Recipe courtesy of Asian Food Network
Easy peasy and an absolute pleasure to eat – the beef and broccoli stir fry. Found in quite possibly every Chinese restaurant, this savoury dish is at its best when the beef is sliced against the grain and allowed to sit in the marinade.
The icing on the cake? It uses the simplest of ingredients found in any kitchen, such as ginger, soy sauce and oyster sauce.
Ingredients
Serves 2
- 250g beef tenderloin
- 180g broccoli florets
- water for boiling and a few drops of oil
- 2½ tbsp oil
- 5cm ginger (peeled & sliced)
- 6-8 carrot slices.
Beef marinade:
- ½ tbsp soy sauce
- 1 tsp rice wine
- ½ tsp sesame oil
- ¼ tsp pepper
- 1 tbsp cornstarch.
Sauce:
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ¼ tsp sesame oil
- ½ tsp sugar
- 1 tsp cornstarch
- 4 tbsp water.
Instructions
1. Cut and marinate the beef
- Cut the beef into slices.
- Marinate the beef with the ingredients for the marinade for a minimum of 15 minutes.
2. Blanch the broccoli and carrot
- Bring a pot of water to boil and add a few drops of oil.
- Blanch the broccoli florets and carrot in the hot water for about 10 seconds.
- Remove the broccoli and carrot immediately with a slotted spoon or strainer, draining the excess water. Set aside.
3. Stir fry the beef
- Heat one tablespoon of oil in a skillet over a high heat.
- Stir fry the beef until mostly cooked. Dish out and set aside.
4. Stir fry broccoli and beef
- Heat the remaining oil in a skillet over a high heat.
- Add the ginger and stir fry until aromatic.
- Transfer the beef into the pan and stir-fry for one minute.
- Add the broccoli, carrot and the sauce.
- Stir to combine the ingredients well.
5. Plate and serve
- As soon as the sauce thickens, dish out and serve immediately.
Asian Food Network
