Beef and broccoli

Prepared 0 of 6 steps

1. 01

   Slice the meat and broccoli

   Find the direction of the beef fibres and slice across them into pieces about 3 mm thick. Divide the broccoli into small florets; peel the thick stems and slice them thinly.

2. 02

   Marinate the slices

   Mix the meat with 15 ml of soy sauce, 10 g of cornstarch, and 10 ml of vegetable oil. Let it sit in the refrigerator for 15 minutes. The surface of the slices should be coated thinly without dry spots.

3. 03

   Make the sauce

   Mix the stock, oyster sauce, remaining soy sauce, sugar, sesame oil and remaining 10 g cornflour. Finely chop the garlic and ginger separately. Stir the sauce again just before it goes into the pan.

4. 04

   Blanch the broccoli

   Boil the broccoli in a pot of boiling water for 2 minutes, then immediately drain it into a colander. Shake off any excess water: extra moisture will dilute the sauce. The florets should turn bright green and remain firm.

5. 05

   Stir-fry the beef

   On a well-heated large wok or pan, use the remaining vegetable oil. Stir-fry the meat in two batches for 2-3 minutes each, turning occasionally; ensure an internal temperature of 63 °C and let it rest on a plate for 3 minutes.

6. 06

   Combine the dish

   In the same pan, cook the garlic and ginger for 30 seconds. Add the stirred sauce and broccoli and simmer for 1 minute. Return the beef and its juices, then heat for another 1 minute until evenly coated in glossy sauce.