Beef and broccoli

This simple-to-make Chinese restaurant favourite is your weeknight best friend - and weekday, if you’re lucky enough to have leftovers for lunch.

Beef and broccoli Credit: One World Kitchen

• serves

  3-4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 500 g beef flank steak, cut into thin strips
• 2 tbsp oyster sauce
• ½ tsp sugar
• 3 tsp water
• 1 tsp cornflour 
• 12 stalks Chinese broccoli, cut into 2- to 3-inch pieces
• 2 tbsp vegetable oil
• 2-3 cm piece ginger, peeled and finely chopped
• 1 garlic clove, finely chopped
• 1 large shallot, finely chopped
• 3 cups cooked Jasmine rice, for serving
• Salt, for boiling water

Marinade

• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornflour

Marinating time: 30 minutes

Instructions

1. To make the marinade, in a mixing bowl, whisk together soy sauce, sesame oil, and cornflour. Add beef strips and toss until completely coated. Place in the refrigerator to marinate for 30 minutes.
 
2. In a separate mixing bowl, whisk together oyster sauce, sugar, water, and remaining cornflour.
 
3. Bring a pot of lightly salted water to a boil over high heat. Add broccoli to the boiling water and cook for 2 minutes, or until al dente and colour is vibrant green. Strain broccoli and set aside.
 
4. Heat vegetable oil in a wok over medium-high heat. Add ginger, garlic, and shallot, and cook 1-2 minutes. Add beef strips in marinade and cook for 2-3 minutes. Flip beef strips, and cook for 1-2 minutes. Once both sides of beef are slightly browned, add broccoli. Pour oyster sauce mixture over top, toss and cook for 2-3 minutes. Once sauce has thickened, remove from heat.
5. Serve with cooked rice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.