Restaurant-Style Beef & Broccoli Stir Fry (Thịt Bò Xào Bông Cải Xanh)

By Vicky Pham · 45 min

Ingredients

Instructions

1. Cut the beef into thin bite-size slices against the grain. Toss with baking soda and water and leave for 15 minutes.
2. Beat in the egg, then add the cornstarch and toss again. Set aside.
3. Mix the sugar, water, soy sauce, oyster sauce and dark soy sauce in a bowl. In a small bowl, dissolve the tapioca starch in room-temperature water.
4. Bring about 1 inch of water to a rolling boil in a wok or skillet. Blanch the broccoli for 2–3 minutes, until bright green and just tender when pierced with a fork.
5. Dry the pan completely. Add oil to about ½ inch deep and heat to 375°F (190°C). Fry the beef slices one at a time for 2–3 minutes, until golden on all sides, then remove.
6. Pour out the oil, leaving 1 tablespoon. Heat, add the garlic and fry for 10 seconds.
7. Add the sauce, broccoli and beef, toss, and cook for 2 minutes so they absorb the sauce.
8. Re-whisk the starch mixture, add it to the pan and toss until the sauce thickens. Serve with rice or noodles.

Summarized from Vicky Pham's video. Watch it for the details.

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