Chinese-Style Beef and Vegetable Sauce (Big Three)

Ingredients

• 60 g Fresh ginger (peeled and grated)
• 3 African bird's eye chilies (seeded and finely chopped)
• 2 Yellow onions (diced)
• 2 Carrots (julienned or sliced)
• 1 Red bell pepper (diced)
• 1 Orange bell pepper (diced)
• 200 g Broccoli (young stems) (florets separated)
• 3 branches Green onions (scallions) (roughly chopped)
• 400 g Beef steak (or braising meat) (cut into thin strips)
• 2.5 c. à soupe Oyster sauce (about 37 ml)
• 30 ml Dark soy sauce (or black) (about 2 c. à soupe)
• 3 c. à soupe Toasted sesame oil (about 45 ml)
• 2.5 c. à soupe Cornstarch (Maizena) (about 20 g)
• 2 c. à café Garlic granules or garlic powder

Instructions

1. Prepare the vegetables

   Wash and cut the yellow onions, carrots, bell peppers, broccoli and green onions as indicated in the ingredient list.

   Time: PT10M

2. Marinate the beef

   Grate the ginger, chop the chilies, add the garlic granules, soy sauce, cornstarch and mix with the beef strips. Coat each piece well.

   Time: PT2M

3. Refrigerate

   Cover the bowl with plastic wrap and let rest in the refrigerator for at least 20 minutes (ideally 2 hours) to tenderize the meat.

   Time: PT20M

4. Cook the beef

   Heat 3 c. à soupe of sesame oil in the wok over medium‑high heat. Add the marinated beef and cook 4‑5 minutes until it develops a nice color. Remove and set aside.

   Time: PT5M

   Temperature: high

5. Sauté the onions

   Add 3 c. à soupe toasted sesame oil to the same wok, sauté the diced yellow onions for 2 minutes until they become translucent.

   Time: PT2M

   Temperature: medium

6. Cook the carrots

   Add the sliced carrots, cook 2 minutes while stirring.

   Time: PT2M

   Temperature: medium

7. Cook the bell peppers

   Add the red and orange bell peppers, cook 2 minutes.

   Time: PT2M

   Temperature: medium

8. Cook the broccoli

   Add the broccoli, cook 2 minutes until it turns bright green but still firm.

   Time: PT2M

   Temperature: medium

9. Combine and finish

   Return the beef to the wok, add the dark soy sauce and oyster sauce, mix well. Cook 4 minutes over low heat for the sauce to thicken and coat the ingredients.

   Time: PT4M

   Temperature: low

10. Add green onions and serve

    Stir in the chopped green onions, cook an additional 2 minutes, then serve immediately with steamed rice or noodles.

    Time: PT2M

    Temperature: low

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

15 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fresh ginger: ground ginger (1 tsp)
• Instead of African bird's eye chilies: fresh red chili
• Instead of Yellow onions: shallots
• Instead of Carrots: zucchini
• Instead of Red bell pepper: yellow bell pepper
• Instead of Orange bell pepper: red bell pepper
• Instead of Broccoli (young stems): standard broccoli
• Instead of Green onions (scallions): green shallots
• Instead of Beef steak (or braising meat): sirloin, rump steak
• Instead of Oyster sauce: soy sauce + sugar
• Instead of Dark soy sauce (or black): light soy sauce + sugar
• Instead of Toasted sesame oil: peanut oil
• Instead of Cornstarch (Maizena): rice flour
• Instead of Garlic granules or garlic powder: fresh minced garlic (1 clove)

Equipment Needed

• Chef's knife
• Cutting board
• Fine grater
• Mixing bowl
• Plastic wrap (food film)
• Wok or large pan
• Wooden or silicone spatula
• Measuring spoons
• Measuring cup

Critical Steps — Do Not Skip

• Marinate the beef long enough to make it tender.
• Cook the beef over high heat without burning it.
• Do not overcook the vegetables to keep their crunch.
• Thicken the sauce correctly by controlling the heat.

Chef Tips from the Video

• Use quality beef (ribeye or sirloin) for more tenderness.
• Add a pinch of sugar with the soy sauce to balance acidity.
• Serve with fragrant jasmine rice or egg noodles for a complete meal.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 1 month, well wrapped.

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

Make-Ahead Tips

• Prepare the marinade the night before and let the beef marinate overnight.
• Cut all vegetables in advance and store them in an airtight container in the refrigerator.
• The sauce can be made ahead and reheated at serving time.