How To Make Two Of Your Favorite Chinese Beef Dishes At Home

Posted on: 5 April 2016

Chinese takeout is hard to beat, but what if you could make your favorite Chinese beef takeout dishes at home? Beef with broccoli and Hunan beef are both pretty simple to make as long as you have the right ingredients. Here's how:

Beef with Broccoli

This deceivingly simple dish features thinly sliced beef in a rich brown sauce.


  • 8 ounces beef sirloin, sliced thinly
  • 1 teaspoon cornstarch
  • 2 cups broccoli crowns
  • 1/4 cup sliced onion
  • 2 tablespoons corn oil
  • 2 cloves of garlic, minced
  • 1/4 cup soy sauce
  • 1/2 cup oyster sauce
  • 1/4 teaspoon fish sauce


  1. Toss the beef strips in the cornstarch, and set aside.
  2. Heat the oil in a large wok. Add the broccoli and onions, and stir fry for 2–3 minutes or until the broccoli turns a bright green. Add the beef to the pan, and continue sautéing until it is cooked through.
  3. Add the garlic, oyster sauce, soy sauce and fish sauce to the pan. Cook for 1 more minute, or until the sauce is bubbly and beginning to thicken slightly. Remove the dish from the heat, and serve over white rice. Enjoy!

Hunan Beef

This classic stir fried beef dish has plenty of spice but is not overwhelming.


  • 8 ounces flank steak, sliced very thinly
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons mirin
  • 3 red chili peppers, de-stemmed and crushed
  • 1 red onion, sliced
  • 1 red bell pepper, sliced
  • 2 tablespoons peanut oil
  • 1 1/2 teaspoons cornstarch


  1. In a bowl, combine the garlic, ginger, pepper, soy sauce, chili peppers, cornstarch, mirin and steak. Stir well, and set aside to marinate for 2 hours.
  2. Remove the beef from the marinade, and set the marinade aside. Pour the peanut oil into a wok, and add the beef strips, a few at a time, cooking until seared. Remove the beef strips from the wok and set them aside.
  3. Place the onions and red pepper in the wok, and saute for 2–3 minutes, or until slightly tender. Return the beef to the wok, and then add the reserved marinade. Bring to a boil, and boil for 2 minutes or until reduced in volume by about half. Remove from heat, and serve over white rice.
  4. If you do not like your food very spicy, feel free to use just 1 or 2 chili peppers in this recipe.

If you're in the mood for chinese food now, consider visiting a restaurant in your area, such as Hung Fatt Chinese Takeout.