🥩CHINESE BEEF AND BROCCOLI🥦
A takeaway classic that is low in fat and actually pretty healthy considering how good it tastes.
INGREDIENTS
1 shallot
5 cloves garlic
1 inch ginger
Skirt steak
1 teaspoon baking powder
3 tablespoons all purpose seasoning
Oil
150ml beef stock
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornflour
Broccoli
Rice
Sesame seeds
METHOD
Finely dice a shallot, 5 cloves of garlic, and an inch of ginger and put them to one side.
Then get a skirt steak and cut it against the grain. Stick it in the freezer for an hour before cutting to make it easy to get those super thin slices.
Get it in a bowl with a teaspoon of baking powder and 3 tablespoons of all purpose seasoning. Bind it with oil and mix it up until it’s totally covered.
For the sauce we’re doing 150ml beef stock, one tablespoon of soy sauce, a tablespoon of oyster sauce, a teaspoon of sesame oil and a tablespoon of cornflour.
Mix it together until it’s smooth.
Then get your broccoli in some boiling water.
Fry your beef in oil until it’s brown all over, then put it to one side and drain your broccoli.
Toss in the aromatics from earlier and deglaze the pan with rice wine.
Then add the sauce and simmer until it thickens up.
Add your beef. Add your broccoli.
Stir it until it’s all combined and then you’re ready to plate it up on a bed of rice.
