✅ Step 1: Ingredient List
Here are the main ingredients needed to make Sautéed Beef with Chinese Broccoli.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef Tenderloin | 200g | 🐄 Cut thin slices against the grain for more tenderness |
| Chinese Broccoli (Gai Lan) | 300g | Remove leaves, wash, cut into sections; stems and leaves can be separated | |
| Accessories | Garlic | 3 cloves (approx. 10g) | Sliced or smashed |
| Ginger | 1 small piece (approx. 5g) | Shredded or sliced | |
| Red Bell Pepper | 1 (optional) | 🌶️ Cut into sections; adds color and flavor | |
| For Marinating | – | – | (See precise amounts in Step 3 Seasoning Ratio) |
👨🍳 Step 2: Instructions
Making Sautéed Beef with Chinese Broccoli emphasizes marinating the beef, preparing the broccoli, and heat control. Here are the core steps.
- 🐄 Prepare & Marinate the Beef:
- Cut the beef into thin slices against the grain.
- Place the beef slices in a bowl. Add cooking wine (approx. 10g), light soy sauce (approx. 15g), oyster sauce (approx. 7g), salt (approx. 2g), white pepper (approx. 2g), and cornstarch (approx. 5g). Mix well.
- Finally, add cooking oil (approx. 5ml) to seal in the moisture and prevent the slices from sticking. Marinate for 15 minutes.
- 🥬 Prepare Broccoli & Ingredients:
- Remove the leaves from the Chinese broccoli (or separate stems and leaves), wash, and cut diagonally into sections. Soaking in lightly salted water for 10 minutes can help remove pesticide residues.
- Bring water to a boil in a pot, add a little salt and oil. Blanch the broccoli sections for about 30 seconds until just cooked (par-cooked). Remove and drain thoroughly. This helps maintain its vibrant green color.
- Slice the garlic, shred or slice the ginger, and cut the red bell pepper into sections (if using).
- 🔥 Velvet Stir-fry the Beef:
- Heat the wok, then add ample oil (hot wok, cool oil). Heat until 50% hot (around 150°C/300°F; small bubbles form around a chopstick).
- Add the marinated beef slices and quickly stir-fry until they change color (about 1 minute). Remove and set aside. Avoid overcooking to prevent the beef from becoming tough.
- 🍳 Stir-fry Aromatics & Broccoli:
- Leave some base oil in the wok. Heat it up, then sauté the garlic slices and ginger shreds until fragrant and golden brown.
- Add the Chinese broccoli sections. Stir-fry quickly over high heat for about 2 minutes until cooked through but still crisp.
- 🥣 Combine & Season:
- Return the cooked beef to the wok with the broccoli. Quickly stir-fry to combine.
- According to taste, you can add a little more salt (approx. 2g) or oyster sauce (approx. 7g) for seasoning.
- Optionally, thicken with a slurry (10ml water + 2g cornstarch) to make the sauce slightly thick and cling to the ingredients.
- ✨ Plate and Serve:
- Stir-fry everything evenly and then plate immediately.
- You can garnish with some chopped scallions or a sprinkle of white pepper for extra aroma.
🌟 Step 3: Seasoning Ratio & Nutrition Info
Precise seasoning ratios are key to the flavor of Sautéed Beef with Chinese Broccoli, especially for marinating the beef.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Cooking Wine | 10g | 🍶 Removes gaminess, adds aroma |
| Light Soy Sauce | 15g | Provides savory umami flavor |
| Oyster Sauce | 7g | Enhances freshness |
| Table Salt | 2g (marinate) + 2g (season) | Provides base saltiness |
| White Pepper | 2g | Removes gaminess, adds aroma |
| Cornstarch | 5g (marinate) + 2g (slurry) | Tenderizes beef, thickens sauce |
| Cooking Oil | ~30g | For marinating (sealing) and stir-frying |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Key: Select beef tenderloin or beef sirloin for more tender meat. Choose fresh, tender Chinese broccoli.
- Slice Against the Grain: Cutting thin slices against the beef’s grain is the crucial first step to ensuring tenderness.
- Marinating & Sealing with Oil: After marinating the beef with cornstarch and seasonings, adding a layer of oil at the end helps lock in moisture, making the beef more tender and preventing sticking during cooking.
- High Heat, Quick Action: Use high heat for quick stir-frying for both the beef and broccoli. Especially for the beef, remove it as soon as it changes color to avoid overcooking.
- Blanch the Broccoli: Blanching the Chinese broccoli (with a little salt and oil) helps maintain its vibrant green color and can reduce any bitterness.
