Egg-Free Vietnamese Beef and Broccoli (Bò Xào Bông Cải)

Ingredients

• about 450 g Beef sirloin
• 4 cups Broccoli florets
• 2 cloves Garlic
• 2.54 cm Ginger
• 3 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 1 tbsp Brown sugar
• 1 tbsp Cornstarch
• 2 tbsp Water
• 2 tbsp Vegetable oil
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of brown sugar, 1 tablespoon of cornstarch, and 2 tablespoons of water until the cornstarch is fully dissolved. This is your sauce. Set this bowl aside.
2. 2Prepare your aromatics: peel and mince the 2 cloves of garlic, and peel and mince the 2.54 cm of ginger.
3. 3Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat, about 204.4°C (200°C).
4. 4Add the minced 2 cloves of garlic and minced 2.54 cm of ginger to the hot skillet. Sauté for 1 minute, stirring constantly, until they smell fragrant.
5. 5Add the about 450 g of beef sirloin to the skillet. Cook, stirring occasionally, for 4-6 minutes, until the beef is browned on all sides. The internal temperature should reach 63°C.
6. 6Add the 4 cups of broccoli florets to the skillet with the beef. Stir-fry for 3-5 minutes, until the broccoli is bright green and tender-crisp. You want it to still have a slight bite.
7. 7Pour the prepared sauce mixture over the beef and broccoli in the skillet. Stir everything together and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the beef and broccoli. It should look glossy.
8. 8Serve the beef and broccoli immediately over the 4 cups of cooked rice.

Substitutions

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