Unbelievable Chinese Oyster Sauce Beef and Broccoli

300g sirloin or rump steak, thinly sliced against the grain
1 head broccoli, cut into florets and blanched for 2 to 3 minutes
Vegetable oil, for stir frying
1 thumb-size piece ginger, finely sliced
2 spring onions, cut into chunks

The Marinade
1 tablespoon light soy sauce
½ tablespoon sesame oil
Pinch sugar
1 teaspoon cornflour

The Sauce
2 tablespoons oyster sauce
50ml chicken stock
Dash dark soy sauce
Pinch sugar

PREPARATION

1. Lightly bash the sliced beef with the flat side of a knife to tenderise and flatten. Place into a bowl and add light soy sauce, sesame oil and sugar. Massage well, then add cornflour and mix until the beef develops a slight creaminess and stickiness. Set aside.

COOKING

1. Heat the wok until smoking hot. Add a small drizzle of oil and swirl around the base. Add ginger and spring onion and stir quickly to release aroma without burning.
2. Add a little more oil if needed. Once smoking hot again, add the beef in a single layer and press gently into the wok to sear. Allow the first side to char slightly before turning. Do not overcook.
3. Return the blanched broccoli to the wok and toss briefly with the beef.
4. Mix oyster sauce, chicken stock, dark soy sauce and sugar together. Pour into the wok over very high heat. Allow the sauce to come to a vigorous boil and stir through once or twice until it thickens slightly from the cornflour in the marinade.
5. Remove from heat immediately once the beef is just cooked and the sauce is glossy. Serve straight away.

School of Wok Tips

• Slice beef against the grain and bash lightly for extra tenderness.
• Keep the wok smoking hot to achieve proper searing rather than steaming.
• Blanch broccoli first to keep it vibrant and crisp.
• Let the sauce boil vigorously so it thickens naturally and coats evenly.

FAQs

Why add cornflour to the marinade?
Cornflour helps tenderise the beef and naturally thickens the sauce during cooking.

Can I use another cut of beef?
Yes? Rump, sirloin or flank all work well as long as they are sliced thinly against the grain.

Why blanch the broccoli first?
Blanching removes the raw edge while keeping the broccoli bright green and crisp.