Cantonese Beef and Broccoli
Velveted beef sirloin stir-fried with tender-crisp broccoli in a rich oyster sauce glaze, a Cantonese classic with enduring global appeal.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss beef sirloin with 2 tsp cornstarch, 0.5 tsp baking soda, 2 tsp light soy sauce, and 2 tsp Shaoxing wine; marinate 10 minutes. Cut broccoli into medium florets. Mince garlic and grate ginger. Mix oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, and remaining 2 tsp cornstarch slurry into a sauce bowl.
Boil
Bring salted water to a boil in a pot over high heat. Add broccoli florets, blanch 90 seconds until bright green and tender-crisp. Drain and set aside on a plate.
Sear
Heat 4 tbsp oil in a wok or large skillet over high heat until smoking. Add beef in a single layer, sear 1 to 2 minutes without stirring until browned on one side. Toss once, cook 30 seconds until just cooked through. Remove and set aside.
Bloom
Add minced garlic and grated ginger to the wok, toss over high heat 20 seconds until fragrant. Pour in the sauce, stir over medium heat 1 minute until thickened and glossy.
Glaze and plate
Return beef and broccoli to the wok, toss over high heat 1 minute until evenly coated. Plate immediately over steamed rice and serve.
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