Teochew-style beef with Chinese broccoli over rice
Ingredients: flank steak, salt, baking soda, ground white pepper, soy sauce · 15 min cook time · 315kcal · ~₩11,700
Ingredients
300g flank steak, 0.25tsp salt, 0.25tsp baking soda, 0.25tsp ground white pepper, 0.5tsp soy sauce, 0.5tbsp saté sauce, 300g Chinese broccoli (Gai lan), 2tbsp oil, 1tbsp garlic, 1.5tbsp Thai bird's-eye chilies, 1tbsp fish sauce, 1tbsp oyster sauce, 1tsp cornstarch, 0.25cup water
Instructions
1. Cut the flank steak into strips, then thinly slice the strips into small pieces.
2. Marinate the beef with ¼ tsp of salt, ¼ tsp of baking soda, ¼ tsp of ground white pepper, ½ tsp of soy sauce, and ½ tbsp of saté sauce. Mix thoroughly and set aside.
3. Slice the stems of the Chinese broccoli (Gai lan) into thin rounds and cut the leaves into short pieces. Separate the leaves and stems.
4. Heat the wok to high until smoking hot. Add a drizzle of oil and swirl it to cover the bottom.
5. Add the diced garlic, 1.5 tbsp of diced Thai bird's-eye chilies, and the Gai lan stems. Stir for 2 minutes.
6. Add the marinated beef and continue to stir for 2 minutes.
7. Season with 1 tbsp of fish sauce and 1 tbsp of oyster sauce.
8. Toss in the Gai lan leaves and mix until well combined.
9. Quickly mix 1 tsp of cornstarch with ¼ cup of water until no lumps, and pour it into the wok. Mix until the sauce thickens.
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