Siu Sauce, Stir-Fried Beef, Chinese Beef Recipe