Cantonese style stir-fried beef with broccoli
Ingredients: beef (shank or flank), broccoli, garlic, ginger (pre-minced), spring onion · 30 min cook time · 420kcal · ₩14,500
Ingredients
300g beef (shank or flank), 1head broccoli, 4cloves garlic, 1spoon ginger (pre-minced), 0.5stalk spring onion, 0.5piece carrot, 1pinch baking soda, 2spoons oyster sauce, 2spoons soy sauce, 1spoon dark soy sauce, 1spoon rice wine, 1spoon Chinese wine, 2spoons potato starch, 1spoon sugar, 1pinch white pepper, 1spoon cooking oil, 1spoon sesame oil
Instructions
1. Soak the beef in water to draw out the blood.
2. Mince garlic, slice spring onion and ginger, and cut half a carrot.
3. Cut the broccoli into bite sizes and parboil briefly in salted water to maintain the crunch.
4. Marinate the beef with baking soda, oyster sauce, soy sauce, rice wine, potato starch, white pepper, a bit more potato starch, and some water. Massage well and let it rest for 20 minutes.
5. Make the sauce by combining soy sauce, oyster sauce, dark soy sauce, Chinese wine, sugar, white pepper, potato starch, and water.
6. Heat cooking oil in a wok and sear the marinated beef until one side is caramelized. Flip and remove from the wok when about 70 percent cooked.
7. Add oil to the wok, sauté spring onion, then add carrot because it takes longer to cook. Add broccoli and stir-fry for 30 seconds.
8. Add the semi-cooked meat, the sauce, and water to the wok. Toss well to combine and finish with a drizzle of sesame oil.
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