Today we’re making Teochew-style beef with Chinese broccoli over rice — 潮汕芥蓝牛肉盖饭. This is one of those everyday comfort meals you’ll find in Chaoshan restaurants: tender slices of beef, slightly bitter-sweet gai lan, and a silky, savory gravy poured all over hot steamed rice. It’s simple, nourishing, and incredibly satisfying. What makes this version special is the Teochew touch — a little satay sauce in the marinade and a light sauce thickened just enough to coat every grain of rice. The flavor is deeper than typical takeout beef and broccoli, yet the cooking process is quick enough for a busy weeknight. Once the sauce hits the rice, you’ll understand why people can easily finish two bowls without noticing.
300g / 10.6 oz of beef (recommend using sirloin, rib-eye, and flank steak) 1/4 tsp of salt 1/4 tsp of baking soda 1/4 tsp of ground white pepper 1/2 tbsp of soy sauce 1/2 tbsp of satay sauce 300g of Chinese broccoli, diced into bite-sized pieces 3 cloves of garlic, roughly diced 1.5 tbsp of diced Thai bird's-eye chilies 3 Tbsp of vegetable oil 1 tbsp of oyster sauce 1 tbsp of fish sauce 1 tsp of cornstarch 1/4 cup of water
Hi everyone, I'm Mandy. Welcome to Sit Together.
Today we're making Chaozhou style beef and broccoli stir-fry,
a dish that I keep in my regular rotation because it's quick, healthy, nutritious,
and packed with flavors. Perfect for a busy day.
Before we get started, let me share my favorite wok with you.
Many of you know that I have been using the same carbon steel wok for 6 years,
but recently I started using a smaller 10-inch version and I absolutely fell in love with it
because it's lightweight and easy to handle. I have been suffering from arthritis for like
15 years, so I was never able to toss the wok like a professional chef,
but with this one, I can finally toss with one hand.
Don't let the size fool you, it's perfect for cooking 2-3 servings of beef.
If you're looking for a handy, versatile wok that makes stir-frying a breeze,
check the link in the description and grab one for your kitchen.
Alright, let's get cooking!
You will need some beef. Cut it into strips first, then thinly slice the strips into small pieces.
I'm using flank steak, which is pretty tender. You can also use ribeye,
sirloin, and strip steak. The marinade is super simple.
A quarter teaspoon of salt, a quarter teaspoon of baking soda,
a quarter teaspoon of ground white pepper, half tablespoon of soy sauce,
and half tablespoon of satay sauce. I know satay does not sound like a Chinese food.
Believe it or not, it is indeed a significant Chaozhou-style seasoning.
What I'm using is a local brand called Sha Cha Wan. Most Asian markets in the USA would
carry the Taiwanese Bullhead brand. You can use that one. If you can't find it,
check the link in the description to purchase it online.
Alright, mix the beef with the seasonings thoroughly, and set it aside.
Next, we will prepare the Chinese broccoli, gai lan. Slice the stems into thin rounds,
and cut the leaves into short pieces. I know it looks nothing like western broccoli,
with its long stem, bok choy-like leaves, and a small group of flowers in the center.
It is slightly bitter, with a sweet aftertaste. If you don't have access to buy it,
you can use broccolini or rapini as a replacement. Separate the leaves and the stems,
and set them aside. The cooking is super easy. Turn the heat to high, and heat the wok until
smoking hot. Add a drizzle of oil, and swirl it so the oil covers the bottom. Add the diced garlic,
1.5 tbsp of diced Thai bird eye chilies, and the gai lan stems. Stir for 2 minutes.
Add the marinated beef, and continue to stir for 2 minutes. As you can see, the size of the beef
is about the same as the broccoli stem. This is kind of like an unwritten rule that most chefs
do in Chinese cuisine. Keeping ingredients uniform ensures even cooking, balanced bites,
and a visually appealing dish. Ok, season it with 1 tbsp of fish sauce, and 1 tbsp of oyster sauce.
Toss in the gai lan leaves. Keep mixing until well combined. Last, quickly mix 1 tsp of corn starch
with a quarter cup of water until no lumps, and pour it into the wok. This is what I think the
special step that makes this dish different than other Chinese stir fry recipes, as it creates a
creamy, luscious gravy that goes on top of white rice. If you order this dish in a chaoshan
restaurant, they will cover the rice entirely so the sauce can soak into the grains as you
indulge and make the rice super flavorful. I hope you give this a try soon. As always,
the printable recipe link is in the description, go check it out. Don't forget to like,
and subscribe to my channel for more easy and delicious Chinese food.
Thank you for watching, and I'll see you next time. Bye!
