Beef and Broccoli

Beef

• beef sirloin500 g
• cornflour2 tsp
• bicarbonate of soda½ tsp
• light soy sauce1 tbsp
• Shaoxing wine1 tbsp
• vegetable oil3 tbsp

Sauce and vegetables

• broccoli500 g
• garlic cloves4
• ginger20 g
• oyster sauce3 tbsp
• light soy sauce1 tbsp
• dark soy sauce1 tsp
• caster sugar1 tsp
• chicken stock120 ml
• cornflour2 tsp
• sesame oil1 tsp
• water2 tbsp

Beef

1. 01

   Thinly slice the sirloin across the grain and toss it with the bicarbonate of soda and leave for 20 minutes, then rinse it well and pat dry. This is velveting, and it is why restaurant beef is tender.

2. 02

   Mix with the cornflour, soy and shaoxing wine and leave while you prepare everything else. Chop the garlic and finely chop the ginger.

Cooking

3. 03

   Cut the broccoli into florets and blanch them in boiling water for 90 seconds, then drain and run them under cold water so they stay bright.

4. 04

   Mix the oyster sauce, light soy sauce, dark soy sauce, sugar and stock in a bowl. In a cup, mix the remaining 2 tsp of cornflour with the water.

5. 05

   Heat the wok until smoking, add the oil and sear the beef in one layer for 1 minute without moving it, then toss for 30 seconds and lift it out.

6. 06

   Fry the chopped garlic and finely chopped ginger for 15 seconds, pour in the sauce and bring it to the boil.

7. 07

   Stir in the cornflour mixture, then return the beef and broccoli and toss for 30 seconds until everything is coated and glossy.

8. 08

   Finish with the sesame oil off the heat.