Authentic Beef and Broccoli Stir Fry
Ingredients: sirloin tip, baking soda, white pepper, dark soy sauce, Chinese cooking wine · 30 min cook time · 485kcal · ~₩15,850
Ingredients
300g sirloin tip, 0.33tsp baking soda, 1pinch white pepper, 1tbsp dark soy sauce, 1.5tbsp Chinese cooking wine, 1.5tbsp cornstarch, 0.5tsp saté sauce, 2tbsp oil, 300g gai lan, 1tbsp light soy sauce, 0.5tbsp oyster sauce, 0.5tbsp fish sauce, 0.5tsp sugar, 1tsp cornstarch, 0.25cup water, 1tbsp minced garlic, 1tsp ginger, 2servings white rice
Instructions
1. Remove silver skin from the sirloin tip. Cut the beef into a few big pieces, then slice it into ¼-inch thick slices.
2. In a bowl, add ⅓ tsp of baking soda, white pepper to taste, dark soy sauce, 1.5 Tbsp of Chinese cooking wine (or beef stock), 1.5 Tbsp of cornstarch, and ½ tsp of saté sauce (or Thai-style shrimp paste). Mix everything until well combined.
3. Add a drizzle of oil to coat the beef, preventing the slices from tangling and making it easier to stir-fry later. Set aside.
4. Discard the end of the gai lan. Separate the stem and the leaves. Cut the stem at a 45-degree angle into bite-sized pieces.
5. In a bowl, add 1 Tbsp of light soy sauce, ½ Tbsp of oyster sauce, ½ Tbsp of fish sauce, ½ tsp of sugar, 1 tsp of cornstarch, and ¼ cup of water. Mix well and set aside.
6. Turn the heat to high and heat the wok until smoking hot. Add oil and swirl it around to create a non-stick layer.
7. Add the beef and spread it out. Let it cook over high heat for a couple of minutes until charred. Remove the beef from the wok, but leave the oil behind.
8. Add the gai lan stem, minced garlic, and ginger to the wok. Stir over medium heat for a couple of minutes. Add a splash of water to create some steam to help cook the stem through.
9. Add the gai lan leaves and keep cooking until wilted.
10. Introduce the beef back into the wok. Pour in the prepared sauce and stir until the sauce is thickened.
11. Serve with white rice.
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