Beef & Broccoli Stir-Fry

Method

1. 1

   Slice 120g sirloin steak against the grain into thin strips (about 3mm thick). Season with 1 tsp soy sauce and 1 tsp cornflour. Toss and set aside for 5 minutes.

   ~6 min

2. 2

   Make the sauce: whisk together 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tsp honey, 1 minced garlic clove, 1 tsp grated fresh ginger, and 2 tbsp water.

   ~2 min

3. 3

   Heat 1 tsp vegetable oil in a wok or large pan over high heat until smoking. Add beef strips in a single layer. Sear without moving for 1 minute, then flip and cook 30 seconds more. Remove from pan.

   ~2 min

4. 4

   Add 120g broccoli florets to the pan with 2 tbsp water. Cover and steam for 2-3 minutes until bright green and tender-crisp.

   ~3 min

5. 5

   Return beef to the pan, pour in the sauce, and toss everything together for 1 minute until the sauce thickens and coats evenly. Serve immediately.

   ~1 min

Chef Notes

The cornflour coating on the beef creates a velvety texture — this is a Chinese restaurant technique called velveting. Don't skip it. Freeze the steak for 20 minutes to make slicing easier.