PREP TIME : 10 minutes COOK TIME: 5 minutes TOTAL TIME: 15 minutes (Probably wallop it in seconds! It’s that delicious!)


  • 250-300 grams of beef tenderloin, or flank steak cut into pieces
  • 175grams of broccoli florets
  • water for boiling
  • 2 tablespoons oil
  • 5cm ginger (peeled and sliced)


  • 1/2 tablespoon soy sauce
  • 1/2 teaspoon sesame oil (important in Chinese cuisine)
  • 3 dashes of white pepper
  • 1 tablespoon cornstarch


  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon corn starch
  • 4 tablespoon water


  1. Marinate the cut beef with the Marinade for about 15-20 minutes.
  2. Bring the water to boil and add a few drops of oil. Blanch the broccoli florets in the hot water, about 15 seconds. Remove the broccoli immediately with a strainer and set aside.
  3. Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until 70% cooked. Dish out and set aside.
  4. Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until fragrant. Transfer the beef into the wok or skillet and stir-fry until the beef is cooked through and the centre of the meat is no longer pink, about 1-2 minutes.
  5. Add the broccoli and then the Sauce, stir to mix well.
  6. As soon as the sauce thickens, dish out and serve immediately.
  7. Serve with hot, fluffy, white rice. Yummmm….

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