Beef and broccoli
Chinese Cooking Demystified · ♥ 13.7K likes · 356.9K views · 17 min video
Read about beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 175 g beef
- ¼ tsp salt
- ½ tsp Shaoxing wine
- ½ tsp sugar
- ½ tsp oyster sauce
- ¼ tsp black pepper
- ½ tsp soy sauce
- ½ tsp dark soy
- ¼ tsp baking soda
- ½ tsp cornstarch
- 3 tbsp water
- ½ tbsp oil
- ¾ cup oil
- 3 cloves minced garlic
- 1 cm ginger
- sauce
- 1 head broccoli
Blanch the broccoli 90 seconds and rinse with cool water to stop the cooking; set aside.
Marinate the thinly sliced beef: salt, Shaoxing wine, sugar, oyster sauce, black pepper, soy sauce, a splash of dark soy, baking soda, cornstarch and water; mix very well, then coat with a slug of oil.
Variation, restaurant method: pass the beef through a wok full of oil at 165C.
- 1 tbsp Shaoxing wine
Variation, restaurant method: heat the wok hard, swirl in oil and dump it, or heat, kill the flame and swirl about two tablespoons of oil for a non-stick surface; add aromatics immediately, sizzle a tablespoon of Shaoxing wine, toss in the beef, swirl in soy sauce, add the broccoli and a saucy or not-saucy sauce, and finish with a drizzle of oil for sheen.
Heat about half a centimetre of oil in a large non-stick pan to about 190C, add the beef 2 to 3 mm thick, flipping a few pieces, for about 45 seconds; drain through a fine mesh sieve.
- 3–4 tbsp oil
Over a medium-low flame, heat three to four tablespoons of oil with minced garlic and ginger until fragrant, about a minute.
Turn the flame to high, push the aromatics to one side, add the wine to the other side and cover; uncover after about ten seconds and mix.
- 1 tsp soy sauce
Add the beef and coat it in the flavoured oil; swirl in a teaspoon of soy sauce, then add the blanched broccoli and move quickly so it does not release water.
- ½ tbsp oil
Add the sauce; once thickened, heat off, drizzle in half a tablespoon of oil for sheen and serve.