Beef and Broccoli

Name: Beef and Broccoli
Total time: 30 min
Yield: 4
Ingredients: 500 g flank steak, thinly sliced; 1 tbsp cornstarch, plus 2 tsp for the sauce; 1 tbsp Shaoxing wine; 3 tbsp oyster sauce; 2 tbsp soy sauce; 180 ml chicken stock; 400 g broccoli florets; 3 cloves garlic, minced; 1 tbsp ginger, minced

Velveted beef, glossy brown sauce.

Total: 30 min
Active: 25 min
Serves: 4
Cuisine: chinese

Servings4

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Ingredients

Beef

1 lb flank steak, thinly sliced
1 tbsp cornstarch, plus 2 tsp for the sauce
1 tbsp Shaoxing wine

Sauce

3 tbsp oyster sauce
2 tbsp soy sauce
6 fl oz chicken stock

Stir-fry

14 oz broccoli florets
3 cloves garlic, minced
1 tbsp ginger, minced

Steps

Toss the beef with 1 tbsp cornstarch and the wine and rest 15 minutes.
Blanch the broccoli 90 seconds in boiling water and drain well.
Whisk the oyster sauce, soy sauce, stock, and remaining cornstarch into a slurry.
Sear the beef in a screaming-hot wok in two batches, about a minute each, then set aside.
Fry the garlic and ginger 20 seconds, add the sauce and broccoli, then return the beef and toss until the sauce turns glossy.