Beef & Broccoli (西兰花炒牛肉)

西兰花炒牛肉

Beef & Broccoli (西兰花炒牛肉) — Cantonese / Home-styleGuangdong / home cooking home cooking.

Ingredients

• flank steak (or sirloin), sliced thin against the grain
• broccoli, cut into small florets
• light soy sauce (marinade)
• Shaoxing wine (marinade)
• cornstarch (marinade)
• neutral oil (marinade, to seal)
• oyster sauce
• light soy sauce (sauce)
• cornstarch slurry (1 tsp starch + 2 tbsp water)
• garlic, sliced
• ginger, sliced
• neutral oil for cooking
• salt (for blanching)

Instructions

1. Slice beef thinly against the grain. Marinate with soy, Shaoxing, and cornstarch; finish with 1 tsp oil to seal. Rest 10 minutes. (Beef coated in a glossy starchy glaze)
2. Blanch broccoli in boiling salted water 60-90 seconds, then shock in cold water. Drain well. (Broccoli turns bright green and is crisp-tender)
3. Mix sauce: oyster sauce + soy + cornstarch slurry in a small bowl. (Slurry fully dissolved, sauce uniform)
4. Heat 1.5 tbsp oil in a wok over high until smoking lightly. Add beef in one layer; sear 1 minute, then stir-fry until 80% cooked. Remove. (Beef sears brown on edges, still slightly pink inside)
5. Add remaining oil + garlic + ginger; stir 15 seconds until fragrant. Return beef with any juices. (Garlic edges just begin to color)
6. Add broccoli, pour in the sauce. Toss rapidly 30-45 seconds until glossy and everything is coated. (Sauce thickens to a glossy coat over beef and broccoli)