Chinese Beef and Broccoli
Servings: 6
Ingredients
- 600 gm beef tenderloin, flank steak, or flap meat cut into pieces
- 400 gm broccoli florets
- 4 tblsp canola, soybean or peanut oil
- 10 cm ginger peeled and sliced
Marinade
- 1 1/2 tblsp soy sauce
- 2 tsp rice wine or sherry
- 1 tsp sesame oil (optional)
- 4 dashes white pepper
- 2 tblsp corn starch
Sauce
- 2 tblsp soy sauce
- 2 tblsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tsp corn starch
- 8 tblsp water
Instructions
- Marinade the beef with all the ingredients for the marinade, 15 minutes or more
- Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
- Heat 1 tablespoon of oil in a wok or skillet over a high heat. Stir-fry the beef until 70 per cent cooked. Dish out and set aside.
- Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir fry until aromatic. Transfer the beef into the wok or skillet and stir fry the beef until it is cooked through and the center of the meat is no longer pink, about 5-6 minutes. Add the broccoli and then the sauce, stir to combine the ingredients well.
- As soon as the sauce thickens, dish out and serve immediately.
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