55 minutes
A delicious stir-fry featuring tender beef and crisp-tender Chinese broccoli in a savory sauce.
Beef Flank Steak, sliced 1/8 inch thick
0 lb
teaspoons
Shaoxing Wine
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
tablespoons
teaspoons
Oyster sauce
teaspoons
teaspoons
teaspoons
Chinese Broccoli, cut on the diagonal
0 lb
Vegetable Oil, divided
tablespoons
Shallots, sliced
each
Garlic, coarsely chopped
cloves
Cooked White Rice
to serve
1. Marinate the Beef
In a medium bowl, combine the beef slices with soy sauce, Shaoxing wine, oil, cornstarch, salt, sugar, and white pepper. Mix well to ensure the beef is fully coated in the marinade. Let it sit for 30 minutes. This step tenderizes the beef and infuses it with a savory depth of flavor.
2. Prepare the Sauce
In a small bowl, stir together the water, sesame oil, oyster sauce, soy sauce, and cornstarch until the cornstarch is fully dissolved. Set aside.
3. Blanch the Chinese Broccoli
Bring a pot of water to a boil and add a pinch of salt. Add the Chinese broccoli and cook for about 1 minute if using regular gai lan, or 30 seconds if using baby gai lan. Drain immediately to maintain its bright green color and crisp-tender texture.
4. Stir-Fry the Beef
Heat 1 tablespoon of oil in a wok over high heat. Add the marinated beef, spreading it out in a single layer, and let it cook undisturbed for 1 minute to achieve a good sear. Stir and cook for another 2 minutes until the beef is browned but not fully cooked through. Transfer the beef to a plate and set aside.
5. Stir-Fry the Aromatics and Broccoli
In the same wok, add the remaining tablespoon of oil. Once hot, add the sliced shallots and chopped garlic. Stir-fry for about 1 minute until fragrant. Add the blanched Chinese broccoli and stir-fry for another minute until everything is well combined.
6. Combine the Beef and Sauce
Return the partially cooked beef to the wok. Pour in the prepared sauce and stir to coat all the ingredients. Cook for about 1 minute until the sauce thickens and evenly clings to the beef and broccoli.
7. Serve
Transfer the stir-fry mixture to a serving platter and serve immediately with cooked white rice.
Swap beef for shrimp and Chinese broccoli for snow peas, with a splash of fish sauce for umami.
Use chicken, bell peppers, and peanuts with a sauce of Sichuan peppercorns, chili flakes, and Chinese black vinegar.
Add oyster sauce for umami depth, hoisin for sweetness, or rice vinegar for acidity.
Choose thinly sliced pork loin and colorful bell peppers with a touch of hoisin sauce.
Opt for firm tofu and thicken the sauce with cornstarch to cling to the tofu.
Use a mixture of soy sauce, Shaoxing wine, cornstarch, and a touch of sugar for at least 30 minutes to tenderize and flavor the beef.
Stir-fry ingredients quickly on high heat to achieve a smoky "wok hei" flavor, keeping them moving to prevent burning.
After marinating, blanch the beef in hot oil or water for a minute before stir-frying to keep it tender and juicy.
Opt for fresh Chinese broccoli, high-quality beef, and fresh aromatics to significantly improve the taste of your stir-fry.
Ensure the wok is very hot to achieve the characteristic sear and char of a great stir-fry.
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