Beef with Broccoli and Oyster Sauce

From: Adam Liaw's Asian Cookery School | Vietnamese Dish
cooking time: 10 minutes

Ingredients:

• ~1 lb rump steak, sirloin or flank, very thinly sliced
• 2 tbsp peanut oil
• 2 cups broccoli florets
• 3 thin slices ginger, bruised
• 3 cloves garlic, roughly chopped
• 1 yellow onion, thinly sliced
• ¼ cup oyster sauce
• 1 tbsp soy sauce
• 2 tbsp stock or water
• ½ tsp sugar
• 1 tsp cornflour mixed with 1 tbsp cold stock or water
• Chillies in Soy Sauce

Meat Marinade:

• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• ½ tsp cornflour
• pinch white pepper

Instructions:

1. Combine the beef with the marinade ingredients and set aside for at least 10 minutes
2. Heat a cup or to of water in the wok until boiling, add about a teaspoon of the oil and blanch the broccoli for about 1 minute or until it is bright green and slightly softened. Remove and set aside until ready to fry
3. Drain the water from the wok and dry the wok over the flame. Add the remaining oil and the ginger first then the garlic to the oil, then the onion and fry until the onion is softened. Scoop the onion, garlic and ginger out of the oil and add to the broccoli
4. Using the flavored oil left in the wok, fry the beef in batches until well browned. Return all ingredients back to the wok and toss together. Add the oyster sauce, soy sauce, stock and sugar and toss to coat. Slowly drizzle the cornflour mixture into the wok while tossing, until the liquids thicken and cling to the ingredients. Remove to a plate, rest for a minute and serve with rice and some Chillies in Soy Sauce.

Lemongrass Beef - Serves 4

From: Adam Liaw's Asian Cookery School | Vietnamese Dish
cooking time: 10 minutes

Ingredients:

• ¼ cup peanut oil
• ~1 lb rump steak, sirloin or flank, very thinly sliced
• 1 yellow onion, peeled and thinly sliced
• 2 stalks lemongrass, tender white part only, minced
• 3 cloves garlic, peeled and minced
• 1 red chili, sliced diagonally
• 1 tbsp fish sauce
• 1 ½ tsp sugar
• ¼ tsp freshly ground black pepper

Instructions:

1. Heat a wok over very high heat until smoking, add ½ the oil and fry the beef in batches until "lightly" browned all over from the wok.
2. Add the remaining ½ oil to the wok
3. Fry the onion, lemongrass, garlic and chili until the onions are softened and the ingredients are fragrant and starting to brown.
4. Return the beef to the wok and toss with the fish sauce, sugar, and black pepper for about 2-minutes.
5. Remove from the wok and allow to rest for a minute before serving.