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🎀 ORDER MANDY'S COOKBOOK NOW - https://geni.us/chinesecookbook 🥘 BUY A WOK - https://geni.us/10in-carbon-steel-wok 🔎 BROWSE ALL INGREDIENTS & KITCHENWARE - https://www.curatedkitchenware.com ❤️ SUPPORT THE CHANNEL - https://www.patreon.com/soupeduprecipes 🥢 PRINTABLE RECIPE - https://curatedkitchenware.com/blogs/soupeduprecipes/chinese-beef-and-broccoli-stir-fry-over-rice-with-luscious-gravy-1 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 (Amazon Link - https://geni.us/white-peppercorns) 1/2 tbsp of soy sauce (Amazon Link - https://geni.us/light-soy-sauce) 1/2 tbsp of satay sauce (Amazon Link - https://geni.us/bull-head-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 (Amazon Link - https://geni.us/premium-oyster-sauce) 1 tbsp of fish sauce (Amazon Link - https://geni.us/fish-sauce) 1 tsp of cornstarch 1/4 cup of water