Chinese Beef and Broccoli Stir Fry Over Rice – With Luscious Gravy!

Today we’re making Teochew-style beef with Chinese broccoli over rice — 潮汕芥蓝牛肉盖饭. This is one of those everyday comfort meals you’ll find in Chaoshan restaurants: tender slices of beef, slightly bitter-sweet gai lan, and a silky, savory gravy poured all over hot steamed rice. It’s simple, nourishing, and incredibly satisfying.

What makes this version special is the Teochew touch — a little satay sauce in the marinade and a light sauce thickened just enough to coat every grain of rice. The flavor is deeper than typical takeout beef and broccoli, yet the cooking process is quick enough for a busy weeknight.

Once the sauce hits the rice, you’ll understand why people can easily finish two bowls without noticing.

300g / 10.6 oz of beef (recommend using sirloin, rib-eye, and flank steak)
1/4 tsp of salt
1/4 tsp of baking soda
1/4 tsp of ground white pepper
1/2 tbsp of soy sauce
1/2 tbsp of satay sauce
300g of Chinese broccoli, diced into bite-sized pieces
3 cloves of garlic, roughly diced
1.5 tbsp of diced Thai bird's-eye chilies
3 Tbsp of vegetable oil
1 tbsp of oyster sauce
1 tbsp of fish sauce
1 tsp of cornstarch
1/4 cup of water