Chaozhou-Style Beef and Broccoli Stir-Fry

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Cut the beef into strips, then thinly slice into small pieces. Flank, rib-eye, sirloin, or strip steak all work well.
   ▶ ≈1:08
2. 2
   Mix the beef thoroughly with salt, baking soda, white pepper, soy sauce, and satay sauce, then set aside to marinate.
   ▶ ≈1:21
3. 3
   Slice the gai lan stems thinly and cut the leaves into short pieces, keeping the stems and leaves separated.
   ▶ ≈1:58
4. 4
   Heat the wok on high until smoking, add a drizzle of oil to coat the pan, then stir-fry the garlic, chilies, and gai lan stems for about 2 minutes.
   ▶ ≈2:33
5. 5
   Add the marinated beef and continue stir-frying for about 2 minutes; keeping the beef cut roughly the same size as the gai lan stems helps everything cook evenly.
   ▶ ≈2:53
6. 6
   Season with fish sauce and oyster sauce, then toss in the gai lan leaves and mix until well combined.
   ▶ ≈3:15
7. 7
   Mix the cornstarch and water into a smooth slurry, pour into the wok, and stir until the sauce thickens into a silky, luscious gravy.
   ▶ ≈3:25
8. 8
   Spoon the beef, gai lan, and rich gravy over hot steamed rice, letting the sauce soak into the grains before serving.
   ▶ ≈3:47