Chinese Beef and Broccoli Stir Fry Over Rice – With Luscious Gravy!

Ingredients

• 1 lb Flank Steak (Trimmed, cut into strips then thinly sliced against the grain)
• 0.25 tsp Salt (Fine sea salt)
• 0.25 tsp Baking Soda (Helps tenderize the beef)
• 0.25 tsp Ground White Pepper (Mild pepper flavor)
• 0.5 tsp Soy Sauce (Light soy sauce preferred)
• 0.5 tbsp Saté Sauce (Shaawan brand or Taiwanese Bull Head brand; adds umami)
• 2 clove Garlic (Finely diced)
• 1.5 tbsp Thai Bird's Eye Chilies (Diced; adjust amount for heat preference)
• 1 bunch Chinese Broccoli (Gai Lan) (Separate stems and leaves; stems sliced thin, leaves cut into 2‑inch pieces)
• 1 tbsp Fish Sauce (Adds salty umami depth)
• 1 tbsp Oyster Sauce (Rich, slightly sweet sauce)
• 1 tsp Cornstarch (For slurry; creates glossy sauce)
• 0.25 cup Water (Cold water for cornstarch slurry)
• 1 tbsp Vegetable Oil (High smoke‑point oil (canola, peanut, or grapeseed))

Instructions

1. Slice and Marinate Beef

   Trim the flank steak, cut into thin strips, then slice across the grain into bite‑size pieces. Place the beef in a mixing bowl and add 0.25 tsp salt, 0.25 tsp baking soda, 0.25 tsp ground white pepper, 0.5 tsp soy sauce, and 0.5 tbsp saté sauce. Mix thoroughly and set aside while you prep the vegetables.

   Time: PT5M

2. Prep Gai Lan

   Rinse the Chinese broccoli. Trim the stems, slice them into thin rounds, and cut the leaves into 2‑inch pieces. Separate stems and leaves and set aside.

   Time: PT5M

3. Heat Wok and Add Oil

   Place the wok over high heat. Heat until it begins to smoke (about 2 minutes). Add 1 tbsp vegetable oil and swirl to coat the bottom.

   Time: PT3M

   Temperature: high

4. Stir‑Fry Garlic, Chilies and Stems

   Add the diced garlic, 1.5 tbsp diced Thai bird’s eye chilies, and the sliced stems to the wok. Stir‑fry for 2 minutes until fragrant.

   Time: PT2M

   Temperature: high

5. Add Beef

   Add the marinated beef to the wok. Stir‑fry for 2 minutes, letting the beef turn color but remain slightly pink inside.

   Time: PT2M

   Temperature: high

6. Season and Add Leaves

   Stir in 1 tbsp fish sauce and 1 tbsp oyster sauce. Then add the gai lan leaves. Toss for 1 minute until the leaves wilt.

   Time: PT1M

   Temperature: high

7. Cornstarch Slurry

   In a small bowl, whisk together 1 tsp cornstarch with 0.25 cup cold water until smooth. Pour the slurry into the wok and stir‑cook for 1 minute until the sauce thickens and coats the beef and vegetables.

   Time: PT1M

   Temperature: high

8. Serve

   Remove the wok from heat. Transfer the stir‑fry to a serving plate and serve immediately over steamed white rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

12g

Fat

20g

Fiber

3g