A quick Chinese takeaway favourite — tender marinated sirloin and crisp-tender broccoli tossed in a glossy oyster sauce, ready in minutes over high heat.
- 1/8 teaspoon Black Pepper
- 1 lb Sirloin Steak
- 2 tablespoons Oyster Sauce
- 1 tsp Dry Sherry
- 1 tablespoon Soy Sauce
- 1/4 cup Chicken Stock
- 1 lb Broccoli
- 2 tablespoons High Heat Cooking Oil
- 2 cloves minced Garlic
- 1 tsp Cornstarch
- 1 tablespoon Water
Video
Preparation
- Marinate the beef: stir together 1 tsp soy sauce, 1 tsp rice wine, ½ tsp cornstarch and ⅛ tsp black pepper in a medium bowl, add the beef slices, stir to coat, and leave for 10 minutes.
- Make the sauce: stir together the oyster sauce, 1 tsp rice wine, 1 tsp soy sauce and the chicken broth in a small bowl and set aside.
- Bring a pot of water to the boil, add the broccoli and cook until crisp-tender, about 2 minutes, then drain thoroughly.
- Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates, then add the oil and swirl to coat.
- Add the beef and immediately spread it in a single layer across the surface, preferably not touching.
- Let it fry undisturbed for 1 minute, then flip the slices, add the garlic, and fry for a further 30 seconds to 1 minute until no longer pink.
- Pour in the sauce and the cornstarch slurry (1 tsp cornstarch dissolved in 1 tbsp water) and stir until the sauce boils and thickens, about 30 seconds, then stir in the broccoli.
- Serve immediately, with steamed rice or on its own.
