PREP TIME : 10 minutes COOK TIME: 5 minutes TOTAL TIME: 15 minutes (Probably wallop it in seconds! It’s that delicious!)
WHAT IS NEEDED:
- 250-300 grams of beef tenderloin, or flank steak cut into pieces
- 175grams of broccoli florets
- water for boiling
- 2 tablespoons oil
- 5cm ginger (peeled and sliced)
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sesame oil (important in Chinese cuisine)
- 3 dashes of white pepper
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon corn starch
- 4 tablespoon water
- Marinate the cut beef with the Marinade for about 15-20 minutes.
- Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 15 seconds. Remove the broccoli immediately with a strainer and set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
- Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until fragrant. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the centre of the meat is no longer pink, about 1-2 minutes.
- Add the broccoli and then the Sauce, stir to mix well.
- As soon as the sauce thickens, dish out and serve immediately.
- Serve with hot, fluffy, white rice. Yummmm….
Credit recipe: rasamalaysia.com