Yield: 2 Servings

adapted from Sue & Gambo

This is a simple recipe, but you need to remember one key rule – Don’t overcook the beef or the broccoli! The Oyster Sauce is a traditional flavoring and is skipped in many recipes.
I’ve made this with a variety of steak cuts. Flank and sirloin have good flavor but are rather tough. If you want it better than takeout, use strip or tenderloin.

Beef:

• 8oz of sliced beef

Tenderize: (optional)

• ¼tsp baking soda
• 3TBS water

Marinade:

• 1egg white
• 1pinch white pepper
• ¼tsp salt
• 1-2½TBS of corn starch
• 1TBS of oil

Broccoli:

• 1lb broccoli
• boiling water

Slurry:

• 1TBS of corn starch
• 2TBS of water

Premix sauce:

• 1cup of chicken or beef broth
• 2TBS of oyster sauce (optional)
• ½tsp sugar
• 1pinch white pepper
• 1tsp sesame seed oil
• 1tsp of dark soy sauce

Stir-fry:

• 1TBS of oil
• 1tsp minced garlic

Beef:

Note: Tenderize the beef with a Jaccard before slicing. (optional)

Slice the beef with the blade tilted 45 degrees to get a thin cut through the grain.

Tenderize: (optional)

Mix 1/4 tsp baking soda and 3TBS water in a small bowl. Add beef and let sit for at least 30 minutes.

Marinate:

In a bowl, add the beef, egg white, white pepper, salt, Mix well. Add 1 to 2 TBS of corn starch and mix well. Add 1 TBS of oil and mix again. Set aside for 15 to 30 minutes.

Premix sauce:
In a small bowl add 1 cup of broth, oyster sauce, sugar, pinch of white pepper, sesame seed oil, dark soy sauce. Mix well and set aside.

Make slurry:

Whisk 1 TBS of cornstarch and 2 TBS of water in a bowl. Set aside.

Boiling the broccoli

In a 6 qt pot add 1/2 inch of water and bring to a boil. Add the broccoli, cover and steam for 2 to 3 minutes. After your broccoli is done boiling strain and cool with cold water.

Cooking the beef

In a wok add 2 TBS oil, the beef and cook on high heat until the beef is brown. Set the beef aside.

Stir-fry
Add 1 TBS of oil, minced garlic and stir-fry for a few seconds.
Add beef, broccoli and stir-fry for 30 to 60 seconds. Add the premix sauce and bring to a boil. To thicken the sauce, slowly add slurry to your stir-fry until it’s the desired thickness.