The Standard Beef n’ Broccoli

There are some days when my brain is on the fritz and I ask my spawn and life partner “What do you feel like for dinner?”. And when the answers come back completely uninspired -“Anything!”, “I don’t know”, and “Bee boop, bee boop” – (none that I have recipes for), its time for the standard Chinese stirfry. Easy, healthy, and requires no brainwave activity to execute.




  • 1 large head of broccoli, separated into florets, washed
  • 0.5 – 0.75 lbs flank, flap, or sirloin beef, sliced across grain
  • 6 tbs soy sauce
  • 2 tbs dark soy sauce
  • 2 tbs oyster sauce
  • 1 tsp cornstarch
  • 2 tbs water
  • 3 garlic cloves, roughly chopped
  • 1 tsp sesame oil
  • 6 tbs canola oil
  • pepper to taste
  • dash of sesame seeds


  1. Marinate beef with 3 tbs of soy sauce and several grinds of fresh pepper, about 20 min
  2. In the meantime, mix remaining 3 tbs of soy sauce, dark soy sauce, oyster sauce, cornstarch and water. Set aside.
  3. Heat wok to smoking. Add canola oil. When screaming hot, gently slide in beef. Cook until no longer pink.  Remove and set aside.
  4. Add broccoli to wok and stirfry. Add garlic.
  5. When broccoli is bright green and almost done, add beef back into wok. Mix cornstarch slurry and add to wok. Add sesame oil. Stirfry everything until broccoli and crisp and cooked through.
  6. Plate and sprinkle sesame seeds. Serve over rice.
  7. Nom yum!