Chinese
Beef and Broccoli
Takeout-style beef that stays genuinely tender, thanks to a cornstarch velveting step that takes two extra minutes and changes everything.
- Time
- 30 mins
- Serves
- 4
- Steps
- 7
- Ingredients
- 10
Method
- 01
Toss the sliced beef with 1 tbsp cornstarch, the baking soda and 1 tbsp water. Leave it 15 minutes. This is what keeps it tender.
- 02
Mix the oyster sauce, soy sauce, stock, sugar and the remaining cornstarch into a sauce. Set aside.
- 03
Blanch the broccoli in boiling water for 90 seconds, then drain and run under cold water to keep it bright green.
- 04
Heat 2 tbsp oil in a wok until smoking. Sear the beef in a single layer for 1 minute per side, then remove. Do it in two batches so it browns instead of steams.
- 05
Add the last of the oil with the garlic and ginger and stir for 20 seconds.
- 06
Pour in the sauce and let it bubble and thicken, about 1 minute.
- 07
Return the beef and broccoli, toss to coat everything in the glaze, and serve over rice.
