Classic Cantonese Beef & Broccoli

A silky, savory stir-fry that tastes exactly like a high-end Chinese bistro.

Preparation time: 15 mins | Cook time: 10 mins
Fab Asian Bundle: Lee Kum Kee Oyster Sauce, Lee Kum Kee Dark Soy, Kikkoman Soy Sauce.

Ingredients

• 500g Beef flank or sirloin, thinly sliced against the grain.

• 2 Large heads of broccoli, cut into bite-sized florets.

• 2 tbsp Cornstarch.

• Fresh ginger and garlic, minced.

Step-by-Step

1. The Velvet Marinate: In a bowl, toss the beef with 1 tbsp Kikkoman Soy Sauce and 1 tbsp cornstarch. Let it sit for 10 minutes; this "velveting" technique keeps the beef tender.

2. Blanch the Greens: Quickly boil the broccoli for 2 minutes until bright green, then plunge into cold water and drain.

3. The Searing: Heat oil in a wok until smoking. Sear the beef in batches until browned. Remove and set aside.

4. The Sauce Base: Add ginger and garlic to the wok. Stir in 3 tbsp Lee Kum Kee Oyster Sauce, 1 tsp Lee Kum Kee Dark Soy Sauce (for that rich color), and a splash of water.

5. The Finish: Toss the beef and broccoli back into the wok. Stir rapidly until the sauce coats everything in a glossy glaze. Serve over jasmine rice.