Beef & Broccoli
Standard · 35 min · Serves 2 · Chinese
Dietary: dairy-free, nut-free
Tender strips of beef and crisp broccoli tossed in a glossy garlic-ginger oyster sauce and served over steamed rice, a fast savory Chinese takeout favorite made at home.
Ingredients
For 2 servings
Rice
- 150 g rice
Sauce
- 2 tbsp oyster sauce
- 1.5 tbsp soy sauce
- 2 tbsp beef broth, or water (optional)
- 0.5 tsp sugar
- 1 tsp sesame oil, toasted (optional)
- 1 tsp cornstarch
Beef & broccoli
- 280 g beef strip, thinly sliced against the grain
- 250 g broccoli, cut into small florets
- 2 clove garlic, minced
- 8 g ginger, minced (about 2½ tsp)
- 1 tbsp vegetable oil
Steps
Rice
- Rinse the rice and cook it in a rice cooker or a covered pot for about 15 minutes, until tender and fluffy. Keep it covered while you stir-fry.
Sauce
- Whisk the oyster sauce, soy sauce, beef broth (if using), sugar and sesame oil (if using) in a small bowl until the sugar dissolves. In a separate cup, stir the cornstarch into 1 tablespoon of cold water until smooth.
Beef & broccoli
- Season the beef lightly with salt and pepper. Heat 1 teaspoon of the oil in a large skillet or wok over medium heat, add the broccoli and stir-fry for about 4 minutes, until bright green and crisp-tender.
- Add the garlic and ginger and cook for 30 seconds, stirring, until fragrant. Tip onto a plate.
- Wipe out the pan with paper towel, turn the heat to high and add the remaining oil. When it shimmers, lay in half the beef in a single layer and sear for 2 to 3 minutes a side, until well browned, then repeat with the rest. Crowding the pan steams the beef gray instead of browning it.
- Return all the beef and the broccoli to the pan and toss for about 1 minute, until the broccoli is hot again.
- Pour in the sauce and let it bubble for 30 seconds. Stir the slurry again, since the cornstarch settles, then add it and cook, stirring, for about 1 minute, until the sauce is glossy and coats everything. Serve straight away over the rice.