Stir Fried Veal and Broccoli with Oyster Sauce
AuthorNok UnphonCategoryThaiPut the cut veal in a clean bowl. Add all-purpose flour and soy sauce and rub on the veal. Marinate for 15 minutes. Leave aside.
Marinating with soy sauce and all-purpose flour is the great way to intensify the flavour and tenderising meat, especially for stir fried meat. If you cannot find all-purpose four, you can use tapioca flour or corn starch to tenderise the meat.
Wash the broccoli thoroughly and pat it dry with a towel. Cut the florets about an inch down from their tops, starting with the ones most easily accessible from the stalk. Cut the bigger size florets into 2-4 pieces. If desired, you can use vegetable peeler to remove any leaves and tough skin from the stalk, and then slice the stalk into 0.5 cm thick. Leave aside.
Rinse the bell pepper. Cut vertically into 4 sections. Remove the seeds and the white pith from inside of the pepper. Slice each section into 1 cm width. Leave aside.
Rinse the spring onions. Trim the root; discard. Cut 1 inch length. Leave aside.
Heat up olive oil in a wok/pan at the highest level heat.
When the oil starts to smoke, add chopped garlic. Stir fry until aromatic.
Add broccoli. Stir fry for 3-4 minutes or until broccoli's green colour starts to darken.
Add the marinated veal. Stir fry until it starts to cook.
Add oyster sauce, sugar and pepper. Stir well.
Add bell pepper slices and 3/4 of spring onion. Stir fry for 1-2 minutes. Remove the wok from the stove immediately.
Transfer to a serving plate. Garnish with the remaining spring onion. Serve hot with rice.
The contrast between green colour from the broccoli and red colour from the bell pepper will make the dish look better when served.
Ingredients
Directions
Put the cut veal in a clean bowl. Add all-purpose flour and soy sauce and rub on the veal. Marinate for 15 minutes. Leave aside.
Marinating with soy sauce and all-purpose flour is the great way to intensify the flavour and tenderising meat, especially for stir fried meat. If you cannot find all-purpose four, you can use tapioca flour or corn starch to tenderise the meat.
Wash the broccoli thoroughly and pat it dry with a towel. Cut the florets about an inch down from their tops, starting with the ones most easily accessible from the stalk. Cut the bigger size florets into 2-4 pieces. If desired, you can use vegetable peeler to remove any leaves and tough skin from the stalk, and then slice the stalk into 0.5 cm thick. Leave aside.
Rinse the bell pepper. Cut vertically into 4 sections. Remove the seeds and the white pith from inside of the pepper. Slice each section into 1 cm width. Leave aside.
Rinse the spring onions. Trim the root; discard. Cut 1 inch length. Leave aside.
Heat up olive oil in a wok/pan at the highest level heat.
When the oil starts to smoke, add chopped garlic. Stir fry until aromatic.
Add broccoli. Stir fry for 3-4 minutes or until broccoli's green colour starts to darken.
Add the marinated veal. Stir fry until it starts to cook.
Add oyster sauce, sugar and pepper. Stir well.
Add bell pepper slices and 3/4 of spring onion. Stir fry for 1-2 minutes. Remove the wok from the stove immediately.
Transfer to a serving plate. Garnish with the remaining spring onion. Serve hot with rice.
The contrast between green colour from the broccoli and red colour from the bell pepper will make the dish look better when served.