Cassie Yeung Instagram – Beef & broccoli but make it a noodle 🥩🥦
Recipe ⬇️
Beef and broccoli
Marinade
1 Ib flank steak
1 Tbsp Cornstarch
1/2 tsp baking soda
1 Tbsp Oyster sauce
1 tsp soy sauce
1 tsp Oil
1 tsp Ginger & garlic
Sauce
1 1/2 cup chicken/beef broth
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sesame oil
2 Tbsp brown sugar
White pepper
To the pan
1 tsp Ginger
1 tsp garlic
Optional 2 Tbsp Shaoxing wine
Cornstarch slurry to thicken
1 lb pack egg noodles
Cut your flank steak against the grain and at an angle to create thin strips. Add ingredients for the marinade to the meat and rest for at least 30 minutes. Meanwhile, prepare your sauce. Heat up a wok or large skillet with some neutral flavored oil and add your meat. Flatten the pieces out and leave them untouched to achieve a nice sear. Once you see the meat cooked around the edges, sauté for another minute. Remove your meat and set aside. Add a bit more oil followed by the remaining ginger & garlic. Add your broccoli, sauté and cover for a minute or until it reaches a bright green color. Add in your sauce and let it come to a boil. Mix equal parts cornstarch & cold water and add to the mixture. Let the sauce start to thicken then add back in your meat. Add in your noodles (mine were pre-boiled but you may need to boil yours first, follow package instructions). Let everything cook together until the sauce coats the meat evenly. Garnish with green onions & sesame seeds and enjoy!
Garlic & ginger
Deglaze 2 tbsp Shaoxing wine
Broccoli in saute
Sauce in
Beef back in
Cornstarch slurry
1 tbsp oyster sauce
1/2 tsp salt
2 tbsp canola oil
1 tbsp cornstarch
1 tbsp light soy
1/2 tbsp dark soy
1 tbsp oyster sauce
1 tbsp brown sugar
1/2 tsp white pepper
1 tsp sesame oil
Chicken bouillon power
3/4 cup warm chicken stock
Cornstarch slurry | Posted on 30/Nov/2023 01:49:14
