Description
Today I am going to share the recipe for a beef with Chinese broccoli stir fry. It’s tasty, easy to make and you can replace Chinese broccoli with a different kind of vegetable such as broccoli, collard greens or kale.
I like it because it’s very versatile and I can make this dish for Bryan and I, any day of the week in less than 30 minutes.
To get the ingredients ready, I cut the beef sirloin steak into bite-size pieces, rinsed the Chinese broccoli and minced the garlic and ginger.
Marinating slices of meat before cooking is a really helpful technique when it comes to make a stir fry. It helps the meat to absorb additional flavor and the end product is much more tender and moist.
I used cooking wine, water, potato starch and salt to marinate the beef in this recipe for five minutes. Next, I blanched the Chinese broccoli and placed them on a plate.
Besides marinating, another tip for making tender meat is to not overcook them.
Take this recipe for an example, I stir fried the beef for only 1-2 minutes at first. Once it’s no longer pink, I transfer them to a plate. Later after I sautéed the ginger and garlic, I’ll add the beef back into the pan.
For flavoring the beef, I used a combination of oyster sauce, dark soy sauce, water and black pepper.
Oyster sauce is a common Asian condiment frequently used in stir-fries to help enhance the flavor. Dark soy sauce is thicker and richer but lighter in taste than soy sauce. When I want to add color to the dish, I usually go with dark soy sauce.
I like to serve this dish with rice and a bowl of soup. This is my idea of a tasty and balanced meal.
Here is the recipe, I hope you enjoy making beef and Chinese broccoli stir fry!
- half a pound beef sirloin steak, cut into bite-size pieces
- a small bunch of Chinese broccoli (about a quarter pound), you could also replace it with other leafy greens
- 1 tablespoon garlic
- 1 tablespoon ginger
- ¼ cup oil
- For marinating the beef:
- 1 tablespoon cooking wine
- 1 tablespoon water
- 1 teaspoon potato starch
- ¼ teaspoon salt
- For blanching the Chinese broccoli:
- a medium pot of water
- ½ teaspoon salt
- 1 teaspoon sugar
- a touch of oil
- For seasoning:
- 1 tablespoon oyster sauce
- 1 tablespoon water
- ½ tablespoon dark soy sauce
- 1 teaspoon black pepper
- Whisk cooking wine, salt, water and potato starch in a bowl and marinate the beef with it for about 5 minutes.
- Combine oyster sauce, water, dark soy sauce and black pepper in a bowl and set aside.
- Bring a medium pot of water to boil over high heat and then toss in salt, sugar and oil, carefully add in the Chinese broccoli and wait until the water starts to boil again, after cooking for another 30 seconds, fish them out, drain well and place on a plate.
- Heat ¼ cup of oil in a pan over medium heat, stir in the beef, cook for 1-2 minutes until the beef had just turned no longer pink, remove from pan and set aside.
- Use the remaining oil from last step to stir fry garlic and ginger for about 2 minutes until fragrant, add the beef back into the pan and pour in the seasoning sauce, turn to high heat and stir fry for about 2-3 minutes and make sure the the sauce is well mixed with all other ingredients.
- Place the beef over the Chinese broccoli and serve.
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