Beef and Broccoli
Beef and broccoli is an excellent pairing for a quick, healthy dinner—packed with iron, protein and a big boost of vitamin C. The beef velveting technique, inspired by traditional Chinese methods, ensures melt-in-your-mouth tenderness.
Here we've used Chinese broccoli and broccolini, though a whole head of regular broccoli would work just as well. Cut the florets into long thin pieces, leaving the stems intact.
It's a simple and quick dinner that comes together in just 30 minutes. Serve with steamed rice, a sprinkling of sesame seeds and go to bed knowing you've nourished your body well.
Ingredients 18
For The Beef
1⁄2 tsp baking soda
2 tsp cornflour
1⁄4 tsp salt
450 g beef strips, thinly sliced
For The Sauce
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp honey
2 tsp apple cider vinegar
1⁄2 tsp white pepper
For The Stir Fry
1 bunch Chinese broccoli
1 bunch broccolini
1 brown onion, thinly sliced
3 cloves garlic, finely grated
30 g ginger, finely grated
2 tbsp rice bran oil
To Serve
2 tsp sesame oil
1 tbsp sesame seeds
1 red chilli, thinly sliced, optional
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Method 8
Start by marinating the . Mix the , and in a large bowl. Add the beef strips and toss to coat evenly. Set aside to tenderise for at least 15 minutes.
Meanwhile, make the sauce. In a small bowl combine the , , , and . Set aside.
Slice the stems in half lengthwise, then cut into 5cm pieces. Repeat the same for the . Thinly slice the and finely grate the and .
Heat a large frypan or wok over high heat, then add the . Add the in a single layer and sear for 2 minutes until nicely browned, then cook for another 2 minutes, tossing frequently until evenly coloured and just cooked through. Transfer to a plate and set aside.
Add a little bit more to the pan if it's looking dry. With the heat still on high, add the and cook for 3-4 minutes, until soft and translucent. Stir frequently to prevent the onion from burning.
Add the and . Cook for about 3 minutes until they turn bright green and start to soften. Add the and and cook for another 2 minutes, stirring frequently.
Turn off the heat and return the to the pan. Add the sauce and mix well. Let it sit for about 2 minutes, the sauce should thicken slightly with the residual heat from the pan.
Transfer to serving bowls and drizzle with , sprinkle with and some thinly sliced , if you like a bit of heat. Serve with a side of steamed rice.
Clove Kitchen's tips
The key to this dish is very high heat and short cooking time to keep the ingredients fresh and flavourful. Use a wok if you have one, otherwise a large stainless steel pan works well too.
Helpful tips
What if I can't find Chinese broccoli?
Can I use a different type of vinegar instead of apple cider vinegar?
What cuts of beef work best for this recipe?
Is there a substitute for oyster sauce?
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Notes
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