Somebody sent me an email and requested that I post a recipe for Beef with broccoli in oyster sauce. And this makes it Recipe #7 in our Chinese Lunar New Year Celebration series. With more broccoli than beef and a tad spicy, I always marinade the beef first, sometimes overnight. A trick I learned from a former flight attendant Taiwanese lady who I met when I was living in Tonga. They used to own a restaurant and she told me that the most efficient way to prepare ingredients for stir fry is to make sure I have sliced beef marinating in the refrigerator and always available. Obviously, that is not possible for me to do, what with only two people in the house! But when possible, I follow her advise. I buy bulk, slice the beef and mix it in the marinade. I then put portions in either a plastic container (for keeping in the refrigerator for the week) or ziploc bags for freezing and later use.
- 2 cups broccoli florets, blanched
- 1 large bell pepper, sliced thinly
- 100 grams beef, sliced thinly into 1 inch pieces
- 2 tbs oyster sauce
- 3 cloves garlic, mashed or minced
- 2 tbs ginger, sliced thinly (like julienned)
- 1 tsp sambal oelek
- oil for stir frying
- 2 tbs soy sauce
- 1 tsp cornstarch
- 1 tsp crushed chilli pepper
- 1/4 cup water
- 1 tsp cornstarch
- Mix ingredients for marinade in a bowl. Add beef and marinate for at least 30 minutes.
- Heat oil in wok or pan. Add garlic and ginger and stir fry for 30 seconds.
- Add the marinated beef and stir fry for 6 – 8 minutes until cooked (not browned).
- Add bell peppers (and any other vegetables you are adding). Continue stir frying for 2 minutes.
- Add broccoli florets, sambal oelek and oyster sauce. Stir for two minutes. Push to side of wok then add sauce mixture.
- Let cook until bubbly and thick then mix with vegetables and beef.
- Serve hot with steamed rice.