This here is a stir-fry dish, so make sure you have a wok. Then again, you may also use a frying pan if that’s all you’ve got. Make sure you get thin slices of either tenderloin or sirloin. If you want to slice it yourself, freeze it partially for 10 minutes and slice thinly against the grain. Get the right cut of meat and avoid using meat tenderizers. Also, don’t overcook the broccoli. The coup de grace is the garlic butter that you’ll drizzle at the end.
- 300 grams of beef tenderloin/sirloin. Thinly sliced. (Marinate with a teaspoon of light soy sauce while preparing the other ingredients)
- Fist-sized broccoli cut into florets
- Half an onion, thinly sliced
- A spoonful of minced garlic, more if you want to go crazy
- A spoonful of oyster sauce
- Ground pepper from a pepper mill
- A spoon of butter
Heat wok and add about a spoonful of oil. Lower heat and saute minced garlic making sure that they do not turn golden brown as they will be cooked further later. Take wok out of the heat, tilt so oil and garlic gather on one spot, and use a spoon to take out all the garlic while leaving the oil in the wok. Set the garlic aside in a saucer. Stir fry the beef with the remaining oil at very high heat for 2 minutes then set aside. Using the same wok, add a spoonful of oil, saute the onions and add the broccoli. Add four spoonfuls of water to keep it from drying up. You’ll need the moisture to dilute the oyster sauce later. Once the broccoli florets are bright green return the cooked beef into the wok and add the spoonful of oyster sauce. Stir fry until the oyster sauce blends into the dish. Place all of it in a serving plate.
In the same wok melt a spoonful of butter at low heat. Add the cooked garlic and ground pepper and simmer for just a minute or less. This will give out a mouth-watering smell. Take out the wok from the burner and drizzle everything into the dish. Serve with rice. Enjoy!