Beef and Broccoli

Ingredients

• 450 g (1 lb) top sirloin, sliced 3 mm (⅛ in) thin across the grain
• 450 g (1 lb) broccoli, cut into small florets
• 3 cloves garlic, sliced
• 1 tbsp grated fresh ginger
• 3 tbsp vegetable oil
• 1 tbsp Shaoxing wine (or dry sherry)
• Steamed rice, to serve

Marinade

• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• ½ tsp baking soda

Sauce

• 80 ml (⅓ cup) beef stock
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tsp cornstarch

Steps

1. Toss the beef with the marinade ingredients and leave for 15 minutes. This light coating is a simple velveting that keeps the slices tender.
2. Whisk the sauce ingredients together in a small bowl.
3. Blanch the broccoli in boiling salted water for 1 minute until bright green, then drain well.
4. Heat a wok or large skillet over high heat until it just begins to smoke. Add 1½ tbsp oil, then spread half the beef in one layer and cook 1 minute without moving, until browned underneath. Flip, cook 30 seconds more, and remove. Repeat with the rest.
5. Reduce the heat to medium-high, add the remaining oil, garlic and ginger, and stir-fry for 15 seconds until fragrant.
6. Add the broccoli and wine, and toss for 1 minute.
7. Return the beef, stir the sauce, and pour it in. Toss for about 1 minute until the sauce turns glossy and coats everything.
8. Serve right away over steamed rice.

Notes

• Slicing tip: freeze the beef for 20 minutes first; it slices much thinner.
• Other cuts: flank steak or flat iron slice and cook the same way.
• Extra veg: add sliced carrot or mushrooms with the broccoli.
• Make ahead: slice the beef and cut the broccoli up to a day ahead and keep chilled; marinate just 15 minutes before cooking.
• Shortcut: buy ready-cut broccoli florets and jarred minced ginger and garlic.
• Chef's touch: add a few drops of toasted sesame oil off the heat; its aroma fades if cooked.