Name: Beef and Broccoli Stir-Fry (芥兰牛肉 / Gai Lan Ngau Yuk style)
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cantonese (Chinese)
Ingredients: 450 g Beef flank or sirloin, sliced across the grain (3–4 mm); 450 g Broccoli, cut into bite-size florets (stems peeled and sliced); 4 cloves Garlic, finely sliced; 15 g Fresh ginger, julienned; 30 ml Neutral oil (peanut/canola), divided; 30 ml Light soy sauce; 30 ml Oyster sauce; 15 ml Shaoxing wine (or dry sherry); 16 g Cornstarch, divided; 1 g Baking soda (optional, for velveting); 6 g Sugar; 5 ml Toasted sesame oil; 120 ml Chicken stock or water; 1 g Freshly ground black or white pepper; 6 g Salt (for blanching water)

Chop-Chop

Beef and Broccoli Stir-Fry (芥兰牛肉 / Gai Lan Ngau Yuk style) | Chop-Chop

Ingredients

Preparation

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Ingredients

Preparation

Method

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