Recipe video above. Faster than take out, healthier and tastier. This is a recipe from a Chinese restaurant! If using economical beef, consider tenderising it the Chinese way ("velveting", simple, highly effective!)
Ingredients
- 2 tbspcornstarch / cornflour
- 1/4 cupwater
- 1 tspsugar
- 1 tbspdark soy sauce ((Note 1))
- 1 1/2 tbsplight soy sauce ((Note 1))
- 1 tbspChinese cooking wine ((Shaoxing wine) (Note 2))
- 1/8 tspChinese five spice powder ((Note 3))
- 1 tspsesame oil (optional)
- 1/8 tsptsp black pepper
- 2 tbspoil
- 12 oz/ 360g beef fillet, flank or rump ((Note 4 for tenderising option))
- 1garlic clove, finely chopped
- 1 tspfresh ginger, finely chopped
- 4- 5 cups broccoli florets ((1 head), cooked (Note 5))
- 1 cupwater
- Sesame seeds (optional)
Instructions
- 1
Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.
- 2
Slice the beef into 1/4" / 0.5cm thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.
- 3
Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned.
- 4
Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until beef is no longer pink.
- 5
Pour Sauce and water into the skillet and quickly mix.
- 6
When the sauce starts bubbling, add broccoli. Stir to coat the broccoli in Sauce, then let it simmer for 1 minute or until Sauce is thickened.
- 7
Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.