Flash Fried Beef and Broccoli

250g ribeye steak, sliced into chunky strips
1 head broccoli (or tenderstem), cut into pieces
1 thumb-sized ginger, sliced
2 spring onions, cut into lengths
2 garlic cloves, sliced
Vegetable oil

The Marinade
2 tablespoons Shaoxing rice wine
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon cornflour

The Sauce
2 tablespoons tamarind paste
1 tablespoon hoisin sauce
1 tablespoon sweet soy sauce (kecap manis)
2–3 tablespoons chicken stock

PREPARATION

1. Place the sliced beef in a bowl and add Shaoxing wine, soy sauce and sesame oil, mixing well.
2. Add cornflour and mix until the beef is lightly coated, then set aside briefly.
3. In a bowl, mix tamarind paste, hoisin sauce, sweet soy and chicken stock to form the sauce.

COOKING

1. Heat a wok over very high heat until smoking and add a generous amount of oil.
2. Add ginger, garlic and spring onions, stir frying briefly to release aroma.
3. Push aromatics to one side and add the beef, searing for 30 seconds before turning.
4. Stir fry the beef until it begins to brown and separate.
5. Add the broccoli and toss briefly, keeping it crisp.
6. Pour the sauce around the edge of the wok.
7. Allow it to bubble vigorously, then toss everything together.
8. Cook for 1–2 minutes until the sauce coats the ingredients.
9. Serve immediately while the broccoli is still crunchy and the beef tender.

School of Wok Tips

• Keep the wok extremely hot for proper searing and wok hei.
• Do not overcook the beef—it should stay tender and juicy.
• Add sauce around the edge to maximise heat and flavour release.
• Maintain crunch in the broccoli for texture contrast.

FAQs

Why use cornflour in the marinade?
It helps tenderise the meat and creates a light coating for better searing.

What does tamarind add?
It gives a gentle tangy flavour that balances the sweetness of the sauce.

Can I use other vegetables?
Yes, peppers, snap peas or green beans work well in this stir fry.