Beef and Broccoli Stir-Fry
Tender beef strips with broccoli florets in a savory oyster and dark soy glaze infused with fresh ginger and garlic.
600g
1tsp
45ml
30ml
30g
60ml
4piece
15g
60ml
15ml
15ml
620ml
500g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 600g | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 45ml | — | — | |
| 4 | | 30ml | — | — | |
| 5 | | 30g | — | — | |
| 6 | | 60ml | — | — | |
| 7 | | 4piece | — | — | |
| 8 | | 15g | — | — | |
| 9 | | 60ml | — | — | |
| 10 | | 15ml | — | — | |
| 11 | | 15ml | — | — | |
| 12 | 10g | — | — | ||
| 13 | | 620ml | — | — | |
| 14 | | 500g | — | — |
Hold the flank steak with your free hand and slice it thinly across the grain at an angle of about 45 degrees, cutting slices roughly 3–4 mm thick.
Flank steak · 600 g
Transfer the sliced beef into the large bowl.
Sprinkle the bicarbonate of soda over the beef.
Bicarbonate of soda · 1 tspPour the soy sauce over the beef.
Soy sauce · 15 mlAdd the Shaoxing rice wine to the bowl.
Shaoxing rice wine · 15 mlSpoon the cornstarch into the bowl.
Cornstarch · 15 gDrizzle the vegetable oil into the bowl.
Vegetable oil · 15 mlUse chopsticks to toss and work everything together until the beef is evenly coated and no dry cornstarch remains.
Leave the beef to marinate at room temperature for 30 minutes so the bicarbonate of soda tenderises the meat.
Crush each garlic clove flat with the side of the knife and peel away the skin.
Garlic · 4 piece
Finely chop the peeled garlic cloves into small, even pieces.
Scrape the chopped garlic into the small bowl.
Scrape the skin off the ginger with the edge of a peeler, working around the knobbles.
Fresh ginger · 15 gFinely chop the peeled ginger into tiny, even pieces.
Scrape the chopped ginger into the small bowl with the garlic.
Measure the oyster sauce into a second small bowl.
Oyster sauce · 60 mlAdd the soy sauce to the sauce bowl.
Soy sauce · 30 mlAdd the dark soy sauce to the sauce bowl.
Dark soy sauce · 15 mlPour the Shaoxing rice wine into the sauce bowl.
Shaoxing rice wine · 15 mlAdd the sesame oil to the sauce bowl.
Sesame oil · 15 mlSpoon the sugar into the sauce bowl.
Add the cornstarch to the sauce bowl.
Cornstarch · 15 gPour the water into the sauce bowl.
Water · 120 mlStir everything together until the sugar and cornstarch have completely dissolved and the sauce is smooth.
Cut away the tough lower stalk and remove any yellowed leaves from the broccoli head.
Broccoli · 500 gCut the trimmed broccoli into bite-sized florets, slicing any larger florets in half through the stalk so all pieces are roughly even.
Tip the broccoli florets into the large deep pan.
Pour enough water into the pan to just cover the broccoli.
Water · 500 mlBring the water to a rolling boil over high heat and blanch the broccoli for 90 seconds until it is bright green and just tender but still with a definite bite.
Tip the broccoli into a colander and shake it to drain off all the water.
Pour the vegetable oil into the wok.
Vegetable oil · 30 ml
Set the wok over the highest heat and leave it until the oil is shimmering and beginning to smoke.
Add the marinated velveted beef to the wok in a single layer, spreading it out quickly with tongs.
Leave the beef undisturbed for 30 seconds to sear on one side, then toss and stir-fry for a further 60 seconds until just cooked through and lightly coloured — it will finish cooking later.
Lift the seared beef out of the wok into a medium bowl, leaving any oil behind.
Add the remaining vegetable oil to the wok.
Vegetable oil · 15 mlTip the garlic and ginger into the hot wok.
Stir-fry the garlic and ginger constantly for 30 seconds until fragrant and just turning golden at the edges.
Add the drained blanched broccoli to the wok.
Toss the broccoli with the garlic and ginger over high heat for 60 seconds until it is heated through and glistening.
Return the seared beef to the wok.
Pour the stir-fry sauce over everything in the wok.
Toss everything together over high heat for about 60 seconds, stirring constantly, until the sauce thickens, turns glossy, and clings to the beef and broccoli.
Spoon and lift the beef and broccoli onto a large serving platter, scraping every drop of the glossy sauce over the top.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 g | | Hold the flank steak with your free hand and slice it thinly across the grain at an angle of about 45 degrees, cutting slices roughly 3–4 mm thick.⏱ 1 min 30sResultSliced flank steak |
| 2 | Sliced flank steakstep 1 | | Transfer the sliced beef into the large bowl.⏱ 10sResultSliced flank steak |
| 3 | 1 tsp | | Sprinkle the bicarbonate of soda over the beef.⏱ 10sResultSliced flank steak and bicarbonate of soda |
| 4 | 15 ml | | Pour the soy sauce over the beef.⏱ 5sResultSliced flank steak and bicarbonate of soda and soy sauce |
| 5 | 15 ml | | Add the Shaoxing rice wine to the bowl.⏱ 5sResultShaoxing rice wine mixture |
| 6 | 15 g | | Spoon the cornstarch into the bowl.⏱ 5sResultShaoxing rice wine mixture |
| 7 | 15 ml | | Drizzle the vegetable oil into the bowl.⏱ 5sResultShaoxing rice wine mixture |
| 8 | — | | Use chopsticks to toss and work everything together until the beef is evenly coated and no dry cornstarch remains.⏱ 30sResultVelveted beef |
| 9 | — | | Leave the beef to marinate at room temperature for 30 minutes so the bicarbonate of soda tenderises the meat.⏱ 30 minResultMarinated velveted beefused in step 33 |
| 10 | 4 piece | | Crush each garlic clove flat with the side of the knife and peel away the skin.⏱ 30sResultPeeled garlic cloves |
| 11 | Peeled garlic clovesstep 10 | | Finely chop the peeled garlic cloves into small, even pieces.⏱ 30sResultFinely chopped garlic |
| 12 | Finely chopped garlicstep 11 | | Scrape the chopped garlic into the small bowl.⏱ 5sResultMeasured garlic |
| 13 | 15 g | | Scrape the skin off the ginger with the edge of a peeler, working around the knobbles.⏱ 20sResultPeeled fresh ginger |
| 14 | Peeled fresh gingerstep 13 | | Finely chop the peeled ginger into tiny, even pieces.⏱ 30sResultFinely chopped ginger |
| 15 | Finely chopped gingerstep 14 | | Scrape the chopped ginger into the small bowl with the garlic.⏱ 5sResultFinely chopped ginger and measured garlicused in step 37 |
| 16 | 60 ml | | Measure the oyster sauce into a second small bowl.⏱ 5sResultFish Sauce And Oyster Sauce |
| 17 | 30 ml | | Add the soy sauce to the sauce bowl.⏱ 5sResultFish sauce and oyster sauce and soy sauce |
| 18 | 15 ml | | Add the dark soy sauce to the sauce bowl.⏱ 5sResultFish sauce mixture |
| 19 | 15 ml | | Pour the Shaoxing rice wine into the sauce bowl.⏱ 5sResultFish sauce and shaoxing rice wine mixture |
| 20 | 15 ml | | Add the sesame oil to the sauce bowl.⏱ 5sResultFish sauce and shaoxing rice wine mixture |
| 21 | 10 g | | Spoon the sugar into the sauce bowl.⏱ 5sResultFish sauce and shaoxing rice wine mixture |
| 22 | 15 g | | Add the cornstarch to the sauce bowl.⏱ 5sResultFish sauce and shaoxing rice wine mixture |
| 23 | 120 ml | | Pour the water into the sauce bowl.⏱ 5sResultFish sauce and shaoxing rice wine mixture |
| 24 | — | | Stir everything together until the sugar and cornstarch have completely dissolved and the sauce is smooth.⏱ 20sResultCombined stir-fry sauceused in step 42 |
| 25 | 500 g | | Cut away the tough lower stalk and remove any yellowed leaves from the broccoli head.⏱ 30sResultTrimmed broccoli |
| 26 | Trimmed broccolistep 25 | | Cut the trimmed broccoli into bite-sized florets, slicing any larger florets in half through the stalk so all pieces are roughly even.⏱ 45sResultCut broccoli florets |
| 27 | Cut broccoli floretsstep 26 | | Tip the broccoli florets into the large deep pan.⏱ 10sResultCut broccoli florets |
| 28 | 500 ml | | Pour enough water into the pan to just cover the broccoli.⏱ 10sResultCut broccoli florets and water |
| 29 | — | | Bring the water to a rolling boil over high heat and blanch the broccoli for 90 seconds until it is bright green and just tender but still with a definite bite.⏱ 3 minResultBlanched broccoli |
| 30 | Blanched broccolistep 29 | | Tip the broccoli into a colander and shake it to drain off all the water.⏱ 15sResultDrained blanched broccoliused in step 39 |
| 31 | 30 ml | | Pour the vegetable oil into the wok.⏱ 5sResultSalt and vegetable oil mixture |
| 32 | — | | Set the wok over the highest heat and leave it until the oil is shimmering and beginning to smoke.⏱ 1 minResultHot oil |
| 33 | Marinated velveted beefstep 9 | | Add the marinated velveted beef to the wok in a single layer, spreading it out quickly with tongs.⏱ 10sResultHot oil and marinated velveted beef |
| 34 | — | | Leave the beef undisturbed for 30 seconds to sear on one side, then toss and stir-fry for a further 60 seconds until just cooked through and lightly coloured — it will finish cooking later.⏱ 1 min 30sResultSeared beef |
| 35 | Seared beefstep 34 | | Lift the seared beef out of the wok into a medium bowl, leaving any oil behind.⏱ 15sResultSeared beefused in step 41 |
| 36 | 15 ml | | Add the remaining vegetable oil to the wok.⏱ 5sResultSalt and vegetable oil mixture |
| 37 | Finely chopped ginger and measured garlicstep 15 | | Tip the garlic and ginger into the hot wok.⏱ 5sResultFinely chopped ginger and measured garlic mixture |
| 38 | — | | Stir-fry the garlic and ginger constantly for 30 seconds until fragrant and just turning golden at the edges.⏱ 30sResultFragrant garlic and ginger |
| 39 | Drained blanched broccolistep 30 | | Add the drained blanched broccoli to the wok.⏱ 10sResultFragrant garlic and ginger and drained blanched broccoli |
| 40 | — | | Toss the broccoli with the garlic and ginger over high heat for 60 seconds until it is heated through and glistening.⏱ 1 minResultStir-fried broccoli |
| 41 | Seared beefstep 35 | | Return the seared beef to the wok.⏱ 10sResultStir-fried broccoli and seared beef |
| 42 | Combined stir-fry saucestep 24 | | Pour the stir-fry sauce over everything in the wok.⏱ 5sResultStir-fried broccoli and seared beef and combined stir-fry sauce |
| 43 | — | | Toss everything together over high heat for about 60 seconds, stirring constantly, until the sauce thickens, turns glossy, and clings to the beef and broccoli.⏱ 1 minResultBeef and broccoli stir-fry |
| 44 | Beef and broccoli stir-frystep 43 | | Spoon and lift the beef and broccoli onto a large serving platter, scraping every drop of the glossy sauce over the top.⏱ 15sResultBeef and broccoli stir-fry |
| Total Time | 41 min | ||
| Nutrient | Per serving |
|---|---|
| 507kcal | |
| 45g | |
| 27g | |
| 6g | |
| 23g | |
| 6g | |
| 4g | |
| 1,358mg |
Beef and Broccoli Stir-Fry
Tender beef strips with broccoli florets in a savory oyster and dark soy glaze infused with fresh ginger and garlic.
What you’ll doYou will marinate sliced beef in bicarbonate of soda for 30 minutes to tenderise it, blanch broccoli until bright green, then sear the beef in a screaming-hot wok before building the finished dish by stir-frying garlic and ginger, adding the broccoli, returning the beef, and coating everything in a glossy sauce.
Ingredients
- Flank steak600 g
- Bicarbonate of soda1 tsp
- Soy sauce45 ml
- Shaoxing rice wine30 ml
- Cornstarch30 g
- Vegetable oil60 ml
- Garlic4 piece
- Fresh ginger15 g
- Oyster sauce60 ml
- Dark soy sauce15 ml
- Sesame oil15 ml
- White sugar10 g
- Water620 ml
- Broccoli500 g