Char Siu Beef & Broccoli Recipe

Introduction

Char Siu Beef & Broccoli is a delicious fusion of tender, marinated beef cooked in a rich homemade char siu sauce, paired perfectly with crisp-tender broccoli. This dish brings vibrant flavors and a satisfying balance of sweet, savory, and smoky notes to your dinner table.

Ingredients

• 4 tbsp vegetable oil
• 500g (1 lb) diced scotch fillet or any 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
• 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 sauce ingredients into a medium-sized bowl and mix until smooth and well combined. Transfer just under half of the sauce into a separate large mixing bowl and set the rest aside.
2. Step 2: Add the diced beef and bicarbonate of soda into the bowl with the marinade. Mix well to coat all the beef pieces evenly and set aside.
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. Strain and immediately transfer to the iced water to chill. Drain and pat dry with a cloth or paper towel.
4. Step 4: Preheat a wok over high heat. When very hot, add 2 tbsp vegetable oil, then add the broccoli, spring onions, and a good pinch of salt. Stir-fry on high heat for a couple of minutes until the vegetables develop some charred bits. Transfer 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 evenly in the wok. Allow to sear and brown for 1 minute without stirring, then flip and turn constantly for 2–3 more minutes until cooked through.
6. Step 6: Add the reserved char siu sauce to the wok and toss the beef to coat thoroughly. Cook for 2 minutes until the sauce thickens slightly and the beef is tender but not overcooked. Spoon the beef over the stir-fried vegetables, sprinkle with sesame seeds, and serve with steamed rice.

Tips & Variations

• Use maltose for an authentic texture and gloss in the sauce; honey or corn syrup can be substituted if unavailable.
• For a spicier kick, add a small amount of chili paste to the marinade or stir-fry.
• Try other tender cuts like ribeye or sirloin if scotch fillet is not available.
• Red fermented tofu can be found in Asian supermarkets; if unavailable, a mixture of miso paste and a dash of red food coloring works as a substitute.

Storage

Store leftover beef and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to avoid toughening the beef. It is best enjoyed fresh, but refrigeration helps preserve flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the char siu sauce ahead of time?

Yes, the char siu sauce can be prepared a day or two in advance and stored in the refrigerator. This allows the flavors to develop even more deeply.

What if I don’t have a wok?

If you don’t have a wok, use a large, heavy-bottomed skillet or frying pan. Make sure it gets very hot before adding ingredients to achieve a good sear.