Joyce Chen’s Chinese Beef and Broccoli

written by Julie Cohn
My mom was a terrific cook.  Put a cookbook in front of her and she would have it memorized the first time she read it, then make wonderful meals.  One of my fondest memories was when she got the Joyce Chen cookbook .  I was about eight, we were living in Delaware, and she was so excited to try out the recipes.  One day, she made a huge Chinese feast, all from scratch, using Chen’s classic cookbook.  She hand rolled the wontons for the won-ton soup, wrapped and fried the egg rolls, and marinated the beef for this delicious recipe for Joyce Chen’s Chinese Beef and Broccoli.  It was a real labor of love- -she was in the kitchen the entire day, and was a little frazzled by dinnertime.  It was the best Chinese food I had ever eaten because my Mom made it with such love.  This beef and broccoli recipe became a family favorite and she made it at least once a month.  Now it is a family favorite for my family and every time I make it, I think of my mom.
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Joyce Chen’s Chinese Beef and Broccoli

(Adapted from Joyce Chen’s (and my moms) recipe.)
  • 3/4 lb – 1 lb Flank steak
  • 3 Tbsp. Soy sauce
  • 1 Tbsp. Dry sherry
  • 1 Tbsp. Brown sugar
  • 1 Tbsp Corn starch
  • 3-4 slices Fresh Ginger Root, finely chopped
  • 1/3 c. Onion, finely chopped
  • 2 c. Fresh broccoli
  • 1/2 c. Fresh carrot
  • 1 c. Mushrooms
  • 1 c. Chinese baby corn
  • 2 Tbsp. Cooking oil
  • Sesame oil
  • Jasmine Rice

Cut the flank steak into thin strips. The easiest way to do this is to partially freeze the beef and then thinly slice it on an angle into strips. Mix the soy sauce, sherry, brown sugar, corn starch, and ginger root in a bowl. Pour over the flank steak and let sit in marinade for about an hour.

Note: I triple the recipe for the marinade, as we like extra sauce. Keep some of the sauce on the side for the veggies, but put the rest in the beef.

Joyce Chen's Chinese Beef and Broccoli 2

Cut the broccoli into bite size pieces. Slice the carrot into thin strips, and slice the mushrooms. Steam the vegetables for 2-3 minutes. (I steamed mine in the microwave with a touch of water in the bottom of the dish.)  Cook the jasmine rice according to package directions and set aside.

Joyce Chen's Beef and Broccoli 1

Heat the oil on medium high, in a stir fry pan, shaking 3-4 drops of sesame oil into the cooking oil. When the oil is heated, toss the beef into the oil cooking for 3-4 minutes. Stir constantly so the marinade does not stick to the bottom of the pan.

Joyce Chen's Chinese Beef and Broccoli 3

Remove the beef and add the vegetables to the stir fry pan. Pour the remainder of the marinade over the vegetables, stir once or twice, and cover pan for 2-4 minutes. Remove the cover, add the beef and stir for 1-2 more minutes until everything is nicely coated with the sauce. Remove and serve over jasmine rice.

Joyce Chen's Chinese Beef and Broccoli

(Joyce Chen’s original recipe used MSG, which is a no-no in today’s cooking, so my mother adapted it without MSG.)

These cream cheese wontons go perfect with Joyce Chen’s Beef and Broccoli!

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2 comments

Pam Wolfe 02/17/2018 at 8:43 pm

Your post made me smile, as it was in Delaware that I discovered this great recipe. It was held in such high regard that this is the meal I prepared for Dough and Julies wedfing dinner. Yes, Doug and Julie from Days of Our Lives. My friends and I wanted to watch the wedding together, so we had a reception dinner, formal! This was our meal. Fun times were had by all!

Julie Cohn 02/17/2018 at 9:24 pm

How fun Pam!