Beef and broccoli with soy and rice

This dish is a cornerstone of Chinese-American takeaway cuisine, and when made correctly, it beats any delivery. The trick is two things: marinating the meat with a little cornstarch to make it silky tender, and having everything ready at the stove before the wok is heated. A splash of Shaoxing rice wine and glossy oyster sauce bring the sauce together, making it cling to every slice of meat and broccoli floret. In half an hour, you'll have a meal that is both satisfying and leaves you wanting more.

• Cuisine: Chinese
• Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Cook the rice according to package directions, so it’s ready when the wok is done.
2. Cut the beef into thin slices against the grain, and toss with 1 tbsp cornstarch and 1 tbsp of the soy sauce. Marinate for 10 minutes.
3. Whisk the remaining soy sauce, oyster sauce, Shaoxing rice wine, and sugar together to form a sauce, and mix cornstarch with water in a separate bowl.
4. Blanch the broccoli florets in boiling water for one minute, then quickly cool them in cold water to retain their color and crunch.
5. Heat the wok until smoking hot, add oil, and sear the beef in two batches so it browns instead of boils. Remove the beef.
6. Sauté the garlic and ginger in the wok for a moment, until fragrant, then toss in the broccoli.
7. Pour in the sauce, return the beef, and stir in the cornstarch mixture. Let it bubble until the sauce thickens and becomes glossy.
8. Remove from heat, drizzle with toasted sesame oil, and serve immediately over steaming jasmine rice.

Tips

• Slice the meat thinly and against the grain - that's the key to the tenderness that makes the dish.
• Let the broccoli retain its crunch; it should be bright green, not mushy. Chinese broccoli (kai lan) is an authentic alternative.
• Substitute beef with firm tofu or portobello mushrooms for a vegetarian version - use vegetarian oyster sauce.
• Keep the oil sizzling hot and the wok half-empty at a time so the meat browns and doesn't steam.