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Every top-level :::name block is now a tab, shown in file order, so authors can add custom tabs and reorder them in the markdown. Titles come from the name or a :::name[Title] label. The recipe card is an ordinary :::card tab. Its body lists what it prints (::ingredients, or a block written just for the card), replacing ::card, the fallback to full sections, and its fixed tab position. All recipes are migrated, with pages and card images unchanged. Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com> Co-authored-by: multica-agent <github@multica.ai>
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2.1 KiB
| title | slug | date | lastUpdated | category | tags | cookTime | prepTime | servings | author | description | featured | display | displayPhoto | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Broccoli Beef in Oyster Sauce | broccoli-beef-in-oyster-sauce | 2026-02-10 | 2026-02-10 | chinese |
|
20 | 30 | 6 | jake | Broccoli Beef! Just like the restaurant! | false | true |
:::photos
:::
:::ingredients
Marinade
- Kosher salt and freshly ground pepper
- 1/2 teaspoon granulated sugar
- 1/2 tablespoon vegetable oil
- 3 tablespoons water
- 1/2 teaspoon sodium bicarbonate
- 1 1/2 tablespoons corn starch
- 1 tablespoon rice wine
- 1 tablespoon finely diced ginger
Cornflour Slurry
- 1 tablespoon cornflour
- 5 tablespoons water :::
:::instructions
- Chop the beef into thin, long, bite-sized strips. Place in a bowl that can hold the beef and the rest of the marinade.
- Add a pinch of salt, sugar, vegetable oil, sodium bicarbonate, corn starch, rice wine, and ginger to the bowl with the beef.
- Give the marinade a good mix and leave in the fridge for at least 60 minutes.
- Chop the broccoli into manageable pieces and bring a pot of salted water to a boil.
- Blanch the broccoli quickly and drain it from the water. Don't leave it too long or you'll lose the crunch.
- Put vegetable oil into a wok over high heat.
- Add the garlic and ginger and immediately add in the beef before they burn.
- Layer the beef in a single layer and sear to develop a crust. Then stir fry until golden brown.
- Add broccoli along with the oyster sauce. Stir through to coat.
- Turn the heat down to low.
- Mix the cornflour slurry ingredients and add it to the wok. Gradually turn the heat back to medium as you stir fry. Continue until the sauce thickens and becomes translucent. :::
:::notes
Substitute
- Replace rice wine with dry sherry if not available.
Healthy Era
- Use more broccoli than you think you need! :::
:::card[Recipe Card] ::ingredients ::instructions :::
:::references
- Reference Recipe HERE :::