Takeout-Style Beef & Broccoli
Takeout-Style Beef & Broccoli
Ingredients
For the Beef Marinade
- 1 pound beef topside, cut into strips
For the Stir-Fry
- 1 pound broccoli, cut into florets
- 2 ladles oil, for deep frying
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 cup Chinese stock
- 1 teaspoon sesame oil
- 1 tablespoon cooking wine
- 1/4 teaspoon Yum Yum powder
- 1 tablespoon potato starch, mixed with 2 tablespoons water for slurry
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Marinate the beef topside strips for at least 15 minutes. While the beef marinates, prepare all other ingredients by mincing garlic and ginger, cutting broccoli into florets, and measuring out all sauces and liquids.
⏱️ 15 min
- 2
Place a wok on maximum heat until it begins to smoke lightly. Add two ladles of oil to the hot wok.
⏱️ 1 min
- 3
Carefully add the marinated beef topside strips into the hot oil for deep frying. Stir occasionally to ensure even cooking.
⏱️ 3 min
- 4
Once the beef is almost cooked (still slightly pink in the center), add the broccoli florets to the wok with the beef. Flash fry the broccoli for about 1-2 minutes to keep it vibrant green and slightly crisp.
⏱️ 2 min
- 5
Strain the beef and broccoli from the oil using a spider or slotted spoon, reserving the oil in the wok. Set the beef and broccoli aside.
⏱️ 1 min
- 6
To the same wok (which still contains some oil), add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min
- 7
Return the strained beef and broccoli back into the wok.
- 8
Add the dark soy sauce, oyster sauce, Chinese stock, sesame oil, and cooking wine to the wok. Stir well to combine.
⏱️ 1 min
- 9
Add a pinch of Yum Yum powder to the mixture and stir.
- 10
Give the potato starch slurry a quick stir, then slowly pour it into the wok while continuously stirring. Continue to stir-fry until the sauce thickens and evenly coats the beef and broccoli.
⏱️ 1 min
- 11
Serve the Beef & Broccoli hot, garnished with sesame seeds.
Kitchen Tools
Nutrition Facts (per serving)
For the Beef Marinade
- 1 pound beef topside, cut into strips
For the Stir-Fry
- 1 pound broccoli, cut into florets
- 2 ladles oil, for deep frying
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 1/2 cup Chinese stock
- 1 teaspoon sesame oil
- 1 tablespoon cooking wine
- 1/4 teaspoon Yum Yum powder
- 1 tablespoon potato starch, mixed with 2 tablespoons water for slurry
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Marinate the beef topside strips for at least 15 minutes. While the beef marinates, prepare all other ingredients by mincing garlic and ginger, cutting broccoli into florets, and measuring out all sauces and liquids.
⏱️ 15 min - 2
Place a wok on maximum heat until it begins to smoke lightly. Add two ladles of oil to the hot wok.
⏱️ 1 min - 3
Carefully add the marinated beef topside strips into the hot oil for deep frying. Stir occasionally to ensure even cooking.
⏱️ 3 min - 4
Once the beef is almost cooked (still slightly pink in the center), add the broccoli florets to the wok with the beef. Flash fry the broccoli for about 1-2 minutes to keep it vibrant green and slightly crisp.
⏱️ 2 min - 5
Strain the beef and broccoli from the oil using a spider or slotted spoon, reserving the oil in the wok. Set the beef and broccoli aside.
⏱️ 1 min - 6
To the same wok (which still contains some oil), add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
⏱️ 1 min - 7
Return the strained beef and broccoli back into the wok.
- 8
Add the dark soy sauce, oyster sauce, Chinese stock, sesame oil, and cooking wine to the wok. Stir well to combine.
⏱️ 1 min - 9
Add a pinch of Yum Yum powder to the mixture and stir.
- 10
Give the potato starch slurry a quick stir, then slowly pour it into the wok while continuously stirring. Continue to stir-fry until the sauce thickens and evenly coats the beef and broccoli.
⏱️ 1 min - 11
Serve the Beef & Broccoli hot, garnished with sesame seeds.