Beef and Broccoli with Garlic Sauce

Instructions

1. Step 1

   Slice the beef thinly against the grain.

   Cookware: Chef Knife, cutting board

2. Step 2

   Cut the broccoli crown into bite-size florets, peel and thinly slice the tender stem, mince the garlic, and finely grate the ginger.

   Cookware: Chef Knife, cutting board

3. Step 3

   Place the beef in a mixing bowl. Add 15 ml soy sauce, the Shaoxing wine, 8 gr cornstarch, and the sesame oil; mix well and marinate for 15 minutes.

   Timer: 15 min (fixed)

   Ingredients used: 500.0 gr Beef Sirloin, 8.0 gr Cornstarch, 5.0 ml Sesame Oil, 15.0 ml Shaoxing Wine, 15.0 ml Soy Sauce

   Cookware: mixing bowl

4. Step 4

   In a small bowl, combine the remaining 45 ml soy sauce with the oyster sauce, sugar, 150 ml water, and black pepper.

   Ingredients used: 12.0 gr Granulated Sugar, 1.0 gr Ground Black Pepper, 30.0 ml Oyster Sauce, 45.0 ml Soy Sauce, 150.0 ml Water

   Cookware: small bowl

5. Step 5

   In another small bowl, stir the remaining 16 gr cornstarch with the remaining 30 ml water until smooth.

   Ingredients used: 16.0 gr Cornstarch, 30.0 ml Water

   Cookware: small bowl

6. Step 6

   Heat the wok over high heat. Add 15 ml neutral oil, spread the marinated beef into one layer, and stir-fry until browned but not fully cooked, about 2 minutes; transfer it to a clean plate.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: plate, spatula, wok

7. Step 7

   Return the wok to high heat and add the remaining 15 ml neutral oil. Add the broccoli and stir-fry until bright green and beginning to soften, about 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 450.0 gr Broccoli, 15.0 ml Vegetable Oil

   Cookware: spatula, wok

8. Step 8

   Add the garlic and ginger to the broccoli and stir-fry until aromatic, about 30 seconds.

   Ingredients used: 20.0 gr Garlic, 10.0 gr Ginger

   Cookware: spatula, wok

9. Step 9

   Reduce to medium heat, stir in the prepared sauce, and simmer until the broccoli is crisp-tender, about 2 minutes.

   Timer: 2 min (fixed)

   Cookware: spatula, wok

10. Step 10

    Stir the slurry again, then add it to the wok with the browned beef. Cook, stirring, until the sauce is glossy and thick and the beef reaches 71°C, 1 to 2 minutes.

    Timer: 2 min (fixed)

    Cookware: spatula, wok