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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
