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Greatest plates · Main
Beef with Chinese Broccoli
A Cantonese stir-fry of tender flank steak and gai lan in a savoury ginger-oyster sauce, served over hot steamed rice. A leafy-green change-up from classic beef and broccoli.
Serves 4Prep 25 minCook 5 minBeef
Containsgluten · soy · fish · shellfish · sesame
Inspired by a recipe from The Woks of Life ↗
Protein 17%Carbs 50%Fat 33%
About 420 kcal a serve — 18 g protein, 52 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Slice the beef
Trim any excess fat and fibrous membrane from the flank steak. Using a sharp knife, slice 1/4-inch thick pieces about 2 1/2 inches wide at a 45 degree angle, cutting against the grain. If your knife skills need help, freeze the beef until firm but not frozen for easier slicing.
On the boardAdd →
Marinate the beef
MassageAdd the each of cornstarch, oil and soy sauce to the beef in a bowl. Massage in with your hands and set aside to marinate for 20 minutes.
In the bowlMarinate →
20 min
Sear the beef
High heatHeat a wok over high heat and add 1 tablespoon of oil. When the oil starts to smoke, sear the beef for 30-60 seconds, just until browned. Remove from the wok and set aside.
Into the wokSear →
30-60 sec · high heat
Stir-fry the aromatics and greens
Add 2 more tablespoons of oil to the wok with the ginger and let it caramelize for 15 seconds. Add the garlic and Chinese broccoli and stir-fry for 1 minute, keeping the vegetables moving so they cook evenly and turn bright green.
Into the wokStir-fry →
1 min
Add beef and sauce
Return the beef to the wok and add the oyster sauce, soy sauce, salt, sugar, sesame oil and hot chicken stock. Stir-fry until everything is mixed thoroughly and the liquid comes to a boil.
Into the wokCombine →
Thicken the sauce
SlurryOnce the liquid boils, push the beef and vegetables to the sides and stir in the cornstarch slurry gradually to thicken the sauce, using only what you need. Mix everything until the beef and broccoli are thoroughly coated.
Into the wokThicken →
Plate and serve
On ricePlate the beef with Chinese broccoli and serve over hot steamed rice.
On the plateServe →
Cook's noteUse hot stock, not cold, so you don't cool the wok and stall the stir-fry; add the cornstarch slurry gradually and only use what you need.
Estimated per serve
420 kcal · 18 g protein · 52 g carbs · 15 g fatestimates, within ~10%
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