Beef and Broccoli

Chinese · 30 min · Beef · dairy-free, low-carb, high-protein

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Ingredients

• 450 g flank steak, thinly sliced
• 4 cups broccoli florets
• 3 cloves, minced garlic
• 1 inch, minced fresh ginger
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1.5 tbsp cornstarch
• 1 tbsp Shaoxing wine
• 3 tbsp neutral oil
• 1/2 cup beef stock

Method

1. Velvet the beef with 1 tbsp soy sauce, 1 tbsp cornstarch, and a splash of water; rest 15 minutes.
2. Blanch the broccoli in boiling water for 90 seconds, then drain.
3. Sear the beef in 2 tbsp oil in a very hot wok for 1 minute until browned; remove.
4. Add remaining oil, garlic, and ginger and stir-fry 30 seconds.
5. Add oyster sauce, remaining soy, Shaoxing wine, and stock, then thicken with the remaining cornstarch slurry.
6. Return the beef and broccoli and toss 1 minute until coated in a glossy sauce.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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