Beef and Broccoli
, Serves 3
Wok-seared velvety flank steak and blanched broccoli tossed in a glossy garlic-ginger oyster sauce.
| 450 g flank steak, thinly sliced 6 mm thick against the grain | Mix beef & marinade, rest 15 min | Sear beef 30 sec per side, remove | Add beef & sauce, toss 1-2 min | Off heat, toss in sesame oil |
| 1 tsp baking soda | ||||
| 1 tbsp Shaoxing wine (for the marinade) | ||||
| 1 tbsp light soy sauce (for the marinade) | ||||
| 1 tbsp oyster sauce (for the marinade) | ||||
| 1/4 tsp white pepper | ||||
| 30 ml water | ||||
| 1 tbsp cornstarch (for the marinade) | ||||
| 1 tbsp cooking oil (for the beef) | ||||
| 1 1/2 tbsp oyster sauce (for the sauce) | Mix stir-fry sauce | |||
| 2 tbsp light soy sauce (for the sauce) | ||||
| 2 tbsp dark soy sauce | ||||
| 1 tbsp Shaoxing wine (for the sauce) | ||||
| 1 tbsp granulated sugar | ||||
| 120 ml low sodium chicken broth | ||||
| 1/2 tbsp cornstarch (for the sauce) | ||||
| 450 g broccoli, cut into bite sized pieces | Boil broccoli 1-2 min, drain | Add broccoli, cook 1 min | ||
| 1 tbsp cooking oil (for the stir fry) | Sauté garlic & ginger 30 sec | |||
| 5 garlic cloves, minced | ||||
| 1/2 tbsp ginger, minced | ||||
| 1 tsp toasted sesame oil |
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