Ingredients
- 300 g flank steak, sliced thin against the grain
- 1 tbsp soy sauce + 1 tsp cornstarch (marinade)
- 1 large head broccoli, cut into small florets
- 2 cloves garlic, minced
- 2 tbsp oyster sauce
- 60 ml water + 1 tsp cornstarch (sauce)
- 2 tbsp neutral oil, divided
- Steamed rice, to serve
Steps
- 01Toss the beef with the soy sauce and cornstarch; rest 10 minutes while you cut the broccoli.
- 02Blanch the florets 90 seconds in boiling water and drain — this is what keeps them bright and crisp-tender.
- 03Sear the beef in 1 tbsp oil over high heat until just browned, about 2 minutes. Remove.
- 04Fry the garlic in the remaining oil 20 seconds, return the broccoli and beef, and pour in the oyster sauce mixed with the cornstarch water.
- 05Toss 1 minute until the sauce turns glossy and clings. Serve over rice.
Why it works
The cornstarch marinade (velveting) keeps cheap beef tender enough for kid molars, and the glossy oyster-sauce glaze makes broccoli the vehicle for something delicious rather than a duty.
Tips
- Slice the beef against the grain — with the grain is why stir-fry beef turns chewy.
- Swap in snap peas or zucchini in the same rhythm: blanch hard vegetables, never soft ones.
Cooking for a baby too? Set aside an unseasoned portion before the salt and sauces go in, then check the food's own page for the safe form at their age.