Chinese · PANTRYHOP RECIPE
Beef and Broccoli
25 minutes · 4 servings · omnivore
A takeout classic adapted for quick stovetop cooking.
Ingredients
Check you have the quantities below.
- 1 lb / 450 g beef sirloin, thinly sliced
- 5 cups broccoli florets
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp cornstarch
- 1/2 cup water
- 1 tbsp neutral oil
Let’s make it
- Blanch broccoli in boiling water for 1 minute, then drain.
- Mix soy sauce, oyster sauce, cornstarch, water, garlic, and ginger.
- Heat oil in a skillet over high heat and cook beef 2–3 minutes until browned and cooked through to 63 C/145 F.
- Add broccoli and sauce, then toss 1–2 minutes until glossy and heated through.
- Serve with rice.
Cut the beef against the grain into very thin strips for easier chewing.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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