She’s gonna to kill me, the missus. She says there are some things that are just too good to share. Culinary secrets, she calls them. But her broccoli and beef is too good not to share. After all, it is simple, quick and bloody marvellous. It tastes just like the stuff you would get from a quality Chinese restaurant, only better. So I feel I am doing everyone a tremendous service by sharing her recipe (except the local Chinese take-outs)…
… just make sure you don’t tell her I told you.
Ready
A flank steak
Some broccoli florets
Dark soy sauce
Light soy sauce
Shaoshing wine (Chinese rice wine)
Vegetable oil
1 tsp Sesame oil
Salt
Sugar
Corn starch
Two slices (discs) of ginger
Two garlic cloves sliced in half
Chicken stock (or good quality water!)
Oyster sauce
Set
Wok
Go!
In a small bowl, mix a tablespoon of corn starch with a cup of chicken broth or water and set aside.
In a bowl, pour equal measures of the soy sauces (about a tablespoon, maybe a bit more), a capful (about 2 teaspoons) of the shaoshing wine, a tablespoon of vegetable oil and the sesame oil, about 1 tablespoon of corn starch, a sprinkle of sugar and a dash of salt.
Stir.
To this, add the beef which you will have sliced thinly on a 45 degree angle (making sure you are slicing across the grain).
Marinade for at least 20 minutes but not more than 1 hour.
Heat the wok to smoking and add a drizzle of vegetable oil. Not too much!
Add a ginger disc and a garlic clove. Toss them around for a moment to flavor the oil.
Tip the meat into the wok and stir fry for a minute or two. It needs to brown but not be over cooked. Remove the meat from the wok and set aside.
Add another drizzle of oil to the wok and a further ginger disc and garlic clove.
Add the broccoli florets and turn in the oil for a minute or so. Add a little salt.
Pour in a cup or so of chicken stock, broth or water and cover the wok so the vegetables can steam for a bit. Maybe two minutes.
