Beef and Broccoli

Beef and Broccoli (Simplified Chinese: 西兰花牛肉; Traditional Chinese: 西蘭花牛肉; Pinyin: Xīlánhuā niúròu) is a Chinese diaspora restaurant dish—especially American Chinese—of sliced beef stir-fried with broccoli florets in a savory soy-oyster brown sauce. Like Mongolian Beef and Orange Chicken, it is a menu staple shaped for Western tastes rather than a classical banquet name from a single Chinese province.

Characteristics

Sauce is glossy brown and savory-mild (not mala); broccoli is bright green; beef is often velveted for tenderness. Usually plated over rice. Distinct from Cantonese Beef Chow Fun (rice noodles) and from broccoli-heavy sides on Sesame Chicken plates.

Ingredients (overview)

Flank or similar beef, broccoli, soy sauce, oyster sauce, garlic, ginger, cornstarch, oil, stock. Western broccoli (西兰花) is the standard vegetable, not Chinese broccoli (gai lan) alone—though some kitchens substitute.

History and culture

North American Chinese restaurant repertoire of the twentieth century; pairs culturally with Chow Mein and Orange Chicken as "safe" shared English-menu mains. Mainland menus may offer similar stir-fries under descriptive names without the same fixed English branding.

Serving and variations

Main with rice. See Chow Mein, Orange Chicken, and Mongolian Beef.

See also

• Singapore Noodles
• Egg Foo Young
• Honey Walnut Shrimp

• Chow Mein
• Orange Chicken
• Mongolian Beef
• Sesame Chicken
• Beef Chow Fun
• Lo Mein
• List of dishes (A-Z)