Beef and Chinese broccoli stir-fry
Souped Up Recipes · ♥ 2.6K likes · 51.9K views · 5 min video
Read about round (top, bottom, eye of round, knuckle) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g sirloin tip
- 8.3 g dark soy sauce
- 227 g gai lan
- 34 g oil
- 9 g minced garlic
- 6 g ginger
Remove the silver skin from the sirloin tip, cut it into a few big pieces, then slice a quarter inch thick.
- ⅓ tsp baking soda
- white pepper
- 1½ tbsp Chinese cooking wine
- 1½ tbsp cornstarch
- satay sauce
- oil
Mix the beef with the baking soda, white pepper, dark soy sauce, Chinese cooking wine, cornstarch and satay sauce until well combined; add a drizzle of oil to coat so the slices do not tangle, and set aside.
Discard the end of the gai lan, separate stems and leaves, and cut the stems at 45 degrees into bite-sized pieces.
- 1 tbsp light soy sauce
- ½ tbsp oyster sauce
- ½ tbsp fish sauce
- ½ tsp sugar
- 1 tsp cornstarch
- ¼ cup water
Mix the light soy sauce, oyster sauce, fish sauce, sugar, cornstarch and water in a bowl and set aside.
Mixing the stir-fry sauce
Heat the wok on high until smoking hot, add oil and swirl, then spread the beef out and cook over high heat a couple of minutes; remove the beef, leaving the oil.
- water
Stir the gai lan stems with minced garlic and ginger over medium heat a couple of minutes, with a splash of water to steam them through; add the leaves and cook until wilted.