I used to think that this was a Chinese-American staple, but it's surprisingly difficult to
find a useful recipe, either in my cookbooks nor on the web. My first attempt was on
14 September 2014, and the
second on 17 October 2016.
And then I tried a new start on 24 March 2024, which has some improvements. I'm leaving this recipe as it was in
2016, but next time I should make decisions about how to merge the two.
Ingredients
quantity
ingredient
step
300 g
beef (“sizzling steak”)
1
60 g
oyster sauce
1
80 ml
Chinese rice wine
1
20 g
sesame oil
1
5 g
soya sauce
1
250 g
broccoli florets
2
15 g
garlic
2
15 g
ginger
2
50 g
spring onions
2
oil for frying
3
chopped coriander leaf
5
Preparation
Cut the beef into thin strips about 1×3 cm in size and about 3 mm thick. Mix with
oyster sauce, wine, sesame oil and soya sauce and marinate for at least 30 minutes.
Cut the broccoli into small florets. Finely chop ginger and garlic. Fry the ginger and
garlic in the oil until about half-cooked. Add the broccoli and stir fry briefly. Add
a little water, cover and steam until bright green.
In another pan, fry the beef until cooked.
If the sauce is too thin, thicken with cornflour.
Mix together on a serving dish, garnish with coriander leaf and serve.
