Beef and Broccoli
Sliced beef velvets briefly in cornflour and soy, broccoli florets blanch to bright green, and the lot stir-fries hard with garlic and ginger in a soy-oyster-rice-wine sauce. Served over steamed rice.
Chinese
Discover · beef + quick + soy-sauce + meat + ginger
6 recipes
Tap a chip to add another filter, or use Clear all below.
In season
May produce
Tap any item to find recipes that use it.
Asparagus 0Rhubarb 0Peas 0Broad beans 0Radish 0Lettuce 0New potato 0Spring onion 0Watercress 0Sorrel 0
Filters
Filter
Diet & speed
Culture
Jewish 0Muslim 0Hindu 0Lunar New Year 0Valentine's 0St. Patrick's 0Holi 0Passover 0Easter 0Shavuot 0Ramadan 0Eid al-Fitr 0Eid al-Adha 0Tu B'Av 0Rosh Hashanah 0Yom Kippur 0Sukkot 0Halloween 0Day of the Dead 0Diwali 0Hanukkah 0Kwanzaa 0
Course & method
Ingredients
Gyudon
Thinly sliced beef simmered briefly in dashi with mirin, sake, soy and sugar, alongside sliced onion. The whole pile spooned over rice with the broth. Topped with pickled ginger and a soft-boiled egg if you like.
Japanese
Shredded Beef with Chillies
The essence of this recipe lies in knife technique: the beef must be cut into very thin strips for authentic texture and rapid cooking. A brief freeze makes slicing easier and more uniform. The result is a dish of tender, fragrant beef balanced with fresh ginger, crisp vegetables, and bold chilli heat.
Chinese
Stir-Fried Beef with Ginger
This typically Cantonese dish is one of the quickest and tastiest ways to cook beef. The ginger adds a subtle and fragrant spiciness that enhances without overwhelming the tender beef. Freezing the beef before slicing is essential for uniform, thin strips that cook instantly.
Chinese
Stir-Fried Beef with Orange
This is a northern Chinese beef speciality that lends itself to using dried tangerine peel. The Chinese always use peel that has been dried, and the older the peel, the more prized the flavour. The combination creates a sophisticated, citrus-forward sauce that balances the richness of beef beautifully.
Chinese
Tibetan Momo Burger
A burger that eats with a Himalayan accent rather than a Western one. The seasoning is essentially momo filling: soy sauce, grated ginger, grated garlic, spring onion, white onion, ground Sichuan pepper (emma), salt, black pepper. No tomato, no smoked paprika, no Cajun spice, the flavour is clean, savoury, faintly numbing on the back of the tongue from the emma. Lighter and more delicate than a typical beef burger; the mince is loose because it isn't bound with breadcrumb or egg, so the patty stays juicy on the inside even when the surface chars. Smell: ginger and soy hitting hot iron. Easy weeknight cooking, the only meaningful step is letting the seasoned mince rest for 15 minutes (or longer) so the soy and aromatics permeate. The dish was created by the YoWangdu kitchen as a fusion that fits the momo flavour into the Western lunch format; sepen (Tibetan tomato hot sauce) on top is how it goes from good to actually Tibetan.
Tibetan