BETTER THAN TAKEOUT - Authentic Chinese Beef and Broccoli Stir Fry Recipe

beef

🥗Healthier: lean beef

💰Cheaper: chicken thighs

Chicken thighs are often more affordable and still provide good flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium options are healthier for those monitoring salt intake.

Remove silver skin from sirloin tip beef.

Cut the beef into a few big pieces and slice into ¼ inch thick slices.

Sprinkle ⅓ tsp of baking soda on the beef to tenderize it.

Add white pepper to taste.

Add dark soy sauce to achieve desired brown color.

Pour in 1.5 Tbsp of Chinese cooking wine or substitute with beef stock.

Coat the beef with 1.5 Tbsp of cornstarch and mix well.

Add ½ tsp of sauté sauce (optional) and drizzle oil to prevent beef from tangling.

Set the beef aside.

Prepare gailan by separating the stems and leaves, cutting the stems at a 45-degree angle into bite-sized pieces.

In a bowl, mix 1 tbsp of light soy sauce, ½ Tbsp of oyster sauce, ½ Tbsp of fish sauce, ½ tsp of sugar, 1 tsp of cornstarch, and ¼ cup of water; set aside.

Heat the wok until smoking hot and add oil to create a non-stick layer.

Add the beef to the wok and let it cook over high heat for a couple of minutes.

Remove the beef from the wok, leaving the oil behind.

Add gailan stems, minced garlic, and ginger to the wok and stir over medium heat for a couple of minutes, adding a splash of water to steam.

Add gailan leaves and cook until wilted.

Return the beef to the wok, pour in the sauce, and stir until thickened.

Serve with white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens