This simple-to-make Chinese restaurant favourite is your weeknight best friend - and weekday, if you’re lucky enough to have leftovers for lunch.
- 500 g beef flank steak, cut into thin strips
- 2 tbsp oyster sauce
- ½ tsp sugar
- 3 tsp water
- 1 tsp cornflour
- 12 stalks Chinese broccoli, cut into 2- to 3-inch pieces
- 2 tbsp vegetable oil
- 2-3 cm piece ginger, peeled and finely chopped
- 1 garlic clove, finely chopped
- 1 large shallot, finely chopped
- 3 cups cooked Jasmine rice, for serving
- Salt, for boiling water
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornflour
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 30 minutes
- To make the marinade, in a mixing bowl, whisk together soy sauce, sesame oil, and cornflour. Add beef strips and toss until completely coated. Place in the refrigerator to marinate for 30 minutes.
- In a separate mixing bowl, whisk together oyster sauce, sugar, water, and remaining cornflour.
- Bring a pot of lightly salted water to a boil over high heat. Add broccoli to the boiling water and cook for 2 minutes, or until al dente and colour is vibrant green. Strain broccoli and set aside.
- Heat vegetable oil in a wok over medium-high heat. Add ginger, garlic, and shallot, and cook 1-2 minutes. Add beef strips in marinade and cook for 2-3 minutes. Flip beef strips, and cook for 1-2 minutes. Once both sides of beef are slightly browned, add broccoli. Pour oyster sauce mixture over top, toss and cook for 2-3 minutes. Once sauce has thickened, remove from heat.
- Serve with cooked rice.