Cook and Scale
Beef and Broccoli
4 servings · 32 min total
Tender velvet-marinated beef and crisp broccoli tossed in a rich garlic-ginger oyster sauce. The Chinese-restaurant staple, ready in 20 minutes.
Ingredients
- 500 g beef steak, sliced thin
- 400 g broccoli, in florets
- 3 tbsp vegetable oil
- 4 garlic, minced
- 15 g fresh ginger, grated
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1½ dl beef stock
- 1 tsp sesame oil
- 300 g white rice, to serve
Contains: Gluten, Soy, Molluscs, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Marinate the beef — Toss the sliced beef with 1 tablespoon soy sauce and the cornstarch, and let it sit while you prep the rest.
- 2.
Blanch broccoli, mix sauce — Blanch the broccoli in boiling water for 2 minutes, then drain. Whisk the remaining soy sauce, oyster sauce, sugar, and stock.
- 3.
Sear the beef — Sear the beef in the hot oil over high heat for 4 minutes until browned, then add the garlic and ginger.
- 4.
Simmer to glaze and serve — Return the broccoli, pour in the sauce, and simmer for 3 minutes until it thickens and coats everything. Drizzle with sesame oil and serve over rice.