Wok Beef and Broccoli

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 444
• Protein: 30 g
• Carbs: 12 g
• Fat: 31 g

Ingredients

• 500 g Beef hanger steak ( thinly sliced against the grain )
• 400 g Broccoli ( cut into small florets )
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Corn starch
• 1 tbsp rice wine
• 1 tsp Brown sugar
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 3 tbsp Peanut oil
• 1 tsp Sesame oil
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( sliced for garnish )
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Marinating the meat

   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. Blanching the broccoli

   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. Searing the beef

   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. Binding the sauce

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. Reheat quickly in a pan with a splash of water to loosen the sauce.