ANGLO-ASIAN BEEF BROCCOLI

I’m pretty sure this recipe isn’t authentically Chinese – rather, it’s an Anglo-Chinese hybrid that seems to be a popular Chinese take-out option. In any case, I love a one-wok wonder like this, a protein-and-veg dish that takes a flash to make and instantaneously becoming my favorite weeknight dinner menu! Serve it with good old steaming rice and maybe some kicap cili/sambal side, and that’s a middle-of-the-week comfort food.
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I find that using meat with a little bit of marbling will give the stir fried meat a softer texture.
This recipe serves 2.

What You Need:
1 pound meat/chicken, sliced thinly
1 head broccoli, cut into florets
1 clove garlic, chopped
1 cm ginger, chopped
2 tbsp. oyster sauce
1 tbsp. sesame oil
1 tbsp. cider vinegar
1 tbsp. cornstarch
1 tbsp. light soy sauce
1 tsp. brown sugar
½ tsp. black pepper

What You Do:

1. Mix the marinade – oyster sauce, sesame oil, cider vinegar, cornstarch, light soy sauce, sugar and black pepper. Mix well.
2. Add meat slices, marinate for at least 20 mins.
3. Clean and cut the broccoli, parboil them in boiling hot water for 1 minute.
4. Put the wok on high heat, with 2 tbsp. oil. Add garlic and ginger as the oil warms up (to infuse the oil)
5. As ginger/garlic gets slightly brown, add meat slices and marinate.
6. Stir fry for a few minutes, then add broccoli.
7. Stir for 1 minute, add a splash water if you want a little gravy. Remove from wok.
8. Serve with warm rice. Be a vegetarian tomorrow.