BETTER THAN TAKEOUT - Authentic Beef and Broccoli Recipe

By Souped Up Recipes · 30 min

Ingredients

Instructions

1. Cut the beef into 2-3 mm thick slices. Mix in 1.5 tbsp Shaoxing wine, 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp baking soda and white pepper to taste, making sure every piece is coated. Add 1 tbsp satay paste and mix again. Rest for 20 minutes.
2. Separate the broccoli leaves from the stems. Halve the big leaves. Slice the stems on an angle into 1/4-inch (about 6 mm) pieces. The stems and leaves cook for different times, so add them in order.
3. Grate 2 cloves of garlic and 1 tsp of ginger and set aside.
4. Heat the wok until smoking, then add 3 tbsp oil and swirl it around until smoking. Add the beef, spread it out and sear one side. Keep stirring until cooked to your liking. Turn off the heat and remove the beef.
5. Using the oil left in the wok, add the broccoli stems and stir for 1 minute, then add the leaves and keep stirring. Add the garlic, ginger, 1/2 tbsp satay paste and 2 tsp oyster sauce and mix well. If the mixture gets sticky, add a splash of water to loosen it.
6. Return the beef to the wok. Taste, and if it needs more seasoning, add a drizzle of fish sauce instead of salt.

Summarized from Souped Up Recipes's video. Watch it for the details.

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