Beef with broccoli from The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by Diana Kuan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thefritschkitchen on February 01, 2026

    Always a hit - love the ginger with the beef. I sub Mirin for the Chinese wine.

  • Rachaelsb on January 10, 2018

    The meat on this is incredibly flavorful and tender. A great comfort food dinner. Very straightforward in flavors.

  • BethNH on May 08, 2015

    In celebration of Chinese New Year, we tried another recipe from this cookbook. Like the other recipes in the book that I've tried so far, this one starts with a marinade and a sauce that are made with basic Chinese pantry staples. Once those are made the flank steak is marinated while the broccoli is blanched. Finally, everything is stir fried together and the sauce is added to coat. I would actually give this recipe a 3.5. It was delicious but somewhat salty. The flank steak was very tender and the broccoli was nicely cooked. My husband and middle son each gave the dish and 8 while my youngest gave it a 6. It was good, and I'd make it again, but it wasn't as good as the chicken recipes we've tried from this same book.

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Reviews about this recipe

  • Serious Eats

    Velveting the beef (adding cornstarch to the marinade) and blanching the broccoli with baking soda upped this dish from a muddled, gloppy stir-fry to a meal I'd serve at a dinner party.

    Full review
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