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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands and cutting board thoroughly after slicing raw beef to prevent cross-contamination. Do not mix raw meat utensils with cooked food utensils.
Place 350g beef on a cutting board. Cut beef into thick strips, then thinly slice across the grain into bite-sized pieces.
Watch out
Always slice across the grain
slicing with the grain makes beef tough and rubbery
Transfer beef slices into a mixing bowl. Add 0.5 tsp black pepper, 0.5 tsp soy sauce, 1 egg, 0.5 tsp cornstarch, and 1 tsp cooking oil. Massage thoroughly by hand until liquid is fully absorbed.
Watch out
Ensure egg and starch are thoroughly mixed into beef to create a protective velvet coating.
Take 100g peeled carrot. Cut V-shaped grooves lengthways along the carrot, then slice thin round pieces into decorative flower shapes.
Watch out
Carrots are firm
carve grooves carefully to keep fingers safe
Trim 200g broccoli into bite-sized florets. Place in a bowl.
Watch out
Keep floret sizes consistent for uniform blanching.
Slice 15g garlic cloves into thin chips and cut 5g ginger into thin slices.
Watch out
Thin slices prevent ginger and garlic from burning quickly while releasing aroma.
High heat oil splash hazard: Hot oil and high flame can cause intense oil spatters when adding moist marinated beef. Keep face and arms back when sliding beef into hot wok.
Heat wok on high heat until smoking. Pour in 30ml cooking oil, swirl around to passivate wok, then pour out excess oil. Re-add a splash of cold oil, then immediately pour in marinated beef slices. Stir-fry rapidly over high heat for 30 seconds until beef changes color and is 80% cooked. Drain beef in a strainer mesh.
local_fire_departmentHigh heat, 30 secondsWatch out
The wok must be smoking hot before oiling ('hot wok cold oil') so beef will not stick.
Pour 500ml water into the wok and bring to a rolling boil over high heat. Add broccoli florets and carrot slices. Blanch for 30 seconds until broccoli turns vibrant bright green and carrots are tender-crisp. Scoop out vegetables using strainer.
local_fire_departmentHigh heat, 30 secondsWatch out
Do not blanch vegetables longer than 45 seconds or they will lose crunch and color.
Heat 5ml cooking oil in wok over medium heat. Add sliced 15g garlic, 5g ginger, and 8g green onion. Stir-fry for 10 seconds until fragrant. Pour in 1 tsp soy sauce, 0.5 tsp oyster sauce, 0.5 tsp sugar, and 30ml water. Stir continuously until boiling gently.
local_fire_departmentMedium heat, 15 secondsWatch out
Keep stir-frying aromatics continuously
burnt garlic will turn sauce bitter
Return the drained beef, blanched broccoli, and carrots to the wok. Drizzle in cornstarch slurry (0.5 tsp cornstarch mixed with 15ml water), add 10g sliced red chili pepper, and squeeze 1 tsp fresh lemon juice. Turn flame to highest, tossing continuously for 10 seconds until sauce thickens into a shiny glaze evenly coating every ingredient.
local_fire_departmentHighest heat, 10 secondsWatch out
Toss quickly over high flame
overcooking beef at this stage will make it rubbery
Spoon 200g warm cooked brown rice into a serving bowl. Pour the freshly stir-fried beef, broccoli, and carrots directly on top of the rice and serve piping hot.
Watch out
Serve immediately so the rice absorbs the warm delicious sauce.
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