Wok Beef and Broccoli
Ingredients
- 500 gBeef hanger steak (thinly sliced against the grain)
- 400 gBroccoli (cut into small florets)
- 3 tbspsoy sauce
- 2 tbspoyster sauce
- 1 tbspCorn starch
- 1 tbsprice wine
- 1 tspBrown sugar
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 3 tbspPeanut oil
- 1 tspSesame oil
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced for garnish)
- 20 gFresh ginger (peeled and finely minced)
Method
Tender beef slices coated in a dark, glossy sauce. The broccoli remains firm and crisp, providing a vegetal freshness that balances the salty soy base.
- 1
Thinly slice the beef across the grain. Mix in a bowl with cornstarch, rice wine, and a spoonful of soy sauce. This technique protects the meat and ensures a silky texture.
- 2
Plunge the broccoli florets into boiling salted water for 2 minutes. Drain and rinse under cold water to set the vibrant green color and keep the crunch.
- 3
Heat peanut oil in a wok until lightly smoking. Sear the beef over very high heat in small batches. The meat should color without boiling in its own juices.
- 4
Add minced garlic, ginger, remaining soy sauce, oyster sauce, and sugar. Return beef and broccoli to the pan. Stir vigorously: the sauce must reduce until it coats the spoon and becomes syrupy.
Frequently asked questions
How do you get this dish right?
- Never overcrowd the wok, or the meat will boil instead of searing.
- Beef must be sliced very thin; place it in the freezer for 20 minutes before slicing for better precision.
- The sauce is ready when it has a syrupy consistency and a deep shine.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat quickly in a pan with a splash of water to loosen the sauce.
