Oyster Beef and Chinese Broccoli
A classic Cantonese Dish that is healthy, simple to make. Very tasty with succulent beef and crispy Chinese broccoli. Perfect weeknight Dinner for all.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 6 tbsp extra virgin olive oil
- 800 g beef rump steak (thinly sliced)
- 6 clove whole garlic (peeled)
- 2 clove garlic (minced)
- 1 inch ginger (peeled and finely grated)
- 2 bunches Chinese broccoli (washed and drain well)
- 3 spring onions (sliced into 1.5 inch lengthwise (white and green parts))
- Steamed rice to serve
- 5 tbsp gluten free oyster sauce
- 1 tbsp sesame oil
- 2 tbsp medium dry sherry
- 50 ml water
- 1 tbsp gluten free light soy sauce
- 1 tbsp medium dry sherry
- 1+1/2 tsp corn starch
- 1 tsp ground white pepper
Instructions
- 1
Combine beef with marinade in a large bowl and mix well.
- 2
Prepare and mix the sauce ingredients in a separate bowl.
- 3
Fill a medium pot with half full of water and bring to a boil, then turn the heat to low.
- 4
Add 2 tablespoons extra virgin olive oil into the boiled water and briefly blanch the Chinese broccoli for 50 seconds or until the vegetables turn bright green. Remove and place on a serving plate. Blanch in 2 to 3 batches.
- 5
Heat up a wok with 2 tablespoons of extra virgin olive oil, stir-fry the beef on medium to high heat for 3 minutes or until nearly cooked through. Remove beef and set aside. Clean wok with kitchen paper towel.
- 6
Heat up the wok with 2 tablespoons of extra virgin olive oil, pan fry the garlic cloves on low heat until lightly golden brown. Remove and set aside.
- 7
Then add garlic and ginger, and stir-fry until lightly golden on low heat. Return the beef to the wok. Add the sauce and stir-fry for another 2 minutes or until the beef is cooked through.
- 8
Place the beef and sauce on top of the Chinese Broccoli, garnish with the pan fried garlic cloves and serve immediately with steamed rice.