Chaozhou-style beef and Chinese broccoli stir-fry with gravy over rice
Souped Up Recipes · ♥ 1.6K likes · 19.7K views · 4 min video
Read about steaks in the BrightCulinary Book
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Ingredients
Method
Techniques
- 300 g flank steak
- 300 g Chinese broccoli
- 3 cloves garlic
Cut the beef into strips, then thinly slice the strips into small pieces.
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ tsp ground white pepper
- ½ tbsp soy sauce
- ½ tbsp satay sauce
Marinate with 1/4 tsp each salt, baking soda and ground white pepper, 1/2 tbsp soy sauce and 1/2 tbsp satay sauce; mix thoroughly and set aside.
Slice the gailan stems into thin rounds and cut the leaves into short pieces; keep stems and leaves separate.
Heat the wok on high until smoking; add a drizzle of oil and swirl.
Add diced garlic, 1 1/2 tbsp diced Thai bird eye chilies and the gailan stems; stir 2 minutes.
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
Season with 1 tbsp fish sauce and 1 tbsp oyster sauce; toss in the gailan leaves and mix.
Seasoning and the gravy
- 1 tsp corn starch
- ¼ cup water
Mix 1 tsp corn starch with 1/4 cup water until smooth and pour into the wok to make a gravy.