This is a simple recipe, but you need to remember one key rule \u2013 Don\u2019t overcook the beef or the broccoli! The Oyster Sauce is a traditional flavoring and is skipped in many recipes.
\nI’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.<\/p>\n
Beef:<\/strong><\/p>\n Tenderize: (optional) Marinade:<\/strong><\/p>\n Broccoli:<\/strong><\/p>\n Slurry:<\/strong><\/p>\n Premix sauce:<\/strong><\/p>\n Stir-fry:<\/strong><\/p>\n Note:<\/strong> Tenderize the beef<\/strong> with a Jaccard before slicing. (optional)<\/p>\n Slice the beef<\/strong> with the blade tilted 45 degrees to get a thin cut through the grain.<\/p>\n Tenderize: (optional)<\/strong><\/p>\n Mix 1\/4 tsp baking soda<\/strong> and 3 TBS water<\/strong> in a small bowl. Add beef,<\/strong> mix well and let sit for at least 30 minutes.<\/p>\n Marinate:<\/strong><\/p>\n In a bowl, add the beef, egg white, white pepper, salt,<\/strong> Mix well. Add 1 to 2 TBS of corn starch<\/strong> and mix well. Add 1 TBS of oil<\/strong> and mix again. Set aside for 15 to 30 minutes.<\/p>\n Premix sauce:<\/strong> Make slurry:<\/strong><\/p>\n Whisk 1 TBS of cornstarch<\/strong> and 2 TBS of water<\/strong> in a bowl. Set aside.<\/p>\n Boiling the broccoli<\/strong><\/p>\n In a 6 qt pot add 1\/2 inch of water<\/strong> and bring to a boil. Add the broccoli,<\/strong> cover and steam for 2 to 3 minutes. After your broccoli<\/strong> is done boiling strain and cool with cold water.<\/p>\n Cooking the beef<\/strong><\/p>\n In a wok add 2 TBS oil<\/strong>, the beef<\/strong> and cook on high heat until the beef<\/strong> is brown. Set the beef<\/strong> aside.<\/p>\n Stir-fry<\/strong> Yield: 2 Servings adapted from Sue & Gambo This is a simple recipe, but you need to remember one key rule \u2013 Don\u2019t 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) \u00bctsp…<\/p>\n\n
\n<\/strong><\/p>\n\n
\n
\n
\n
\n
\n
\nBeef:<\/strong><\/p>\n
\nIn a small bowl add 1 cup of broth, oyster sauce, sugar,<\/strong> pinch of white pepper, sesame seed oil (optional), dark soy sauce.<\/strong> Mix well and set aside.<\/p>\n
\nAdd 1 TBS of oil,<\/strong> minced garlic<\/strong> and stir-fry for a few seconds.
\nAdd beef, broccoli<\/strong> and stir-fry for 30 to 60 seconds. Add the premix sauce<\/strong> and bring to a boil. To thicken the sauce,<\/strong> slowly add slurry<\/strong> to your stir-fry until it’s the desired thickness.<\/p>\n","protected":false},"excerpt":{"rendered":"