Name a major world city; it probably has a Chinatown, and the food there is likely excellent. Professional chef and photojournalist Jean-Francois Mallet has catalogued some of the world’s best Chinatowns (and 100 of their most beloved recipes) in his new cookbook. Some Chinatowns lean Vietnamese, others Thai. Some boast regional Chinese menu items you’ve never seen before, and some have the best darn beef with broccoli you’ve ever eaten. Speaking of which, fire up the wok and break out the beef.
- 14 ounces lean tender beef for frying (sirloin, rump, fillet, tenderloin)
- 2 garlic cloves
- 1-inch piece ginger
- 3 tablespoons for marinating plus 3 tablespoons for cooking light soy sauce
- 4 tablespoons oyster sauce
- 1 teaspoon five-spice mixture
- 1 heaping cup broccoli
- 2 teaspoons cornstarch
- Scant 1/2 cup beef stock (remains of a beef casserole or use a stock cube)
- 2 tablespoons peanut oil
For the beef and broccoli
Cut the beef into thin slices. Peel the garlic and ginger, then chop the garlic and grate the ginger. In a bowl, mix the beef with the 3 tablespoons soy sauce, oyster sauce, five-spice, garlic and ginger. Cover with plastic wrap and leave to marinate for 4 hours in the refrigerator.
Chop the broccoli into small pieces, then whisk the cornstarch into the warm stock and set aside.
About 10 minutes before serving, heat the oil in a wok over high heat and fry the broccoli for 1 minute. Remove and set aside.
Pour the beef and marinade into the wok and stir-fry for 1 minute over a high heat, then add the stock, the remaining soy sauce and the broccoli. Mix and cook for a few minutes until the sauce has thickened and coated all the ingredients. Serve immediately.