Broccoli & Beef
I always love a meat-with-veg side dish like this stir fried broccoli & beef. The beef is tender even though I used a modest cut (flank). All I need is some rice to go with the beef, broccoli and the savoury sauce. The cooking time is fast, since both broccoli & beef cook quickly, making this dish ideal for weekdays and busy times.
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Cut of beef to use, and how to get tender beef. I usually buy beef flank since it is the most value-for-money cut suitable for stir frying, as compared to ribeye or tenderloin. Despite being a more economical cut, the beef still turned out tender after cooking. The trick is to slice the beef diagonally against the grain, and marinating the beef slices in cornstarch & seasonings for 15-30 minutes. I bought pre-sliced beef from the supermarket, which is a huge convenience, but you can save even more if you slice the beef yourself.
As for the broccoli, I blanch them in boiling water for less than a minute first, so that they don’t have to sit inside the wok for too long. If you want to cook everything in the same wok, fry the beef slices until 3/4 cooked and set them aside on a plate. Add broccoli and stir fry until cooked, then return the beef back to the wok to finish up cooking.
Broccoli & Beef Recipe
Flank is the most value-for-money cut of beef you can use for this stir-fry: the beef will remain tender after cooking, as long as it is not over-cooked. You can also use more premium cuts such as tenderloin, sirloin, or ribeye.
Ingredients:
- 150g beef flank, ribeye or tenderloin sliced thinly & diagonally across the grain
- 1 tbsp cooking oil
- 3 cloves garlic minced
- 4 slices ginger julienned
- 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
- 1/2 tsp light soy sauce
(A) Marinade
- 1 tsp corn starch (flour)
- 1 tsp sesame oil
- 1 tsp oyster sauce
- 1/2 tsp light soy sauce
- 10 drops Maggi seasoning optional; substitute with a pinch of salt or 1/2 tsp fish sauce
- 2 dashes white pepper powder
Directions:
- Marinade beef. In a bowl, add sliced beef with marinade ingredients at (A). Stir to coat evenly. Allow to marinade for 15-30 minutes in the fridge.
- Blanch broccoli. Bring a small pot of water with 1 tsp salt to a boil. Add broccoli florets and cook for 1 minute. Drain the broccoli and run them under running tap water in a sieve until cooled. Set aside.
- Make the stir-fry. Heat oil in wok. Add garlic and ginger. Stir fry quickly until aromatic. Add marinated beef and stir fry until they turn opaque (cooked on surface). Then add blanched broccoli, Chinese wine and light soy sauce. Stir fry briskly until the wine evaporates and everything is coated in the sauce.