Weeknight
Stir-fried beef with broccoli
The humble Chinese classic — velveted beef, crisp broccoli and a glossy brown sauce over steamed rice.
My absolute favourite Chinese dish. Humble, easy, weeknight — and so fantastic. I make it a lot, always over steamed rice.
Method
- 01
Toss the beef with the cornflour, soy and bicarb and leave 20 minutes, then rinse briefly and pat dry. This is velveting, and it is why restaurant beef is tender.
- 02
Blanch the broccoli 90 seconds in boiling salted water, then drain hard.
- 03
Mix the oyster sauce, soys, sesame oil, sugar and stock in a jug.
- 04
Heat the wok until smoking. Sear the beef in two batches, 60 seconds each, and remove.
- 05
Fry the garlic and ginger 30 seconds, add the broccoli and toss 1 minute.
- 06
Pour in the sauce, let it bubble, then stir in the cornflour slurry until glossy.
- 07
Return the beef, toss 30 seconds and serve immediately over rice with sesame seeds.
Keep cooking
