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Chinese Beef & Broccoli

beef and broccoli Chinese

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Ever wonder how Chinese restaurants  get their meat so tender? It's called Velvet-ting and I will show you an easy way How To Velvet Meat. Baking soda breaks down the meat, when you let it set for 30 min. When you rinse it, it will have a velvet texture, (you can feel it with your hands)  It's easy to do as you will see in the recipe below. It's what makes this recipe incredible. (besides the sauce that is) The only thing I would of done different is, I would of doubled the sauce!  To soak my rice in. Yum~

I do hope you enjoy this recipe, it is so good!

You Will Need

1 Pound Carniasada Meat

2 TBSP Oyster Sauce

2 TBSP Soy Sauce

3 tsp baking soda

2 TBSP Corn Starch

1 Large Onion cut in half and then quartered 3 times

3  Cups Broccoli

1 tsp Minced Ginger

2 TBSP Minced Garlic

1 Cup Beef Broth

1 tsp Salt

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Instant Pot Directions-


1. In a bowl place your Carniasada meat and 3 tsp baking soda, mix well, cover with saran wrap and  let sit 30 min. 

2. Once 30 min has passed rinse well and pat meat dry.

3. Steam Onion and Broccoli, place into steamer basket on trivet add 1 cup water,  press your steam button, 1 min (instant release) Remove from instant pot and  Set aside. 

4.  Empty your water, then turn your sauté~ on  and place meat in instant pot, with ginger, garlic, salt, oyster sauce, and soy sauce.  Stir until meat done.

5. Add corn starch and mix well

6. Add beef Broth and stir until thickened

7.  Add steamed broccoli and onion and mix well.

Serve over Rice or noodles


This simple method yields tender beef, still crisp, healthy broccoli, and a rich sauce, combined into a restaurant-style dish that you can make at home!

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Stove Top Directions-

1. Place meat into a bowl with 3 tsp baking soda, cover and let set 30 min Rinse well and pat dry

2. Steam Broccoli and onion (set aside)

3. In a Cast Iron or Metal Skillet brown beef with minced Ginger, garlic and salt, oyster sauce, and soy sauce

4. When meat is done, add corn starch and mix well. 

5. Add beef broth and stir until thickened

6. Add steamed broccoli and onion and mix well.

Serve over rice or noodles

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Beef and Broccoli Tips

  • To promote even cooking, cut your beef and broccoli into equal-sized pieces.

  • Make sure to preheat your pan with vegetable oil before you add the beef. Adding the beef into the pan before it heats up will prevent it from getting a sear on it.

  • When cooking your beef, make sure to not overcrowd your pan. If you have to, cook the beef in batches. You want to let each piece develop that signature browning 

  • Serve your beef and broccoli with white rice or brown rice.

  • Make sure to not oversalt your beef before seasoning the dish with soy and oyster sauce.

How long does Mongolian beef last in the fridge?

If properly stored in an air-tight container (like these meal prep containers), left-over beef with broccoli will last for 5-6 days in the refrigerator. To store it for longer, you can also freeze your beef and broccoli.

How long does Mongolian beef last in the freezer?

Storage and reheating

You can also freeze your beef and broccoli.  To freeze it, store in an airtight containers or heavy-duty freezer bags. You can store beef with broccoli for up to 4-5 months in the freezer.

When ready to enjoy, allow to thaw, and then reheat in the microwave for 2-3 minutes, or until heated through.  You can also reheat thawed beef and broccoli on the stove in a fry pan over medium-high heat, stirring occasionally.

Did you make this recipe? Don't forget to give it a star rating below!

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