Bimmy Broccoli Stir-fry with Beef

Ingredients

• 300 g Beef (rump steak or sirloin) thinly sliced (Slice against the grain for extra tenderness)
• 400 g Bimmy broccoli (or regular broccoli) (Cut into 3‑4 cm pieces)
• 1 Medium onion (Thinly sliced)
• 2 Garlic cloves (Finely minced)
• 2 tiges Scallion (green onion) (Sliced into rounds for garnish)
• 2 c. à soupe Light soy sauce
• 1 c. à soupe Dark soy sauce
• 1 c. à soupe Oyster sauce
• 1 c. à café Sesame oil (Added at the end of cooking for aroma)
• 4 c. à soupe Cooking oil (peanut or vegetable) (Divided into two portions for cooking the beef then the vegetables)
• 1 c. à café Sugar
• 1 c. à soupe Potato or corn starch (To thicken the sauce)
• ¼ c. à café Ground black pepper
• 2 c. à soupe Water

Instructions

1. Beef Marinade

   Thinly slice the beef against the grain, place it in a bowl, add the light soy sauce, mix, incorporate the potato or corn starch, then pour in 2 tablespoons of cooking oil. Mix well to coat each piece.

   Time: PT5M

2. Broccoli Preparation

   Remove the dried ends of the broccoli, cut into 3 to 4 cm sections.

   Time: PT3M

3. Aromatics Preparation

   Thinly slice the onion, mince the garlic, and cut the scallion into rounds.

   Time: PT4M

4. Sauce Preparation

   In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, water, sugar, black pepper, and potato starch until a smooth consistency is achieved.

   Time: PT2M

5. Blanch the broccoli

   Bring a pot of water to a boil, plunge the broccoli for 1 minute, then drain and rinse immediately under cold water to stop cooking.

   Time: PT5M

   Temperature: bouillante

6. Sear the beef

   Heat the wok over high heat, add 2 tablespoons of cooking oil, then sear the beef for 1 to 2 minutes until lightly browned. Remove and set aside.

   Time: PT3M

   Temperature: très chaud

7. Sauté the garlic and onion

   In the same wok, add the remaining 2 tablespoons of oil, sauté the garlic and onion for 20 seconds until fragrant.

   Time: PT1M

   Temperature: chaud

8. Add the broccoli

   Add the blanched broccoli, stir for 1 minute to reheat.

   Time: PT1M

   Temperature: chaud

9. Add the beef and sauce

   Return the beef to the wok, pour in the prepared sauce, stir for 30 seconds until the sauce thickens and coats all ingredients.

   Time: PT1M

   Temperature: chaud

10. Finishing and serving

    Remove from heat, drizzle with sesame oil, sprinkle the scallion rounds, plate and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

480

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Beef (rump steak or sirloin) thinly sliced: Chicken breast, Lean pork
• Instead of Bimmy broccoli (or regular broccoli): Chinese broccoli, Cauliflower
• Instead of Medium onion: Shallot
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Scallion (green onion): Green onion
• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Dark soy sauce: Homemade dark soy sauce
• Instead of Oyster sauce: Fish sauce, Soy sauce + sugar
• Instead of Sesame oil: Peanut oil, Sunflower oil
• Instead of Cooking oil (peanut or vegetable): Canola oil, Sunflower oil
• Instead of Sugar: Honey (½ tsp)
• Instead of Potato or corn starch: Corn starch
• Instead of Ground black pepper: White pepper

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Small bowl for sauce
• Wok or sauté pan
• Pot for blanching
• Strainer or chinois
• Wooden or silicone spatula
• Measuring spoons
• Timer or watch (optional)

Critical Steps — Do Not Skip

• Slice the beef against the grain
• Blanch the broccoli for exactly 1 minute
• Sear the beef over very high heat without overcooking
• Add the sesame oil off the heat

Chef Tips from the Video

• Use high‑quality beef (rump steak) for optimal texture.
• Add a pinch of dried chili for a mild heat.
• Serve with steamed jasmine rice for a complete meal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 to 3 days.

Freezer: Not recommended; broccoli texture deteriorates after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and keep it refrigerated for 24 hours.
• Marinate the beef for 15 minutes before cooking for more flavor.