Beef and Chinese Broccoli
A delicious and authentic rice and congee recipe for Beef and Chinese Broccoli, prepared with traditional seasonings and techniques.
Ingredients
- • 12 oz (340 g) beef flank steak (sliced to 1/4” (4mm) pieces against the grain (or skirt, or flat iron))
- • 2 teaspoons Shaoxing wine ((or dry sherry))
- • 1/2 tablespoon oyster sauce
- • 2 teaspoons cornflour
- • 1 teaspoon peanut oil ((or rapeseed oil))
- • 1/4 cup beef broth ((or chicken broth, or water))
- • 1 tablespoon oyster sauce
- • 1 tablespoon soy sauce
- • 1 teaspoon dark soy sauce ((Optional) (*Footnote 1))
- • 2 teaspoons homemade chilli oil ((Optional, but highly recommend))
- • 1 teaspoon sugar
- • 1/4 teaspoon white pepper ((or black pepper))
- • 1 teaspoon cornflour
- • 2 tablespoons peanut oil ((or rapeseed oil))
- • 2 cloves garlic (sliced)
- • 8 oz (225 g, or 6 to 8 stalks) gai lan (stem thinly sliced, leaves cut to big bite size pieces)
- • 1 ” (2 cm) ginger (minced)
Preparation Steps
Combine the beef with the marinade ingredients in a medium-sized bowl. Mix to coat evenly. Let marinate for 10 to 15 minutes while preparing other ingredients.
Mix the sauce ingredients in a medium-sized bowl and set aside.
Heat oil in a large frying pan over high heat until hot. Spread the beef with as little overlap as possible. Cook without touching until the bottom turns golden brown. Flip to cook the other side until just cooked through, and the inside of the beef is still slightly pink. Remove the beef from the pan and transfer to a plate.
Add the remaining 1 tablespoon of oil and the ginger and garlic. Cook and stir until the edge of the garlic turns golden, 30 seconds.
Add the gai lan. Stir and cook a few times until the leaves just start to wilt, 30 seconds to 1 minute.
Return the beef to the pan. Stir the sauce again until the cornflour dissolves completely, then pour it into the pan. Stir and cook until the sauce thickens and coats all the ingredients.
Transfer everything to a big plate and serve hot over steamed rice as a main course.