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Ingredients
For the beef (velveting)
- 600 g beef sirloin or rump steak
- 15 ml soy sauce
- 10 ml sesame oil
- 8 g cornflour
- 1 egg white
For the stir fry
- 500 g broccoli, cut into 4cm florets
- 3 cloves garlic, thinly sliced
- 15 g ginger, finely julienned
- 3 long red chillies, deseeded and sliced (optional)
- 30 ml vegetable oil
For the sauce
- 60 ml soy sauce
- 30 ml oyster sauce
- 15 ml rice vinegar
- 10 g sugar
- 120 ml beef or chicken stock
- 5 g cornflour
- 1 tsp sesame oil
Method
Velvet the beef
Slice the beef sirloin against the grain into 5mm-thick strips, about 5cm long.
In a bowl, combine the beef with soy sauce, sesame oil, cornflour, and egg white. Mix until the beef is evenly coated and slippery.
Let rest at room temperature for 15 minutes while you prepare other ingredients.
Prepare the sauce and ingredients
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, stock, cornflour, and sesame oil. Set aside.
Cut broccoli into even 4cm florets.
Slice garlic thinly, julienne ginger, and slice chillies.
Blanch the broccoli
Bring a pot of salted water to a rolling boil. Add broccoli and cook for 2 minutes until just tender but still crisp.
Drain well and set aside on a plate.
Cook the beef
Heat 15ml of the vegetable oil in a wok or large frying pan over high heat until just smoking, about 1–2 minutes.
Working in two batches, add the velveted beef in a single layer. Leave undisturbed for 1 minute, then toss and cook for another 1–2 minutes until the outside is seared but the centre is still slightly pink. The beef will continue to cook when added back to the pan.
Transfer to a plate. Repeat with remaining beef and oil.
Cook the aromatics and finish
Add remaining 5ml oil to the wok. Add garlic, ginger, and chilli; stir constantly for 30 seconds until fragrant.
Add the blanched broccoli and toss for 1 minute.
Return the beef to the pan. Give the sauce a quick stir to combine (the cornflour will have settled) and pour into the wok.
Toss everything together for 1–2 minutes over high heat until the sauce thickens, coats the beef and broccoli, and becomes glossy.
Taste and adjust seasoning if needed. Serve immediately over steamed rice.
