Beef with Chinese Broccoli
Delicious beef with Chinese broccoli recipe, a delightful twist on traditional beef and broccoli.
Equipment
- Wok
Ingredients
- 8 oz flank steak (225g)
- 1 teaspoon cornstarch
- 1 teaspoon oil
- 1 teaspoon soy sauce
- 3 tablespoon oil (divided)
- 3 slices fresh ginger (or more if you like)
- 2 cloves garlic (sliced)
- 16 oz Chinese broccoli (1 bunch - washed, cut into 3-inch pieces, and drained of excess water)
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- ¼ teaspoon salt
- ⅛ teaspoon sugar
- ¼ teaspoon sesame oil
- ¼ cup hot chicken stock (60 ml) or beef stock
- 2 tablespoon cornstarch (mixed into a slurry with 2 tablespoons water)
Instructions
- Trim off any excess fat and fibrous membrane from the flank steak, slice into ¼-inch thick pieces about 2½ inches wide at a 45 degree angle against the grain. If needed, freeze until firm for easier slicing.
- In a bowl, add 1 teaspoon each of cornstarch, oil, and soy sauce to the beef. Massage the ingredients into the beef and set aside to marinate for 20 minutes.
- Heat a wok over high heat, add 1 tablespoon of oil. When smoking, sear the beef for 30-60 seconds until browned. Remove and set aside. Add 2 tablespoons of oil and ginger to the wok, caramelize for 15 seconds, then add garlic and Chinese broccoli. Stir-fry for 1 minute.
- Return the beef to the wok, add oyster sauce, soy sauce, salt, sugar, sesame oil, and hot chicken stock. Stir-fry until mixed thoroughly.
- Once boiling, push beef and veggies away and gradually stir in the cornstarch slurry to thicken the sauce. Adjust liquid as desired.
- Plate and serve over hot steamed rice.
Nutrition
Serving: 4servingsCalories: 264kcalCarbohydrates: 16gProtein: 17gFat: 15gSaturated Fat: 2gCholesterol: 34mgSodium: 538mgPotassium: 689mgFiber: 4gSugar: 3gVitamin A: 945IUVitamin C: 136mgCalcium: 86mgIron: 2mg
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